How to cook rambutan
Information for rambutan in our free cooking ingredients collection.
Rambutan
The rambutan is a rubbery red fruit about the size and shape of a golf ball. Short, flexible, curved spines give the fruit its name, which means “hairy” in Malay. Underneath the spiny shell is a sweet, juicy, translucent flesh similar to that of the lychee fruit. Another similarity to lychees is the one shiny seed in the center of the flesh of the rambutan.
Family - Sapindaceae
Scientific name - Nephelium lappaceum
Common name - rambutan
Varieties
Several varieties of rambutan are available at tropical markets. They vary in shape from round to slightly ellipsoid and in color from green to yellow, orange, and red. The Thai green rambutan has a thinner rind and a more delicate flavor than the others.
Origin and botanical facts
Rambutan is indigenous to Malaysia and Indonesia and is distributed throughout the tropical regions of southeast Asia. Internationally, Malaysia, Thailand, and Indonesia are the leaders in rambutan export, and Singapore consumes more than 60 percent of the fruit. Because of the short shelf life of the fruit, the market for fresh rambutan is concentrated in Asia. Domestically, rambutans are grown in Hawaii; however, restrictions on imports to the continental United States limit the market for fresh Hawaiian rambutans.
The rambutan tree, which reaches heights of 8 to 15 feet, is slightly shorter than the lychee tree but bears considerable resemblance to its well-known cousin. The rambutan flowers in terminal clusters that give rise to “bouquets” of fruits. These flowers are used decoratively in floral arrangements. However, unlike the lychee tree, the rambutan is strictly tropical and requires well-irrigated soil to flourish.
How to cook rambutan
The numerous spines of rambutans provide a large surface area for dehydration. To prevent this moisture loss (which results in darkening of the color), the fruit should be refrigerated in sealed plastic bags. Under these conditions, rambutans can maintain their bright color for up to 12 days. To eat the fruit, it is necessary to cut around the middle of the spiny shell with a knife and peel the shell away to reveal the pale, juicy flesh. The seeds should not be ingested. Canned rambutans, which retain the flavor and texture of the fresh fruit, are available in specialty food stores.
Nutrient composition
The fresh fruit has not been analyzed for nutrient content. Canned rambutan provides a small amount of vitamin C.
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