Rambutan
A tropical fruit with a red, hairy shell and translucent, juicy white flesh that tastes sweet and slightly acidic, similar to a grape or lychee.
Buds on branch of rambutan tree: DXLINH, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Rambutan is native to Southeast Asia and widely grown in Malaysia and Indonesia. The name comes from the Malay word for hair, referring to its soft spines.
Explore the cuisine of Malaysia, Indonesia.
Nutrition: Contains vitamin C and some iron.
Fruit guide
Enjoying Rambutan
Ways to enjoy it
- Eaten fresh out of the shell
- Stuffed with pineapple or cream cheese
- Added to fruit salads
- Added to fruit punches and iced teas
- Poached in syrup
- Used in jelly and desserts
How to choose, prepare and store
- Look for bright red or yellow shells with fresh, green-tipped spines.
- Squeeze lightly; ripe fruit gives a little.
- Cut a slit in the skin with a knife and peel it back.
- Pop out the flesh and remove the large seed, which is not eaten raw.
- Serve chilled.
- Store in the fridge in a bag for up to a week.
Variations
- Rambutan in syrup
- Rambutan lime ice
Cook’s tip: Eat soon after buying; the shells turn brown quickly.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Buds on branch of rambutan tree: DXLINH, CC BY-SA 3.0 (Wikimedia Commons)