This half shell is disposed of before starting to eat the translucent flesh. Hold the rambutan with the fingers. Be careful not to bite too deeply or the flesh will come away complete with the tough, papery skin of the seed attached, and that is not rambutan at its best. Nibble daintily and detach only the succulent flesh. Then you are enjoying rambutan as seasoned veterans do.
Rambutans make a lovely addition to a selection of dessert fruit.
Leave some whole for guests to admire. Spread the sections like petals, making the flesh accessible and giving those who have not encountered the fruit before a hint of what lies within. It is a shame to do anything to this fruit other than eat it raw.