Rambutan Fruit
The rambutan fruit grows on stems in clusters of 15 to 20 and is similar to a lychee. It is native to Vietnam, Indonesia, the Philippines, Sri Lanka, Malaysia, and elsewhere in Southeast Asia.
The name rambutan comes from Malay meaning "hairy". The spikes or hairs are actually very soft. But the skin is tough....too tough to tear with your fingers.
It is easiest to softly cut a line in the skin with a knife and then peel. The fruit is never cooked, you just eat it raw. The inside has the texture of a grape.
But be careful...... in the middle of the soft flesh is a seed (about the size of an almond). They are poisonous when raw, but may be eaten when cooked. The seed can be used to make candles and soap.
Rambutan trees bear fruit twice annually, once in late fall/early winter with a shorter season in late spring/early summer. Despite the thorns, it is a fragile fruit which must ripen on the tree. The fresh fruit are easily bruised and have a limited shelf life.
I had never tasted this fruit until now. They are fun to peel and eat and are deliciously sweet.
What else are we eating? Hop on over the our travel blog and see.
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