Longan (Dimocarpus Longan) is a close relative of the lychee and rambutan. Longan, literally, is dragon's eye, referring to the dark seed that shows through the translucent flesh. The hard seed, when cooked, has a nutty flavor.
The flesh of the longan has a juicy texture reminiscent of a grape, with a mildy sweet, floral flavor. It is not as sweet as the lychee, making it a popular fruit for savory preparations in the East, where it is widely grown.
The delicate flavor of longan pairs nicely with sake
sweet and salty longan
1 quart peeled and pitted longans
2 cups water
1 cup sugar
1 cup sake
1/4 cup kosher salt
Pack longans into a clean, sterilized jars. Bring the remaining ingredients to a boil and pour over longans, leaving a 1/2" headspace at top of jars. Seal, and refrigerate. Use after 2 weeks.
Playing with Fire and Water 
Longons taste of gin, to me, in a good way. I haven’t tried it, since I don’t drink often, bt I’ve wondered how it might taste together.
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Yes, longan tastes like gin or alcohol to me. I tried this drink during our dinner party at home. The guests seemed to like it just fine.
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