What is rambutan coffee shop. Rambutan fruit, beneficial properties, calorie content. Rambutan flavor. Potential Harm of Rambutan

Unusual for us, but definitely worthy of attention, the exotic fruit rambutan, for the inhabitants of many countries of Southeast Asia, the fruit is affordable and widespread, almost like apples in our country. What is rambutan, how is it eaten and how useful is our topic today.

The most interesting thing about rambutan, of course, is its appearance, this is the real exotic. Round plum-sized fruits, protected by a thick skin with many hairs, like an edible chestnut. Rambutan's skin can be red-orange, red or just orange, but the flesh is always white.

Rabmutan fruit - what is it

Rambutan is an evergreen tree from the Saputov family that grows mainly in Southeast Asia. Reaches a height of 25 meters, its leaves are oval, the flowers are very small, and the fruits are 4-6 centimeters in diameter, covered with dense hairs. It is because of these hairs that they got their name, because "rambut" in Indonesian means "hair".

So, rambutan fruits grow in bunches and change color as they ripen - at first they are green, then yellow, and the already ripe fruits acquire a rather intense, attractive red color.

The peel is easy to remove, it is not prickly, as it might seem from the photographs, the pulp is white, juicy, and in the center it has a small dark brown bone.

In consistency and in appearance, the pulp of rambutan is very similar to the pulp of the lychee fruit, however, their tastes differ. Rambutan has a sweet taste with a slight acidity and a pleasant aroma.

Calorie content. The pulp of one bambutan fruit has about 60 calories. This is quite a bit when you consider that it is rich in fructose, vitamins and minerals.

Today, rambutan is cultivated in Malaysia, Indonesia, Thailand, Sri Lanka, Australia and India, Central America and the Karaibakh.

How is rambutan eaten

The peel of the rambutan must be removed before use, as it is inedible. To do this, either cut it with a knife, or press it down a little with your hands, and after the crack appears, the peel is divided in half with your fingers and removed. White pulp remains with a bone inside. Raw, the bones are toxic, but fried can be eaten.

Basically, of course, rambutan is eaten fresh, but in many countries it is canned in syrup, just like pineapple, sometimes together with other fruits, they make desserts, jams and compotes.

It is believed that rambutans are most delicious when harvested and eaten in the summer, from June to late August. In unripe fruit, the flesh sticks to the skin and they are sour, but still taste good.

A short video instruction on the topic "How to eat rambutan"

Useful and medicinal properties of rambutan

When it comes to beneficial properties, nature has not deprived this interesting fruit of its attention. In the countries of Southeast Asia, it is highly valued for its large amount of vitamins, minerals, oils and natural acids.

Composition:

• Water - 78%
• Calories - 82 per 100 grams
• Protein - 0.65 grams per 100 grams.
• Fat - 0.21 grams per 100 grams.
• Carbohydrates - 21 grams per 100 grams of pulp.

Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc.

Vitamins: C, A, thiamine, riboflavin, niacin, vitamins B6 and B12, folic acid,

Rambutan is a good source of vitamin C and calcium, and it also contains a sufficient amount of niacin, a substance also known as vitamin PP, niacin or vitamin B3. Niacin is a very important organic compound for our body, which participates in many processes in every cell, and modern medicine considers nicotinic acid a medicine.

Lack of niacin in the body can lead to the development of many serious diseases. This situation is especially dangerous for children who need all vitamins and elements for normal development.

• Due to its high content of antioxidants, regular consumption of 7-8 fruits per day will improve the body's resistance and its ability to destroy cancer cells.

• Those who ate rambutan regularly for at least 2 weeks report noticeable improvements in skin condition.

• From its pulp, Thai women make face masks, they are sure that these masks rejuvenate the skin and make it beautiful.

• These fruits are recommended for those who need to restore the body's strength.

• The consumption of rambutan is excellent for strengthening the immune system and reducing the risk of developing cardiovascular diseases.

• In Thailand, this fruit is included in diets for people with high blood pressure, diabetes.

• The combination of iron and copper with vitamin C improves absorption.

• Due to the content of phosphorus and enzymes, with regular consumption of rambutan, they are almost purified, their work improves.

• It is a good source of plant calcium. There is not as much of this element in rambutan as in sesame seeds, but considering how capricious calcium is in digestibility, any source is good.

• Last but not least, it should be noted that rambutan is an excellent helper for those who want to lose weight.

From the seeds of the rambutan fruit, oil is squeezed out, which is used in the manufacture of cosmetics, aromatic mixtures, and especially candles, as it emits a very pleasant aroma when heated.

The healing properties of rambutan

Fresh rambutan fruit is eaten for indigestion, indigestion, diarrhea and even dysentery. They are believed to be able to calm irritated gut, improve digestion and overall well-being.

How to choose and store rambutan

When choosing these exotic fruits, pay attention to its color first. Ripe rambutan has a bright red peel, thornless, green hairs at the tips. It is important that there are no cracks and cuts, dark areas on the fruit.

The hairs should not be dry, this fruit may be overripe, or lay on the counter for a long time and began to deteriorate.

Rambutan is stored in the refrigerator for no longer than 7 days.

Despite its short shelf life, due to its newfound popularity, rambutan is exported in small quantities to different countries the world. Here you can find these fruits only in some stores and at a rather high price, because it is very cherished during transportation.

Best of all, of course, there is rambutan in the countries where it is grown, because there it is the most delicious and costs a penny. So when going on vacation to Thailand, be sure to list all the shopping and local fruits you would like to try.

Contraindications and harm

To date, there are no known contraindications for this fruit, but allergy sufferers should always be careful, and in general, any exotic fruit should be eaten for the first time only a small amount in order to make sure that there are no negative reactions to its composition.

Growing at home

In our area, rambutan does not grow, but the good news is that it can be grown quite successfully as a houseplant, and even after a few years it can be harvested.

How to grow rambutan at home? Very simple, the planting technology is no different from planting flowers. The main thing is that the bone is good, from a ripe fruit.

Before moving on to growing methods, you need to know some aspects:

1. The air temperature in a place where rambutan grows cannot drop below 10 degrees Celsius.
2. Caring for a rambutan tree is no different from caring for any other indoor plants.
3. Many complain that rambutan first begins to grow rapidly, and then sneeze abruptly. The fact is that they love humid air, so some create special conditions for them, akin to greenhouse ones.
4. The leaves must be constantly sprayed with water, making sure that both the soil and the environment are moist.
5. At the age of 6-8 years, rambutan needs a tub of 60-70 liters, since its roots are developing strongly.
6. The first fruits are expected only at 6-8 years old.

There are 2 options for growing rambutan at home:

1. The seed is first germinated. They are wrapped in a piece of damp cloth, placed in a closed container and constantly monitored so that the cloth does not dry out. After 10-15 days, the bone will crack and the first root tip will appear. Now they take a pot of earth, on which the drainage dressing is laid. The bone is placed in the ground 6-7 centimeters deep. Next, you need to make sure that the ground is wet all the time, and within a month the shoot will show itself. Now, if necessary, you will need to change the pot to a larger one.
2. The seeds are laid in moist soil without prior germination. This method is simpler, if the seed is good, then there is no reason why it will not give an escape, so more practical people choose this option.

Rambutan fruit is certainly interesting and noteworthy. The sweet and juicy fruit has not in vain gained such popularity in Asia, if possible, be sure to taste it and share your impressions.

Rambutan is a sample of real exotic: the unusual taste and external "hairy" appearance of the fruit will alert everyone who is used to bulk apples and ruddy ones. But in Southeast Asia, rambutan is loved and revered, romantic legends are made about it, national dishes are prepared, and medicines from it are sold in pharmacies. It is no coincidence that many tourists bring home from Thailand not only magnets and beach dresses, but also spectacular bouquets with rambutan.

A bit of history

For those who have never seen a rambutan "live", the photo will show a strange hairy fruit that looks like a small hairy egg. But behind the frightening outer shell, there is a creamy pulp and delicate taste, reminiscent of green "ladies' fingers".

The homeland of the hairy fruit is Asia, but now rambutan plantations can be found in almost every country with a tropical climate. The leaders in the production and export of this oriental miracle are Thailand, India and Indonesia. They started talking about rambutans in the 18th century, when the Thai king Rama II sang the fruit in his treatise, noting that the fruit was outwardly ugly, but wonderful inside. It is this rambutan singularity that has found a response in Asian legends and myths.

One of the most romantic Thai legends - the oriental version of "Beauty and the Beast" - tells the story of Prince Sang Tong, who for unknown reasons hid his face under the mask of a rambutan and looked scary, dark and hairy himself. But the beautiful youngest daughter of the king - exactly the shrewd Belle - saw behind the mask all the charm of the prince and his kind heart and wanted to marry him. After the wedding, the young queen was rewarded a hundredfold - the prince really turned out to be smart, gentle, and even a rare handsome.

How to grow rambutan at home?

The shaggy fruit grows on tall, spreading trees from 4 to 25 meters, when ripe, it actively changes color - from bright green to orange and bright red with green hairs. Rambutan grows very unusually - Wikipedia says that on trees the fruit gathers in large hairy clusters of up to 30 pieces. Considering that fruits sometimes reach 4-6 cm in diameter, one can imagine how this tropical crop looks on the branches….

Good news for extreme gardeners - you can actually plant a fluffy tree at home, it will not break the roof, but will easily adjust to the height of your ceiling. Growing rambutan at home is easy from an ordinary bone, but first, check it for fertility. For this, the bone must be wrapped in a wet cloth, closed in a container and hidden in a dark place. If after 10-14 days sprouts appear on it, everything is in order, you can plant homemade rambutan.

An exotic tree loves warmth and humidity, so the best place for it is an insulated balcony, a home greenhouse, or just the sunniest room. For a start, the stone is dug into a small container, after 2-3 months, when the oriental plant reaches 3-4 cm, you can move to a larger pot. The main thing is not to forget to spray and water the rambutan well, even better - to install a humidifier in the room. With proper care, after 3-5 years, an Asian guest will give her first furry crop.

How is hairy fruit good for you?

Unlike many other tropical fruits, ready to save you from literally all diseases (vitamin, etc.), rambutan is a fruit of a narrower focus. But this does not make him less useful, on the contrary - in its "sphere" the furry oriental miracle works wonders.

Asians have long appreciated the ability of rambutan to heal the stomach and intestines - the fruit relieves stomach inflammation, stops mild indigestion and diarrhea. But if you dare to apply this folk remedy on vacation, be careful - first eat half of the fruit and make sure that the body reacts normally to exotic, otherwise you can get the opposite effect.

And rambutan is also an excellent skin care product! Thai beauties love to use firm pulp for cosmetic masks, and many tourists agree with them. Rambutan masks return freshness and elasticity to the face, but there is a little secret - the same effect can be achieved if you just eat 3-4 hairy balls of rambutan a day for a couple of weeks.

Another amazing advantage is rambutan - beneficial features and its contraindications have been known for a long time, and the latter are practically nonexistent. If you have never tried an unusual fruit, start with small doses, and if the stomach is satisfied, then you can feast on rambutan in any quantity - there will be no harm.

It's a pity that in our Russian market rambutan is not so much in baskets

How to choose and eat rambutan?

Unlike protected by law, rambutan can easily be taken out of the country after vacation and brought as a gift to friends. Especially for curious tourists in Thailand, rambutan sprigs are tied in small bouquets - romantic and convenient.

It is very easy to choose a hairy fruit in any eastern market - ripe fruits do not stale on the shelves. In Russian supermarkets, the situation is more complicated - you can run into overripe or spoiled fruit. The correct rambutan is bright red, without cracks or spots, with fresh greenish hairs.

Many people are confused by the unusual type of fruit, and the question arises: rambutan - how to eat this shaggy miracle correctly? On a ripe fruit, it is easy to find a thin seam along the skin: walk along it with a knife, and the fruit will easily disperse into 2 halves.

An important tip - there is a bitter inedible bone inside the rambutan, and you need to eat the fruit carefully so as not to accidentally bite off the nasty seed.

Rambutan is only kept in the refrigerator for about a week, so it's best to eat the fruit right after purchase. A stale rambutan looks a little scary - a dark hairy skin, from which a circle of translucent pulp peeps out.

Rambutan recipes

In oriental cuisine, rambutan is quite popular: fresh creamy pulp is added to cocktails and salads, and meat roast is prepared. In Asian stores, you can find canned rambutans, marmalades and jams.

Our housewives got used to using rambutan in the usual Russian recipes. This is how the favorite crab salad with an exotic twist looks like:

You will need: a package of crab sticks 200 gr, boiled rice 100 gr, 500 gr of fresh or canned rambutans, some greens and mayonnaise.

Finely chop all ingredients, mix and season with mayonnaise (sour cream). Decorate with basil on top.

Children's party and romantic dinner will be decorated with ice cream with rambutan.

You will need: 100 grams of any ice cream, 4 slices of pineapple, 4 rambutans,.

We spread the ice cream in a bowl, along the edges - rambutan slices, pineapple on top. Sprinkle with cinnamon and serve.

Unusually tasty and unique in appearance, rambutan fruit is one of the first places in Thailand in popularity among local residents and tourists. Throughout Southeast Asia, rambutan is considered one of the most sought-after and healthy fruits. Dessert and exotic fruit has a low calorie content - only 80 kcal per 100 grams, juicy and bright color, tasty pulp and non-standard red-green fluffy rind.

Rambutan fruit is about the same size as a regular chicken egg. The color is very defiant - bright, rich and juicy red with green hairs. At first glance, rambutan looks like a red and fluffy ball. Hair length rarely exceeds 5 centimeters.

The pulp inside the rambutan resembles a jelly-like, but rather dense and juicy consistency. The shade of the pulp may vary depending on the ripeness of the fruit - white, pink and beige. The stone inside the rambutan is small, oblong and light brown in color, unsuitable for consumption and even slightly toxic. The shape of the fruit itself is round or oblong.

Rambutan season in Thailand

In Thailand, the rambutan season begins in early May and ends in the second half of June. Over the years, there has been an improvement in the cultivation and breeding of the plant due to the quivering work of gardeners and breeders of Southeast Asia. Previously, the fruit could only be harvested in May.

In the wild, the rambutan fruit grows on trees that reach 20 meters in height, which is not convenient for harvesting. Breeders from Thailand were able to develop a new culture of trees, the height of which does not exceed 5 meters. In one season, up to 20 kg of fruits can be harvested from one tree, which grow in small clusters on twigs.

The rambutan fruit is available from the beginning of May until the second half of September. The cost per kilogram of fruit ranges from 20 baht in Thai markets to 40 baht in large supermarket chains during the ripening season. In winter, the price rises significantly and can be 400 baht per kilogram.

Rambutan smell and taste

The pulp tastes differently depending on the rambutan variety. It can be pronounced sweet or sour. The fruit is very juicy, due to the high water content - about 70-75 grams of water per 100 grams of fruit. That is why, in hot weather, rambutan is so popular for quenching thirst.

An ordinary fruit, not cut, does not smell anything. The pulp inside smells like the sweet blue grapes, familiar to Russian tourists.

Canned rambutans can be found in many supermarkets, which are made in combination with pineapple slices. Do not forget that the taste and beneficial properties of rambutan in this case do not change in better side.

How is rambutan different from lychee?

First, the difference lies in the growing season of the fruit. In lychee, the season lasts only from April to June, and rambutan can be found on store shelves right up to the end of September. Lychee tastes more like a grape sweet mixture.

A fruit with a name not quite familiar to our language has firmly settled in the list of edible, tasty and healthy fruits - this. It grows in tropical climates. Rather, the rambutan tree is grown in small private gardens in Indonesia, Thailand, Malaysia and Southeast Asia. True, in each country it is called differently. Rambutan is also very popular in Africa, Australia, Central America and the Caribbean. But the most extensive rambutan plantations are probably located in Cambodia, Sri Lanka, India, Indonesia and the Philippines. Rambutan fruits are yellow, red or red-orange in color, they have a hairy skin that looks like the skin of chestnuts, only in a different color. During consumption, the peel is removed to expose the white edible portion.

The rambutan tree belongs to the sapindaceae family... Relative fruits: pulasan, korlan, lychee, aki and others. Relatives of the trees are maple and horse chestnut.

There is an edible bone inside the rambutan fruithowever it tastes unattractive and closely resembles the taste of an acorn. Rambutan is very loved in Thailand - the indigenous people tell many beautiful legends about it, and when August comes, Thais widely celebrate a holiday dedicated to this tree. Although outwardly it is an unremarkable undersized plant. Due to the large number of subspecies, it is difficult to describe all its properties - they are deciduous and evergreen, fruits can be in the form of berries and in the form of fruits.

As for the actual fact, these small exotic fruits, the size of a hazelnut, are located on the branches in clusters, sometimes up to 30 pieces. These rounded "balls" are covered with an elastic skin covered with fleshy hairs up to 4-5 cm long. Inside, we find the pulp that covers the bone.

The pulp of the fruit is white, almost transparent and gelatinous, with a very pleasant aroma and sweet taste. Because of its peel, rambutan is called by some as "hairy" or hairy fruit. When buying rambutans, you need to pay attention to the color of the fruit. Experts say that the fruit should be deep red, and the tips of the thorns should be green. After purchasing, remember that rambutan is poorly stored. If you keep it in the refrigerator, then the shelf life is no more than one week. Otherwise, it will simply become unsuitable for food.

Composition and useful properties of rambutan

In the fruits of rambutan we will find carbohydrates, proteins, vitamins C, B 1 and B 2, as well as protein. Of the minerals, there is calcium, phosphorus, iron, and niacin. In smaller quantities, the fruits contain nitrogen, ash, magnesium, sodium, manganese, zinc, potassium and phosphorus. An equally valuable inclusion is fiber, which makes the fruit beneficial for digestion. Rambutan bone contains almost 40% fats and oils, which include oleic and arachidonic acids. When the oil is heated, it begins to give off a very pleasant smell, which is probably why it is used in the manufacture of cosmetic soaps, other cosmetic products, as well as holiday candles.

Eating rambutan in food has a beneficial effect on the skin, significantly improves digestion... In Thailand, this fruit is believed to be very good for the weak and sick people because it has cleansing and nourishing properties.

Rambutans taste great not only raw, but also in the composition of fillings for pies, for making jams. They are used as an addition to sauces, ice cream and various drinks.

The roots, bark and leaves of rambutan are used in folk medicine indigenous peoples and in the manufacture of fabric dye. In Malaya, for example, dried rambutan skins are sold in virtually every pharmacy as a medicinal product.

The healing properties of rambutan

Raw fruits are effective in treating dysentery and diarrhea... With the help of aromatic pulp, you can soothe sore intestines and stop the process of improper digestion of food. True, if the stomach is not used to an exotic fruit, it is not worth using it against these problems because of the unpredictable reaction of the intestines to the fruit.

The leaves of the rambutan tree are used to make a poultice to treat headaches. This action has not yet been fully investigated, but Thais use the tool willingly. In Malaysia, the peel of rambutan fruit is used to prepare a wide variety of medicines. It is dried and stored until the new season. In addition, the roots of the tree are boiled and the decoction is used as a medicine for fever. Also, a decoction of the bark and sometimes the fruit of rambutan is used in the treatment various diseases tongue - inflammation, abscesses and stomatitis. In many countries, this broth is recommended for use by young mothers after childbirth.

Locals claim that eating five rambutan fruits a day can significantly reduce the likelihood of developing cancer. Rambutan has been found to be very effective in lowering blood pressure. It is only important not to overdo it with the amount of fruit eaten so that the pressure does not drop much. True, this fruit does not have such a strong effect on everyone.

Contraindications to the use of rambutan

As a rule, acquaintance with any exotic fruit should start with a small amount. As such, rambutan has no contraindications, but it is not known how the stomach and intestines will perceive unfamiliar food. In addition, you need to look at the composition of rambutan to determine if you are allergic to its components. If everything is in order, enjoy your health.

Where else is rambutan used?

In addition to the food and cosmetics industry, rambutan is used in the textile industry.... Young tree shoots are used to make a dye for dyeing silk and other fabrics yellow and green colors... These dyes, in combination with other compounds, are used to dye fabrics in red and black. Trees are very rarely cut down, so only occasionally rambutan wood is used for interior decoration and furniture.

How is rambutan eaten

At first glance, it is difficult to approach such a fruit. However, thorns do not pose a great danger, so with the help of a knife we \u200b\u200bremove the peel, then we need to find a seam that is noticeable on the fruit. Use the same knife to open the fruit, but be careful not to damage the fruit. Some people open rambutan with their hands and argue that it is much more convenient. As always and with everything, training and personal experience... We will not argue that compotes and jam are made from rambutan in the middle zone - most likely, this delicacy is consumed raw. Experts assure that if the pulp does not separate from the seeds, then the fruit is overripe. In this case, you do not need to eat too many of them, because alkalides and tannins may be contained in the pulp near the seeds.

Rambutan is perhaps the most exotic fruit you will ever see in your life. Maybe you have never even seen him, because it is rarely found outside its habitat. For residents of Malaysia, Thailand, the Philippines, Vietnam, Indonesia and other countries in this region, rambutan is a fairly common fruit, the same as in countries with cooler climates. However, over time, as the availability and distribution of this fruit increases, this may change. What is rambutan fruit? In a few words, it is a tropical, spiky-ball-like fruit with a translucent, jelly-like flesh under the skin.

What rambutan looks like

What does this exotic rambutan fruit look like? The word "rambut" in the name of the fruit "rambutan" is Malay and translates to "hairy", which accurately characterizes the rambutan's spiny skin. Therefore, its second name is "hairy fruit". Indeed, without the soft thorns on the skin, the rambutan would look like a lychee, which belongs to the same sapindaceae family. Other related fruits of this family are aki, longan, corlan and pulasan. They are also rare in Russia or Europe. A relative that is closer and more understandable to the inhabitant of the middle lane is the chestnut.

Depending on the variety, the rambutan fruit can be red or white. The tentacle hairs of a ripe fruit are usually bright red, pink and sometimes crimson. At first glance, this unusual fruit looks like a red fluffy ball, although there are also oblong yellow fruitsfor example in Malaysia. The hairs are usually less than 5 centimeters long. Under the peel, there is a juicy, jelly-like pearl-colored pulp, which is not suitable for consumption, and even a slightly toxic rambutan seed, which usually does not exceed 2-3 cm in length. Usually, each piece of the fruit contains one seed weighing no more than 10 g, although occasionally there are also double fruits with two seeds. The thorns of a ripe fruit are quite soft and elastic and pose no threat, so the fruit is easy to clean with your hands. The sweet-sour taste of the pulp is similar to that of grapes with a slight addition of strawberries. The fruit also has a delicious sweet aroma, making it a must have in some Asian dishes.

How rambutan differs from lychee

Let's compare rambutan with its closest relative - lychee: what is their external difference and similarity, difference and similarity of taste. Both fruits seem remarkably similar at first glance. Both have white flesh, contain a large bone as a kernel, and have a red bumpy skin. Both lychees are on wood and can be sold both raw and canned. But, despite their striking similarities, these fruits are completely different in taste and nutritional qualities. Below, you can see these differences and be guided by them when choosing the fruit you need:

• Rambutan is about the size of a golf ball. Lychees are slightly smaller.
• The outer skin of a rambutan is usually red with soft spiny tentacles. Lychee also has a red outer skin, but it is rough with no pronounced hairs.
• The skin and flesh of rambutan are denser in texture than lychee.
• Rambutan has a sweet creamy floral flavor. Lychee is endowed with a less intense sweet taste that many people find to be more balanced.

How to choose the right rambutan

How to choose the rambutan fruit so that it contains the maximum amount of nutrients and at the same time has the most pleasant taste? First, good fruit should be red - the brighter the red, the better. Fresh, freshly picked fruits are often attached to the branch. However, unless you live in Southeast Asia, rambutan most likely won't be sold with a parental twig. It's okay, just choose firm, dark red fruits with hairy thorns that look fresh. Sometimes it happens that the fruit has green, immature thorn tips: this is also a good sign. In fact, fruits from Thailand's southern province of Surat Thani often have red skin with greenish thorns even when fully ripe.

Rambutan does not last long, even in the refrigerator (this is one of the reasons why the fruit is not common in the Central Lane). Therefore, they should be consumed while they are still firm and fresh. Even those fruits that seem overripe can still be consumed, but you need to do it right away. This is due to the fact that the fruits ripen only on the tree and after they are plucked, they no longer ripen; they just rot.

The first and, perhaps, the most important sign of fruit spoilage is drying of the hairs. Soon after, the fruit loses its hardness, the skin becomes brownish, moldy and stained. And the gelatinous pulp inside becomes watery and sour, as after fermentation. A good fruit, when cut, should have a hard, jelly-like, translucent consistency on the inside. There should be no excessive liquid. The pulp should taste sweet without a hint of fermented acid.

Where and how rambutan grows

Rabmutan grows on a 12 to 20 m tree that bears best in southern Thailand, although it is grown throughout the country and to a lesser extent in some other areas of Southeast Asia, Africa, Oceania and Central America. The widest variety of varieties, wild and cultivated, also grows in Indonesia and Malaysia. At the same time, the bulk of the harvest falls on only two regions of Thailand. The first is on the east coast around Rayong province. Another province, Surat Thani, is in the middle south.

Rambutan season in Thailand

The fruits begin to ripen with the arrival of the rainy season, from about April to August. It is better to collect them in the middle of the season - somewhere in June-August, since by that time they will be the sweetest and largest. At the peak of the season, you will see not only rubble of rambutan in the market, but full trucks cruising around the area selling a kilo of fruit for pennies.

How is rambutan eaten

As mentioned earlier, rambutan tastes like lychee and has a pleasant sweetish flavor. Talking about rambutan and how to eat it, you must first tell how to peel rambutan. The fastest one, which does not require a knife, is as follows.
Pick a ripe fruit.

• Twist the fruit as if you were wringing out wet socks, i.e. Twist the skin of the fruit in opposite directions with both hands.
• After the fruit opens, you will see a smooth ovoid white or grayish flesh. Take it out and remove any unnecessary outer skin.
• Beneath the bright white flesh is a bone that contains poisonous saponins and tannins. Remove it with your fingers and discard.
• The fruit is ready to eat.

Another cleaning method is with a knife:

• Prepare the required amount of ripe fruits.
• Place the fruit on a cutting board.
• Use a knife to cut around the circle.
• You cannot cut the fruit in half because there is a large bone in the center. Therefore, keep the knife stationary and slowly rotate the fruit using your thumb and forefinger. Do this until you have traversed the entire circle.
• After cutting the circle, you can easily remove the halves of the peel with your fingers.
• Remove the inner pit before eating. To make this last step easier, you can leave the pit inside and eat the juicy pulp like an apple, however small. This is how rambutan is often consumed in Indonesia and many other tropical countries.

Now you can move on to the question of how to eat rambutan correctly. As you wish! You can eat the peeled pulp raw or use it for exotic dishes.

Calorie content and composition

Rambutan is a conglomerate of vitamins and minerals packed in a sweet and juicy little sachet. Despite its small size, the fruit contains significant amounts of vitamin C, which is important for maintaining a healthy immune system and removing toxins. The fruit is also rich in fiber, iron and copper.
The fruit's colorful peel contains various phenolic acids such as syric, coumaric, gallic, coffee and ellagic, which have antioxidant activity. Fatty acid synthase (FAS) inhibitors from the skin are being investigated for the treatment of cancer and obesity. The bones of the fruit contain equal proportions of saturated and unsaturated fatty acids, with arachidic (34%) and oleic (42%) acids, respectively, the highest in fat content.

Despite the fact that rambutan has a high (about 60-80 kcal), it is rich in various minerals and vitamins, such as calcium, magnesium, vitamin B6, vitamin C. Despite the fact that the body requires only a limited amount of copper in the system It works well in conjunction with iron to maintain blood vessels, the immune system, bones, and peak red blood cell production.

Chemical composition

• Sodium - 11 mg
• Potassium - 42 mg.
• Protein - 0.7 g
• Vitamin C - 8%
• Vitamin B6 - 1%
• Calcium - 2%
• Iron - 2%
• Magnesium - 1%

The nutritional value

Shown below the nutritional value one rambutan fruit per 100 g of fruit pulp:

• Water - 78%
• Calories - 60-80 kcal
• Proteins - 0.65 g.
• Fat - 0.21 g.
• Carbohydrates - 15-25 g.
• Cholesterol 0 mg

Useful properties of rambutan

It is worth noting that the fetus is not a source of folate, which is important during pregnancy to reduce the risk of neural tube defects in infants. While there is no proven reason why the fruit would be shown, rambutan can be of immense benefit expectant mother due to its amazing mineral composition and high vitamin C content.

Harm of rambutan and contraindications

The fruit has no known side effects and contraindications, not counting individual intolerance. However, when the fruit is overripe, the sugar contained inside can turn into alcohol, which can raise cholesterol levels and become dangerous for people suffering from hypertension and diabetes mellitus 2nd type. In addition, toxic bones, although not eaten raw, are an additional ingredient in some Asian dishes after being steamed and can be eaten without any side effects.