Surrounded by small processes, which at first glance resemble small tentacles. Rambutan is very delicate in taste, which is why it has spread throughout the world, and every traveler considers it his duty to definitely try it, getting to tropical countries.

A rambutan is a tree that chooses hot tropical countries for its life, such as Thailand or Indonesia. There are several different varieties, and its fruits may have a red or white color. Each fruit is surrounded by dense hairs, precisely because of this characteristic, rambutan cannot be confused with any other fruit. In addition, they are an indicator of the ripeness of the fruit, in mature hairs of a rich color, red or pink. The flesh of the fruit is white, similar to jelly, and inside contains a soft bone of small size.

At home, rambutan, in Thailand, it is extremely cheap, and is sold during the season in huge quantities and very fresh. Sometimes this fruit is brought to Russia, but it is sold at an extremely high price, it is not worth buying in supermarkets. The fact is that the fruit is stored for only a few days, which means that substandard products are most likely to be released.

Use in cooking

The fruits of rambutan look something like, but in a completely different color, from bright orange to red, their hairs are much more pronounced. It is the flesh that is eaten, removing the peel, removing the bone and leaving only the white part of the fruit. If you don’t know exactly how rambutan is, remember its similarity to chestnut: just break the upper part with your hands or bite to get to the white juicy flesh.

The taste of rambutan flesh resembles at the same time, with notes.

The main thing is not to eat rambutan's bone together with the pulp, as it is easily cracked and has an unpleasant bitter taste that can spoil the whole gourmet experience.

Rambutan can be used not only raw, but also add it to various dishes, including pies or. They even make jam or sweet dessert sauce, which is no less tasty than the fruit itself. In addition, for greater preservation, the flesh is often canned, and then used for fruit salads or desserts. Brave cooks add it to poultry, fish or meat dishes, either fresh or as a sauce. It gives a special piquantly sweetish taste that some gourmets really appreciate. Experienced cooks sometimes substitute rambutan or.

The composition of rambutan

Rambutan contains a fairly large amount of nutrients, including phosphorus, copper and zinc, as well as carbohydrates and beta-carotene. Also ripe fruit is an excellent source of vitamin C and plenty. Rambutan bone is not eaten, as it is inedible and contains, which can be hazardous to health.

  Chemical composition (per 100 g)

	82 kcal
	78 g
	0.65 g
	0.2 g
	20 g
	0.9 g
	0.2 g
Vitamins
	2 mcg
	0,013 mg
	0.022 mg
	1.35 mg
	0,018 mg
	0.02 mg
	8 mcg
	59.4 mg
	42 mg
	22 mg
	10.9 mg
	7 mg
	9 mg
	0.35 mg
	343 mcg
	66 mcg
	80 mcg

Rambutan is used to lower blood pressure in a gentle, natural way, since it contains a fairly large amount of nicotinic acid. In addition, the leaves and peel are used for headaches, making a poultice on the place that hurts.

In addition, a high concentration of nutrients in rambutan allows you to maintain the body in good shape, improve metabolism, help maintain youth and have a tonic effect on the body.

The bone contains a high concentration of oil and fat, which includes useful acids. It is for this reason that rambutan seed oil is often used for cosmetic purposes, in particular, cosmetic soap is produced from it. In tropical countries where rambutan grows, other parts of the tree are also used: its leaves, roots. With their help, various diseases are treated, and also some components are added during the fabrication process. In some countries, you can buy dried rambutan peels at a pharmacy as a medicine.

According to legend, a man who mined tin came to Malaysia from Thailand once. He brought several saplings of this tree with him to Thailand, planted and took care of them for some time. Then he left again, and when he returned, he realized that the trees felt great in his absence and even began to bear fruit. In the end, he raised a whole garden of rambutan, which later passed on to one of the Thai schools that was built in these territories. School children carefully looked after trees, so that the garden grew with each passing year. This garden was visited by the king himself, and he liked this fruit so much that it was decided to grow it everywhere. Ever since rambutan is one of the most famous and common fruits in Thailand, it is grown in every corner of the country and is actively sold, for a total of 12 million dollars to the country each year. In the 18th century, King Rama II even dedicated an ode to rambutan, in which he wrote that despite the unsightly appearance of this fruit, it is simply beautiful inside.

In Thailand there is even a festival dedicated to rambutan. This holiday is celebrated in August, and all residents of the country participate in it. At this holiday, people bless those few seedlings that were once brought to Thailand and from which a whole garden eventually grew, and then rambutan began to grow everywhere.

At home, rambutan sincerely believe that even one fruit of this amazing tree can prolong your life. These juicy fruits are appreciated even by the inhabitants, as they stand out for a pleasant delicate taste even among the abundance of other tropical fruits grown in these countries. Locals, who very much appreciate rambutan, argue that its taste is the taste of divine ambrosia, which the gods graciously gave people. And rambutan gardens are considered the embodiment of Paradise on Earth.

Growing rambutan

On the territory of south-east Asia, it is popular and is artificially grown everywhere to sell fruits. But it is also common in America and Africa, it can be found in Australia or the Caribbean islands. Artificially grown plantations can be found even in Sri Lanka, in India and Cambodia, where it is warm enough for this plant to feel comfortable.

Rambutan can be grown even at home, but it takes up to 12 years to start producing fruit. Nevertheless, it can be grown at home right in the pot or tried to grow in the greenhouse, the main thing is that the temperature should be consistently high and not fall below 10 degrees Celsius. The process of growing is quite simple, but it is difficult to say whether it is worth the effort and long wait.

In any case, if you are in tropical countries and got the opportunity to try rambutan, do not deny yourself this pleasure - the fruit is very tasty and very fragrant, has a unique taste and is also healthy.

Medicinal properties

The fruits contain nicotinic acid, calcium, protein, beneficial proteins and phosphorus. With regular use rambutan helps cleanse the intestines, stimulates the digestive system, and very well affects the condition of the skin. At home, it is often consumed by people during or after an illness, since it is believed that it can cleanse the body of a large amount of harmful substances.

Due to its rich composition rambutan is actively used for the following diseases:

• diseases of the cardiovascular system;
• hair or skin problems;
• disorders of neurology;
• reduced immunity;
• atherosclerosis;
• problems with the gastrointestinal tract.

In addition, rambutan in his homeland is considered effective in the prevention of cancer. This is so, it is impossible to say with certainty, but in any case rambutan does no harm only if you do not have allergies to it.

Contraindications and harm

By itself rambutan has no contraindications, not counting individual intolerance. In addition, like any other exotic fruit, you need to try it a little, carefully following the reaction of the body, especially when it comes to young children.

Rambutan (Nephelium lappaceum, rambut, hair)  - tropical fruit tree of the sapindo family. Fruits the size of a hazelnut, grow in clusters of up to 30 pieces. They have a peel of red, burgundy or yellow. The form is round, covered with hairs of 4-5 cm. The flesh is sweet, tender, gelatinous, transparent white. The edible bone resembles an acorn to taste. The fruit contains phosphorus, vitamin C, protein, iron, calcium, nicotinic acid and carbohydrates. Homeland is considered to be Indonesia.

How to eat rambutan

Fruits are used both fresh and canned. Often used as ingredients for various dishes (fruit salads, etc.). Sometimes they are replaced by litchi or longan. Popularly used as a filling for pies, for the manufacture of jams, sauces, stewed fruit and ice cream. It gives a special taste to meat, fish and chicken.

The shelf life is rather short - about 7 days.. Try to eat and cook right away. This is especially true for export fruits purchased outside of Southeast Asia.

For eating, make a round shallow incision in the middle of the fruit and remove the peel. For convenience, it is customary to shoot only one half of it. The second serves for decorative purposes (beautiful table setting). For guests who do not know how to carve rambutan on their own, you can incise the skin along the fruit into lobe-shaped sectors.

Calorie and composition

In addition to the above, it is worth to highlight proteins, carbohydrates, protein, nicotinic acid, vitamins C, B1 and B2. Contains useful fiber for digestion. The bone is rich in fats and oils (about 40%), which include arachidonic and oleic acids.

The energy value: 82kcal per 100g of product.

Beneficial features

  Rambutan has a beneficial effect on the skin, improves digestion. Fruit has nourishing and cleansing properties. Leaves, roots and bark used in medicine. In its raw form, it is effective in treating diarrhea and dysentery.

The pulp soothes the inflamed intestines and normalizes the digestion of food. Effective for lowering blood pressure.

The leaves of the tree are used in the treatment of headaches. In Thailand, the method is very popular, but exactly the process has not been investigated.

Locals believe that the five fruits of rambutan per day will significantly reduce the likelihood of developing many diseases, especially cancer.

Contraindications

The fruit has no specific contraindications, but it is necessary to take into account that it is exotic. The intestines and stomach are able to respond differently to unfamiliar food, so try in small quantities. It is worth looking at the composition of the fetus to ensure that there are no allergies or intolerance to the constituent substances. The rest of the problems should not be.

What rambutan taste

Rambutan is sweet and very juicy, has an unusual taste, rather even a combination of tastes of several berries in one fruit. Reminds lychee. It is important not to touch the bone while eating the pulp, it can spoil the taste. The very same bone resembles acorns and chestnuts to taste.

Price and selection

The average price per season (April-October) is 30-40 baht for 1kg. In winter, the price may increase 10-15 times, while the quality of the fruit will be noticeably worse.

Ideally mature fruits are red and burgundy, hairs are yellow or green. Feel dense. 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, the spoiled ones rarely come across.

Growing at home

  The technology is no different from planting flowers. Seeds (bones), freed from the pulp, must be washed, wrapped in wet cotton and stored in a warm closed place for 15-20 days. When they germinate, you can repot the pot to a depth of double its own size.

The soil should always be wet. Fruiting begins in 5-6 years, in Russian conditions in 8-12. Critical temperature +10 degrees and less. Suitable for growing in greenhouses or at home.

Rambutan has a special, unforgettable, very rich taste and is rich in healthy minerals. If you are relaxing in an Asian country, do not be lazy to try it, especially since the fruit is sold at every corner, and it costs mere pennies.

Memo:

• do not buy overripe fruit;
• separate the bone during meals;
• rambutan is taste, pleasure and benefit.

Some photos of rambutan

Video about rambutan:

Even if the opportunity to personally go to tropical countries falls out infrequently, the “official representatives” of these countries regularly visit our area. This, of course, is about the exotic fruits supplied to supermarkets and food markets throughout the world. Therefore, even residents of rather cool countries have the opportunity to try rare and unusual fruits. True, while few people imagine how to handle them. For example, how is rambutan right to understand and feel the beauty of its taste and benefit? What to cook from this funny fruit? Is it a fruit or a vegetable? Is rambutan useful or is it better to limit its use? And if so, why and to whom? In general, solid questions ... Fortunately, we have the answers to them, and we will be happy to tell you what rambutan is and with what and how it is eaten.

What is rambutan? What does rambutan look like?
First of all, we answer: rambutan is a fruit, and the same is the name of the tree on which these fruits ripen. And the name itself for those who understand the Indonesian language, reports on the appearance of rambutan. It translates as "hairy", because ripe fruits do have "increased shaggy." Long hairs, or villi, they need, of course, to protect not from the cold, but from external pests. Imagine the usual horse chestnut in the peel, just soft. The flexible thorns of rambutan are easily cut with a knife along with the peel, so that it can be considered a completely harmless fruit. It is even better and more correct to regard it as a fruit useful, it is not by chance that in Asia the properties of rambutan are highly appreciated.

Ripe rambutan reaches 4-6 cm in diameter and has a rounded, sometimes slightly oblong shape. Several fruits are joined in a dense bunch and change their color as it ripens: first green, then yellow, and finally bright crimson. So, choosing rambutan, take only such brightly colored fruits. The "hairy" skin is separated very easily from the ripe fruit, exposing the whitish or slightly pinkish flesh with a delicate aroma. In the middle of this pulp is a hard dark bone. When buying rambutan for the first time, please note that you should not save it for future use: even in the refrigerator, these fruits do not remain for more than 4-5 days.

The composition and benefits of rambutan
Like any sweet fruit (and rambutan flesh has a pleasant sweet-sour taste, reminiscent of ripe and juicy green grapes), rambutan is rich in water and carbohydrates. These are mainly fruit sugars, but there is also a protein with a complex amino acid composition, dietary fiber and organic acids. In addition, rambutan pulp contains vitamins B1, B2, C, potassium, phosphorus, sodium, nitrogen, magnesium and zinc, as well as iron. All these substances contribute to the digestion, the absorption of nutrients and increased metabolism. And from the seeds of rambutan extract extremely fragrant oil, indispensable in the manufacture of cosmetics, soap and decorative candles.

How to eat rambutan
To get acquainted with the new taste and how to taste it, it is best to try fresh rambutan. Especially since that's exactly what the experts of Asian cuisine advise him to eat. In addition to the ripe fruit, you will need a sharp knife and a plate. Wash your hands and rambutan with running water and proceed to cleaning:

1. With your left hand, grasp the rambutan's tail (or the place where it was attached), and take the knife in your right hand. Carefully, not strongly pressing the blade, cut the peel across the fruit approximately in the middle, around the entire circumference.
   
2. Put the knife and remove the cut off part of the peel, like a hat. Leave the lower part of the skin intact so that you can hold the fetus holding it.
   
3. For serving, rambutans prepared in this way can be laid out on a plate, from which everyone present at the table will take their treats. You can use a knife to incise the flesh and remove a bone from it.
   
4. You can do without a knife, just biting off a piece of pulp. But in this case, try to hurt the bone. It tastes so bitter that all the pleasure from the delicacy will be completely spoiled.
   
5. Another option for serving fresh rambutan on a common table is not the removal of a part of the rind, but longitudinal cuts. They need to be done in such a way that the pulp of rambutan is as if inside the “petals” formed by incised skin.
   

In addition to the described methods, fresh rambutan can be completely separated from the skin, remove the bone from it, and cut the flesh into slices or cubes. In this form, rambutan is added to complex dishes, sweet and savory, canned and baked in cottage cheese, puff and sweet pastry.

Rambutan Recipes
After you are convinced of the ease of handling rambutan, you can try to use it as a culinary ingredient. Here are a few simple, but proven and successful recipes, in which rambutan will show its best taste, and you can not be afraid that you will spoil the exotic wonder:

1. Salad with rambutan and crab sticks (snack bar). To diversify New Year's or any other festive table, you can replace the bored salad with crab sticks with a salad from 1 can of rambutan (on average, from different manufacturers about 500-600 ml), a large package of crab sticks (not less than 200 grams, but not more than 250 grams), 80 grams of white long grain rice, a small amount of natural yogurt without additives for dressing, as well as a bunch of fresh greens, a pinch of salt and a pinch of ground pepper. First cook until cooked and cool the rice. While it is cooling down, cut the crab sticks into small ones, and in the same way chop the rambutan. Greens chop up. Mix yoghurt with half greens, salt and pepper. In a salad bowl, mix rice, crab sticks and fruit. Season with yoghurt sauce. Decorate with remaining greens and serve. Canned rambutan syrup can be used as a drink or for other culinary purposes.
   
2. Salad with rambutan and pineapple (dessert).  And again, you can use both fresh and canned rambutan (10-15 fruits for a specified amount of other ingredients). In addition to rambutan, you will need 1 ripe mango fruit, 1 large pear, a few pieces of pineapple (you can take canned rings), 2 tablespoons of natural liquid honey, a full handful of peeled nuts (almonds or walnuts), as well as some liqueur (orange, Amaretto or other to your taste) and pastry cream for decoration. If rambutan is fresh, peel and slice it as described in the instructions above. If canned - then simply remove from the syrup and cut together with the rest of the fruit in equal small cubes or slices. Put the fruit in one common salad bowl or small portioned vases. Pour honey, liqueur and sprinkle with nuts. Before serving, crown the dessert with a cap of whipped cream. Gourmets are advised to drink this sugar-free cappuccino salad, which will set off fruit sweetness.
   
3. Rambutan eggs. Despite the original name, this snack is so simple that its preparation can be entrusted to at least an inexperienced cook, even a child. You will need as many boiled eggs, as many servings you plan, as many rambutan fruits (fresh or canned), and the remaining ingredients can be changed and supplemented to your taste. But we advise you to use soft cheese (for example, ricotta) or dry cottage cheese, hard cheese, walnuts, whipped cream, and any uncooked fruit juice. First boil the eggs and cool them. Carefully peel off the shells and cut each egg in half lengthwise. Remove the yolks. Clean each rambutan (if needed) and remove the bones. Cut the fruit into halves. Lay the halves of the eggs on the dish cut up. In place of the yolks lay the halves of rambutans, also up in sections. Hard cheese rub on a fine grater. Soft cheese (cottage cheese), cream, juice and grated hard cheese mix until a homogeneous paste and spread over rambutan. Chop the nuts and sprinkle them with snacks.

When you come to taste and love to eat rambutan in any form, feel free to add the cleaned pulp into a glass with dry wine or champagne, decorate with it ice cream and cakes. And if fate sends you a large amount of these exotic fruits, try boiling jam and / or compote from rambutan.

Rambutan harm and contraindications
Finally, let's just say a couple of cautionary words. Because, with all the advantages of rambutan, they should not be carried away by people with food allergies and / or sensitive stomachs. And everyone else is better to start the first tasting of rambutan with a small amount of pulp and listen to the reaction of the body. If he accepts the tropical delicacy well, you can help yourself with rambutan without fear of poisoning or getting better. Is that the bone is still better not to take in the mouth because of the high content of toxic substances in it. For the rest, eat rambutan for health! Enjoy your meal!

Rambutan is one of the most exotic fruits in the world. His homeland, presumably, is Indonesia. However, this fruit is currently growing in the Philippines, Malaysia, Cambodia, Thailand, Sri Lanka, India, Ecuador, Australia and America.

The name "rambutan" comes from the Indonesian name "rambut", which means "hair".
The fruits of a tropical tree rambutan are oval in shape and about 1 to 2 cm long. They have a thin peel covered with spiky hair with a hook on the tip. Visually, this fruit looks like a tiny sea urchin. Inside it is a juicy, sweet and sour flesh, usually white or pink. And the rambutan bone is ovoid, large (up to 3 cm in length) and has a brown tint.

To choose the right rambutan look for fresh fruit with bright red or yellow peel. Spines should be hard. Never buy rambutan with bruises, as this may be a sign of damage to the fruit.

At home, rambutan can be stored at room temperature for several days. Cold storage will extend the shelf life by a week. It is advisable to keep the fruit wrapped in a paper towel or in a perforated plastic bag.

There are countless ways to enjoy these wonderful gifts of nature.

• Rambutan can be added to various yoghurts, soups, cocktails.
• You can also make rambutan jam and jelly.
• Thanks to the sweet and sour taste, the fruit goes well with ice cream and other desserts.

Before using rambutan, peel it off with a sharp knife. You can clean it in another way: lightly press down the skin with your hands, and when a crack appears on it, carefully divide the skin in half with your fingers and remove it. You can eat fragrant, milky-white flesh that has a pleasant taste.

But the raw rambutan seeds are toxic. They are consumed fried.

Calorie and nutrients in rambutan

Nutritional value of rambutan fruit (100 g).

• Carbohydrates - 20.87 g;
• Dietary fiber - 0.9 g;
• Fat - 0.21 g;
• Protein - 0.65 g;
• Thiamine - 0.013 mg;
• Riboflavin - 0,022 mg;
• Nicotinic acid - 1,352 mg;
• Vitamin B 6 - 0.02 mg;
• Folic acid - 8 mcg;
• Vitamin C - 4.9 mg;
• Calcium - 22 mg;
• Iron - 0.35 mg;
• Magnesium - 7 mg;
• Manganese - 0.343 mg;
• Phosphorus - 9 mg;
• Potassium - 42 mg;
• Sodium - 11 mg;
• Zinc - 0.08 mg.

Fruit seeds contain:

• oleic and arachidonic acid.

Calorie rambutan:

• The average fruit contains 59 calories.

Potential harm rambutan

This fruit has practically no contraindications. It can only cause harm in one case: if a person is allergic to rambutan. Its symptoms are:

• drop in blood pressure;
• gastrointestinal disorders;
• respiratory distress;
• swelling of the skin;
• dizziness and loss of consciousness.

If you eat rambutan for the first time, listen carefully to your body. No discomfort? So, the fruit can be safely eaten.

Unusually tasty and unique in appearance, rambutan fruit is one of the first places in Thailand in popularity among locals and tourists. Throughout Southeast Asia, rambutan is considered one of the most sought-after and beneficial fruits. Dessert and exotic fruit is low in calories - only 80 kcal per 100 grams, juicy and bright color, tasty pulp and non-standard red-green fluffy peel.

In size, rambutan fruit is about the same as a regular chicken egg. The color is very challenging - 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 flesh inside rambutan resembles a jelly-like, but rather dense and juicy texture. The hue of the pulp may vary depending on the maturity of the fruit - white, pink and beige. The bone inside the rambutan is small, oblong and light brown in color, is not suitable for consumption and is 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 plants due to the reverent work of gardeners and breeders in Southeast Asia. Previously, the fruit could be collected only in May.

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

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 the Thai market to 40 baht in large supermarket chains during the ripening season. In winter, the price increases significantly and can reach 400 baht per kilogram.

The smell and taste of rambutan

The pulp in taste is different depending on the rambutan variety. It can be pronounced sweet or give sour. The fruit has a great juiciness, 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.

Regular fruit, not cut, does not smell anything. The flesh inside is like the smell of a sweet blue grape, familiar to Russian tourists.

In many supermarkets can be found canned rambutans, 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 for the better.

How is rambutan different from lychee?

First, the difference is in the growing season of fruit. Litchi season stretches 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 blend.