Rambutan

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Originally at home in the warm-humid regions of the Malayan Archipelago, this tropical plant is now cultivated in many tropical countries, such as Thailand, tropical Africa, Madagascar, Northern South America, Costa Rica, Honduras, Cuba and Australia. Main grower is Thailand.

Description:

The rambutan belongs to the same plant family as the lychee and grows on an evergreen,10-20m high, bushy tree The fruit is oval to round, plum-sized, 3-8cm long and 2.5-5cm thick. Its skin is 2-4mm thin and covered in thin pliable spines. The appearance of the pulp reminds strongly of the lychee. The flesh of the rambutan is milky-sweet, very juicy and tastes refreshingly sweet and sour. It is rich in minerals such as potassium, calcium and iron, and contains 20-45mg% vitamin C. In the core of the fruit, an oblong small seed kernel is found. Depending on variety, the flesh may be separated from the seed kernel only with difficulty.

Marketing :

The rambutan is available nearly year round, it does not after-ripen and is harvested at the optimum ripening stage. It keeps poorly and, at 10° C and a relative humidity of 90-95%, may be stored for a maximum of 2 weeks only. The fruit will keep at room temperature for 3-4 days.

Use:

To eat it, the fruit is opened sidewise with a knife or fingers and the pulp removed from the skin. Then, the fruit may be sucked as e.g. the lychee. The good varieties taste best in pure condition. They are very sweet and juicy. The sweet-sour varieties are also liked, because they are very refreshing. In addition, the fruits may be used in compotes, marmalades, jelly, fruit salad and dessert, or as elegant finishing of sparkling wines and cocktails. Rambutan with mocha ice cream or other ice specialities are a delicacy.