Also known as Euphoria longana, this is a smaller version of the lychee and native to China and Thailand. I picked these up on Friday while strolling around China Town with my parents. They have a smooth, leathery, brown skin… and they peel the same way a lychee does.
According to a book I have on exotic fruit, the off-white, translucent flesh tastes somewhat spicy, musky and sweet — with gardenia tones. The seed is not edible. There are definitely not as sweet as lychee, but are pretty good none the less.
They are traditionally used in salads, eaten fresh off the tree and served in Oriental soups and desserts. Another cool fact is that they can be frozen whole — in their skin. You may also be able to find these grown in Florida during the summer months.