Growing up in Queens, New York, I was exposed to a great deal of Asian cuisine. The typical lunchbox trades in the school cafeteria were not for chocolate or pretzels, but for sheets of nori and Pocky biscuit sticks. One of my favorite treats was a small gelatin candy with lychee in the center. Floral and with a distinct gumminess, these candies were worth trading away my PB&J any day. I eventually discovered that my grandmother, who was always happy to see me eat something unusual, shared a love for lychee. One day, after rifling around in the pantry for a bit, she pulled out a can of something she claimed was similar to lychee but even better: rambutans in syrup. Chewy and sweet, they were just like lychee, but larger and with a richer, creamier texture.