Rambutan | 16 fruits you've probably never heard of | MNN - Mother Nature Network 16 fruits you've probably never heard of By: Bryan Nelson on Feb. 23, 2016, 8:59 a.m. 3 of 18 Rambutan Native to the Malay Archipelago, the name of this fruit is derived from the Malay word meaning "hairy," and you can see why. But once the hairy exterior of the rambutan is peeled away, the tender, fleshy, delicious fruit is revealed. Its taste is described as sweet and sour, much like a grape. Though it has its origin in Southeast Asia, rambutan has been imported around the world, and now is commonly cultivated as close to home as Mexico and Hawaii. Rambutans are generally eaten raw but are sometimes stewed with sugar and cloves and eaten as a dessert, reports Purdue University . 11 food rules you should ignore Rambutan Native to the Malay Archipelago, the name of this fruit is derived from the Malay word meaning "hairy," and you can see why.

But once the hairy exterior of the rambutan is peeled away, the tender, fleshy, delicious fruit is revealed. Its taste is described as sweet and sour, much like a grape. Though it has its origin in Southeast Asia, rambutan has been imported around the world, and now is commonly cultivated as close to home as Mexico and Hawaii. Rambutans are generally eaten raw but are sometimes stewed with sugar and cloves and eaten as a dessert, reports Purdue University . SPONSORED Vietnam: chom chom, vai tieu Chinese (Cantonese): hooun mo daon; (putonghua): shau tsz Species: Nephelium lappaceum L. var. lappaceum Family: Sapindaceae (Soapberry) Uses Cultivated primaily for its fresh fruit, but also canned in syrup, cooked for stewed fruit and jams. The colorful fruits are frequently used in displays with flower and fruit arrangements. The pericarp of rambutan contains tannin and saponin and is dried and used medicinally in Java.

In Malaysia, the roots are used in a decoction for treating fever; the leaves for poulticing and the bark for an astringent for tongue diseases. Young shoots are used to produce a green color on silk that is first dyed yellow with turmeric. The fruit dye is one of the ingredients to dye silk a black color. The seeds are edible when roasted, they are bitter and said to be narcotic. A tallow similar to cacao butter, with a high level of arachidic acid, can be rendered from the seeds. The rambutan tallow is edible and can be used to make soap and candles. The reddish colored rambutan wood is fairly hard and heavy, and reputed to be resistant to insects but not to fungi, however, trees are usually too small to be valued as timber. Crop Status A perennial tree cultivated extensively in S.E. Asia for its edible fruits.

The approximate areas under cultivation in 1987/88 were reported to be 71,150 hectares in Thailand (448,500 tonnes); 43,000 plus hectares in Indonesia (199,200 tonnes); 20,000 hectares in Malaysia (57,000 tonnes) and 500 hectares in the Philippines. Rambutan is available from February through September, with peak periods between May and August in the northern hemisphere. Thailand exports fresh and canned rambutan to Asian and European countries. In 1983, fresh rambutan exported from Thailand was valued at about US$179,000 as compared to US$2,430,000 for canned rambutan. Rambutan production is expanding in Indonesia, Malaysia, Australia, Philippines and Hawaii. In Thailand, due to over production and low prices, many rambutan farms are being replaced by durian, Durio zibethinus J. plantings.

Composition A 100 g sample of rambutan flesh is composed of 82.1% water, 0.9% protein, 0.3% fat, 0.3% ash, 2.8 g glucose, 3.0 g fructose, 9.9 g sucrose, no starch, 2.8 g dietary fiber, 0.05% malic acid, 0.31% citric acid, 0.5 mg of niacin, 15 mg of calcium, 0.1 to 2.5 mg of iron, 70 mg of vitamin C, 0.01 mg of thiamine, 0.07 mg of riboflavin, 140 mg of potassium, 2 mg sodium and 10 mg of magnesium. Seeds of rambutan are said to be bitter, narcotic and may be poisonous due to the presence of a saponin.

A white edible fat comprises about 37% of the seeds dry weight, which is composed of the fatty acids of arachidic (34.7%), oleic (45.3%), stearic (13.8%), ericosenoic (4.2%) and palmitic (2%). Fully saturated glycerides are about 1.4%. Taxonomy N. glabrum Cambess., N. chryseum Blume, N. sufferrugineum Radlk. are synonyms to Nephelium lappaceum var. lappaceum. Two botanical varieties of N. lappaceum are identified, they are pallens (Hiern) Leenh, and xanthioides (Radlk.) Leenh. Rambutan is the tropical relative of lychee Litchi chinensis Sonn. Fruit Morphology The term rambutan is derived from the Malay word "hair", which describes the numerous, characterizing, long, soft, red or red and green colored spine-like protuberances (spinterns) on the surface of the peel.

The pericarp of this attractive oval-shaped fruit can be red, orange, pink, or yellow in color and is removable by a twist of the hands. The edible, pearlish white, juicy, crispy, sweet and subacid flavored flesh (sarcotesta) conceals a single seed with a thin, fibrous seed coat (testa). Ecology Rambutan is a tropical fruit tree best grown in the temperature range between 22C to 35C, with 2000 to 3000 mm of well distributed rainfall. It is intolerant to frost, especially during the juvenile stage. Mature trees may survive a brief period of temperatures as low as 4C but with severe defoliation. It prefers clay loam soil, pH 5 to 6.5, but can be grown in a wide range of soil types, even ones with poor drainage, but not water-logged. Flower induction is independent from photo period, but can be induced by water stress. Low relative humidity and wind during fruiting could cause excessive moisture loss from fruit spinterns and result in poor fruit appearance.

Cultivars Many cultivars are present in the ASEAN region (Indonesia, Malaysia, Singapore, the Philippines, Thailand and Brunei Darussalam), the principle commercial cultivars are: 'Lebakbulus', 'Binjai', 'Simacan', and 'Rapiah' from Indonesia; 'R134', 'Gula Batu'(R3), 'Muar Gading'(R156), 'Khaw Tow Bak'(R160), 'Lee Long' (R161), and 'Daun Hijau'(R162) from Malaysia; 'Deli Cheng' and 'Jitlee' from Singapore; 'Seematjan', 'Seenjonja', and 'Mahalika' from the Philippines, and 'Rongrien', 'Seechompoo', and 'Bangyeekhan' from Thailand. Other less popular varieties in Thailand are 'Seetong', 'Namtangruad', and 'Jemong'. Rootstock Rambutan seeds are recalcitrant and short-lived, it should be sown directly after they are extracted and washed.

An effective way to remove flesh that clings tightly to the seeds is by enzyme digestion using a commercially available, non-toxic food grade fungal pectinase enzyme derived from the fungus Aspergillus niger. Add approximately 20 ml enzyme solution into 5 gallons of shelled fruits in water, and let the mixture sit overnight (12 hrs) at room temperature (21-25C). The seeds should then be rinsed in fresh water before planting or packaging for shipment. At the National Clonal Germplasm Repository, USDA/ARS, in Hilo, Hawaii, rambutan seedlings grew best in full sun, protected from wind, in a 1:1:1 medium of soil, macadamia compost, and volcanic cinder, and fertilized with a high potassium (10-2-33 NPK) fertilizer. Seedlings fertilized with low potash formulation (16-7-13) produced severe marginal necrosis of leaves, stunted growth, and die-back of apical growth. Potassium sulfate is preferred over potassium chloride since rambutan is sensitive to chlorine, especially in cool weather.

Propagation Well-grown rootstocks are bud grafted at 8 to 12 months. Dormant buds with well-healed petiole scars from one to two year old branches, averaged 80% success between May and October. Rootstock should be cut back 25 cm above the bud union and all foliage removed at two weeks after budding. This cutting back and defoliation promotes bud break of the new graft 14 to 17 days later. Marcotting produced well rooted propagules, but survival rate was poor. Approach grafting is highly successful, but it is more labor intensive. Management Rambutan trees exhibit strong apical dominance and have a tendency to produce long, upright growth. Early pruning and training to form an open center tree is recommended. After harvesting, fruited twigs are pruned back to stimulate new growth of up to 4 new side shoots, of which 22% of the shoots will bear fruit in the following season. Dead branches and water suckers should be removed regularly. Mulching is essential during establishment and dry periods. No mulching should be applied prior to flowering.

For growing trees, a fertilizer rate of 200 g nitrogen, 25 g of phosphate and 100 g potassium per tree per year of age is recommended. For the first 4 years, the fertilizers should be applied in 4 equal dressings, every 3 months. For fruiting trees, 200 g N, 25 g P and 130 g K per tree per year of age is recommended. Maximum fertilizer rate is reached at 12 years, and should remain constant thereafter. For fruiting trees, one-fourth of the yearly fertilizer should be applied 4 weeks after fruit set; half the amount should be applied immediately after harvest, and the remaining one-fourth at 9 weeks after harvesting. Additionally, 0.4 kg of dolomite per tree per year of age, maximum at 10 years and constant after, is applied during slow growing months. At any stage, do not use glyphosate herbicide near the drip line of rambutan, it could cause a severe yellowing and abscission of the lower leaves.

Harvesting Rambutan requires approximately 107 to 111 days from fruit set to harvest, with the greatest increase in fruit weight during the later stage of growth. In 'Seechompoo', coloring occurs on rind and spinterns about 12 weeks after fruit set, total soluble solids increase from 16% at 10 days after color break to 21% at 31 days, while titratable acids fell from 0.26% to 0.16%. The harvesting time of rambutan is based on pericarp color and by counting the number of days from fruit set or from color break. Rambutan fruit has the best rind and spintern appearance and color if harvested 16 to 28 days after color break. However, fruits are frequently harvested as early as 10 days after color break to capture the higher market price. The early fruits lack the sweetness and quality of the mature fruit. The general harvesting schedule for rambutan in Thailand is between 90 to 120 days after full bloom; in Malaysia 100 to 130 days, and in Indonesia 90 to 100 days.

In some varieties, it may take over 30 days between the first and the last fruit to mature, so harvesting involves several pickings. Fruits harvested 28 days after color break are considered over-mature, they usually have a darker color, lower sugar and acid content, flat flavor and are puffier to the touch. The flesh of over-ripe fruits are drier and firmer than the normal fruits, and has a more cloudy appearance. Rambutan is harvested in clusters and are marketed as loose fruits or in fruit bouquets. The bouquets are highly decorative and are frequently used in floral arrangements. Rambutan bouquets are made by arranging and tying clusters of fruits together along a stalk, usually in units of a kilogram or by counts of 20, 50 and 100 fruits. Postharvest Storage Rambutan is non-climacteric, the postharvest ethylene production and high respiration rate are results of fruit deterioration associated with moisture loss. A rambutan fruit contains about 400 spinterns on the pericarp, each with many stomata. The large fruit surface area is the major cause of moisture loss during storage.

Rambutan stored at ambient temperature for 5 to 8 days could lose 19 to 25% of its weight, mostly as dehydration from the peel and spinterns. The drying causes a darkening of the peel and the soft hairs, which gives the fruit an awful appearance. The same fruits, however, are totally edible, there is little deterioration in fruit qualities in the form of flesh weight, flavor and total soluble solids. The browning and weight loss of rambutan can be reduced by using low temperature storage and moisture retentive materials. The recommended storage for rambutan is 10C and in sealed plastic bags. The combination of low temperature and the self-generated carbon dioxide level of 7.5 to 9.2% in a sealed plastic bag keeps rambutan fruit marketable for 12 days. Rambutan fruit stored at a low temperature acquires a firmer texture and more translucent appearance. Sucrose content was reported to increase from 51 mg/g at harvest to 76 mg/g after storage at 12C for 6 to 11 days. Storage temperatures lower than 7C caused chilling injuries to the peel and spinterns.

Malaysian Agricultural Research and Development Institute, MARDI, G.P.O. Box 12301, Kuala Lumpur, 50774 Malaysia Chanthaburi Horticultural Research Center, Amphur Kloong, Chanthaburi, Thailand USDA/ARS, National Clonal Germplasm Repository, P.O. Box 4487, Hilo, Hawaii 96720, U.S.A. Key References Abidin, M.I.B.Z. 1990. Rambutan. In: Cultivation of tropical fruits. Univ. Agr. Malaysia. p.34-42. Hi-Tec Enterprise, Kuala Lumpur. Malaysia. Burkill, I.H., Birtwistle, W., Foxworth, F.W., Scrivenhor, J.B. Watson, J.R. 1966. A Dictionary of the Economic Products of the Malay Peninsula. Vol. II. p.1543-1548. Rambutan: Fruit development, postharvest physiology and marketing in ASEAN. 1987. In: P.F. Lam and S. Kosiyachinda (eds.).

ASEAN Food Handling Bureau, Kuala Lumpur, Malaysia. 82 p. Van Welzen, P.C., A. Lamb, and W.W. W. Wong. 1988. Edible Sapindaceae in Sabah. Nature Malaysiana 13 #1. p.10-25. Malaysia. Van Welzen, P.C. & Verrheiji, E.W.M. 1991. Nephelium. p.233-239. In: E.W.M. Verheij & R.E. Coronel (eds.). Plant resources of south east Asia - No.2. Edible fruis and nuts. Wageningen, Netherlands. Zee, F. 1993. Rambutan and Pili Nuts: Potential Crops for Hawaii. p. 461-465. In: Janick, J. and J.E. Simon (eds.). New Crops. J. Wiley and Sons, Inc. Selected Experts Hiran Hiranpradit, Chantaburi Hort. Res. Center, Amphur Kloong, Chantaburi, Thailand.

Francis Zee, USDA/ARS, National Clonal Germplasm Repository, Hilo, HI. P.O. Box 4487, Hilo, HI 96720. Tel: 808-959-5833; Fax: 808-959-3539; E-mail: hilofz@ars-grin.gov [Contributor: Francis T. Zee, USDA-ARS, National Clonal Germplasm Repository, Hilo, HI.] Copyright © 1995. All Rights Reserved. Quotation from this document should cite and acknowledge the contributor. Last update Tuesday, February 24, 1998 by aw Rambutan Fruit. Nutritional Value, Rambutan Health Benefits, Uses, How to Eat Rambutan | Tropical Fruits Rambutan Rambutan Facts and Information Commonly known as Rambutan it is known botanically as Nephelium lappaceum. The Rambutan is a tropical tree which belongs to the Sapindaceae family and also the fruit of this tree. Although it does not grow very tall, it produces an ample harvest.

Rambutan is widely distributed throughout Indonesia, Malaysia and Southeast Asia and is identified in some countries, by different names. For example, in Nicargua, Costa Rica and Panama, Rambutan is identified as mamon chino while Thailand people call it ngoh. In Malaysia, another type of Rambutan is sold called wild Rambutan. Although the common color of Rambutan is red, the fruit of this particular type is yellowish. The hairy skin of the Rambutan fruit is removed to get to the whitish or pinky edible parts. They typically taste sweet though some are sour as well as sweet. Appearance of Rambutan The Rambutan tree grows to about 10 to 20 m in height. Its alternate leaves are 10 to 30 cm in length and pinnate and have three to eleven leaflets, each with an entire margin about 5 to 15 cm in width and 3 to 10 cm in breadth. Petal-less small flowers which are about 2 1/2 to 5 mm in size are disk-shape and they bloom cluster wise.

The shape of Rambutan fruit is round or oval and it is about three to six cm by three to four cm in dimension. Rambutan is borne in clusters, and about 10 to 20 Rambutan fruit can be seen. Its leather like skin has pliable thorns. Rambutan fruit is typically red though some are yellow or orange. ‘Rambut’ is a Malay word that means ‘hairs’, hence it gets its name because of the thorn like appearance of its fruits. Its brownish seed is about two to three cm in size and is basally scarred. It is soft and crunchy. Although the raw seeds are poisonous, they may be eaten after cooking. Propagation of Rambutan In some countries, the Rambutan tree is very common in gardens. They are also grown in medium sized estates for trading. Although Rambutan are widely seen in Southeast Asian countries, Sri Lanka, Ecuador, India, Indonesia, Malaysia, Philippines, Thailand, the Caribbean, Africa, Cambodia and Central America are also main countries for Rambutan plantations. It is one of the fruits that give out massive harvest in Hawaii as well. Rambutan trees are genetically male or female.

Although female Rambutan trees are only with female flowers, the male Rambutan tree has both flowers although female blooms are less. Fragrance of Rambutan flowers entices insects. Mostly, bees can be seen around Rambutan flowers. Many types of butterflies, flies and other types of insects extract a great quantity of honey thus fertilizing them. Since the female flowers lack pollen, they need cross pollinations to be fertilized. Although some cultivars are apomixes, Rambutan mostly depends on insects to be pollinated. From the selected clones, a range of cultivars has been produced up to now. Some of them are highly suitable for harvesting and they are only three to five m in height which makes them easier to be cultivated. Seeds of Rambutan are now available that are developed to bear both the female and male flowers equally well. After removing the fleshy fruit, seeds are thoroughly washed before planting. It will take about nine to 25 days for sprouting. Seedlings give results after five to six years but genetic wise the duration may change. Patch budding is an effective way to propagate Rambutan trees.

In this method, one and half month old seedlings are taken and planted in one quart cans with enough manure. Thereafter they are transferred to large containers and this type of trees produces flowers within three years after they are planted out in orchards. Uses of Rambutan Fruit Rambutan is a tasty fruit and it is very popular in many countries. Seed oil from the Rambutan is produced and in use to manufacture candles and soap. Although Rambutan trees are cut down rarely, their wood is used in the construction industry. Rambutan fruit is said to heal dysentery and diarrhea effectively. The leaves are also used as cataplasm to cure headaches. In Malaysia, the skin of the Rambutan fruit is used to prepare native medicines. Further, the roots of Rambutan trees are boiled and used as a medication to cure fever. Nutritional Value of Rambutan Fruit Rambutan fruit is rich in following components: Fat, Calcium, Iron, Protein, Nitrogen, Ash, Sodium, Zinc, Magnesium, Manganese, Potassium, Phosphorus, pH, Vitamin C, Vitamin A, Thiamin, Riboflavin, Fiber.

Eating five fruit in a day can seriously decrease the chance of cancer. Rambutan fruit is also very effective in lowering blood pressure. How to Eat Rambutan Fruit Open Rambutan fruit by removing one part of its skin. Find the seam across the fruit and pull apart the leathery skin. You can also use the knife, but be careful, only cut through the skin. Then you can hold the fruit with your fingers and enjoy the sweet taste. Rambutan fruit cannot be cooked; it can be eaten raw only. 13 Amazing Health Benefits and Uses Of Rambutan [ Read: Litchis Benefits ] Rambutan is a healthy food and is a great substitute for processed snack foods. The health benefits of rambutan are not just limited to the fruit but are derived from other elements as well, like the rind, the bark, and the leaves. Here is a list of the benefits of rambutan. 1. Treatment Of Different Ailments: This fruit is being used as a traditional medicine in Malaysia and Indonesia since hundreds of years. It is used in a number of treatments that include diabetes, hypertension, and various other ailments. 2.

Boosts Energy: The carbohydrates and protein content of rambutan help to increase the energy and prevent bloating. Rambutan is also rich in water, which helps to regain the lost energy and quenches thirst. 3. Absorption Of Micro-Nutrients: Vitamin C in rambutan helps in the absorption of minerals, iron and copper. It also protects the body from getting damaged from free radicals. 4. Eliminates Free Radicals: One of the main compounds of rambutan is Gallic acid. This compound behaves like a free radical scavenger that protects our body from oxidative damage and is particularly helpful to fight cancer. [ Read: Pumpkin Juice ] 5. Generation Of White And Red Blood Cells: This fruit contains moderate amounts of copper which is necessary for the creation of white and red blood cells. It also contains manganese that our body needs to produce and activate enzymes. 6. Removes Waste From Kidneys: The phosphorus in rambutan helps remove the waste in the kidneys and is essential for the development, repair, and maintenance of the tissues and body cells. Rambutan also contains significant amounts of calcium which works together with phosphorus to fortify the teeth and strengthen the bones. 7.

Source Of Iron: Rambutans are excellent sources of iron that helps to correct the amount of oxygen in the body and controls dizziness and fatigue due to anaemia, an illness caused by iron deficiency. 8. High Fiber Content: Rambutan has good fiber content and is low in calories. The fruit keeps us full for a long time due to its high fiber and water content and controls irregular hunger pangs. This also aids in weight reduction. 9. Treating Common Illnesses: Rambutan is also good for treating common illnesses like headache, thrush and dysentery. For a headache, the leaves are used as a poultice on the temples. This calms the nerves and reduces the headache. A decoction of the bark is applied on the tongue to treat thrush. A decoction of the roots is used to lower fever. 10. Antiseptic Properties: The other health benefit of rambutan is in its antiseptic qualities. It helps in fighting the various infections that invade our body. 11. Kills Parasites: Besides nutritional benefits, rambutan also offers therapeutic functions. Consuming the fruit can help in killing intestinal parasites and relieving the symptoms of diarrhoea and fever.

Rambutan: Skin Care 12. Hydrates Skin: Rambutan makes your skin soft and supple. Its high water content hydrates your skin, thus leaving it soft, smooth and supple. Due to its ability to scavenge free radicals, rambutan protects your body from oxidative damages. The powerful antioxidants present in rambutan battle cancer in an effective manner. Rambutan: Hair Care 13. Basic Hair Care: Rambutan plays a significant part in improving the health of your hair. Rambutan leaf paste nourishes your hair from deep inside. Take some rambutan leaves and mash them until the paste becomes smooth. Add some water and squeeze the extract. Apply the mixture onto your hair and scalp. Apply regularly for best results. Rambutan: How To Select And Store While buying rambutans, look for the fresh ones that are bright red or yellow in color. The spines should be firm. Never choose a rambutan with bruises as it may be a sign of damaged or overripe fruit. It can be stored at room temperature for a couple of days. Refrigerating the fruits gives them a life span of a week or so.

It should be ideally wrapped in a paper towel or a perforated plastic bag. Rambutan: Tips For Usage There are countless ways to enjoy this wonderful fruit. Here are some interesting ideas to enjoy rambutan: Rambutan can be an amazing substitute for lychees. It can also be incorporated in different fruit salads. You can also prepare jam and jellies from rambutans. This fragile fruit can be combined with yogurt, chutney, soups, smoothies, cocktails, deserts and salsa. How To Prepare And Use Rambutan? Skin Care: Rambutan seeds can be eaten raw or can be mashed and applied on the skin to have an even skin tone and to make the skin healthier and softer. Hair Care: Take a few rambutan leaves and make a paste using some water. Filter the leaves extract using a clean cloth. Apply this extract to a damp scalp every day. This promotes hair growth and makes the hair roots strong. To Treat Disunity: Remove the skin of a rambutan and boil its skin in water for a while. Allow the water to cool and drink this liquid daily at least twice a day. To Treat Diabetes: Take about 5 seeds and roast in fire.

Mash the roasted seeds finely. Add this powder to a glass of water and drink daily or even twice a day to control the blood sugar level. To Treat Fever: Take 15 grams of dried rambutan leaves and boil this in 3 glasses of water. Allow the mixture to cool and strain the mixture. Consume this mixture thrice a day to cure fever. [ Read: Health Benefits Of Surinam Cherries ] Rambutan Nutritional Value: Rambutans offer many benefits as the fruits have rich amounts of proteins, carbohydrates, fats, iron, phosphorus, calcium and Vitamin C. The stem of the rambutan contains saponin, tannin, iron, pectin substances and flavonoids. The seeds of the fruit contain polyphenol and fat. Rambutan Nutrition Chart: What Is the Difference Between the Lychee, Rambutan and Longan? | The Huffington Post What Is the Difference Between the Lychee, Rambutan and Longan? 01/30/2014 01:45 pm ET | Updated Apr 01, 2014 Kimlai Yingling Culinary Producer. Recipe Maker. Food Writer.

Lychee martinis have been hitting the scene for a few years now and remain a pretty popular beverage, but there is definitely more to the lychee than meets the eye. The white tropical fruit on its own is juicy and sweet and its two lesser known cousins, the rambutan and the longan are widely popular among Asians. I remember eating lychees a lot when I was little. I never had much of a sweet tooth for cookies or chocolate but I was always obsessed with Asian desserts. So a brief backstory. My mom is Vietnamese and my dad is Caucasian and they met in Vietnam. They got married, left Vietnam and I was born at an Army base in New Jersey. We headed to Panama, then spent a quick few years in Spokane, Washington and finally planted some roots in the dirt (literally) in a town called Tri-Cities, Washington. The grocery stores didn't offer a wide variety of fresh tropical Asian fruit, so going to the Asian aisle of a Western grocery store was such a treat yet so extremely limited at the same time. I seriously thought that Vietnam was a city in Thailand and that Mexico was super small and all the men were dark in color with sombreros.

I learned later on that the grocery stores "authentic" aisle was NOT to be used as map to distinguish different countries and the people on the products were models and not to be confused with the locals. I always got to pick out my own cans. Lychees, black jello, heart of palms, thank goodness the pictures on the cans were bright and appealing. In my teens my mom and I went to Vietnam to visit her family. During our layover in Thailand she handed me a branch of these little red balls with prickly things popping out of the skin. It was soft enough to peel. I didn't know it was a rambutan and that it was full of juice and was unsuccessful at my first attempt to try one of these little guys because the enormous amount of sticky juice tied all my fingers together. Fast forward to me finding somewhere to sit and grabbing a handful of paper towels before trying to break into one of them again. The fruit was delicious and I quickly became a fan of the rambutan fruit. Once we got to Vietnam I saw the fresh lychees and was also introduced to the longan. All three tropical fruits are indicative of Asia.

If the fruit is picked straight from the tree or purchased fresh you can visually tell them apart. Similarities All 3 have white flesh All 3 have a big seed in the middle. I'm going to advise to steer clear of accidentally taking a bite of the seed but then again... if you don't accidentally do it you really won't know for yourself what it tastes like. By the way it is not edible. All 3 grow on trees All 3 can be eaten out of a can or straight off a tree branch All 3 when mixed with alcohol taste alike. The lychee sitting on the bottom of a lychee martini glass may very well be a longan. Differences The Rambutan is a hearty looking piece of fruit and is comparable to the size of a golf ball. Its outer skin is red with soft yellowish & neon green prickly pokers all around it. The flesh is white with a big ole seed in the middle. The rambutan has a sweet creamy rich flowery taste and is very refreshing. Image courtesy of Rawich The Lychee is a tad bit smaller than the rambutan. It has a red outer skin as well but the skin is rough.

The outside texture reminds me of how I think an elephant's skin would feel like. The lychee flesh is very similar to the rambutan in regards to texture but the taste is not as rich or creamy. The flesh is white and again, you will find a seed in the middle. The lychee is crisper and not as sweet. It has just the right balance of not to sweet and not to tart, that I could eat a pound of them without feeling full! The Asian market has plastic gallon jugs that are filled with individual jellied lychees and I've been known to eat an entire container. Image courtesy of kongsky The Longan has a light brown smooth outer skin and is also called the dragon eye fruit. The flesh is white and there is a black seed in the middle, hence the name, Dragon Eye fruit. While they all have a black seed in the middle, the ratio of seed to fruit is almost perfect in a longan and looks like an eyeball when cut in half. This fruit has a more tart and distinctive flavor. Image courtesy of sritangphoto Of the three, my top pick is a tie between the rambutan and the lychee with the longan coming in last.

I recommend doing a taste test and since everyone's taste buds are different I'd love to get your feedback with your taste test stats. Follow Kimlai Yingling on Twitter: More: Rambutan Morton, J. 1987. Rambutan. p. 262265. In: Fruits of warm climates. Julia F. Morton, Miami, FL. Rambutan Other Uses Though a close relative of the lychee and an equally desirable fruit, this member of the Sapindaceae is not nearly as well-known. Botanically, it is Nephelium lappaceum L. (syns. Euphoria nephelium DC.; Dimocarpus crinita Lour.). In the vernacular, it is generally called rambutan (in French, ramboutan or ramboutanier; in Dutch, ramboetan); occasionally in India, ramboostan. To the Chinese it is shao tzu, to Vietnamese, chom chom or vai thieu; to Kampucheans, ser mon, or chle sao mao. There are other local names in the various dialects of southeast Asia and the East Indies.

Plate XXXIV: RAMBUTAN, Nephelium lappaceum Painted by Dr. M.J. Dijkman Description The rambutan tree reaches 50 to 80 ft (15-25 m) in height, has a straight trunk to 2 ft (60 cm) wide, and a dense, usually spreading crown. The evergreen leaves are alternate, pinnately compound, 2 3/4 to 12 in (7-30 cm) long, with reddish rachis, hairy when young, and 1 to 4 pairs of leaflets, subopposite or alternate, elliptic to oblong-elliptic, or rather obovate, sometimes oblique at the base; slightly leathery; yellowish-green to dark-green and somewhat dull on the upper surface, yellowish or bluish-green beneath; 2 to 8 in (5-20 cm) long, 1 to 4 1/3 in (2.5-11 cm) wide, the 6 to 15 pairs of principal veins prominent on the underside.

The small, petalless flowers, of three kinds: males, hermaphrodite functioning as males, and hermaphrodite functioning as females, are borne in axillary or pseudo-terminal, much branched, hairy panicles. The fruit is ovoid, or ellipsoid, pinkish-red, bright-or deep-red, orange-red, maroon or dark-purple, yellowish-red, or all yellow or orange-yellow; 1 1/3 to 3 1/8 in (3.4-8 cm) long. Its thin, leathery rind is covered with tubercles from each of which extends a soft, fleshy, red, pinkish, or yellow spine 1/5 to 3/4 in (0.5-2 cm) long, the tips deciduous in some types. The somewhat hairlike covering is responsible for the common name of the fruit, which is based on the Malay word "rambut", meaning "hair".

Within is the white or rose-tinted, translucent, juicy, acid, subacid or sweet flesh, 1/6 to 1/3 in (0.4-0.8 cm) thick, adhering more or less to the ovoid or oblong, somewhat flattened seed, which is 1 to 1 1/3 in (2.5-3.4 cm) long and 2/5 to 3/5 in (1-1.5 cm) wide. There may be 1 or 2 small undeveloped fruits nestled close to the stem of a mature fruit. Origin and Distribution The rambutan is native to Malaysia and commonly cultivated throughout the archipelago and southeast Asia. Many years ago, Arab traders introduced it into Zanzibar and Pemba. There are limited plantings in India, a few trees in Surinam, and in the coastal lowlands of Colombia, Ecuador, Honduras, Costa Rica, Trinidad and Cuba. Some fruits are being marketed in Costa Rica. The rambutan was taken to the Philippines from Indonesia in 1912.

Further introductions were made in 1920 (from Indonesia) and 1930 (from Malaya), but until the 1950's its distribution was rather limited. Then popular demand brought about systematic efforts to improve the crop and resulted in the establishment of many commercial plantations in the provinces of Batangas, Cavite, Davan, Iloilo, Laguna, Oriental Mindoro and Zamboanga. Seeds were imported into the United States from Java in 1906 (SPI #17515) but the species is not grown in this country. Varieties Popular varieties in Malaya include 'Chooi Ang', 'Peng Thing Bee', 'Ya Tow', 'Azimat', and 'Ayer Mas'. Dr. J.J. Ochse described 6 named varieties in Indonesia: 'Lebakbooloos'a broad-topped tree with dark-red fruits having uncrowded spines 3/5 in (1.5 cm) long, and grayish-white, tough, subacid flesh 1/5 in (0.5 cm) thick, frequently difficult to separate from the seed and often takes pieces of the testa with it.

Ships well over long distances. (Cultivated also in India). 'Seematjan'Tree has an open crown and long, flexible branches. Fruits are dark-red with spines to 3/4 in (2 cm) long. In Java the tree is especially prone to attack by various insects. It is cultivated also in India and in the Philippines where it has averaged 16 lbs/acre (16 kg/ha). There are 2 forms: 1) 'Seematjan besar' with small fruit, thin rind, spines fairly far apart; very sweet, somewhat coarse, fairly juicy flesh to which the coarse, fibrous testa tightly adheres; 2) 'Seematjan ketjil' (or 'Koombang')the fruit has soft, tough, and less sweet flesh to which the seed coat does not tightly adhere. 'Seenjonja'Tree low-growing; has a drooping crown. Fruit nearly ovoid, about 1 1/2 in (4 cm) long and 1 1/5 in (3 cm) wide; dark wine-red with slender, flexible spines about 2/5 in (1 cm) long.

Flesh clings firmly to the seed. In the Philippines has yielded on the average 41 lbs/acre (41 kg/ha). 'Sectangkooweh'Tree broad-topped. Fruit flattened ellipsoid, about 2 in (5 cm) long, 1 1/2 in (4 cm) wide with slim spines 2/5 in (1 cm) long. Rind is thin, pliable, tough. Flesh yellowish-white, sweet, clings tightly to the thick testa which separates from the seed. Fruits stand long-distance shipment. 'Seelengkeng'Tree low-growing with drooping crown. Fruit ovoid, 1 1/5 in (3 cm) long, 3/4 in (2 cm) wide, with very fine, soft spines. Flesh slightly glossy, tough, moderately sweet, and separates from the seed with a few particles of testa clinging to it. Air-layers are unsatisfactory, so it is rare in cultivation and expensive on the market. Much favored by Chinese because of its resemblance to the lychee.

(Cultivated also in India.) 'Seekonto'Tree has broad crown; is fast-growing. Fruits ellipsoid, faintly flattened, about 2 in (5 cm) long, 1 1/2 in (4 cm) wide. Spines are thick and short. Flesh is dull, grayish-white, somewhat coarse and dry; clings to the testa which separates readily from the seed. 'Maharlika' (no description available) has yielded 21 lbs/ acre (21 kg/ha) in the Philippines. Yellow-fruited rambutans are called 'Atjeh koonig' in Batavia. In Malaya, 'Rambutan gading' indicates a yellow type. Among the many "races" of rambutan in Malaya, the best "freestone" types are found in Penang. One race with a partly free stone is known as 'rambutan lejang'. Burkill says that some rambutans are so sour that monkeys are reluctant to eat them. In 1950, Philippine agriculturists undertook a program of selection and the creation of a Testing Plot at the Provincial Nursery, Victoria, Oriental Mindoro.

There they assembled 360 trees of which 140 were found to be bearing in 1960 and 196 (mostly males) were non-bearing. Observations of the bearing trees there and at the Arago Farm not far away, resulted in the selection of 21 clones which they classified into 4 groups according to fruit size: 1) very large, 14 or less per lb (31 or less/kg); 2) large, 15 to 16 per lb (32-36/kg); 3) medium, 17 to 19 per lb (37-41/kg); 4) small, 20 or more per lb (42 or more/kg). The main characteristics of the 21 named selections are here summarized: 'Queen Zaida'Dark-red, oblong, medium-size; flesh thick (38.76% of fruit), sweet, juicy; freestone; 60% of fruits kept well for 2 weeks in cold storage. Yield: 275 lbs (125 kg) per tree at 20 years of age.

'Baby Eulie'Light-red, very large, flesh thick (39.92% of fruit), soft, freestone. Kept well only 1 week at 60º F (15.56º C). Yield: 352 lbs (160 kg) per tree at 8 years of age. 'Princess Caroline'Dark-red, small, rind pliable; flesh thick (44.14% of fruit); seeds small. Kept well for 2 weeks at 60º F (15.56º C). Yield; 440 lbs (200 kg) per tree at 8 years of age. 'Quezon'Yellowish- red, small to medium; rind pliable; flesh thick (38.24% of fruit); sweet, slightly acid, juicy. Yield: 343 lbs (156 kg) per tree at 8 years of age. 'Roxas'Dark-red; medium-sized; flesh thick (42.97% of fruit); juicy, sweet, adheres to seed.

Yield: 429 lbs (195 kg) per tree at 8 years of age. 'Zamora'Yellowish rind with pale-pink spines; oblong; small; rind hard; flesh thick (38.29% of fruit), juicy and sweet. Yield: 330 lbs (150 kg) per tree at 7 years of age. Ripens mid-to late October. After 2 weeks of refrigeration at 60º F (15.56º C) 80% of the fruits were still in good condition. 'Quirino'Yellowish with pinkish-red spines; small; flesh thick (32.78 % of fruit), juicy and sweet. Borne in large clusters of up to 85 fruits each. 'Magsaysay'Dark-red to near-black with dark-red spines; oblong, large; rind pliable; flesh thick (42.68% of fruit); juicy, sweet; freestone. Yield: 176 lbs (80 kg) per tree at 6 years of age.

'Santo Tomas'Yellowish-pink with reddish-pink, soft spines. Nearly round; rind hard; flesh thick (43.25% of fruit); seed small. Yield: 352 lbs (160 kg) per tree at 8 years of age. 'Victoria'Yellowish with red spines; rind thick; flesh thick, juicy, sweet, freestone. Yield: 132 lbs (60 kg) per tree at 6 years of age. Early in season (mid-July). 'Baby Christie'Yellowish-red with soft, silvery-pink spines; large. Flesh thick (36.41% of fruit). 'Governor Infantada'Oblong, very large; rind pliable; flesh thick (39.28% of fruit), juicy, sweet and slightly acid; adheres tightly to seed. Yield: 330 lbs (150 kg) per tree at 6 years of age. Fruits keep only 1 week at 60º F (15.56º C).

'Laurel, Sr.'Pinkish-red, small; flesh thick (39.76% of fruit). Tree very low-growing, spreading. 'Fortich'Yellowish-red; medium-sized; flesh thick (40.95% of fruit); juicy, sweet; freestone. Early in season. 'Osmeña, Sr.'Purple-red; medium-sized; flesh thick (38.90% of fruit); juicy, sweet; freestone. Ripens late in season. 'Ponderosa Ferreras' (from Arago, Farm)Crimson red with very prominent spines; very large; flesh thick (35.73% of fruit); juicy, sweet, freestone. Early in season. Yield: 303 lbs (138 kg) per tree at 6 years of age. 'Rodrigas' (from Arago Farm)Medium-sized; flesh thick (38.46% of fruit). 'Manahan' (from Arago Farm)Medium-sized; flesh thick (37.37% of fruit).

'Santan' (from Arago Farm)Flesh thick (34.26% of fruit). 'Arago' (from Arago Farm)flesh very thick (41.42% of fruit). 'Cruz' or 'Cruzas' (from Arago Farm)flesh medium-thick (26.15% of fruit). About 1960, 10 outstanding rambutans were selected in an evaluation of 100 seedling trees of the unsurpassed Indonesian 'Seematjan', also 'Seenjonja', 'Maharlika', 'Divata', 'Marikit', 'Dalisay', 'Marilag', 'Bituin', 'Alindog', and 'Paraluman'. Climate The rambutan flourishes from sea-level to 1,600 or even 1,800 ft (500-600 m), in tropical, humid regions having well-distributed rainfall.

In the ideal environment of Oriental Mindora Philippines, the average temperature year-round is about 81º F (27.3º C), relative humidity is 82%, rainfall 71 in (180 cm)-about 165 rainy days. The dry season should not last much over 3 months. Propagation Rambutan seeds, after removal from the fruit and thorough washing, should be planted horizontally with the flattened side downward in order that the seedling will grow straight and have a normal, strong root system. Seeds will germinate in 9 to 25 days, the earlier, the more vigor in the seedling. The rate of germination of 2-day-old seeds is 87% to 95%. A week after seed removal from the fruit, there may be only 50% to 65% germination. Sun-drying for 8 hours and oven-drying at 86º F (30º C) kills seeds within a week. Washed seeds will remain viable in moist sawdust, sphagnum moss or charcoal for 3-4 weeks, and some will even sprout in storage. The juice of the flesh inhibits germination.

Accordingly, unwashed seeds or seeds treated with the juice can be held for a month in moist sawdust without sprouting. Rambutan seedlings bear in 5-6 years, but the ratio of female to male trees is 4 or 5 to 7. One Philippine seedling orchard was found to have 67% male trees. Then, too, hardly 5% of female trees give a profitable yield. Vegetative propagation is essential. Cuttings have been rooted experimentally under mist and with the use of growth-promoting hormones, but this technique is not being practiced. Air-layering may at first appear successful, but many air-layers die after being transplanted into 5-gal containers, or, later, in the field, long after separation from the mother tree. Marching is very effective onto 5- to 9-month-old seedlings of rambutan or of pulasan (N. mutabile L.) or N. intermedium Radlk., but is a rather cumbersome procedure. After 2 or 3 months, the scion is notched 3 times over a period of 2 weeks and then severed from the parent tree.

Cleft-, splice-, and side-grafting are not too satisfactory. Patch-budding is preferred as having a much greater rate of success. Seedlings for use as rootstocks are taken from the seedbed after 45 days and transplanted into 1-quart cans with a mixture of 50% cured manure and later transferred to 5 gal containers. In Oriental Mindoro Province, if the budding is done in the month of May, they can achieve 83.6% success; if done in June and July, 82%. Budded trees flower 2 1/2 to 3 years after planting in the field. Culture In the Philippines, it is recommended that the trees be planted at least 33 ft (10 m) apart each way, though 40 ft (12 m) is not too much in rich soil. If the trees are set too close to each other, they will become overcrowded in a few years and production will be seriously affected.

Philippine agronomists apply 2.2 lbs (1 kg) ammonium sulfate together with 2.2 lbs (1 kg) complete fertilizer (12-24-12) per tree immediately after harvest and give the same amount of ammonium sulfate to each tree near the end of the rainy season. Studies in Malaya show that a harvest of 6,000 lbs/acre (6,720 kg/ha) of rambutan fruits removes from the soil 15 lbs/acre (approximately 15 kg/ha) nitrogen, 2 lbs/acre (2 kg/ha) phosphorus, 11.5 lbs/acre (11.5 kg/ha) potassium, 5.9 lbs/acre (5.9 kg/ha) calcium, and 2.67 lbs/acre (2.67 kg/ha) magnesium. Irrigation is given as needed in dry seasons. Light pruning is done only to improve the form of the tree and strengthen it. Rambutan trees should be sheltered from strong winds which do much damage during the flowering and fruiting periods.

Harvesting In Malaya, the rambutan generally fruits twice a year, the first, main crop in June and a lesser one in December. In the Philippines, flowering occurs from late March to early May and the fruits mature from July to October or occasionally to November. The entire fruit cluster is cut from the branch by harvesters. If single fruits are picked, they should be snapped off with a piece of the stem attached, so as not to rupture the rind. The fruits must be handled carefully to avoid bruising and crushing, and kept dry, cool, and well-ventilated to delay spoilage. Yield Generally, shoots that bear fruit one year will put out new growth and will bloom and fruit the next year, so that biennial bearing is rare in the rambutan. However, yield may vary from year to year. Individual trees 8 years old or older have borne as much as 440 lbs (200 kg) one season and only 132 lbs (60 kg) the next.

In the Philippines, the average production per tree of 21 selections was 264 lbs (120 kg) over a 4-year period, while the general average is only 106 lbs (48 kg). From 1965 to 1967, agronomists at the College of Agriculture, University of the Philippines, studied the growth, flowering habits and yield of the Indonesian cultivars, 'Seematjan', 'Seenjonja', and 'Maharlika'. They found that all the 'Seematjan' flowers were hermaphrodite functioning as female (h.f.f.) and that it is necessary to plant male trees with this cultivar. 'Seenjonja' and 'Maharlika' flowers were mostly h.f.f. with a very few hermaphrodite functioning as males (h.f.m.) in the same panicles, and concluded that, though self-pollination is possible, planting of male trees with these cultivars should improve production. Keeping Quality Ordinarily, the fruits must be gotten to local markets within 3 days of picking before shriveling and decay begin.

Fungicidal applications and packing in perforated polyethylene bags have extended fresh life somewhat. Weight loss has been reduced by packing in sawdust, or coating with a wax emulsion. Storing in sealed polyethylene bags at 40º F (10º C) and 95% relative humidity has preserved the fruits in fresh condition for 12 days. Some cultivars, as noted, keep better than others. Pests and Diseases Few pests or diseases have been reported by rambutan growers. Leaf-eating insects, the mealybug, Pseudococcus lilacinus, and the giant bug, Tessaratoma longicorne, may require control measures. The mango twig-borer, Niphonoclea albata, occasionally appears on rambutan trees. The Oriental fruit fly attacks very ripe fruits. Birds and flying foxes (fruit-eating bats) consume many of the fruits, probably considerably reducing yield figures. There are several pathogens that attack the fruits and cause rotting under warm, moist conditions. Powdery mildew, caused by Oidium sp., may affect the foliage or other parts of the tree.

A serious disease, stem canker, caused by Fomes lignosus in the Philippines and Ophioceras sp. in Malaya, can be fatal to rambutan trees if not controlled at the outset. Food Uses Rambutans are most commonly eaten out-of-hand after merely tearing the rind open, or cutting it around the middle and pulling it off. It does not cling to the flesh. The peeled fruits are occasionally stewed as dessert. They are canned in sirup on a limited scale. In Malaya a preserve is made by first boiling the peeled fruit to separate the flesh from the seeds. After cooling, the testa is discarded and the seeds are boiled alone until soft. They are combined with the flesh and plenty of sugar for about 20 minutes, and 3 cloves may be added before sealing in jars. The seeds are sometimes roasted and eaten in the Philippines, although they are reputedly poisonous when raw. Food Value Per 100 g of Edible Portion* Moisture Other Uses Seed fat: the seed kernel yields 37-43% of a solid, white fat or tallow resembling cacao butter. When heated, it becomes a yellow oil having an agreeable scent.

Its fatty acids are: palmitic, 2.0%; stearic, 13.8%; arachidic, 34.7%; oleic, 45.3%; and ericosenoic, 4.2%. Fully saturated glycerides amount to 1.4%. The oil could be used in making soap and candles if it were available in greater quantity. Wood: The tree is seldom felled. However, the woodred, reddish-white, or brownishis suitable for construction though apt to split unless carefully dried. Medicinal Uses: The fruit (perhaps unripe) is astringent, stomachic; acts as a vermifuge, febrifuge, and is taken to relieve diarrhea and dysentery. The leaves are poulticed on the temples to alleviate headache. In Malaya the dried fruit rind is sold in drugstores and employed in local medicine. The astringent bark decoction is a remedy for thrush. A decoction of the roots is taken as a febrifuge.

How to Eat a Rambutan: 10 Steps (with Pictures) - wikiHow How to Eat a Rambutan Two Parts: Eating a Rambutan Using Extra Rambutans Community Q&A Rambutan, a native of Southeast Asia, now grows in tropical climates all over the world. Named after the Malay word for "hair," the soft, drooping spines make this fruit unmistakable. In Costa Rica they are known as Mammon Chino or "Chinese Sucker" after their method of eating and their relation to lychee, a Chinese fruit. Steps Eating a Rambutan 1 Select a ripe rambutan. Rambutans start out green, then turn red, orange, or yellow as they ripen. The hair-like "spines" are green when the rambutan is fresh picked, but after the spines turn black, the fruit remains good for at least a few days. [1] 2 Cut a slit in the skin. Hold the rambutan firmly on a flat surface, gripping both tips. Place a sharp paring knife along the middle of the fruit, as though cutting it in half. Cut gently, severing the hairy, leathery skin without piercing the flesh.

Carve halfway around the fruit to extend this slit. [2] You can tear the skin with your thumbnail instead, or even bite open a slit. The spines are soft and harmless, but the skin is inedible and may taste bitter. 3 Open the rambutan. The cut skin should tear apart easily. Pull one side completely off the fruit, as though opening a hinged lid. Inside sits a fruit similar to a grape: oval, slightly translucent, and white or pale yellow. 4 Squeeze to pop out the fruit. Squeeze the remaining skin gently to pop the edible flesh into your hand. 5 Remove the seed. The seed in the center is not edible while raw. Cut into the flesh without severing the seed, and try to pull it out. Some rambutans ("freestone" varieties) have seeds that slide out easily, while others ("clingstone") stick to the flesh. [3] If you have a clingstone rambutan, just leave the seed in and spit it out when finished. 6 Eat the fruit. If you removed the seed, just pop the flesh in your mouth. If the seed is still there, note that a tough, papery coating surrounds it.

Nibble the flesh around it instead to avoid biting into it. Most rambutans are sweet and juicy, but some varieties are acidic or slightly drier. [4] Most rambutans have bitter seeds, although some may have a little sweetness. While a minority of people do eat the raw seeds, they contain traces of potentially toxic chemicals. [5] Eating them is not recommended, especially for children and animals. Part 2 Using Extra Rambutans 1 Consider roasting the seeds. In some areas, the seeds are roasted and eaten, similar to how you would roast nuts . Although edible in this form, the seeds are slightly bitter and may have mild narcotic properties. [6] More research needs to be done before this is officially approved as safe to eat. [7] 2 Make rambutan jam. Peel 1 pound (or 500g) rambutans, and two cloves, and boil them in water until the flesh separates from the seeds. Discard the seed coatings, then transfer the seeds to a little water and cook until soft. Cook the flesh, softened seeds, and 1½ cups (or 350g) sugar.

Simmer for twenty minutes or until jam-like, remove the cloves, and seal in sterilized jars. [8] For a faster dessert, stew the fruit after peeling and boiling. 3 Refrigerate extra rambutans. Rambutans are only good for two weeks at most, and usually only a few days after buying them from a store. Refrigerate them whole and unpeeled in a perforated plastic bag to extend their lifespan. [9] 4 Freeze rambutans for a special dessert. Freeze whole, unpeeled rambutans in a zip-locked bag. Peel them and suck on them directly from the freezer for a milky, candy-like treat. [10] Community Q&A Is it safe to eat the fruit if part of the seed coating is stuck on it? wikiHow Contributor Yes, you may eat a small amount of the seed coating if it is stuck to the fruit. Does the rambutan have other names? wikiHow Contributor Each culture has its own name for it. Vietnamese call it "chomchom." Rambutan is the English name. Where can I get a rambutan?

wikiHow Contributor You can get a rambutan at many Asian grocery stores. Some well-stocked supermarkets may occasionally carry them as well. Can an autistic child eat rambutan fruit? wikiHow Contributor There is no autism-based reason why the fruit cannot be offered to an autistic individual. If the autistic individual does not like the fruit, it may be because of sensory processing disorder, or a food sensitivity or intolerance. When does a rambutan get ripe? wikiHow Contributor A rambutan is usually ripe when you buy it from the store, but if not, you can leave it in the fridge for a day or two. A rambutan doesn't have to be ruby-red to be ripe--a bit of a green streak on the skin is fine. Is Rambutan safe for pregnant women? wikiHow Contributor Yes, it's safe and actually beneficial in many ways, provided you are not on a low-sugar diet. Stay away from durian and pineapple, though. Is eating a rambutan similar to peeling and eating lychees and longans, or is it different? wikiHow Contributor It is fairly similar, apart from the slightly tougher skin that you have to cut/tear through.

Instead of cutting, you can squeeze the rambutan until the skin has a slight tear, before peeling the skin away. What health benefits are in rambutan? wikiHow Contributor What if I ate the seed by accident? wikiHow Contributor Don't worry. It will come out on its own, undigested, within a few days. Even if the seed was somehow crushed before consumption, just a single seed shouldn't do any harm. Updated: Views: 590,653 "This fruit is delicious. I cut it in half, which made it easier to eat. Still trying to find my way around the seed skin. It looks funky, but it's so good. "..." more - Kattie McDonald "Helped me understand a fruit new to me. How to prepare it for consumption, rules for storage and warnings as what not to do were all helpful."..." more - Bob Bates "Was given these by GF to eat at work. Had no idea what to do. Thanks, internet, for having HD pictures of how to eat alien fruit!"..." more - Travis H. "I had never tried them before and I just found them at grocery store. I wanted to know more.

WikiHow rocks!"..." more - Chuck P. The information for the guavas and the other exotic fruits was very informative. Thanks tons! - Sharon Sterling Encountered Rambutan in Hawaii. Later in Arizona. Good to learn what to do with them. - Frederick Hecht I had no idea what this was when I purchased it at Costco, but now I do! Thanks! - Christine Joy Awesome article. Rambutan is very famous here in Indonesia. - Ratno Wijaya Really liked this! Considering buying Rambutans! - Elisha Wang Good and tasty fruit. - John Williams

Question: A rambutan is what type of foodstuff?
Answer: Fruit