Rambutan

Also known asNephelium lappaceum · 红毛丹

Name: Rambutan (Nephelium lappaceum), from the Malay word rambut, meaning “hair.” Cultivars are often described as clingstone or freestone, depending on whether the flesh separates easily from the seed, and include names such as Rongrien and Binjai. It is a relative of lychee and longan. The same fruit also appears on its page under Stone Fruits.

Description

The rambutan is native to the Malay Archipelago and has been cultivated for centuries throughout Southeast Asia. It was carried by Arab traders to East Africa, including Zanzibar, and later to other tropical regions. Today Thailand, Indonesia, Malaysia and Vietnam are major producers, and the fruit is also grown in Central America, Australia and Sri Lanka.

The trees grow to a large size and produce clusters of bright red, orange or yellow fruits, each covered in soft, curved spines, which gives rise to its nickname “hairy fruit.” Inside is a translucent, juicy, sweet and slightly tart white flesh around a single seed, similar to a lychee but a little more acidic.

Main nutrition value

Rambutan provides vitamin C, iron, copper and some fibre, with a high water content and a sweet flavour.

How best to be consumed

Rambutan is eaten fresh, peeled by hand, and is best chilled.

1. Cut or pinch the leathery skin, peel it back and pop the flesh into your mouth.
2. Chill before eating, since rambutan is especially good cold.
3. Add to fruit salads, drinks and desserts, or stuff with other fruit.
4. Discard the seed, which is bitter and not eaten raw.
5. Buy fruit with bright, fresh-looking spines, and eat within a few days.

Overconsumption could cause…

Rambutan is safe in ordinary amounts, with the seed being the main exception.

1. Stomach upset or toxicity from eating the raw seed, which is considered mildly toxic and should be discarded.
2. High sugar intake if many fruits are eaten at once.
3. A choking risk from the seed, especially for children.
4. Allergic reactions in some people, including oral itching.

GroupsStone FruitsTropical FruitsRose family (Rosaceae)Soapberry family (Sapindaceae)Southeast AsianFresh

Related foodsLycheeCoconutMangoApricotBlackthorn / SloeCherry

Wikipedia — Rambutan, used for origin, naming and history: https://en.wikipedia.org/wiki/Rambutan