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The rambutan is one of the most popular fruits in south-east Asia. The spiky red skin contains an edible, translucent fruit with a sweet-tart flavour. The rambutan is also known as the hairy lychee: it looks very similar to a lychee on the inside but the outside is completely different. The rambutan grows in clusters of 5-20 fruits on trees that can reach as much as 25 m in height. The tree can bear fruit twice a year.
The rambutan originates in Malaysia and Indonesia. The name comes from the Malaysian word rambut, which means “hair”. Our Discovered rambutans come mainly from Indonesia, Thailand and Vietnam.
The flesh of the rambutan is a glassy white colour. The stone is not edible. The rambutan has a juicy, sweet aroma.
Rambutans are not only delicious to eat out of hand, they are also wonderful in fruit salads or as a dessert.
Store rambutans at room temperature. If kept in the refrigerator, they quickly lose their aroma. The skin turns red when the rambutan is ripe.
Try sprinkling rambutans with a liqueur of your choice and serve with a scoop of vanilla ice cream.
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| per 100 gr | |
| Energy (kcal) | 68 kcal |
| Carbohydrates | 16 g |
| of which sugars | 13 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 3 g |
| Eiwitten | 1 g |
| Sodium | |
| Vitamin C |
Click to enlarge
Cut through the skin of the rambutan right round the fruit.
Pull apart.
Remove the flesh inside.