What kind of fruit is rambutan, how to eat it, and what beneficial properties it has for the body. Composition of the fruit, contraindications and harm of rambutan. Price, where you can buy it and where it increases. How to store rambutan
What is rambutan? For us, such a fruit as rambutan is not entirely familiar. Its fruits resemble small walnuts, covered with hairs and filled with delicious-tasting and tender pulp.
The rambutan tree grows in countries with tropical climates such as Indonesia, Malaysia, Southeast Asia, and Thailand. The fruit, depending on its variety, can be covered with a red or white peel with hard hairs, which is why rambutan is often called the “hairy fruit.” The hairs of a ripe fruit should be a rich reddish or pink color. Inside this fruit there is juicy whitish jelly-like pulp and a soft (moderately) stone, which does not exceed 2-3 cm in size.
Also, the color of rambutan can be red, yellow or reddish-orange. In appearance, the hairy peel of the fruit is somewhat similar to the peel of chestnuts, but of a completely different color. Before consuming rambutan, the peel must be completely removed to expose the edible part of the white fruit. To do this, just carefully bite into it and split the peel in half with your hands - taking out the white fruit.
The fruit is rich in carbohydrates, protein, beta-carotene, phosphorus, calcium, zinc, copper and iron. Ripe rambutan fruit has a large dose of vitamin C, as well as a large amount of B vitamins and even nicotinic acid. The rambutan seed contains tannin and is not edible; you should not try to eat it. But at the same time, the seed of this fruit contains about forty percent of healthy fats and oils, which contain arachidonic and oleic acid. When heated, the oil begins to release a rather pleasant aroma.
Rambutan fruits are often used to make soap and all kinds of cosmetic products, and they are also used to make exclusive holiday candles. But the fruits of rambutan are used not only in the cosmetics and food industries, but also in the textile industry - fabric paint is made from the young shoots of this plant. The wood itself is used to make finishing for rooms and furniture.
100 g of fruit contains on average about 80 kcal.
Beneficial properties of rambutan
- Thanks to its beneficial properties, the rambutan fruit will help with: atherosclerosis and heart disease; hair and skin diseases; pathologies of the digestive system; diseases of the immune system; neurological disorders.
- Rambutan has anthelmintic and antibacterial properties, therefore it is recommended to use it for dysentery, helminthic infestation and infectious diarrhea.
- Due to the high content of nicotinic acid, the fruit has the ability to lower blood pressure.
- A decoction of the bark and fruits of a tropical fruit is very useful for young mothers during the postpartum period.
- Rambutan leaves and its hairy skin are used as a poultice for headaches.
- The large amount of vitamins and microelements in rambutan has given it a reputation as a fruit that has a rejuvenating effect.
- Also, the fruit can catalyze metabolic processes, positively influencing lipid and enzyme metabolism, so it is often recommended for obesity.
Contraindications and harm of rambutan
This exotic fruit has virtually no contraindications, with the exception of possible allergic reactions to its components. Therefore, acquaintance with this fruit, like with any other exotic fruit, must begin with a moderate amount.
After all, it is unknown how the intestines and stomach can perceive unfamiliar food. Look at the composition of rambutan and decide if you are allergic to its components. If not, then enjoy this wonderful fruit for your health.
In Thailand, rambutan costs 60-80 rubles (18-25 UAH), (60-80 Thai baht) per kilogram. In Ukraine, I saw that they brought it to the supermarket for 200 UAH. for 1 kg, but it’s not worth buying it, since it’s all bad and sometimes rotten. Rambutan is stored for a short time after it has been picked, usually 2-3 days maximum, so you need to eat it as soon as you buy it.
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:
Rambutan is an example of true exoticism: the unusual taste and external “hairy” appearance of the fruit will alert anyone who is accustomed to plump and ruddy apples. But in Southeast Asia, rambutan is loved and revered, romantic legends are created about it, national dishes are prepared, and medicines made 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 bouquets of rambutan.
A little history
For those who have never seen rambutan in person, the photo will show a strange, furry fruit that looks like a small hairy egg. But behind the intimidating outer shell lies a creamy flesh with a delicate taste, reminiscent of green ladyfingers.
The birthplace 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 discussed in the 18th century, when the Thai king Rama II praised the fruit in his treatise, noting that the fruit is ugly on the outside, but wonderful on the inside. It was this rambutan unusualness that found a response in Asian legends and myths.
One of the most romantic Thai legends - the eastern version of "Beauty and the Beast" - tells about Prince Sang Thong, who, for unknown reasons, hid his face under a rambutan mask and himself looked scary, dark and hairy. But the king’s beautiful youngest daughter - just like the shrewd Belle - saw all the prince’s charm and kind heart behind the mask and wanted to marry him. After the wedding, the young queen was rewarded handsomely - the prince really turned out to be smart, gentle, and also a rare handsome man.
How to grow rambutan at home?
The shaggy fruit grows on tall, spreading trees from 4 to 25 meters, and 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. Considering that the fruits sometimes reach 4-6 cm in diameter, you can imagine what this tropical crop looks like on the branches...
The good news for extreme gardeners is that you can plant a fluffy tree at home, it won’t break through the roof, and will easily adjust to the height of your ceiling. It is easy to grow rambutan at home from an ordinary seed, but first check it for fertility. To do this, the bone needs to 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 simply the sunniest room. To begin with, the seed is dug into a small container; after 2-3 months, when the oriental plant reaches 3-4 cm, you can move it 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 hairy harvest.
What are the benefits of hairy fruit?
Unlike many other tropical fruits that are ready to save you from literally all diseases (vitamin, etc.), rambutan is a fruit of a narrower focus. But this does not make it any 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 stomach inflammation, stops mild indigestion and diarrhea. But if you decide to use this folk remedy on vacation, be careful - first, eat half the fruit and make sure that the body reacts normally to the exotic, otherwise you may get the opposite effect.
Rambutan is also an excellent product for the skin! Thai beauties love to use the elastic pulp for cosmetic masks, and many tourists agree with them. Rambutan masks restore freshness and elasticity to the face, but there is a little secret - the same effect can be achieved if you simply eat 3-4 hairy rambutan balls a day for a couple of weeks.
Rambutan has another amazing advantage - its beneficial properties and contraindications have been known for a long time, and the latter are practically non-existent. If you have never tried this unusual fruit, start with small doses, and if your stomach is satisfied, then you can enjoy rambutan in any quantity - there will be no harm.
It’s a pity that in our Russian market rambutan is not so popular in baskets
How to choose and eat rambutan?
Unlike protected by law, rambutan can easily be taken out of the country after a vacation and brought as a gift to friends. Especially for curious tourists in Thailand, rambutan branches are tied into small bouquets - romantic and convenient.
Choosing a hairy fruit at any eastern market is very simple - ripe fruits do not sit 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 in color, without cracks or stains, 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 correctly? On a ripe fruit, it is easy to find a thin seam along the skin: run a knife along it, and the fruit will easily separate into 2 halves.
Important advice - there is a bitter, inedible seed inside the rambutan, and you need to eat the fruit carefully so as not to inadvertently bite off the nasty seed.
Rambutan is stored in the refrigerator for only about a week, so it is best to eat the fruit immediately after purchase. Overstayed rambutan looks a little scary - a dark, hairy skin with a circle of translucent flesh peeking out.
Recipes with rambutan
Rambutan is quite popular in oriental cooking: fresh creamy pulp is added to cocktails and salads, and roasted meats are prepared. In Asian stores you can find canned rambutans, confitures and jams.
Our housewives have gotten used to using rambutan in familiar Russian recipes. This is what many people’s favorite crab salad with an exotic twist looks like:
You will need: a package of crab sticks 200 g, boiled rice 100 g, 500 g of fresh or canned rambutans, some herbs and mayonnaise.
Finely chop all the ingredients, mix and season with mayonnaise (sour cream). Decorate with basil on top.
Children's parties and romantic dinners will be decorated with rambutan ice cream.
You will need: 100 grams of any ice cream, 4 slices of pineapple, 4 rambutans, .
Place ice cream in a bowl, slices of rambutan around the edges, and pineapple on top. Sprinkle with cinnamon and serve.
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 sometimes called the “hairy fruit” or hairy fruit. 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.
They say: “If you want to prolong your life, eat at least one rambutan" Local residents believe that the taste of only this healing fruit can convey to ordinary mortals the taste of ambrosia, the drink of the gods. The garden, planted with rambutan trees, is treated like heaven on earth. The juicy fruits of this highly respected fruit in Southeast Asia have an amazing aroma. Name " rambutan" comes from " rambut", which means "hair" in Indonesian.
Malaysia is considered the birthplace of rambutan. Today the plant is widespread throughout the tropical and subtropical zones of the planet. It is successfully cultivated in Thailand, Indonesia, Malaysia, Central America, the Caribbean islands and Australia. In terms of rambutan production volumes, the world leaders are Cambodia, the Philippines, Indonesia, India and Sri Lanka.
Botanical description of rambutan
Rambutan (Nephelium lappaceum)- a tropical plant of the Nephelium genus, part of the Sapindaceae family. It is an evergreen fruit tree. Rambutan is a close relative of tropical fruits such as mamoncillo, longan and lychee.
The rambutan tree grows up to a height of 10 meters. The top is crowned by a branched, spreading crown. Rambutan leaves are pinnate, consisting of 2-8 ovate or oval leathery leaves. It blooms with small flowers collected in panicle inflorescences at the ends of the branches.
The rambutan fruit is oval or spherical, 3-6 centimeters in size. The fruits grow in large (up to 30 pieces) clusters. The skin of unripe rambutan is green in color, which changes color as it ripens, first to yellow-orange and then to bright red.
The flesh of rambutan is gelatinous, white or reddish and aromatic. Its taste is sweet and sour, reminiscent of the taste of good grade green grapes. The pulp contains an oval-shaped brown seed, up to 3 centimeters long.
On the outside, the rambutan pulp is surrounded by a dense peel, covered with stiff hairs-hooks curved at the ends. The length of the light brown hairs is about 2 centimeters. The peel is easily separated from the pulp.
Most cultivated varieties of rambutan are bisexual, with many more female flowers on the tree than pollen-producing male ones. On the male panicles, “colonies” of three thousand small, pale green flowers are formed, each of which contains 5-7 stamens with anthers, and the ovule contains yellow nectaries. Almost all rambutan flowers bloom in the morning.
Legends about rambutan
According to one of the Thai legends, rambutan appeared in Thailand by accident. He was brought to the kingdom by a tin miner who came to the town of Surat Thani in search of an easier life, either from Malaysia or from China. He brought with him 5 rambutan seedlings. A few years later, the tin miner was forced to return to his homeland, and his garden grew on its own, beginning to bear amazing and tasty fruits.
Years later, the land with the garden was acquired by the Thai Ministry of Education and a school was built there. Students began to take care of the semi-wild garden, and the fruits from this garden began to be called “ngo rongrian” - “school rambutan”... Soon the plant from the school garden spread throughout the kingdom.
Beneficial properties of rambutan
The Thai attitude towards rambutan as a very healing fruit is due to the chemical composition of the fruit. Its pulp contains protein, proteins, phosphorus, calcium, iron, vitamins C, B1-2, nicotinic acid, ash, nitrogen, potassium, manganese, zinc, magnesium. Eating rambutan improves the functioning of the digestive system, has a beneficial effect on the skin, and fills the body with energy. In Thai medicine, rambutan leaves are used to treat headaches, and the pulp of the fruit is used as a strong anthelmintic. A decoction of the roots of the rambutan tree is used to combat fever and prevent oral diseases - inflammation, stomatitis and abscesses. In some countries of Southeast Asia, healers advise women to drink this decoction after childbirth.
According to unconfirmed data, regular consumption of rambutan reduces the likelihood of developing cancer.
Is it harmful to eat rambutan?
There are no special contraindications for eating rambutan fruit. But you shouldn’t start getting acquainted with this fruit by eating it in large quantities: after all, it is unknown how your stomach will perceive exotic food.
Rambutan in cooking
Rambutan in Thailand is one of the most popular fruits among the local population. It is eaten raw, canned, and made into jellies and jams. In coastal restaurants you can often see seafood dishes that include rambutan.
How to store rambutan
Rambutan - fruit, very sensitive to low temperatures. To avoid darkening and loss of taste, you need to store the fruits at a temperature of +8...12°C and a humidity of about 90%. If these conditions are met, the shelf life of the fruit will last up to 3 weeks.
