Rambutan fruit - how to eat it, beneficial properties, cultivation. What is rambutan and how to properly eat this exotic fruit? Use in folk medicine

Rambutan- a plant of the Sapindaceae family. The fruits were first discovered in Southeast Asia. Today you can find this fruit in tropical countries.

What does rambutan fruit look like? The shape and size of the fruit is similar to Walnut. They grow in clusters of about 25 pieces. The thick peel can be yellow or red on top and is covered with stiff hairs that curl slightly towards the end (see photo). They can reach a length of up to 5 cm. Inside the fruit there is gelatinous white pulp, which has a sweet taste. It contains a hard bone, which fresh is poisonous.

Beneficial features

Thanks to the rich composition useful substances rambutan fruit has a positive effect on the condition of the skin and improves the functioning of the gastrointestinal tract. The fruits have an anthelmintic effect. In addition, when regular use The fruit lowers blood pressure and helps get rid of diarrhea and dysentery.

The fiber contained in the fruits helps reduce the risk of constipation, which is confirmed by numerous reviews. Rambutan contains quite a lot ascorbic acid, which has a positive effect on protective functions the whole body. Fruit useful for heart and vascular diseases. People with neurological disorders should include rambutan in their diet.

Nutritionists recommend including rambutan fruit in the diet for obese people, since the fruit activates metabolic processes and has a positive effect on enzyme and lipid metabolism, and they are also low in calories.

How to eat this exotic fruit?

For food exotic rambutan Most often they are consumed fresh, as an independent dessert or as a component for another dish, for example, a salad. The fruits can also be heat treated and various preparations are prepared from them: preserves, jams. In addition, rambutan is used to make jelly. The peeled pulp can also be preserved. By the way, canned rambutan is no less tasty than fresh.

Quite often at home, crushed fruits are used as a filling for a variety of baked goods. Rambutan is also used in various sauces, ice cream and drinks.

Benefits of rambutan and treatment

The benefits of rambutan fruit have long been appreciated and used in folk medicine especially in countries where the fruit is grown. For the production of various medicines Almost all parts of the plant are used. Leaves from the tree are used as a poultice to relieve headaches. A decoction is prepared from the roots, which is used for fever. In some countries, women after childbirth are recommended to use a decoction prepared from the fruit and bark.

Asian doctors are confident that if you eat 4 fruits every day, you can significantly reduce the risk of cancer and also increase your life expectancy. A decoction prepared from the roots is recommended for use to treat various diseases of the tongue, for example, stomatitis, abscesses and inflammation.

A large number of useful substances have given rambutan a reputation as a fruit that has a rejuvenating effect.

Harm of rambutan and contraindications

Rambutan fruit can cause harm to people with individual intolerance to the product. If you are trying the fruits for the first time, you should not eat them in large quantities right away, so as not to cause stomach upset.

Rambutan 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, they create romantic legends about it, and cook National dishes, and medicines 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.

The exotic tree loves warmth and humidity, so the best place for him - 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 oriental plant reaches 3-4 cm, you can move 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 can 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 are 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 - beneficial features and its contraindications have been known for a long time, and there are practically none. 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.

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, may be covered with a red or white with hard hairs, it is because of them that 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. The ripe rambutan fruit contains a large dose of vitamin C, as well as big amount 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

1. Thanks to its beneficial properties, the rambutan fruit will help with: atherosclerosis and heart disease; hair and skin diseases; pathology digestive system; diseases of the immune system; neurological disorders.
2. Rambutan has anthelmintic and antibacterial properties, therefore it is recommended to use it for dysentery, helminthic infestation and infectious diarrhea.
3. Due to the high content of nicotinic acid, the fruit has the ability to lower blood pressure.
4. A decoction of the bark and fruits of a tropical fruit is very useful for young mothers during the postpartum period.
5. Rambutan leaves and its hairy skin are used as a poultice for headaches.
6. The large amount of vitamins and microelements in rambutan has given it a reputation as a fruit that has a rejuvenating effect.
7. 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.

Unusual for us, but definitely worthy of attention, the exotic fruit rambutan is an accessible and widespread fruit for residents of many countries in Southeast Asia, almost like apples in our country. What rambutan is, how it is eaten and how it is useful is our topic today.

The most interesting thing about rambutan, of course, is its appearance, this is the real exotic. Round fruits the size of a plum, protected by a thick skin with many hairs, like an edible chestnut. The skin color of rambutan can be red-orange, red or just orange, but the flesh is always white.

Rabmutan fruit - what is it?

Rambutan is an evergreen tree from the Saputov family that grows mainly in Southeast Asia. It reaches a height of 25 meters, its leaves are oval, the flowers are very small, and the fruits with a diameter of 4-6 centimeters are covered with dense hairs. It is because of these hairs that they got their name, because “rambut” means “hair” in Indonesian.

So, rambutan fruits grow in clusters and change color as they ripen - at first they are green, then yellow, and already ripe fruits acquire a rather intense, attractive red color.

The peel is easy to remove, it is not prickly, as it may seem from the photographs, the flesh is white, juicy, and in the center it has a small dark brown bone.

In consistency and appearance, the pulp of rambutan is very similar to the pulp of the lychee fruit, however, their tastes are different. Rambutan has a sweet taste with a slight sourness and a pleasant aroma.

Calorie content. The pulp of one bambutan fruit has about 60 calories. This is quite a bit, considering that it is rich in fructose, vitamins and minerals.

Today, rambutan is cultivated in Malaysia, Indonesia, Thailand, Sri Lanka, Australia and India, Central America and the Caribbean.

How to eat rambutan

The rambutan peel must be removed before consumption as it is inedible. To do this, either cut it with a knife, or press it down a little with your hands, and after a crack appears, use your fingers to divide the peel in half and remove it. What remains is white pulp with a bone inside. When eaten raw, the seeds are toxic, but roasted ones can be eaten.

Basically, of course, rambutan is eaten fresh, but in many countries it is preserved in syrup, just like pineapple, sometimes together with other fruits, and made into desserts, jams and compotes.

It is believed that rambutans taste best if they are collected and eaten in the summer, from June to the end of August. In unripe fruits, the pulp sticks to the peel, and they are more sour, but still the taste is not bad.

A short video instruction on the topic “How to eat rambutan”

Beneficial and medicinal properties of rambutan

When we're talking about about the beneficial properties, nature has not deprived this interesting fruit of its attention. In Southeast Asian countries it is highly valued for its large amount of vitamins, minerals, oils and natural acids.

Compound:

• Water – 78%
• Calories – 82 per 100 grams
• Proteins – 0.65 grams per 100 g.
• Fats – 0.21 grams per 100 g.
• Carbohydrates – 21 grams per 100 grams of pulp.

Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc.

Vitamins: C, A, thiamine, riboflavin, niacin, vitamins B6 and B12, folic acid,

Rambutan is a good source of vitamin C and calcium, and it also contains a sufficient amount of niacin, a substance also known as vitamin PP, niacin or vitamin B3. Niacin is a very important organic compound for our body, which is involved in many processes in every cell, and modern medicine considers nicotinic acid a medicine.

A lack of niacin in the body can lead to the development of many serious diseases. This situation is especially dangerous for children who need all the vitamins and elements for normal development.

• Due to its high antioxidant content, regular consumption of 7-8 fruits per day will improve the body's resistance and ability to destroy cancer cells.

• Those who ate rambutan regularly for at least 2 weeks report a noticeable improvement in their skin condition.

• From its pulp, Thai women make face masks; they are sure that these masks rejuvenate the skin and make it beautiful.

• These fruits are recommended for those who need to restore the body's strength.

• Consumption of rambutan perfectly strengthens the immune system and reduces the risk of developing cardiovascular diseases.

• In Thailand, this fruit is included in diets for people with high blood pressure, diabetes.

• The combination of iron and copper with vitamin C improves absorption.

• Due to the content of phosphorus and enzymes, with regular consumption of rambutan they are almost cleaned, their work improves.

• It is a good source of plant calcium. There is not as much of this element in rambutan as in sesame seeds, but considering how capricious calcium is in digestibility, any source is good.

• And last but not least, it should be noted that rambutan is an excellent assistant for those who want to lose excess weight.

Oil is extracted from the seeds of the rambutan fruit, which is used in the manufacture of cosmetics, aromatic mixtures, and especially candles, since when heated it emits a very pleasant aroma.

Medicinal properties of rambutan

Fresh rambutan fruits are eaten for stomach upset, indigestion, diarrhea and even dysentery. They are believed to be able to soothe irritable bowels, improve digestion and overall well-being.

How to select and store rambutan

When choosing these exotic fruits, first of all pay attention to its color. Ripe rambutan has a bright red skin and non-prickly, green hairs at the tips. It is important that there are no cracks, cuts or dark areas on the fruit.

The hairs should not be dry; this fruit may be overripe, or has been lying on the counter for a long time and has begun to deteriorate.

Rambutan can be stored in the refrigerator for no longer than 7 days.

Despite its short shelf life, due to its newfound popularity, rambutan is exported in small quantities to different countries peace. Here you can find these fruits only in some stores and at a fairly high price, because they are very protected during transportation.

It is best, of course, to eat rambutan in the countries where it is grown, because there it is the most delicious and costs a penny. Therefore, when going on vacation to Thailand, do not forget to make a list of all the purchases and local fruits you would like to try.

Contraindications and harm

Today, this fruit has no known contraindications, but allergy sufferers should always be careful, and in general, any exotic fruit should only be eaten in a small amount for the first time in order to make sure that there are no negative reactions to its composition.

Growing at home

Rambutan does not grow in our area, but the good news is that it can be grown quite successfully as a indoor plant, and even after a few years to collect the fruits.

How to grow rambutan at home? It’s very simple, the planting technology is no different from planting flowers. The main thing is that the seed is good, from ripe fruit.

Before moving on to growing methods, you need to know some aspects:

1. The air temperature in the place where rambutan grows cannot fall below 10 degrees Celsius.
2. Caring for a rambutan tree is no different from caring for any other indoor plants.
3. Many people complain that rambutan first begins to grow rapidly, and then suddenly sneezes. The fact is that they love moist air, so some create special conditions for them, akin to greenhouse conditions.
4. The leaves need to be constantly sprayed with water, making sure that both the soil and the environment are moist.
5. At the age of 6-8 years, rambutan requires a tub of 60-70 liters as its roots develop strongly.
6. The first fruits are expected only at 6-8 years.

There are 2 options for growing rambutan at home:

1. The seed is first germinated. Wrap it in a piece of damp cloth, place it in a closed container and constantly make sure that the cloth does not dry out. After 10-15 days, the bone will crack and the first root tip will appear. Now take a pot of soil, on which drainage sprinkling is placed. The bone is placed in the ground 6-7 centimeters deep. Next, you need to make sure that the ground is wet all the time, and within a month the shoot will show itself. Now, if necessary, you will need to change the pot to a larger one.
2. The seeds are placed in moist soil without prior germination. This method is simpler; if the seed is good, then there is no reason why it will not sprout, so more practical people choose this option.

Rambutan fruit is certainly interesting and worthy of attention. It’s not for nothing that the sweet and juicy fruit has gained such popularity in Asia; if you have the opportunity, be sure to taste it and share your impressions.

Rambutan 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. Closer and more understandable to residents middle zone relative is 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 main feature Fruit spoilage is the drying of 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 a significant amount of vitamin C, which is important for maintaining healthy immune system and removing 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

Shown below the nutritional value one rambutan fruit per 100 g of fruit pulp:

• 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 enormous 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 and contraindications, not counting 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 diabetes mellitus Type 2. 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.