Rambutan. Its beneficial properties and contraindications. Rambutan - the beneficial properties of an exotic fruit, as well as its harm. Where does rambutan grow?

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 until the end of September. Lychee tastes more like a sweet grape concoction.

Widely known in eastern countries. For us, its name is not entirely familiar. However, this fruit is popular in a number of countries because of its juiciness and wonderful taste.

Where does rambutan grow?

When starting a conversation about what rambutan is, I would like to note that it is a tree from the Sapindaceae family. It grows in tropical climates. Trees of this species are quite actively grown in Thailand, Indonesia, Malaysia, and also in Southeast Asia. But at the same time, in each country the culture has its own name. In addition, rambutan is still popular in Australia, Africa, the Caribbean and Central America. However, the largest rambutan plantations are in India, Cambodia, Sri Lanka, the Philippines and Indonesia.

What do the fruits look like?

Speaking about what rambutan is, it should be noted that the fruits of the tree are of greatest interest. They are the size of a hazelnut, and are collected in clusters (up to thirty pieces). The rambutan seed located inside the fruit is not at all attractive. It tastes like an acorn.

The indigenous people of Thailand love rambutan and tell many beautiful legends about it. And in August, a holiday dedicated to this is held annually. Although outwardly it is not at all attractive. Due to the existence of a large number of varieties, it is even difficult to describe it. The tree is generally low-growing, but both evergreen and deciduous forms exist. The fruits themselves can take the form of berries or fruits. On the outside they are covered with a prickly skin, under which there is juicy pulp on the pit.

The peel of the fruit can be red, yellow or red-yellow, and even burgundy. Externally, the fruits are similar to our chestnuts, only they have a different color. To try the tasty fruit, you need to remove the prickly shell and get the white gelatinous pulp.

In addition to the fact that rambutan is a very healthy fruit (photo given in the article), it contains iron, protein, carbohydrates, niacin, vitamin C, and phosphorus.

Because of its spiny shell, rambutan is sometimes called “hairy”. When purchasing such a fruit, first of all you need to pay attention to its color. Experts believe that they should have a rich red color, and the tips of the spines themselves should be green. Rambutan is a perishable fruit; it can be stored in the refrigerator for no more than seven days.

Legends about rambutan

It is generally accepted that rambutan is a Malaysian fruit, since the name of the tree itself comes from the Malaysian word, which means “hair”. It began to be grown in South Asian countries many centuries ago. Gradually he gained universal love. Its fame came in the eighteenth century, when King Rama II himself dedicated an entire ode to this wonderful fruit.

There has always been a certain aura of mystery around rambutan. More than one beautiful legend has been written about him. In particular, one of them tells about a prince who wore a scary rambutan mask, and after the wedding he turned into a real handsome man, thanks to the fact that the princess fell in love with him for his beautiful soul.

Another, no less beautiful legend tells how rambutan ended up in Thailand. A Malaysian tin miner moved to Thailand and settled in the south of the country. He also took five rambutan trees with him. He planted the seedlings in a new place, when they first produced fruit, some of the fruit was yellow and some was red. They also differed in taste. Some were bitter, while others were sweet. And only one tree bore fruit with prickly red fruits, inside of which there was incredibly juicy white pulp. After some time, the prospector returned to his homeland, and he left behind a whole garden of unusual rambutan trees. Over time, the grove was acquired by the Ministry of Education. A school was later built in these same places, and the trees began to be called school rambutans. The king himself is the patron of the unusual tree, not to mention the popular love for the fruit.

I would like to note that it was the king’s support that made rambutan currently one of the most popular fruits in the whole country. A crop worth about $12 million is harvested annually. Also, every year in Augusta, people celebrate a holiday dedicated to the school rambutan, rejoicing at the good fortune the first five trees brought. This is the unusual history of the miracle fruit.

Beneficial properties of exotic fruit

When talking about what rambutan is, you should definitely remember the beneficial substances it contains. These are vitamins B1, C, B2, proteins, carbohydrates, protein. And among the mineral substances it contains iron, phosphorus, calcium and nicotinic acid. Also in small quantities the fruits contain nitrogen, magnesium, ash, sodium, phosphorus, potassium, zinc and manganese.

Taste qualities of the fruit

Rambutan is very beneficial for the body, it improves the digestion process and has a beneficial effect on the skin. In Thailand, they believe that the fruit helps sick and weakened people because it has nourishing and cleansing properties.

Rambutan and lychee are somewhat similar in taste. They are replaced with each other when preparing dishes. Rambutan can be eaten not only fresh, but also canned. It is often used as one of the ingredients for preparing salad. Local residents prepare sauces, jams, compotes from the fruits, which are then used to make pies, etc. In addition, rambutan adds a special taste to chicken, fish and meat.

But the leaves, roots and bark of rambutan are widely used in folk medicine, as well as in the production of fabric dyes. In Malaya, dried fruit peels are sold in all pharmacies as a remedy.

Medicinal properties of the fruit

In its raw form, the fruits are used to treat diarrhea and dysentery. The aromatic pulp soothes the inflamed intestines, stopping the process of improper digestion of food. However, if the stomach is unfamiliar with the fruit, then using it to treat intestinal problems is dangerous; it is unknown how the body will react to the new fruit.

The leaves of the tree are used to prepare poultices for headaches. The effect of the method has not yet been studied, but the Thais willingly use it. In Malaysia, the peel is used to make various medicines. It is dried and stored until the next harvest. I use a decoction of the roots of the tree for fever. Tinctures are also prepared from the bark, which help with diseases of the oral cavity (stomatitis, abscesses). This decoction is even recommended for use by young mothers who are recovering from childbirth. Local residents claim that by eating five fruits daily, they can reduce the risk of cancer. Rambutan effectively lowers blood pressure.

Contraindications for consuming fruit

The first acquaintance with a new exotic fruit always begins with a small amount, since it is unknown how the body will react to it. Each person's stomach and intestines have individual sensitivity. In addition, an allergic reaction is possible. Otherwise, there are no contraindications to consuming the fruit.

Rambutan on the windowsill

Exotic lovers will be interested to know that you can grow rambutan at home from a seed. This method is the simplest and most effective. If you give the plant proper care, you can get fruits.

To obtain seed, you need to remove a seed from a ripe fruit and dry it thoroughly. Next, it should be placed in a damp cloth, and the container with it should be placed in a warm place. The seed should be germinated. To do this, it is moisturized daily. It should germinate in a few weeks. Then the sprout can be planted in a pot with the mixture.

A drainage layer is placed on the bottom, and the nutrient mixture is poured on top. The seed is deepened and covered with soil. The top of the pot is covered with polyethylene to create a greenhouse effect and put away in a warm, bright place. Water the plant as the soil dries. Shoots should appear in a couple of weeks. And in a few months the sprout will reach four centimeters. When the plant grows, it can be transplanted into a larger pot. The sprout should not be planted in open ground, since this crop is heat-loving. In mid-latitudes, rambutan is grown either at home or in greenhouses.

Features of care

Tree cuttings brought from tropical countries practically do not take root here, so growing a plant from a seed is the most acceptable option. If you do not have the opportunity to bring a ripe fruit from Thailand and take a seed from it, then you can choose a ripe fruit in the store and try to germinate its seed.

It must be remembered that germination is quickly lost, so the fruit should be cut immediately before planting. To increase the likelihood of germination, you can soak the seed in a growth stimulator.

The plant needs to be watered once every three days. He needs to provide the maximum amount of sunlight, but without direct rays. To maintain humidity, you need to spray the plant, since it is accustomed to a tropical climate with high humidity. The plant does not require any special conditions, so careful care is not needed.

Instead of an afterword

Rambutan is a tropical plant with a rich history. If you get a chance, definitely try it. Still, it’s interesting to taste the fruit, which is so revered in Thailand.

In tropical countries there grows an unusual tree with tasty fruits, which joins the list of the Sapindaceae family. Pulasan, korlan, lychee and rambutan are considered close relatives due to the similarity of the fruits, which have white sweet pulp, saturated with a large amount of vitamins and minerals.

Rambutan fruit - what is it?

Rambutan refers to evergreen plants with oval leaves, the height of which reaches twenty meters. Red or yellow fruits with a diameter of six centimeters grow on the tree in clusters of twenty to thirty pieces.

In appearance it is similar to a chestnut, only there are dense hairs on its surface. Therefore, among the local population, the fruit received a second name - hairworm.

The first fruits appear in the sixth year of the tree’s life, and sometimes in the eighth. And they are collected from June to September, at which time they become sweet, and the pit is easily removed.

How to eat rambutan? At first glance, it seems that peeling the fruit is very difficult because of the thorns: in fact, they are not prickly and cannot harm your hands.

To begin with, you need to carefully remove the peel from the fruit with a knife, under which you can see the seam. Using the same knife, make an incision and slowly push the halves apart in different directions, trying not to damage the inside.

Inside the fruit there will be white-cream pulp, which feels like jelly to the touch. In the middle there is a seed that tastes bitter, so it is better not to eat it - it will spoil the overall impression of eating the fruit. Taste of rambutan sweetish with a slight sourness.

Inside the sweet pulp of rambutan there is a bitter seed

The fruit is considered a very high-calorie product, so it is recommended to consume no more than five fruits per day. Most often, the fruit is eaten within five days after picking, but in some countries it is preserved in syrup and used to make jams, pie fillings, ice cream, and various drinks.

Growing and caring for rambutan

Fans of exotic fruits have the opportunity to grow homemade rambutan. With proper and careful care of the tree, the result can be a harvest of sweet fruits.

Rambutan seed It must be removed from the ripe fruit immediately before germination and dried well in the sun. After which it is wrapped in a damp cloth, and the saucer is placed in a dark place.

In order for the seed to germinate, it needs to be moistened daily. On the third day, a shoot should appear on it, only after this the seed can be transplanted into a pot.

Before planting, it is necessary to properly prepare the land. Place a drainage layer of small pebbles at the bottom and cover with a nutritious mixture, which can be bought at any flower shop.

Slightly deepen the seed, sprinkle a small layer of soil on top and water well with a spray bottle. For effective germination, the plant needs to create a greenhouse effect. To do this, the pot must be tightly covered with cling film and placed on the windowsill. The plant is watered as needed.

In about two weeks the first shoots will appear, then it will be possible to remove the film. The tree needs to be watered once every three days, but it is important not to fill it with too much water. If the air in the room is dry, rambutan should be sprayed or gently wiped with a damp cloth.

You can transplant the rambutan tree into a looser pot in about three months, when it reaches four centimeters. The plant does not tolerate mid-latitude temperatures very well, so it cannot be planted outside. The tree loves a lot of sunlight, but direct rays should be avoided.

The tree will produce its first fruits in the sixth or seventh year of life. Its root system is very large and strong, so at this point it needs to be transplanted into a large container of about sixty liters.

Beneficial properties and harm of rambutan

The fruit, unusual for Russian buyers, is rich in vitamins B and C, phosphorus, iron, sodium, calcium, magnesium, zinc, manganese, proteins, carbohydrates, potassium and nicotinic acid. The pulp of the fruit contains valuable fibers that have a beneficial effect on digestion.

Frequent consumption of ripe fruit has a positive effect on the condition of the skin and digestive system. It has been proven that the fruit is able to cleanse and nourish the body, therefore it is very useful for people with low immunity.

Forty percent of the rambutan seed consists of fats and oils, which release an unusual aroma when heated. It is for this reason that it is used in the production of soaps, shampoos or gels, as well as scented candles.

In Thailand, for severe headaches, a decoction made from the leaves of the tree is used. Malaysian healers make stocks from the bark, dry leaves and roots of rambutan and use it for severe fever and treatment of inflammatory processes in the oral cavity. In some tropical countries, women after childbirth are recommended to drink decoctions of tree bark.

After laboratory studies, it was found that rambutan fruits reduce the risk of cancer and blood pressure. The sweet fruit has virtually no contraindications, but it is not recommended for people suffering from high blood pressure or stomach ulcers.

To avoid allergic reactions, the pulp should be consumed in small quantities for the first time. Most experts recommend not giving rambutan to children under two years of age.

The fruit appeared in Russia relatively recently and still causes mistrust among buyers. But you can still find a juicy fruit on store shelves. Rambutan price depends on the country where it grew and the time of year. For about one kilogram of exotic fruit you will have to pay around four hundred rubles.

Rambutan- unusual fruit, which is gaining popularity among the inhabitants of the planet every year. The unusual appearance and delicate taste rightfully put the fruit in first place among exotic fruits. Every person simply must try the sweet pulp of rambutan at least once!

Rambutan is perhaps the most exotic fruit you have ever seen in your life. Maybe you've never even seen him, because... it is rarely found outside its habitat. For residents of Malaysia, Thailand, the Philippines, Vietnam, Indonesia and other countries in this region, rambutan is a fairly common fruit, the same as in countries with cooler climates. However, over time, as the availability and distribution of this fruit increases, this may change. What is rambutan fruit? In a few words, it is a tropical, spiked ball-shaped fruit with translucent jelly-like flesh under the skin.

What does rambutan look like?

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

Depending on the variety, the rambutan fruit can be red or white. Tentacle hairs on ripe fruit are usually bright red, pink and sometimes crimson in color. At first glance, this unusual fruit looks like a red fluffy ball, although oblong yellow fruits are also found, for example, in Malaysia. The length of the hairs usually does not exceed 5 centimeters. Under the peel there is a juicy jelly-like pearl-colored pulp, not suitable for consumption, and even a slightly toxic rambutan seed, which usually does not exceed 2-3 cm in length. Typically, each piece of fruit contains one seed weighing no more than 10 g, although occasionally double fruits with two seeds are also found. The spines of a ripe fruit are quite soft and elastic and do not pose a threat, so the fruit can be easily peeled by hand. The sweetish-sour taste of the pulp is similar to the taste of grapes with a small addition of strawberries. The fruit also has a delicious sweet aroma, which makes it indispensable in the preparation of some Asian dishes.

How is rambutan different from lychee?

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

Rambutan is comparable in size to a golf ball. Lychee is a little smaller.
The outer skin of the rambutan is usually red with soft, spiny tentacles. Lychee also has a red outer skin, but it is rough and lacks distinct hairs.
The skin and flesh of rambutan are denser in texture than lychee.
Rambutan has a sweet, creamy, floral flavor. Lychee has a less intense sweet taste, which many people find more balanced.

How to choose the right rambutan

How to choose a rambutan fruit so that it contains the maximum amount of nutrients and at the same time has the most pleasant taste? First, good fruit should be red—the brighter the red, the better. Fresh, just picked fruits are often attached to a branch. However, unless you live in Southeast Asia, rambutan most likely will not be sold along with the parent branch. No big deal, just choose firm, dark red fruits with hairy spines that look fresh. Sometimes it happens that the fruit has green, unripe tips of the spines: this is also a good sign. In fact, the fruits from Thailand's southern province of Surat Thani often have red skin with greenish spines even when fully ripe.

Rambutan does not last long even in the refrigerator (this is one of the reasons why the fruit is not common in the Central region). Therefore, they should be consumed while they are still firm and fresh. Even those fruits that seem overripe can still be consumed, but you need to do it right away. This is because the fruits only ripen on the tree and once they are picked they do not ripen again; they just rot.

The first and, perhaps, the most important sign of fruit spoilage is drying of the hairs. Soon after this, the fruit loses its hardness, the skin becomes brownish, becomes moldy and becomes mottled. And the gelatinous pulp inside becomes watery and sour, as after fermentation. A good fruit, when cut, should have a hard, jelly-like, translucent consistency inside. There should not be excessive liquid. The taste of the pulp should be sweet without a hint of fermented acid.

Where and how does rambutan grow?

Rabmutan grows on a 12-20 m tall tree that bears fruit best in southern Thailand, although it is grown throughout the country and in smaller quantities in some other areas of Southeast Asia, Africa, Oceania and Central America. The widest variety of varieties, wild and cultivated, also grows in Indonesia and Malaysia. At the same time, the bulk of the harvest falls on just two regions of Thailand. The first is on the east coast, around Rayong province. Another province is Surat Thani in the mid-south.

Rambutan season in Thailand

The fruits begin to ripen with the arrival of the rainy season, from about April to August. It is better to collect them in the middle of the season - somewhere in June-August, since by then they will be the sweetest and largest. At the peak of the season, you will see not only heaps of rambutan in the market, but also full trucks cruising around the area, selling a kilo of the fruit for pennies.

How to eat rambutan

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

Wring the fruit as if you were wringing out wet socks, i.e. twist the skin of the fruit in different directions with both hands.
Once the fruit opens, you will see smooth, ovoid, white or grayish flesh. Take it out and remove the unwanted outer skin.
Beneath the bright white flesh is a seed that contains poisonous saponins and tannins. Remove it with your fingers and throw it away.
The fruit is ready to eat.

Another way to clean is with a knife:

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

Now we can move on to the question of how to eat rambutan correctly. As you wish! You can eat the peeled pulp raw or use it to prepare exotic dishes.

Calorie content and composition

Rambutan is a conglomerate of vitamins and minerals that are placed in a sweet and juicy little bag. Despite its small size, the fruit contains significant amounts of vitamin C, which is important for maintaining a healthy immune system and eliminating toxins. The fruit is also rich in fiber, iron and copper.
The colorful peel of the fruit contains various phenolic acids such as syric, coumaric, gallic, caffeic and ellagic acids, which have antioxidant activity. Fatty acid synthase (FAS) inhibitors from the peel are being investigated for the treatment of cancer and obesity. The fruit seeds contain equal proportions of saturated and unsaturated fatty acids, with arachid (34%) and oleic (42%) acids respectively being the highest in fat content.

Despite the fact that rambutan is high (about 60-80 kcal), it is rich in a variety of minerals and vitamins, such as calcium, magnesium, vitamin B6, vitamin C. Despite the fact that the body requires only a limited amount of copper in the system , it works well in conjunction with iron to maintain blood vessels, immune system, bones and red blood cell production in peak condition.

Chemical composition

Sodium – 11 mg.
Potassium – 42 mg.
Protein – 0.7 g.
Vitamin C – 8%
Vitamin B6 – 1%
Calcium – 2%
Iron – 2%
Magnesium – 1%

The nutritional value

The nutritional value of one rambutan fruit per 100 g of fruit pulp is shown below:

Water – 78%
Calories – 60-80 kcal
Proteins – 0.65 g.
Fats – 0.21 g.
Carbohydrates – 15-25 g.
Cholesterol 0 mg

Beneficial properties of rambutan

It's worth noting that the fetus is not a source of folic acid, which is important during pregnancy to reduce the risk of neural tube defects in infants. Although there is no proven reason why the fruit would be indicated, rambutan can provide great benefits to the expectant mother due to its amazing mineral composition and high vitamin C content.

Harm of rambutan and contraindications

The fruit has no known side effects or contraindications, apart from individual intolerance. However, when the fruit is overripe, the sugar contained inside can turn into alcohol, which can increase cholesterol levels and become dangerous for people suffering from hypertension and type 2 diabetes. In addition, the toxic pits, although not eaten raw, are an optional ingredient in some Asian dishes when steamed and can be eaten without any side effects.

Rambutan is an unusual fruit that can be seen on trees of the same name in many countries in Southeast Asia. The tropical edible fruit has a pleasant sweet and sour taste and delicate pulp. You can enjoy it while traveling through Thailand, Indonesia, Malaysia, Australia, India, and Sri Lanka. Nowadays, the exotic crop is successfully grown in Central America.

In our homeland, rambutan is popular and loved just like apples in our country. In Russian supermarkets, the exotic fruit can be found extremely rarely and at an exorbitant price. However, you should not buy them from us. Fresh rambutans are stored for no longer than a week, so they are picked green in order to have time to get to the buyer and preserve their presentation. It is not difficult to guess that the taste of such fruits does not correspond to those that can be tasted in Asian countries.

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Botanical description
Under natural conditions, evergreen rambutan trees reach 25 m and form a spreading crown strewn with pinnate leathery leaves. The name of the tropical plant comes from the Indonesian word rambut, which means “hair”. This is fully justified by the appearance of the fruit.
The ripe fruit is protected by a dense peel with many hard, hooked “hairs” similar to the spines of an edible chestnut. The fruits are small in size and do not exceed 4-6 cm in diameter. The exotic tree bears fruit in clusters of up to 30 fruits each, which from the beginning of formation until ripening gradually change color from green to deep red or orange.
Under the skin of exotic fruits lies juicy white or pinkish pulp, which has a pleasant aroma and taste. Inside the gelatinous pulp there is a dark brown seed up to 3 cm long, which is edible only when fried.

How to eat rambutan?
The taste of rambutan is reminiscent of a combination of sweet white grapes and strawberries, mixed with raspberry notes. Looking at an exotic fruit, you can’t immediately guess how to eat it. The main task is to separate the peel from the pulp. It's very easy to do this:
- Cut the outer shell of the fruit with a sharp knife or press with your hands to create a crack.
- Divide the peel into two halves and remove. In ripe rambutan, the peel easily comes away from the pulp and is removed without effort, while in unripe fruit it is difficult to separate.
- Remove the pit from the peeled white pulp - in its raw form it contains bitterness and toxins and can ruin the whole tasting experience.
Fresh rambutan is eaten like regular fruit and added to ice cream, yoghurt, salads, smoothies and summer soups. Sweet and sour fruits are no less good in processed form: they are used in jams, compotes, savory sauces and desserts.
To enjoy the exquisite taste of exotic fruits, you need to know how to choose them. A ripe fruit has a bright red or orange color, and there are no extraneous cracks, cuts, spots or “bruises” on the surface of the peel.

Composition and calorie content
Rambutan not only quenches thirst and hunger well, but also has a large amount of useful substances that improve the functioning of almost all human organs and systems. Inside the small fruit there is a storehouse of vitamins, micro- and macroelements:
- vitamins A, B₁, B₂, B₃, B₅, B₆, B₉, B₁₂, C;
- calcium, magnesium, zinc, iron, manganese, copper, potassium, sodium, phosphorus;
- natural acids – oleic, arachidonic, nicotinic, folic;
- oils and dietary fiber.
The calorie content of rambutan is low - 100 g of fresh product contains 82 kcal. It can be safely used by those who want to lose weight or watch their figure.
Beneficial properties and harm
Eating rambutan fruits has a beneficial effect on the human body:
- the content of red and white blood cells in the blood increases;
- oxygen saturation of blood and tissues improves;
- the functioning of the digestive system is restored;
- the body's defenses are strengthened and immunity is increased;
- kidney function is normalized, toxin removal is facilitated;
- bones and teeth are strengthened;
- the risk of developing cancer is reduced;
- blood pressure and sugar levels stabilize;
- the risk of developing cardiovascular pathologies is reduced;
- metabolism and enzyme production are normalized;
- the condition of the skin and hair improves.
Rambutan has virtually no contraindications. However, when trying it for the first time, you should not immediately consume a large amount of fruits. It’s enough to eat 2-3 pieces and watch your body’s reaction. If negative symptoms do not appear during the day - swelling of the skin, rashes, diarrhea - you can safely continue to enjoy the pleasant taste of the “hairy” fruit. If signs of individual intolerance appear, you should stop further consuming the exotic fruit.
Growing at home
Houseplant lovers who are interested in growing exotic crops can experiment with rambutan seeds. According to reviews from many gardeners, the seeds germinate well and over time turn into a small fruit-bearing tree.
There are two ways to plant rambutan at home:
- Place a layer of expanded clay in a pot with drainage holes and add loose, fertile soil. Moisten the soil and place the seed in it to a depth of 6-7 cm. Make sure that the soil in the pot is constantly moist, but do not allow it to sour. Cover the pot with an inverted glass jar or a transparent plastic container of a suitable size to create greenhouse conditions. Ventilate the mini-greenhouse daily, removing the cap for 10-15 minutes.
- Wrap the bone in a damp cloth, place it in an airtight plastic container or a thick plastic bag and place it in a warm place. After about 2 weeks, when the hard shell bursts and the first root appears, plant the rambutan seed in a pot and observe its development. As it grows, transplant it into a larger pot.