Rambutan

Introduction

Rambutan is a fruit native to Southeast Asia that is related to the lychee and longan fruits and has a similar appearance when peeled. Its translucent white flesh has a deliciously sweet and creamy flavour. 

Vitamin contents

Rambutan provides manganese, copper, vitamin C, calcium, magnesium, potassium, folate, and vitamin A. 

History

Rambutan (Nephelium lappaceum) is believed to have originated from Southeast Asia, specifically Indonesia. Its wider distribution was achieved thanks to Arab traders back in the 13th century. It is a golf-ball-sized fruit and it has a hairy red and green shell. They are related to other tropical fruits such as lychee, longan, manincillo, and pulasan but all these are different species. 

Regions

It is mostly produced in humid and tropical parts of Southeast Asia. Additionally, it is cultured in tropical parts of Africa, southern Mexico, Puerto Rico, Honduras, India, the Caribbean Islands, Panama, and Sri Lanka to name a few.

Flavours & Texture

The fruit flesh has a sweet and mildly acidic flavour which resembles the taste of grapes. Its flesh is soft, creamy and a little chewy, like lychee.

How to eat?

In order to eat a Rambutan, peel off the skin and remove the grape-like flesh. In addition, you should remove the seed as it is inedible. 

Preparation

You can eat it raw, in smoothies, cocktails, and salads.