Introduction: Litchi (Sonn.) is an important subtropical fruit (Huang , 2016) that is believed to be originated in China and grows well in India too (Zheng , 2014; Kaushik , 2016; Singh & Babita, 2002). Litchi fruits are popular for their excellent flavor, aroma, white aril, and eye-catching red skin (Chaikham , 2017; Zheng , 2014; Prakash , 2017; Yang , 2011). It is very specif ic to climate conditions like soil, temperature, rainfall and for this reason cultivation of litchi is restricted to very few countries in the world (Chaikham , 2017; Singh & Babita, 2002). Litchi was introduced in India through Burma in the 18 century (Singh & Babita, 2002) and got spread in many countries. The total annual production of litchi worldwide is between 2.6 to 2.8 million tons (Chen & Huang, 2014). Though India and China produce 91% of litchi worldwide (Prakash , 2017; Singh & Babita, 2002), the market of this fruit is limited to local areas near its production (Singh & Babita, 2002). Litchi pulp contains proteins, lipids, carbohydrates, vitamins (mainly Vitamin C, Vitamin B-complex) and phytonutrient flavonoids and minerals like manganese, magnesium, copper, iron, folate to name a few but amounts vary with the litchi variant (Prakash , 2017; Reyes , 2016; Menzel, 2002).Litchi fruit also contains rich nutraceutical components such as anthocyanins and tannins (Reyes , 2016). Litchi polysaccharides also act as one of the main bioactive ingredients present in the fruit (Huang , 2016; Huang , 2014). Consuming litchi contributes to 2-4% Recommended Daily Intake