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Rambutan

Does this fruit happen to remind you of the lychee? Well, that makes sense, because the rambutan and lychee are related! The rambutan is one of Southeast Asia’s most popular fruits. Under its prickly red skin is an edible glassy fruit that is sweet and sour in flavour.  

rambutan_vrij
ORIGIN

Rambutan is native to Malaysia and Indonesia. The name comes from the Malay word rambut, meaning “hair”. Our Discovered rambutans come mainly from Indonesia, Thailand and Vietnam. 

TASTE

The flavour of rambutan is often described as sweet, juicy and tropical, which becomes immediately apparent with your first bite. The flesh of the rambutan is glassy white in colour and extremely juicy, enhancing its refreshing and thirst-quenching aspect.  

 

USE AND PREPARATION

To use the rambutan, carefully cut around the fruit with a knife, then peel away the skin on both sides. Remember to remove the inedible stone within! Rambutan is not only delicious to eat as is, but is also very tasty in fruit salads or as a dessert. 

STORAGE ADVICE

Store rambutans at room temperature. When rambutans are stored in the fridge, they quickly lose their aroma. The skin turns red in colour when the rambutan is ripe. This is the sign that you can eat the fruit. It is best to consume rambutan a few days after purchase. The flavour and texture are at their best then.  

EXOTIC TIPS

Serve rambutans with a scoop of vanilla ice cream. You can also freeze the small fruits and use them later as ice cubes or as an ingredient for smoothies!   

HEALTH BENEFITS OF RAMBUTAN

Rambutan is full of vitamin C and plenty of fibre. Vitamin C promotes your immune system, while fibre aids in digestion.

ORIGIN

Rambutan is native to Malaysia and Indonesia. The name comes from the Malay word rambut, meaning “hair”. Our Discovered rambutans come mainly from Indonesia, Thailand and Vietnam. 

TASTE

The flavour of rambutan is often described as sweet, juicy and tropical, which becomes immediately apparent with your first bite. The flesh of the rambutan is glassy white in colour and extremely juicy, enhancing its refreshing and thirst-quenching aspect.  

 

USE AND PREPARATION

To use the rambutan, carefully cut around the fruit with a knife, then peel away the skin on both sides. Remember to remove the inedible stone within! Rambutan is not only delicious to eat as is, but is also very tasty in fruit salads or as a dessert. 

STORAGE ADVICE

Store rambutans at room temperature. When rambutans are stored in the fridge, they quickly lose their aroma. The skin turns red in colour when the rambutan is ripe. This is the sign that you can eat the fruit. It is best to consume rambutan a few days after purchase. The flavour and texture are at their best then.  

EXOTIC TIPS

Serve rambutans with a scoop of vanilla ice cream. You can also freeze the small fruits and use them later as ice cubes or as an ingredient for smoothies!   

HEALTH BENEFITS OF RAMBUTAN

Rambutan is full of vitamin C and plenty of fibre. Vitamin C promotes your immune system, while fibre aids in digestion.

rambutan_vrij

Nutritional value

Energy (kcal)68 kcal
Fat0 g
of which saturates0 g
Carbohydrates16 g
of which sugars13 g
Fibre3 g
Eiwitten1 g

Field areas

Availability of Rambutan

jan

feb

mrt

apr

may

jun

jul

aug

sep

oct

nov

dec

How do you open a rambutan?
stap1-rambutan
STEP 1
Cut through the skin of the rambutan right round the fruit.
stap2-rambutan
STEP 2
Pull apart.
stap3-rambutan
STEP 3
Remove the flesh inside.

Discover recipes with Rambutan

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