What is rambutan coffee shop. Rambutan fruit, useful 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 common, almost like our apples. What is rambutan, how it is eaten and how it is useful, is our today's topic.

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. The skin color of rambutan 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. It 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 clusters and change color as they ripen - at first they are green, then yellowish, and already ripened fruits acquire a rather intense, attractive red color.

The peel is easily removed, it is not prickly, as it may seem from the photographs, the flesh is white, juicy, and in the center has a small dark brown bone.

In terms of texture and appearance, the pulp of rambutan is very similar to the pulp of the lychee fruit, however, they have different tastes. Rambutan has a sweet taste with a slight sourness and a pleasant aroma.

Calorie content. The pulp of one bambutan fruit has about 60 calories. This is quite a bit, considering 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 Caribbean.

How to eat rambutan

The peel of rambutan must be removed before use, as it is inedible. To do this, either cut it with a knife, or press down a little with your hands, and after the appearance of a crack, the peel is divided in half with your fingers and removed. It remains white pulp with a bone inside. Raw, the bones are toxic, and fried, it is quite possible to eat.

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

It is believed that rambutans taste best when harvested and eaten in the summer, from June to the end of August. In unripe fruit, the flesh sticks to the peel and they are more sour, but still taste good.

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

Useful and medicinal properties of rambutan

When we are talking about useful properties, nature did not deprive 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.

Compound:

• Water - 78%
• Calories - 82 per 100 grams
• Proteins - 0.65 grams per 100 grams.
• Fats - 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, it also contains a sufficient amount of niacin, a substance also known as vitamin PP, nicotinic acid or vitamin B3. Niacin is a very important organic compound for our body, which is involved in many processes in every cell, and modern medicine considers nicotinic acid to be a medicine.

The 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 the vitamins and elements for normal development.

• Due to the 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 have eaten rambutan regularly for at least 2 weeks report a noticeable improvement 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 perfectly strengthens the immune system and reduces 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 cleansed, their work improves.

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

• And last but not least, it should be noted that rambutan is an excellent assistant 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, since it emits a very pleasant aroma when heated.

Medicinal properties of rambutan

Fresh rambutan fruits are eaten for indigestion, indigestion, diarrhea and even dysentery. It is believed that they are able to soothe irritated intestines, improve digestion and overall well-being.

How to choose and store rambutan

When choosing these exotic fruits First of all, pay attention to its color. Ripe rambutan has a bright red skin, non-spiny, green hairs at the tips. It is important that there are no cracks and cuts, dark areas on the fetus.

The hairs should not be dry, this fruit may be overripe, or it has been lying on the counter for a long time and has begun to deteriorate.

Rambutan will keep in the refrigerator for up to 7 days.

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

It is best, of course, to eat rambutan in the countries where it is grown, because there it is the most delicious and costs a penny. Therefore, when going on holiday to Thailand, do not forget to make a list of all the purchases and local fruits you would like to try.

Contraindications and harm

To date, this fruit has no known contraindications, however, allergy sufferers should always be careful, and in general, any exotic fruit should be eaten only a small amount for the first time 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 quite successfully grown as a houseplant, and even after a few years it can be harvested.

How to grow rambutan at home? Very simple, 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 the place where rambutan grows cannot fall 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 sneezes sharply. The fact is that they love moist air, so some create special conditions for them, akin to greenhouses.
4. The leaves must be constantly sprayed with water, make 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, as its roots develop strongly.
6. The first fruits are expected only in 6-8 years.

There are 2 options for growing rambutan at home:

1. The bone is first germinated. It is 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 stone will crack and the first tip of the root will appear. Now they take a pot of earth, on which drainage dressing is laid. The stone is placed in the ground 6-7 centimeters deep. Next, you need to make sure that the earth 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. Bones are laid in moist soil without prior germination. This method is simpler, if the bone is good, then there is no reason why it will not escape, so more practical people choose this option.

Rambutan fruit is certainly interesting and worthy of attention. It is not for nothing that the sweet and juicy fruit has gained such popularity in Asia, if possible, be sure to taste it and share your impressions.

Rambutan is an example of a real exotic: an unusual taste and an 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 outfits, but also spectacular bunches of rambutan.

A bit of history

For those who have never seen rambutan "live", the photos will show a strange hairy fruit that looks like a small hairy egg. But behind the intimidating outer shell lies a creamy-colored flesh with a delicate taste, reminiscent of green ladyfingers.

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. Rambutan was actively talked about in the 18th century, when the Thai king Rama II sang the fruit in his treatise, noting that outwardly the fruit is ugly, but wonderful inside. It was this rambutan unusualness that found a response in Asian legends and myths.

One of the most romantic Thai legends - the oriental version of "Beauty and the Beast" - tells about the prince of Sang Tong, who, for unknown reasons, hid his face under a rambutan mask and looked scary, dark and hairy himself. But the beautiful youngest daughter of the king - exactly astute 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 man.

How to grow rambutan at home?

Shaggy fruit grows on tall sprawling 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 is collected in large hairy clusters of up to 30 pieces. Given that the fruits sometimes reach 4-6 cm in diameter, one can imagine what this tropical crop looks like on the branches ....

The good news for extreme gardeners is that a fluffy tree can really be planted at home, it will not break through the roof, but will easily adjust to the height of your ceiling. Growing rambutan at home is easy from an ordinary seed, but first check it for fertility. To do 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 appeared 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. To begin with, a stone is dug into a small container, after 2-3 months, when the eastern 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 - install a humidifier in the room. With proper care, in 3-5 years, the Asian guest will give her first shaggy crop.

What is the benefit of hairy fruit?

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

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

And rambutan is an excellent remedy for the skin! Thai beauties love to use the elastic 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 rambutan balls a day for a couple of weeks.

Another amazing advantage has rambutan - beneficial features and its contraindications have been known for a long time, and the latter are practically non-existent. 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 is a pity that in Russia on the market rambutan is not so worth it in baskets

How to choose and eat rambutan?

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

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

Many people are confused by the unusual appearance of the fruit, and the question arises: rambutan - how to eat this furry miracle? 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 split into 2 halves.

Important advice - there is a bitter inedible bone inside the rambutan, and you need to eat the fruit carefully so as not to inadvertently bite off the nasty seed.

Rambutan lasts only about a week in the refrigerator, so it is best to eat the fruit immediately after purchase. Stale rambutan looks a little scary - a dark hairy skin, from which a circle of translucent pulp peeps out.

Recipes with rambutan

In oriental cooking, rambutan is quite popular: fresh creamy pulp is added to cocktails and salads, meat roasts are prepared. Canned rambutans, jams and jams can be found in Asian stores.

Our housewives have adapted to use rambutan in the usual Russian recipes. This is what many 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 the ingredients, mix and season with mayonnaise (sour cream). Decorate with basil on top.

A children's holiday and a romantic dinner will be decorated with ice cream with rambutan.

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

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

Extremely tasty and unique in appearance, the rambutan fruit occupies one of the first places in Thailand in terms of 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 is characterized by low calorie content - only 80 kcal per 100 grams, juicy and bright color, tasty pulp and non-standard red-green fluffy peel.

Rambutan fruit is about the size of 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. The length of the hairs rarely exceeds 5 centimeters.

The pulp inside the rambutan resembles a jelly-like, but rather dense and juicy texture. The shade of the pulp may vary depending on the maturity of the fruit - white, pink and beige. The stone inside the rambutan is small, oblong and light brown in color, not suitable 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 starts in early May and ends in the second half of June. Over the years, there has been an improvement in the cultivation and selection of the plant due to the reverent work of gardeners and breeders in Southeast Asia. Previously, the fruit could only be harvested in May.

In the wild, the rambutan fruit grows on trees that reach a height of 20 meters, 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 collected from one tree, which grow in small clusters on twigs.

Rambutan fruit is available for sale from early May to the second half of September. The cost per kilogram of fruit ranges from 20 baht in the markets of Thailand to 40 baht in large supermarket chains during the ripening season. In winter, the price increases significantly and can reach 400 baht per kilogram.

Smell and taste of rambutan

The pulp tastes different depending on the variety of rambutan. It can be pronounced sweet or sour. The fruit is very juicy great content water - 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 like anything. The pulp inside smells like sweet blue grapes, familiar to Russian tourists.

In many supermarkets, you can find canned rambutans, which are made in combination with pineapple pieces. 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 is in the growing season of the fruit. The lychee 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 mix.

A fruit with a name that is not quite familiar to our language has firmly settled in the list of edible, tasty and healthy fruits - this is. 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 in its own way. Rambutan is also very popular in Africa, Australia, Central America and the Caribbean. But the most extensive rambutan plantations are perhaps located in Cambodia, Sri Lanka, India, Indonesia and the Philippines. Rambutan fruits are yellow, red or red-orange color, they have a hairy skin that is similar to the skin of chestnuts, just a different color. During consumption, the peel is removed to expose the white edible part.

The rambutan tree belongs to the Sapindaceae family.. Related fruits: pulasan, corlan, lychee, ackee and others. Relatives from trees are maple and horse chestnut.

There is an edible seed inside the rambutan fruit., however, it is not attractive in taste and is very reminiscent of the taste of an acorn. Rambutan is very loved in Thailand - the indigenous people tell many beautiful legends about it, and when August comes, the Thais widely celebrate the 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, the fruits can be in the form of berries and fruits.

As for the actual, these small, hazelnut-sized exotic fruits 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 covering the bone.

The flesh of the fruit is white, almost transparent and gelatinous, with a very pleasant aroma and sweet taste. Because of the rind, rambutan is called by some the "hairy" or hairy fruit. When buying rambutans, you need to pay attention to the color of the fruit. Connoisseurs say that the fruits should be saturated red, and the tips of the thorns should be green. After buying, you need to remember that rambutan does not store well. 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.

The composition and useful properties of rambutan

In the fruits of rambutan we find carbohydrates, proteins, vitamins C, B 1 and B 2, as well as protein. Of the minerals, there is calcium, phosphorus, iron, as well as nicotinic acid. In smaller quantities, the fruits contain nitrogen, ash, magnesium, sodium, manganese, zinc, potassium and phosphorus. An equally valuable inclusion are the fibers that make the fruit useful for digestion. The rambutan seed contains almost 40% fats and oils, which include oleic and arachidonic acids. When the oil is heated, it begins to emit 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.

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

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

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 peel is sold in almost every pharmacy as a remedy.

Medicinal properties of rambutan

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

The leaves of the rambutan tree are used to make a poultice to treat headaches. This action has not yet been studied exactly, but the Thais use the remedy willingly. In Malaysia, the peel of the rambutan fruit is used to make a 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 fruits of rambutan is used in the treatment various diseases tongue - inflammation, abscesses and stomatitis. In many countries, this decoction is recommended for young mothers after childbirth.

Local residents claim that eating five rambutan fruits a day can significantly reduce the likelihood of developing cancer. Rambutan has been shown 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 be started 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 the health.

Where else is rambutan used?

In addition to the food and cosmetic industries, rambutan is used in the textile industry.. From the young shoots of the tree, a dye is made 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 cut down very rarely, so only sometimes rambutan wood is used for interior decoration and furniture.

How to eat rambutan

At first glance, it is difficult to approach such a fruit. However, the thorns do not pose a great danger, so with the help of a knife we ​​remove the peel, then we need to find a seam that is visible on the fruit. We open the fruit with the same knife, but we must be careful not to damage the fruit. Some people open the rambutan with their hands and claim that it is much more convenient. As always and in everything, training will help and personal experience. We will not argue that compotes and jams are cooked from rambutan in the middle lane - most likely, this delicacy is consumed raw. Connoisseurs 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 much of them, because the pulp near the seeds may contain alkalides and tannins.

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 a cooler climate. However, over time, as the availability and distribution of the fruit increases, this may change. What is rambutan fruit? In a few words, it is a tropical, spiked-ball-like fruit with a translucent, jelly-like flesh under the skin.

What does rambutan look like

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

Depending on the variety, the rambutan fruit can be red or white. The tentacle hairs of the 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 fruit for example in Malaysia. The length of the hairs usually does not exceed 5 centimeters. Under the peel contains a juicy jelly-like pearl-colored pulp, and not suitable for consumption, and even a slightly toxic rambutan bone, which usually does not exceed 2-3 cm in length. Usually, each piece of fruit contains one seed weighing no more than 10 g, although occasionally there are also double fruits with two seeds. Ripe fruit spikes are quite soft and elastic and do not pose a threat, so the fruit is easy to clean with your hands. The sweet-sour taste of the pulp is similar to the taste of grapes with a small addition of strawberries. The fruit also has a deliciously sweet flavor that makes it an indispensable ingredient in some Asian dishes.

What is the difference between rambutan and lychee

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

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

How to choose the right rambutan

How to choose a rambutan fruit so that it contains the maximum amount useful substances and at the same time would have 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 will most likely not be sold along with the parent branch. No big deal, just choose firm, dark red fruits with hairy spikes that look fresh. Sometimes it happens that the fruit has green unripe tips of the thorns: 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 Strip). 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, no longer ripen; they just rot.

The first and perhaps the most main feature spoilage of the fruit is the drying of the hairs. Shortly thereafter, the fruit loses its firmness, the skin becomes brownish, moldy and blotchy. And the gelatinous pulp inside becomes watery and sour, as after fermentation. A good fruit, when cut, should have a firm, jelly-like, translucent consistency inside. There should not be excessive liquid. The taste of the pulp should be sweet without a hint of fermented acid.

Where and how does rambutan grow

Rabmutan grows on a 12-20 m tall 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 main share of the harvest falls on just two regions of Thailand. The first one is on 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 advent 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, because by that time they will be the sweetest and largest. At the peak of the season, you will see not only piles of rambutan in the market, but also full trucks cruising around the area, selling a kilo of fruit for pennies.

How to eat rambutan

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

• Roll the fruit as if you are wringing out wet socks, i.e. twist the skin of the fruit in different directions with both hands.
• After the fruit opens, you will see a smooth ovoid white or greyish flesh. Take it out and remove the unwanted outer skin.
• Beneath the bright white flesh is a stone that contains poisonous saponins and tannins. Remove it with your fingers and discard.
• The fruit is ready to eat.

Another way to clean is with a knife:

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

Now we 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 in 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 a significant amount of vitamin C, which is important for maintaining a healthy immune system and eliminating toxins. The fruit is also rich in fiber, iron and copper.
The colorful peel of the fruit contains various phenolic acids, such as syric, coumaric, gallic, caffeic and ellagic acids, which have antioxidant activity. Fatty acid synthase (FAS) inhibitors from the peel are being researched for the treatment of cancer and obesity. The bones of the fruit contain equal proportions of saturated and unsaturated fatty acids, where arachidic (34%) and oleic (42%) acids, respectively, are the highest in fat content.

Despite the fact that rambutan is high (about 60-80 kcal), it is rich in a variety of 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 keep blood vessels, the immune system, bones, and red blood cell production at peak.

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 fruit pulp:

• Water - 78%
• Calories - 60-80 kcal
• Proteins - 0.65 g.
• Fats - 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 folic acid, which is important during pregnancy to reduce the risk of neural tube defects in babies. Although there is no proven reason why the fruit would be indicated, rambutan can provide huge benefits. expectant mother because of the amazing mineral composition and high content of vitamin C.

Harm of rambutan and contraindications

The fetus 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 2nd type. In addition, toxic bones, despite not being eaten raw, are an optional ingredient in some Asian dishes when steamed and can be eaten without any side effects.