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. A relative that is closer and more understandable to residents of the middle zone is the 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 important sign of fruit spoilage is drying of the 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 12-20m 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 significant amounts of vitamin C, which is important for maintaining a healthy immune system and eliminating 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
The nutritional value of one rambutan fruit per 100 g of fruit pulp is shown below:
- 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 great 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 or contraindications, apart from 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 type 2 diabetes. 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.
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, can be covered with a red or white peel with hard hairs, which is why 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. Ripe rambutan fruit has a large dose of vitamin C, as well as a large amount of 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
- Thanks to its beneficial properties, the rambutan fruit will help with: atherosclerosis and heart disease; hair and skin diseases; pathologies of the digestive system; diseases of the immune system; neurological disorders.
- Rambutan has anthelmintic and antibacterial properties, therefore it is recommended to use it for dysentery, helminthic infestation and infectious diarrhea.
- Due to the high content of nicotinic acid, the fruit has the ability to lower blood pressure.
- A decoction of the bark and fruits of a tropical fruit is very useful for young mothers during the postpartum period.
- Rambutan leaves and its hairy skin are used as a poultice for headaches.
- The large amount of vitamins and microelements in rambutan has given it a reputation as a fruit that has a rejuvenating effect.
- 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.
Rambutan - a fruit of health and beauty
“Creepy appearance, unearthly taste” - this is what they say in Southeast Asia about rambutan fruits. Local residents consider the tree sacred and magically powerful.
Like any product, it has limitations. But with regard to rambutan, the benefits and harms are incommensurable. The usefulness has been scientifically proven, the contraindications are negligible.
Thais eat five fruits daily. They are confident that with such a menu the risk of getting cancer is almost zero.
Rambutan is the number one fruit, the pride and heritage of the region. He was loved all over the world.
Everything about rambutan is unusual, starting with its “appearance”:
- Red round or oval “fluffies” - that’s what rambutans are at first glance. The peel is thick and can be reddish-orange or orange. In Malaysia, elongated yellow fruits are found.
- Covered with red-greenish hairs similar to antennae. But they are not prickly, but soft and flexible. The hairs give the fruit its name: the Indonesian term "rambut" means "hair". This is a “trick” that distinguishes the fruit from others. Specimens with fallen hairs are similar to.
- The pearl-colored pulp resembles a dense, juicy jelly and exudes a very pleasant aroma.
- Inside there is an oblong light brown large bone (1.5-2.3 cm).
- Rambutan fruits also taste different – sweet or sour. Some with strawberry notes.
- The aroma of the whole fruit is difficult to detect. But the pulp exudes a range of sweet dark varieties.
- They ripen like apples: from green through yellow to intense scarlet.
In rambutan, the edible pulp and the inedible part (bone plus peel) are almost equal in weight. The weight of 1 fruit is 32-39 grams. A kilogram of fruit is 25-30 pieces or 470-490 grams of pulp.
How is rambutan different from lychee?
Rambutan and lychee are close relatives and grow on similar trees. They have a lot in common, but there are also differences:
| Fruit parameters | Lychee | Rambutan |
|---|---|---|
| Surface | like a raspberry: thorny, but without hairs | green hairs-processes up to 4.7 cm long |
| Size | with plum | with a chicken egg |
| Peel | pinkish to purple | juicy red, denser |
| Pulp | pearl white | pearly white, denser |
| Taste, aroma | resembles grapes | reminiscent of grapes, but sweeter, richer |
The main external difference between rambutan is the hairs on the skin, which do not exist in lychee.
Where and how does rambutan grow?
These are evergreen trees of the Sapindaceae family. They grow in the tropics. The leaves are elongated, small flowers form inflorescences, and the fruits are collected in clusters.
Natural range - countries of Southeast Asia. Targeted cultivation is carried out in the homeland of the crop: in Vietnam, Cambodia, Thailand, Indonesia, Malaysia. Breeders from the latter two countries have bred the most varieties, enriching the local wild abundance.
There are rambutan plantations in Sri Lanka, Australia, India, and Central America. The richest harvest is collected by residents of the southern provinces of Thailand - Rayong and Surat Thani. The trees themselves grow up to 19-24 meters. To make harvesting easier, people bred a variety of tree no more than five meters high. During the season, 17-20 kg of fruit are removed from each person.
Rambutan season in Thailand
In Thailand, exotic fruit ripens during the rainy season - from April to August. Tourists come for tastings between June and August. At this time, fruits are the juiciest, sweetest, and cheapest. It wasn't always like this. Nature gave the harvest only in May, but breeders in Southeast Asia pushed the boundaries. Fruits are sold until the 20th of September.
How to clean and eat rambutan
For any European who has visited the country or bought exotics in their homeland, the question arises of how to eat rambutans correctly. There is nothing complicated.
Choose
To enjoy the fruit, you need to choose fresh, ripe specimens. They are distinguished by:
- fetal density;
- pulp – hard translucent sweet jelly;
- peel – bright red, without dark areas;
- elastic reddish hairs; acceptable with greenish tips (these are ripe specimens from the south of Thailand);
- shell integrity.
Overstayed fruits contain liquid, and the taste appears acidic with a hint of fermentation. Their skin is dull and wrinkled. Antenna hairs are withered, yellowish or brownish. Sometimes they are not there - they have disappeared. You can eat slightly overripe fruits, but only freshly picked ones. The unripe fruit has a pink peel that is difficult to separate.
Cleaning
Clean tropical exotic with a knife or hands:
- A regular knife is used. The skin is cut (not to the pulp) along the entire circumference and opened.
- With your hands. They find a “seam” on the peel that divides the fruit in half. Twist the peel halves along the seam in opposite directions. You can apply pressure to crack the peel.
In both options, the shell can be easily removed. Underneath there is flesh that you can bite off.
Let's eat
The fruit is eaten by holding it in the hands. Only the pulp is edible, which is bitten off or put into the mouth whole.
The rambutan seed is bitter and can be toxic to Europeans. To avoid accidentally swallowing it, the fruit is bitten, like...
Tourists are also offered peeled fruits. But this is less healthy and hygienic. Yes, and it’s interesting to try to clean the exotic.
The most delicious rambutan is in its homeland, in Asia. It is enjoyed immediately after purchase.
Fruits are not intended for long-term storage. You can store a fresh, strong specimen in the refrigerator for a maximum of a week.
Calorie content and composition
The stereotype “everything tasty is bad” for rambutan is invalid. You can enjoy the exotic while simultaneously improving your health and not worrying about your figure.
Calories
Any variety of rambutan fruit has a calorie content of 75-85 units per 100 grams of pulp. The numbers may seem exorbitant to those on a diet, but when consuming it, fats do not accumulate in the body.
Chemical composition
The fruit contains a large amount of organic acids, vitamins, and other useful substances:
- saturated and unsaturated fatty acids: nicotinic, pantothenic (concentrated in the bones);
- vitamins: A, B (1, 2, 3, 5, 6, 12), C, PP (niacin), riboflavin;
- thiamine
Mineral composition:
- iron;
- potassium;
- calcium;
- magnesium;
- manganese;
- copper;
- sodium;
- phosphorus.
The nutritional value
Four-fifths of the fruit is water. The remaining 17-20 grams (out of every 100) are distributed as follows (g):
- proteins – 0.63-0.66;
- fats – 0.19-0.22;
- carbohydrates – 16.0-19.0.
The exact indicator depends on the degree of ripeness and type of fruit.
Beneficial properties of rambutan
Rambutan's beneficial properties and contraindications have been identified thanks to research by scientists in China and Malaysia.
The advantages outweigh:
- It has been proven that the seeds, peel, and pulp are effective in the fight against cancer.
- The peel of the fruit contains phenolic acids-antioxidants, which simultaneously kill infections and bacteria. Extracts from it are sold as dietary supplements.
- The antimicrobial properties of the pulp allow it to be used as an anthelmintic.
- A set of vitamins and minerals helps the body work and slows down aging.
- Phosphorus cleanses the kidneys of “garbage” and is indispensable for the growth and restoration of body cells.
- To alleviate the condition, people with diabetes are prescribed crushed fruit seeds.
- A dietary product that helps burn fat is a godsend for fans of healthy eating. This is facilitated by fiber, increased water content, and low calorie content. Many people simply swallow the bones.
- Vitamin C reserves remove toxins and strengthen the immune system.
- Carbohydrates plus protein (with a minimum fat content) saturate the body with energy almost instantly. High water content allows you to safely quench your thirst.
- The fruit is useful for hypertensive patients and heart patients.
- It is a good source of copper. It is involved in the generation of blood cells, improving the composition of the blood.
- Without manganese, enzymes vital for the body are not produced.
- Calcium, phosphorus, iron strengthen the skeleton, teeth, and hair.
- Fiber and proteins speed up metabolism and treat disorders such as diarrhea or constipation.
- Iron prevents anemia, rapid fatigue, and dizziness. Delivers oxygen to tissues.
Finally, it is used as a beauty fruit. Regular consumption improves skin health. Residents of Thailand prepare “rejuvenating” masks from the pulp.
The use of rambutan in folk medicine
Traditional Eastern medicine uses all parts of the fruit, including inedible ones:
- An oil that has a wide range of uses is extracted from rambutan seeds.
- The peel neutralizes diarrhea, dysentery, and fever. The crushed peel is thrown into boiling water. Boil until the liquid is reduced by half. Drink the cooled water twice a day until results are achieved.
- Rambutan oil inhibits hair growth, which is why it is used for hair removal. They treat skin rashes.
- A decoction of the peel, roots, young shoots, and leaves is prescribed to nursing women who have little milk. They relieve headaches, heal wounds, and rinse the mouth for inflammation of the gums, abscesses, and stomatitis.
Unedible parts of the plant are also used for medicines and natural dyes.
Harm of rambutan and contraindications
Like any exotic fruit, it requires caution:
- Prohibited for allergy sufferers.
- The rest try at most one at first to see how the body reacts. If there is no allergy, the stomach does not rebel, you can continue to eat.
- However, there is no need to be overzealous. Four to five fruits a day are enough for a person of average build. With greater body weight and tolerance, you can add a couple more.
- For those suffering from type 2 diabetes or hypertension, overripe specimens are dangerous. In them, sugar becomes alcohol, causing an increase in cholesterol levels.
Raw seeds should not be eaten: the alkaloids saponin and tannin are concentrated here. They are safe after cooking (for example, frying).
Conclusion
Southeast Asia is a land of mysticism, mysteries and miracles. While sightseeing, don't forget to enjoy rambutan. It's tasty and healthy. If possible, take a few branches with you to please your boss, family or friends. After all, finding exotics outside the region is problematic.
The extremely tasty and unique in appearance rambutan fruit is one of the first places in Thailand in popularity among local residents and tourists. Throughout Southeast Asia, rambutan is considered one of the most popular and healthy fruits. This dessert and exotic fruit is distinguished by its low calorie content - only 80 kcal per 100 grams, juicy and bright color, tasty pulp and unusual red-green fluffy skin.
The size of the rambutan fruit is approximately the same as a regular chicken egg. The color is very provocative - bright, rich and juicy red with green hairs. At first glance, rambutan looks like a red and fluffy ball. The length of the hairs rarely exceeds 5 centimeters.
The pulp inside the rambutan resembles a jelly-like, but rather dense and juicy consistency. The shade of the pulp may vary depending on the ripeness of the fruit - white, pink and beige. The seed inside the rambutan is small, oblong in shape and light brown in color, not suitable for consumption and even slightly toxic. The shape of the fruit itself is round or oblong.
Rambutan season in Thailand
In Thailand, the rambutan season begins in early May and ends in the second half of June. Over the years, there has been an improvement in the cultivation and selection of the plant due to the careful work of gardeners and breeders in Southeast Asia. Previously, the fruit could only be harvested in May.
In the wild, the rambutan fruit grows on trees whose height reaches 20 meters, which is not convenient for harvesting. Breeders from Thailand were able to develop a new crop of trees whose height does not exceed 5 meters. In one season, up to 20 kg of fruits can be collected from one tree, which grow in small clusters on branches.
Rambutan fruit is available for sale from the beginning of May to the second half of September. The cost per kilogram of fruit ranges from 20 baht in Thai markets to 40 baht in large supermarket chains during the ripening season. In winter, the price increases significantly and can reach 400 baht per kilogram.
Smell and taste of rambutan
The taste of the pulp differs depending on the variety of rambutan. It can be pronounced sweet or sour. The fruit is very juicy due to its high water content - per 100 grams of fruit there is about 70-75 grams of water. This is why rambutan is so popular in hot weather to quench thirst.
An ordinary fruit, uncut, does not smell of anything. The pulp inside smells like sweet blue grapes, familiar to Russian tourists.
In many supermarkets you can find canned rambutans, which are made in combination with pineapple pieces. Do not forget that the taste and beneficial properties of rambutan in this case do not change for the better.
How is rambutan different from lychee?
Firstly, the difference is in the growing season of the fruit. The lychee season lasts only from April to June, and rambutan can be found on store shelves right up until the end of September. Lychee tastes more like a sweet grape concoction.
Widely known in eastern countries. For us, its name is not entirely familiar. However, this fruit is popular in a number of countries because of its juiciness and wonderful taste.
Where does rambutan grow?
When starting a conversation about what rambutan is, I would like to note that it is a tree from the Sapindaceae family. It grows in tropical climates. Trees of this species are quite actively grown in Thailand, Indonesia, Malaysia, and also in Southeast Asia. But at the same time, in each country the culture has its own name. In addition, rambutan is still popular in Australia, Africa, the Caribbean and Central America. However, the largest rambutan plantations are in India, Cambodia, Sri Lanka, the Philippines and Indonesia.
What do the fruits look like?
Speaking about what rambutan is, it should be noted that the fruits of the tree are of greatest interest. They are the size of a hazelnut, and are collected in clusters (up to thirty pieces). The rambutan seed located inside the fruit is not at all attractive. It tastes like an acorn.
The indigenous people of Thailand love rambutan and tell many beautiful legends about it. And in August, a holiday dedicated to this is held annually. Although outwardly it is not at all attractive. Due to the existence of a large number of varieties, it is even difficult to describe it. The tree is generally low-growing, but both evergreen and deciduous forms exist. The fruits themselves can take the form of berries or fruits. On the outside they are covered with a prickly skin, under which there is juicy pulp on the pit.
The peel of the fruit can be red, yellow or red-yellow, and even burgundy. Externally, the fruits are similar to our chestnuts, only they have a different color. To try the tasty fruit, you need to remove the prickly shell and get the white gelatinous pulp.
In addition to the fact that rambutan is a very healthy fruit (photo given in the article), it contains iron, protein, carbohydrates, niacin, vitamin C, and phosphorus.
Because of its spiny shell, rambutan is sometimes called “hairy”. When purchasing such a fruit, first of all you need to pay attention to its color. Experts believe that they should have a rich red color, and the tips of the spines themselves should be green. Rambutan is a perishable fruit; it can be stored in the refrigerator for no more than seven days.
Legends about rambutan
It is generally accepted that rambutan is a Malaysian fruit, since the name of the tree itself comes from the Malaysian word, which means “hair”. It began to be grown in South Asian countries many centuries ago. Gradually he gained universal love. Its fame came in the eighteenth century, when King Rama II himself dedicated an entire ode to this wonderful fruit.
There has always been a certain aura of mystery around rambutan. More than one beautiful legend has been written about him. In particular, one of them tells about a prince who wore a scary rambutan mask, and after the wedding he turned into a real handsome man, thanks to the fact that the princess fell in love with him for his beautiful soul.
Another, no less beautiful legend tells how rambutan ended up in Thailand. A Malaysian tin miner moved to Thailand and settled in the south of the country. He also took five rambutan trees with him. He planted the seedlings in a new place, when they first produced fruit, some of the fruit was yellow and some was red. They also differed in taste. Some were bitter, while others were sweet. And only one tree bore fruit with prickly red fruits, inside of which there was incredibly juicy white pulp. After some time, the prospector returned to his homeland, and he left behind a whole garden of unusual rambutan trees. Over time, the grove was acquired by the Ministry of Education. A school was later built in these same places, and the trees began to be called school rambutans. The king himself is the patron of the unusual tree, not to mention the popular love for the fruit.
I would like to note that it was the king’s support that made rambutan currently one of the most popular fruits in the whole country. A crop worth about $12 million is harvested annually. Also, every year in Augusta, people celebrate a holiday dedicated to the school rambutan, rejoicing at the good fortune the first five trees brought. This is the unusual history of the miracle fruit.
Beneficial properties of exotic fruit
When talking about what rambutan is, you should definitely remember the beneficial substances it contains. These are vitamins B1, C, B2, proteins, carbohydrates, protein. And among the mineral substances it contains iron, phosphorus, calcium and nicotinic acid. Also in small quantities the fruits contain nitrogen, magnesium, ash, sodium, phosphorus, potassium, zinc and manganese.
Taste qualities of the fruit
Rambutan is very beneficial for the body, it improves the digestion process and has a beneficial effect on the skin. In Thailand, they believe that the fruit helps sick and weakened people because it has nourishing and cleansing properties.
Rambutan and lychee are somewhat similar in taste. They are replaced with each other when preparing dishes. Rambutan can be eaten not only fresh, but also canned. It is often used as one of the ingredients for preparing salad. Local residents prepare sauces, jams, compotes from the fruits, which are then used to make pies, etc. In addition, rambutan adds a special taste to chicken, fish and meat.
But the leaves, roots and bark of rambutan are widely used in folk medicine, as well as in the production of fabric dyes. In Malaya, dried fruit peels are sold in all pharmacies as a remedy.
Medicinal properties of the fruit
In its raw form, the fruits are used to treat diarrhea and dysentery. The aromatic pulp soothes the inflamed intestines, stopping the process of improper digestion of food. However, if the stomach is unfamiliar with the fruit, then using it to treat intestinal problems is dangerous; it is unknown how the body will react to the new fruit.
The leaves of the tree are used to prepare poultices for headaches. The effect of the method has not yet been studied, but the Thais willingly use it. In Malaysia, the peel is used to make various medicines. It is dried and stored until the next harvest. I use a decoction of the roots of the tree for fever. Tinctures are also prepared from the bark, which help with diseases of the oral cavity (stomatitis, abscesses). This decoction is even recommended for use by young mothers who are recovering from childbirth. Local residents claim that by eating five fruits daily, they can reduce the risk of cancer. Rambutan effectively lowers blood pressure.
Contraindications for consuming fruit
The first acquaintance with a new exotic fruit always begins with a small amount, since it is unknown how the body will react to it. Each person's stomach and intestines have individual sensitivity. In addition, an allergic reaction is possible. Otherwise, there are no contraindications to consuming the fruit.
Rambutan on the windowsill
Exotic lovers will be interested to know that you can grow rambutan at home from a seed. This method is the simplest and most effective. If you give the plant proper care, you can get fruits.
To obtain seed, you need to remove a seed from a ripe fruit and dry it thoroughly. Next, it should be placed in a damp cloth, and the container with it should be placed in a warm place. The seed should be germinated. To do this, it is moisturized daily. It should germinate in a few weeks. Then the sprout can be planted in a pot with the mixture.
A drainage layer is placed on the bottom, and the nutrient mixture is poured on top. The seed is deepened and covered with soil. The top of the pot is covered with polyethylene to create a greenhouse effect and put away in a warm, bright place. Water the plant as the soil dries. Shoots should appear in a couple of weeks. And in a few months the sprout will reach four centimeters. When the plant grows, it can be transplanted into a larger pot. The sprout should not be planted in open ground, since this crop is heat-loving. In mid-latitudes, rambutan is grown either at home or in greenhouses.
Features of care
Tree cuttings brought from tropical countries practically do not take root here, so growing a plant from a seed is the most acceptable option. If you do not have the opportunity to bring a ripe fruit from Thailand and take a seed from it, then you can choose a ripe fruit in the store and try to germinate its seed.
It must be remembered that germination is quickly lost, so the fruit should be cut immediately before planting. To increase the likelihood of germination, you can soak the seed in a growth stimulator.
The plant needs to be watered once every three days. He needs to provide the maximum amount of sunlight, but without direct rays. To maintain humidity, you need to spray the plant, since it is accustomed to a tropical climate with high humidity. The plant does not require any special conditions, so careful care is not needed.
Instead of an afterword
Rambutan is a tropical plant with a rich history. If you get a chance, definitely try it. Still, it’s interesting to taste the fruit, which is so revered in Thailand.
