Editing Longan (section)

=== Culinary ===
The fruit is sweet, juicy, and succulent in superior agricultural varieties. The seed and the peel are not consumed. Apart from being eaten raw like other fruits, longan fruit is also often used in Asian soups, snacks, desserts, and [[sweet-and-sour]] foods, either fresh or dried, and sometimes preserved and canned in syrup. The taste is different from lychees; while longan has a drier sweetness similar to dates, lychees are often messily juicy with a more tropical, grape-like sour sweetness.

Dried longan are often used in [[Chinese cuisine]] and Chinese sweet dessert soups. In [[Chinese food therapy]] and [[Chinese medicine|herbal medicine]], it is believed to have an effect on relaxation.<ref>{{cite web|last1=Teeguarden|first1=Ron|title=Tonic Herbs That Every Qigong {{sic|Pract|ioner|nolink=y|expected=Practitioner}} Should Know, Part 2|url=https://www.qi-journal.com/herbs.asp?Name=Tonic%20Herbs%20that%20Every%20Qigong%20Practitoners%20Should%20Know%20--Part%202&-token.D=Article|website=Qi Journal|access-date=4 August 2016|archive-date=4 July 2019|archive-url=https://web.archive.org/web/20190704121122/http://www.qi-journal.com/herbs.asp?Name=Tonic%20Herbs%20that%20Every%20Qigong%20Practitoners%20Should%20Know%20--Part%202&-token.D=Article|url-status=dead}}</ref> In contrast with the fresh fruit, which is juicy and white, the flesh of dried longans is dark brown to almost black.

Once fermented, it can be made into [[longan wine]].