Longan

You can offer longan once baby is ready for solids, usually around 6 months. Both the flesh and the seed carry a choking risk. Read the prep steps first.

The longan is a juicy fruit that grows on a tree native to South Asia. Today it is cultivated in tropical parts of Asia, Africa and the Americas. Its Malay name means 'cat's eye'. Once the thin shell is peeled, it looks like an eye. The scent is musky. The taste is sweet with notes of almond, melon and honey.

It gives vitamin C, antioxidants and fiber. The fiber supports the gut microbiome.

General tips

Always remove the peel and seed. The seed holds toxic compounds. Cut the fruit to match baby's age.

Processed forms such as juice, dried pulp, jelly and syrup are sugary, so they do not suit babies. Dried longan can be soaked and chopped, but we do not suggest it at baby age.

Choosing and storing

Ripe longan gives slightly when pressed. It keeps ripening at room temperature. In a loosely open container it lasts up to 7 days in the fridge. In an airtight container it keeps up to 1 year in the freezer.

Longan is not on the list of top choking hazards. Still, the flesh is firm, slippery and chewy. The seed and peel are risky too.

Peel it, take out the seed and cut the flesh small. Stay beside baby for the whole meal.

Longan is not a common allergen. Allergy is rare but known. People with pollen allergy or pollen food allergy syndrome may react to its relative lychee, and so possibly to longan. This usually means a short itch, tingle or burn inside the mouth. A dangerous reaction is not expected. Cooking the fruit may reduce the reaction.

Start with a small amount for the first servings. If there is no reaction, raise the amount slowly.