John Myers
Rambutan (also known as the hairy lychee) is a plum-sized, reddish-brown fruit covered with long, soft spikes. The Malaysian name “rambutan” means something like “hair” and alludes to the colored, woolly spikes that are reminiscent of colorful hair. The darker the color of the spikes, the riper the fruit. The shimmering white flesh is hidden under the skin.
Origin
Thailand, Indonesia, Vietnam.
Taste
Despite the exotic appearance, the relationship to the lychee is recognizable both externally and in terms of taste.
Use
The rambutan is particularly suitable for fresh consumption or for fruit salads. To do this, the peel of the fruit is slightly scratched and peeled off.
Storage
The rambutan cannot be stored for long because it is only harvested when it is ripe. Therefore, it is best to keep it in the refrigerator for only a few days.
Why you shouldn’t eat rambutan?
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. Eating them is not recommended, especially for children and animals.
What rambutan is good for?
Rambutans are also full of potassium, a mineral that helps your heart beat, kidneys function, and muscles contract. Rambutans are rich in vitamin C, which is a potent antioxidant. Consuming antioxidants helps fight off free radicals, which are waste products in your body that can damage your cells.
How many rambutan can I eat a day?
Rambutans are high in fibre, vitamins, and minerals. So you can eat them every day. However, rambutan is abundant in natural sugars and may raise blood sugar levels. Thus it is safe to consume only 5-6 per day.
How do you eat a rambutan?
- Select a ripe rambutan. Rambutans start out green, then turn red, orange, or yellow as they ripen.
- Cut a slit in the skin. Hold the rambutan firmly on a flat surface, gripping both tips.
- Open the rambutan.
- Squeeze to pop out the fruit.
- Remove the seed.
- Eat the fruit & ENJOY!
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