The 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 popular and healthy fruits. This dessert and exotic fruit is distinguished by its low calorie content - only 80 kcal per 100 grams, juicy and bright color, tasty pulp and unusual red-green fluffy skin.
The size of the rambutan fruit is approximately the same as a regular chicken egg. The color is very provocative - 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 consistency. The shade of the pulp may vary depending on the ripeness of the fruit - white, pink and beige. The seed inside the rambutan is small, oblong in shape 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 begins 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 careful 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 whose height reaches 20 meters, which is not convenient for harvesting. Breeders from Thailand were able to develop a new crop of trees whose height 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 branches.
Rambutan fruit is available for sale from the beginning of May to 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 increases significantly and can reach 400 baht per kilogram.
Smell and taste of rambutan
The taste of the pulp differs depending on the variety of rambutan. It can be pronounced sweet or sour. The fruit is very juicy due to its high water content - per 100 grams of fruit there is about 70-75 grams of water. This is why rambutan is so popular in hot weather to quench thirst.
An ordinary fruit, uncut, does not smell of 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 for the better.
How is rambutan different from lychee?
Firstly, 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 sweet grape concoction.
A fruit with a name that is not entirely familiar to our language has firmly settled in the list of edible, tasty and healthy fruits - this is. It grows in tropical climates. Or 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 perhaps located in Cambodia, Sri Lanka, India, Indonesia and the Philippines. Rambutan fruits are yellow, red or red-orange in color and have a hairy skin that is similar to the skin of chestnuts, only a different color. During consumption, the peel is removed to expose the white edible part.
The rambutan tree belongs to the Sapindaceae family.. Relative fruits: pulasan, corlan, lychee, ackee and others. Tree relatives are maple and horse chestnut.
There is an edible seed inside the rambutan fruit, however, the taste is not attractive and is very reminiscent of the taste of an acorn. Rambutan is very popular in Thailand - the indigenous people tell many beautiful legends about it, and when August comes, the Thais widely celebrate a holiday dedicated to this tree. Although outwardly it is an unremarkable low-growing 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 fruit itself, 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 will find pulp covering the bone.
The pulp of the fruit is white, almost transparent and gelatinous, with a very pleasant aroma and sweet taste. Because of its skin, rambutan is called "hairy fruit" or hairy fruit by some. When buying rambutans, you need to pay attention to the color of the fruit. Experts say that the fruits should be rich red in color, and the tips of the spines should be green. After purchasing, you need to remember that rambutan does not store well. If you keep it in the refrigerator, the shelf life is no more than one week. Otherwise, it will simply become unfit for food.
Composition and beneficial properties of rambutan
In rambutan fruits we will find carbohydrates, proteins, vitamins C, B 1 and B 2, as well as protein. Mineral substances here include calcium, phosphorus, iron, and nicotinic acid. 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. The rambutan seed 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, and holiday candles.
Eating rambutan has a beneficial effect on the skin and 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 eaten raw, but also as part of fillings for pies and for making jams. They are used as an additive to sauces, ice cream and various drinks.
Rambutan roots, bark and leaves are used in folk medicine indigenous peoples and in the production of fabric dyes. In Malaya, for example, dried rambutan peels are sold in almost every pharmacy as a medicinal product.
Medicinal properties of rambutan
When eaten raw, the fruit is effective in treating dysentery and diarrhea.. With the help of aromatic 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 due to 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 effect has not yet been studied in detail, but the Thais use the product willingly. In Malaysia, the peel of the rambutan fruit is used to prepare 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 of various diseases of the tongue - inflammation, abscesses and stomatitis. In many countries, this decoction is recommended for use by young mothers after childbirth.
Local residents claim that eating five rambutan fruits a day can significantly reduce the likelihood of developing cancer. It has been observed that rambutan is very effective in lowering blood pressure. It’s just important not to overdo it with the amount of fruit you eat so that your blood pressure doesn’t drop too much. True, this fruit does not have such a strong effect on everyone.
Contraindications to the use of rambutan
As a rule, you should start getting acquainted with any exotic fruit with a small amount. Rambutan has no contraindications as such, but it is unknown how the stomach and intestines will accept unfamiliar food. In addition, you need to look at the composition of rambutan to determine whether you are allergic to its components. If everything is in order, enjoy it to your health.
Where else is rambutan used?
In addition to the food and cosmetic industries, rambutan is used in the textile industry. A dye is made from the young shoots of the tree to dye silk and other fabrics yellow and green. These dyes, in combination with other compounds, are used to dye fabrics red and black. Trees are cut down very rarely, so only sometimes rambutan wood is used for finishing rooms and furniture.
How to eat rambutan
At first glance, approaching such a fruit is difficult. However, the thorns do not pose a great danger, so we remove the peel with a knife, then we need to find the seam that is noticeable on the fruit. Use the same knife to open the fruit, but you must be careful not to damage the fruit. Some people open the rambutan with their hands and claim that this is much more convenient. As always and in everything, training and personal experience will help. We will not say that in the middle zone they make compotes and jam from rambutan - most likely, this delicacy is consumed raw. Experts claim that if the pulp does not separate from the seeds, then the fruit is overripe. In this case, you don’t need to eat too many of them, because the pulp near the seeds may contain alkalides and tannins.
Unusual for us, but definitely worthy of attention, the exotic fruit rambutan is an accessible and widespread fruit for residents of many countries in Southeast Asia, almost like apples in our country. What rambutan is, how it is eaten and how it is useful is our topic today.
The most interesting thing about rambutan, of course, is its appearance; this is truly exotic. Round fruits the size of a plum, 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 with a diameter of 4-6 centimeters are covered with dense hairs. It is because of these hairs that they got their name, because “rambut” means “hair” in Indonesian.
So, rambutan fruits grow in clusters and change color as they ripen - at first they are green, then yellow, and already ripe fruits acquire a rather intense, attractive red color.
The peel is easy to remove, it is not prickly, as it may seem from the photographs, the flesh is white, juicy, and in the center it has a small dark brown bone.
In consistency and appearance, the pulp of rambutan is very similar to the pulp of the lychee fruit, however, their tastes are different. 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 rambutan peel must be removed before consumption as it is inedible. To do this, either cut it with a knife, or press it down a little with your hands, and after a crack appears, use your fingers to divide the peel in half and remove it. What remains is white pulp with a bone inside. When eaten raw, the seeds are toxic, but roasted ones can be eaten.
Basically, of course, rambutan is eaten fresh, but in many countries it is preserved in syrup, just like pineapple, sometimes together with other fruits, and made into desserts, jams and compotes.
It is believed that rambutans taste best if they are collected and eaten in the summer, from June to the end of August. In unripe fruits, the pulp sticks to the peel, and they are more sour, but still the taste is not bad.
A short video instruction on the topic “How to eat rambutan”
Beneficial and medicinal properties of rambutan
When it comes to beneficial properties, nature has not deprived this interesting fruit of its attention. In Southeast Asian countries 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 g.
- Fats – 0.21 grams per 100 g.
- 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 is involved in many processes in every cell, and modern medicine considers nicotinic acid a medicine.
A 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 its high antioxidant content, regular consumption of 7-8 fruits per day will improve the body's resistance and ability to destroy cancer cells.
- Those who ate rambutan regularly for at least 2 weeks report a noticeable improvement in their 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.
- 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 and 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 cleaned, 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.
- And last but not least, it should be noted that rambutan is an excellent assistant for those who want to lose excess weight.
Oil is extracted from the seeds of the rambutan fruit, which is used in the manufacture of cosmetics, aromatic mixtures, and especially candles, as it emits a very pleasant aroma when heated.
Medicinal properties of rambutan
Fresh rambutan fruits are eaten for stomach upset, indigestion, diarrhea and even dysentery. They are believed to be able to soothe irritable bowels, improve digestion and overall well-being.
How to select and store rambutan
When choosing these exotic fruits, first of all pay attention to its color. Ripe rambutan has a bright red skin and non-prickly, green hairs at the tips. It is important that there are no cracks, cuts or dark areas on the fruit.
The hairs should not be dry; this fruit may be overripe, or has been lying on the counter for a long time and has begun to deteriorate.
Rambutan can be 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 around the world. Here you can find these fruits only in some stores and at a fairly high price, because they are very protected 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 vacation to Thailand, do not forget to make a list of all the purchases and local fruits you would like to try.
Contraindications and harm
Today, this fruit has no known contraindications, but allergy sufferers should always be careful, and in general, any exotic fruit should only be eaten in a small amount for the first time in order to make sure that there are no negative reactions to its composition.
Growing at home
Rambutan does not grow in our area, but the good news is that it can be grown quite successfully as a houseplant, and even harvest the fruits after a few years.
How to grow rambutan at home? It’s very simple, the planting technology is no different from planting flowers. The main thing is that the seed is good, from ripe fruit.
Before moving on to growing methods, you need to know some aspects:
- The air temperature in the place where rambutan grows cannot fall below 10 degrees Celsius.
- Caring for a rambutan tree is no different from caring for any other indoor plants.
- Many people complain that rambutan first begins to grow rapidly, and then suddenly sneezes. The fact is that they love moist air, so some create special conditions for them, akin to greenhouse conditions.
- The leaves need to be constantly sprayed with water, making sure that both the soil and the environment are moist.
- At the age of 6-8 years, rambutan requires a tub of 60-70 liters as its roots develop strongly.
- The first fruits are expected only at 6-8 years.
There are 2 options for growing rambutan at home:
- The seed is first germinated. Wrap it in a piece of damp cloth, place it in a closed container and constantly make sure that the cloth does not dry out. After 10-15 days, the bone will crack and the first root tip will appear. Now take a pot of soil, on which drainage sprinkling is placed. 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.
- The seeds are placed in moist soil without prior germination. This method is simpler; if the seed is good, then there is no reason why it will not sprout, so more practical people choose this option.
Rambutan fruit is certainly interesting and worthy of attention. It’s not for nothing that the sweet and juicy fruit has gained such popularity in Asia; if you have the opportunity, be sure to taste it and share your impressions.
Rambutan- a plant of the Sapindaceae family. The fruits were first discovered in Southeast Asia. Today you can find this fruit in tropical countries.
What does rambutan fruit look like? The shape and size of the fruit is similar to a walnut. They grow in clusters of about 25 pieces. The thick peel can be yellow or red on top and is covered with stiff hairs that curl slightly towards the end (see photo). They can reach a length of up to 5 cm. Inside the fruit there is gelatinous white pulp, which has a sweet taste. It contains a hard seed, which is poisonous when fresh.
Beneficial features
Due to the rich composition of nutrients, rambutan fruit has a positive effect on the condition of the skin and improves the functioning of the gastrointestinal tract. The fruits have an anthelmintic effect. In addition, when consumed regularly, the fruit lowers blood pressure and helps get rid of diarrhea and dysentery.
The fiber contained in the fruits helps reduce the risk of constipation, which is confirmed by numerous reviews. Rambutan contains quite a lot of ascorbic acid, which has a positive effect on the protective functions of the whole body. Fruit useful for heart and vascular diseases. People with neurological disorders should include rambutan in their diet.
Nutritionists recommend including rambutan fruit in the diet for obese people, since the fruit activates metabolic processes and has a positive effect on enzyme and lipid metabolism, and they are also low in calories.
How to eat this exotic fruit?
Exotic rambutan is most often eaten fresh, as an independent dessert or as a component for another dish, for example, a salad. The fruits can also be heat treated and various preparations are prepared from them: preserves, jams. In addition, rambutan is used to make jelly. The peeled pulp can also be preserved. By the way, canned rambutan is no less tasty than fresh.
Quite often at home, crushed fruits are used as a filling for a variety of baked goods. Rambutan is also used in various sauces, ice cream and drinks.
Benefits of rambutan and treatment
The benefits of rambutan fruit have long been appreciated and used in folk medicine, especially in countries where the fruit is grown. Almost all parts of the plant are used to produce various medicinal products. Leaves from the tree are used as a poultice to relieve headaches. A decoction is prepared from the roots, which is used for fever. In some countries, women after childbirth are recommended to use a decoction prepared from the fruit and bark.
Asian doctors are confident that if you eat 4 fruits every day, you can significantly reduce the risk of cancer and also increase your life expectancy. A decoction prepared from the roots is recommended for use to treat various diseases of the tongue, for example, stomatitis, abscesses and inflammation.
A large number of useful substances have given rambutan a reputation as a fruit that has a rejuvenating effect.
Harm of rambutan and contraindications
Rambutan fruit can cause harm to people with individual intolerance to the product. If you are trying the fruits for the first time, you should not eat them in large quantities right away, so as not to cause stomach upset.
Rambutan (Nephelium lappaceum, rambut, hair)- a tropical fruit tree of the Sapindaceae family. The fruits are the size of a hazelnut and grow in clusters of up to 30 pieces. They have red, burgundy or yellow skin. The shape is round, covered with 4-5 cm hairs. The pulp is sweet, tender, gelatinous, transparent white. The seed is edible and tastes like an acorn. The fruits contain phosphorus, vitamin C, protein, iron, calcium, niacin and carbohydrates. Indonesia is considered to be its homeland.
How to eat rambutan
The fruits are consumed both fresh and canned. Often used as ingredients for various dishes (fruit salads, etc.). Sometimes they replace lychee or longan. It is popular to use as a filling for pies, for making jams, sauces, compotes and ice cream. Gives a special taste to meat, fish and chicken.
Shelf life is quite short - about 7 days. Try to consume and cook immediately. This is especially true for fruits for export purchased outside of Southeast Asia.
To eat, make a shallow round cut in the middle of the fruit and remove the peel. For convenience, it is customary to remove only one half of it. The second serves for decorative purposes (beautiful table setting). For guests who do not know how to cut rambutan themselves, you can cut the peel along the fruit into petal-shaped sectors.
Calorie content and composition
In addition to the above, it is worth highlighting proteins, carbohydrates, protein, nicotinic acid, vitamins C, B1 and B2. The composition includes fibers that are beneficial for digestion. The seed is rich in fats and oils (about 40%), which include arachidonic and oleic acids.
Energy value: 82kcal per 100g of product.
Beneficial features
Rambutan has a beneficial effect on the skin and improves digestion. The fruit has nourishing and cleansing properties. Leaves, roots and bark are used medicinally. In its raw form, it is effective in the treatment of diarrhea and dysentery.
The pulp soothes the inflamed intestines and normalizes food digestion. Effective in lowering blood pressure.
The leaves of the tree are used to treat headaches. In Thailand, the method is very popular, but the exact process has not been studied.
Local residents believe that five rambutan fruits a day will significantly reduce the likelihood of developing many diseases, especially cancer.
Contraindications
The fruit has no specific contraindications, but it must be taken into account that it is exotic. The intestines and stomach can react differently to unfamiliar foods, so try small quantities. It is worth looking at the composition of the fruit to make sure there are no allergies or intolerance to the constituent substances. Otherwise there shouldn't be any problems.
What does rambutan taste like?
Rambutan is sweet and very juicy, has an unusual taste, rather a combination of the flavors of several berries in one fruit. Reminds me of lychees. It is important not to touch the bone while eating the pulp, it can spoil the taste. The seed itself tastes like acorns and chestnuts.
Price and selection
The average price during the season (April-October) is 30-40 baht per 1kg. In winter, the price can increase 10-15 times, while the quality of the fruit will be noticeably worse.
Ideally ripe fruits are red and burgundy in color, with yellow or green hairs. Thick to the touch. If the hairs are brown or the fruit is pressed through, then the rambutan is overripe and spoiled.
In Thailand, only good rambutans are usually sold; spoiled ones are rarely found.
Growing at home
The technology is no different from planting flowers. Seeds (pits) freed from pulp must be washed, wrapped in damp cotton wool and stored in a warm, closed place for 15-20 days. When they germinate, they can be transplanted into a pot to a depth of twice their own size.
The soil should always be moist. It begins to bear fruit after 5-6 years, in Russian conditions after 8-12. Critical temperature is +10 degrees or less. Suitable for growing in greenhouses or at home.
Rambutan has a special, unforgettable, very rich taste and is rich in useful minerals. If you are vacationing in an Asian country, don’t be lazy to try it, especially since the fruit is sold on every corner and costs mere pennies.
Memo:
- do not buy overripe fruits;
- separate the bone while eating;
- Rambutan is taste, pleasure and benefit.
Some photos of rambutan
Video on how to eat rambutan:
