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.
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 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.
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.
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.
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.
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!
Rambutan is full of vitamin C and plenty of fibre. Vitamin C promotes your immune system, while fibre aids in digestion.
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.
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.
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.
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.
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!
Rambutan is full of vitamin C and plenty of fibre. Vitamin C promotes your immune system, while fibre aids in digestion.
| Energy (kcal) | 68 kcal |
| Fat | 0 g |
| of which saturates | 0 g |
| Carbohydrates | 16 g |
| of which sugars | 13 g |
| Fibre | 3 g |
| Eiwitten | 1 g |
