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

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

In the homeland of rambutan, Thailand, it is extremely cheap, and is sold in season in huge numbers and very fresh. Sometimes this fruit is brought to Russia, but it is sold at an extremely high price; you should not buy it in supermarkets. The fact is that the fruit is stored for only a few days, which means that low-quality products are likely to hit the shelves.

Cooking use

Rambutan fruits resemble something in appearance, but of a completely different color, from bright orange to red, their hairs are much more pronounced. It is the pulp that is eaten, removing the peel, removing the bone and leaving only the white part of the fruit. If you do not know exactly how rambutan is, remember about its similarity to chestnut: just break the top with your hands or bite to get to the white juicy pulp.

The rambutan pulp tastes like and at the same time, with notes.

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

Rambutan can be consumed not only raw, but also added to various dishes, including pies or. It is even used to make jam or a sweet dessert sauce that tastes as delicious as the fruit itself. In addition, for greater preservation, the pulp is often canned, so that it can then be used for fruit salads or desserts. Daring chefs add it to poultry, fish or meat dishes, in fresh or as a sauce. It gives a special piquant sweetish taste, which is very much appreciated by some gourmets. Experienced chefs sometimes replaced with rambutan or.

Rambutan composition

Rambutan contains enough a large number of nutrients including phosphorus, copper and zinc, as well as carbohydrates and beta-carotene. Also ripe fruit is an great source vitamin C and a lot. Rambutan seed 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 μg
	0.013 mg
	0.022 mg
	1.35 mg
	0.018 mg
	0.02 mg
	8 μg
	59.4 mg
	42 mg
	22 mg
	10.9 mg
	7 mg
	9 mg
	0.35 mg
	343 mcg
	66 μg
	80 mcg

Rambutan is used to reduce blood pressure in a soft natural way, since it contains a fairly large amount of niacin. In addition, the leaves and rind are used for headaches, making a poultice on the area that hurts.

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

The bone contains a high concentration of oil and fats, which include useful acids... It is for this reason that rambutan seed oil is often used in cosmetological purposes, in particular, it is used to produce cosmetic soap. In tropical countries in which rambutan grows, the rest of the tree is also used: its leaves, roots. They are used to treat various diseases, and also add some components during the production process of paint for fabrics. In some countries, you can buy dried rambutan skins from the pharmacy as a medicine.

According to legend, a man who was mining tin once came from Malaysia to Thailand. He brought several seedlings of this tree with him to Thailand, planted and looked after 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. He ended up growing a whole rambutan garden, which was later transferred to one of the Thai schools that was built in these territories. The schoolchildren took great care of the trees, so that the garden grew every year. This garden was visited by the king himself, and he liked this fruit so much that it was decided to grow it everywhere. Since then, rambutan is one of the most famous and widespread fruits in Thailand, it is grown in every corner of the country and actively sold, in total, this tree brings the country $ 12 million every 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 holiday dedicated to rambutan. This holiday is celebrated in August, and all residents of the country participate in it. On this holiday, people bless the few seedlings that were once brought to Thailand and from which an entire garden eventually grew, and then rambutan began to be grown everywhere.

In the homeland of rambutan, they sincerely believe that even one fruit of this amazing tree able to extend your life. These juicy fruits are appreciated even by the inhabitants, as they stand out for their pleasant delicate taste even among the abundance of other tropical fruits grown in these countries. The locals, who value rambutan very highly, claim that its taste is the taste of the divine ambrosia, which the gods graciously presented to people. And the rambutan gardens are considered the embodiment of Paradise on Earth.

Growing rambutan

In southeast Asia, it is popular and is widely grown artificially for the sale of fruits. But it is also common in America and Africa, it can be found in Australia or the Caribbean islands. Farmed plantations can be found even in Sri Lanka, India and Cambodia, where it is warm enough for this plant to feel comfortable.

Rambutan can even be grown at home, but it takes up to 12 years for it to begin bearing fruit. Nevertheless, you can grow it at home directly in a pot or try to grow it in a greenhouse, the main thing is that the temperature is consistently high and does not drop below 10 degrees Celsius. The growing process is quite simple, but it's hard to tell if it's worth the effort and the long wait.

In any case, if you are in tropical countries and have the opportunity to try rambutan, do not deny yourself this pleasure - the fruit is very tasty and very aromatic, has unique taste and useful as well.

Healing properties

The fruits contain nicotinic acid, calcium, protein, healthy proteins and phosphorus. When regular use rambutan promotes bowel cleansing, stimulates work digestive system and has a very good effect on the condition of the skin. At home, it is very often used by people during or after an illness, since it is believed that it is able to 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;
• neurological disorders;
• reduced immunity;
• atherosclerosis;
• problems with the gastrointestinal tract.

In addition, rambutan in his homeland is considered effective in preventing oncological diseases... Whether this is so, we cannot say with certainty, but in any case, rambutan is not harmful only if you are not allergic to it.

Contraindications and harm

By itself, rambutan has no contraindications, except for individual intolerance. Also, like any other exotic fruit, you need to try it little by little, carefully following the reaction of the body, especially when it comes to small children.

Rambutan (Nephelium lappaceum, rambut, hair) - tropical fruit tree sapind family. Fruits are the size of a hazelnut, grow in clusters of up to 30 pieces. Have a skin of red, burgundy or yellow color... The shape is round, covered with hairs of 4-5 cm. The pulp is sweet, tender, gelatinous, transparent white. The stone is edible, tastes like an acorn. The fruits contain phosphorus, vitamin C, protein, iron, calcium, nicotinic acid and carbohydrates. Indonesia is considered to be the homeland.

How is rambutan eaten

The fruits are used both fresh and canned. Often used as ingredients for different dishes (fruit salads etc.). Sometimes they are replaced by lychee or longan. It is popularly used as a filling for pies, for making jams, sauces, compotes and ice cream. Gives special taste meat, fish and chicken.

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

For eating, make a shallow round cut in the middle of the fruit and peel it off. 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 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. It contains fibers that are useful for digestion. The bone is rich in fats and oils (about 40%), which include arachidonic and oleic acids.

Energy value: 82 kcal per 100 g of product.

Beneficial features

Rambutan has beneficial influence on the skin, improves digestion. The fruit has nourishing and cleansing properties. Leaves, roots and bark are used in medicine... In its raw form, it is effective in the treatment of diarrhea, dysentery.

The pulp soothes sore 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 researched.

Locals 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 borne in mind that it is exotic. Your gut and stomach can react differently to unfamiliar food, so try small amounts. It is worth looking at the composition of the fetus to make sure there is no allergy or intolerance to the constituent substances. Otherwise, there should be no problem.

What rambutan tastes like

Rambutan is sweet and very juicy, has unusual tasterather, even a combination of the flavors of several berries in one fruit. Resembles a lychee. It is important not to touch the bone while eating the pulp, it can ruin the taste. The bone itself tastes like acorns and chestnuts.

Price and selection

The average price in 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 much worse.

Perfectly ripe fruits are red and burgundy, hairs are yellow or green. Tight to the touch. If the hairs are brown or the fruit is squeezing, then the rambutan is overripe and spoiled.

In Thailand, only good rambutans are usually sold, spoiled ones are rare.

Growing at home

The technology is no different from planting flowers. Seeds (bones), freed from the pulp, must be washed, wrapped with damp cotton wool and kept warm closed place 15-20 days. When they germinate, they can be transplanted into a pot twice their own size.

The soil must always be moist. Begins to bear fruit in 5-6 years, in Russian conditions after 8-12... The 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 beneficial minerals. If you are vacationing in an Asian country, do not be too lazy to try it, especially since the fruit is sold on every corner, and it costs mere pennies.

Memo:

• do not buy overripe fruits;
• separate the bone while eating;
• rambutan is about taste, pleasure, and benefit.

A little photo of rambutan

Video on how to eat rambutan:

Even if the opportunity to personally travel to tropical countries is rare, the "officials" of these countries regularly visit our area. We are talking, of course, about exotic fruits supplied to supermarkets and food markets around the world. Therefore, even residents of rather cool countries have the opportunity to try rare and unusual fruits... True, at the same time, few people imagine how to handle them. For example, how to eat rambutan correctly in order to understand and feel all the beauty of its taste and benefits? What to cook from this funny fruit? Is it a fruit or a vegetable? Is rambutan beneficial or is it better to limit its use? And if so, why and to whom? In general, solid questions ... Fortunately, we have 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 in the same way is the name of the tree on which these fruits ripen. And the name itself, for those who understand the Indonesian language, informs about the appearance of rambutan. It translates to "hairy" because ripe fruit do have "increased hairiness". Long hairs, or villi, they need, of course, to protect not from the cold, but from external pests. Imagine an ordinary horse chestnut in a peel, only soft. The flexible thorns of rambutan are easily cut with a knife along with the peel, so it can be considered a completely harmless fruit. And it is even better and more correct to consider it a useful fruit, it is no coincidence that the properties of rambutan are highly appreciated in Asia.

Ripe rambutan reaches 4-6 cm in diameter and has a rounded, sometimes slightly oblong shape. Several fruits are combined in a dense bunch and change their color as they ripen: first green, then yellow, and finally bright crimson. So, when choosing rambutan, take only such brightly colored fruits. "Hairy" peel from a ripe fruit is separated very easily, exposing a whitish or slightly pinkish pulp with delicate aroma... In the middle of this pulp is a hard dark bone... When buying rambutan for the first time, keep in mind that you should not store it for future use: even in the refrigerator, these fruits will not last longer than 4-5 days.

Composition and benefits of rambutan
Like anyone sweet fruit (and the pulp of rambutan has a pleasant sweet and sour taste, reminiscent of ripe and juicy green grapes), rambutan is rich in water and carbohydrates. It is predominantly fruit sugars, but there is also a protein with a complex amino acid composition, alimentary 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 of these substances contribute to digestion, assimilation of nutrients and activation of metabolism. And from the seeds of rambutan they extract extremely aromatic oil, irreplaceable in the manufacture of cosmetics, soap and decorative candles.

How to eat rambutan correctly
To get to know the new flavor and how to taste it, it is best to try fresh rambutan. Moreover, this is exactly how experts advise him to eat asian food... In addition to ripe fruit, you will need a sharp knife and a plate. Wash your hands and the rambutan itself with running water and start cleaning:

1. With your left hand, grasp the tail of the rambutan (or the place where it was attached), and take the knife in your right hand. Carefully, not pressing hard with the blade, cut the peel across the fruit approximately in the middle, around the entire circumference.
   
2. Set the knife aside and peel off the cut off part of the rind like a hat. Leave the bottom of the skin intact so that you can hold on to the fruit.
   
3. For serving, rambutans prepared in this way can be laid out on a plate, from which everyone at the table will take their treat. You can use a knife yourself to cut into the pulp and remove the bone from it.
   
4. You can do without a knife by simply biting off some of the pulp. But in this case, try not to touch the bone. It tastes so bitter that all the pleasure of the delicacy will be completely ruined.
   
5. Another option for serving fresh rambutan on common table - this is not the removal of a part of the skin, but longitudinal cuts. They need to be made in such a way that the rambutan pulp appears to be inside the "petals" formed by the cut skin.
   

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

Rambutan recipes
Once you are convinced of the ease of handling rambutan, you can try using it as a culinary ingredient... Here are some simple but proven and successful recipesin which rambutan will show its best taste qualities, and you can not be afraid that you will spoil the exotic curiosity:

1. Rambutan salad with crab sticks (snack). To diversify the New Year or any other festive table, you can replace the orderly bored salad with crab sticks with a salad from 1 can of canned rambutan (on average, 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 natural yoghurt without additives for dressing, as well as a bunch of fresh herbs, a pinch of salt and a pinch ground pepper... First, cook until tender and cool the rice. While it cools down, cut crab sticks small, and chop the rambutan in the same way. Chop the greens. Stir the yogurt with half the herbs, salt and pepper. In a salad bowl, stir in rice, crab sticks and fruit. Season with yogurt sauce. Garnish with the remaining herbs and serve. Canned rambutan syrup can be used as a drink or for other culinary purposes.
   
2. Salad with rambutan and pineapple (dessert). Again, you can use both fresh and canned rambutan (10-15 fruits for the specified amount of other ingredients). In addition to rambutan, you will need 1 ripe mango fruit, 1 large pear, several pieces of pineapple (you can take tinned rings), 2 tablespoons of natural liquid honey, a full handful of peeled nuts (almonds or walnuts), as well as some liqueur (orange, Amaretto, or whatever you like) and pastry cream for decoration. If the rambutan is fresh, peel and slice it as described in the instructions above. If it is canned, then simply remove it from the syrup and cut it along with the rest of the fruit into identical small cubes or slices. Place fruits in a single bowl or small serving bowls. Drizzle with honey, liquor and nuts. Top the dessert with a cap of whipped cream before serving. Gourmets advise drinking a sugar-free cappuccino salad that will set off the fruity sweetness.
   
3. Rambutan eggs. Despite original name, this appetizer is so simple that you can entrust its preparation even to an inexperienced cook, even to a child. It will take so much boiled eggshow many servings you plan, the same amount of rambutan fruits (fresh or canned), and the rest of the ingredients can be changed and supplemented to your taste. But we recommend using soft cheese (such as ricotta) or dry cottage cheese, hard cheese, walnuts, whipped cream and any not sugary fruit juice... First, boil the eggs hard-boiled and cool them. Remove the shells carefully and cut each egg in half lengthwise. Remove the yolks. Peel each rambutan (if necessary) and remove the seeds. Cut the fruit in half. Place the halves of the eggs on the platter, cut side up. In place of the yolks, put the halves of the rambutans, also sliced \u200b\u200bupwards. Grate hard cheese on fine grater. Soft cheese (cottage cheese), cream, juice and grated hard cheese, mix until smooth and place on top of the rambutan. Chop the nuts and sprinkle them on the snack.

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

Harm of rambutan and contraindications
Finally, let's say just a couple of words of warning. Because, with all the advantages of rambutan, it should not be carried away by people with food allergies and / or sensitive stomachs. And for everyone else, it is better to start the first tasting of rambutan with a small amount of pulp and listen to the body's reaction. If he takes a tropical delicacy well, then you can treat yourself to rambutan without fear of poisoning or getting better. Is that the bone is still better not to take in the mouth due to 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, the 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 the tropical tree rambutan are oval in shape and approximately 1 to 2 cm long. They have a thin peel covered with spiny hairs with a hook at the tip. Visually, this fruit looks like a tiny sea urchin. Inside it is juicy, sweet and sour pulp, usually white or pink in color. And the rambutan bone is ovoid, large (up to 3 cm in length) and has a brown tint.

Look for fresh fruits with bright red or yellow rind to choose the right rambutan. The thorns must be firm. Never buy bruised rambutan as this could be a sign of damage to the fruit.

At home, rambutan can be stored at room temperature within a few days. Refrigeration will extend the shelf life by a week. It is advisable to keep the fruits wrapped in 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 sweet and sour taste the fruit goes well with ice cream and other desserts.

Peel the rambutan off with a sharp knife before consuming it. You can also peel it in another way: lightly press the peel with your hands, and when a crack appears on it, gently split the peel in half with your fingers and remove it. Fragrant, milky white pulp that has pleasant taste, you can eat.

Raw rambutan seeds are toxic. They are eaten fried.

Calories and nutrients in rambutan

Nutritional value of rambutan fruits (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 acids.

Calorie content of rambutan:

• The average fruit contains 59 calories.

Potential Harm of Rambutan

This fruit has practically no contraindications. It can cause harm only 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 this is your first time eating rambutan, listen carefully to your body. No unpleasant sensations not? This means that the fruit can be safely eaten.

Extraordinarily tasty and unique software 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... Dessert and exotic fruit is different low calorie - only 80 kcal per 100 grams, juicy and bright color, delicious pulp and custom red-green fluffy skin.

Rambutan fruit is about the same size as regular fruit 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 hairs are rarely more than 5 centimeters long.

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

Rambutan season in Thailand

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

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

The rambutan fruit is available for sale from the beginning of 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 networks supermarkets during the ripening season. In winter, the price increases significantly and can be 400 baht per kilogram.

Rambutan smell and taste

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

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

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

How is rambutan different from lychee?

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