Rambutan is a tropical fruit native to Indonesia and Malaysia. It is a member of the Sapindaceae family and its name comes from the Malay word "rambut" meaning "hairy". The rambutan is characterized by its red or yellow wrinkled and hairy skin.
The rambutan has a spherical shape and usually measures 2.5 to 5 cm in diameter. The skin is soft and delicate, with a series of long, pointed bumps. The color varies from red to yellow and sometimes green. The fruit pulp is white, soft and juicy with a light central bone. The flavor is similar to that of litchi, with a sweet and slightly acidic note.
Rambutan is mainly cultivated in Indonesia, Thailand, Vietnam, the Philippines and in some parts of India and Brazil. The harvest period varies depending on the region, but usually runs from May to October.
Rambutan is a good source of vitamin C, vitamin B1 and potassium. It also contains small amounts of vitamin B3, vitamin B6 and folic acid. It is low in calories, only 66 calories per 100g of fruit, so it is a great choice for those who want to maintain a balanced diet.
How is rambutan used in cooking?
Rambutan can be eaten fresh, but can also be used to prepare preserves, jams, jellies, juices and desserts. In some cultures it is also used to prepare savory dishes, such as in a curry or as an accompaniment to grilled meats.