Rambutan is the fruit of the rambutan tree, which belongs to the Sapindaceae family, commonly known as the soapberry family. This tree is native to the Indonesian region, as well as Malaysia, and is widely cultivated and harvested in this region.
Rambutan on the tree | Image Source: https://www.bangaloreagrico.in/product/rambutan-bud-grafted-fruit-live-plant-bangalore-agrico/
Luckily for us, we too have the ability to grow this unusual fruit in Guyana.
Is it really covered by hair?
As fascinating as it would be to have a fruit covered by hairs, this is not the case with rambutan, instead, the fruit, which is about the size of a golf ball, is wrapped in a shell that is covered in reddish-orange spines, thus giving the appearance of hair.
This shell however, can be peeled away to the pale white fruit inside which looks a little like the fleshy part of a genip. And as with the genip, the flesh of the rambutan covers a hard seed that lies in the middle.
How to Eat Rambutan?
Rambutan is commonly eaten raw but with its “hairy” shell one my not be entirely sure how to actually eat this fruit, but no worries, its not rocket science.
First off you’d need ripe rambutan, which are typically red; then cut a small slice in the middle of the outer covering about half way round.
Now, simply squeeze from the opposite side as where you cut, and the small, white fruit should pop free. You can slice the fruit in half to remove the inedible seed, or you can eat the fruit raw and then spit the seed out.
The fruit itself though is often time very sweet.
When to pick or when to buy
Before ripening, the fruit will be covered in bright green spines that will eventually fade to the reddish-orange color, signaling that it is ready to be harvested.
As seen in the photo above, rambutan grows in clusters which sometimes number in the dozens; as the fruit ripens, the entire branch may end up sagging under the weight thus pulling the tree down a few feet.
Harvesting the rambutan is actually pretty simple as it involves cutting off the ripened fruit.
For those of you who may opt instead to pick up your fruit at the market, (Bourda Market does got nice ones) please keep in mind that the ripe rambutan is typically red but there are some varieties that would give you fruits that ripen with a bright yellow colour or even an orange blush. But don’t worry, the flavors are generally the same.
A helpful tip for selecting the best fruit is to look for those that have little to no black forming on the tips of the soft spines.
Rambutan | Image Source: https://www.caloriesecrets.net/what-is-rambutan/
Health Benefits of Rambutan
The most impressive health benefits of rambutan include its ability to aid in weight loss, improve the appearance of the skin, optimize digestion, strengthen the bones and boost energy metabolism, among others.
- Skin Care: According to the Food Chemistry journal, there are moderate amounts of antioxidants, polyphenolic compounds and key vitamins in this fruit. These compounds can help neutralize free radicals in the system, including those that cause breakdowns in the skin. Regularly eating this fruit makes for a rich anti-aging addition that can help reduce oxidative stress while also reducing the appearance of wrinkles.
- Weight loss: For people trying to lose weight, these fruits can help to keep you full, while also regulating the digestive process and optimizing nutrient digestion so fewer carbohydrates are converted into fat, further improving weight loss efforts.
- Hair care: When it comes to hair care, the leaves of the rambutan tree are actually highly praised. A paste of water and crushed rambutan leaves can be put in the hair for 10-15 minutes before shower. This can help improve the shine, luster, texture, and strength of your precious locks.
- Aids Digestion: though relatively low in fibre, Rambutan can help to stimulate peristaltic motion and clear up any signs or symptoms of constipation, while also scraping excess cholesterol from the body and improving the efficiency that nutrients are taken into the body.
- Improves bone density: With notable amounts of minerals, including zinc, sodium, potassium, phosphorus, calcium, iron, manganese and magnesium,rambutan helps improve bone strength and density, thus helping you avoid osteoporosis as you age.
- Increases Energy metabolism: The range of B vitamins in rambutan boost the metabolic pathways in the body, which, in turn, also helps in energy metabolism, namely the conversion of carbohydrates into usable energy.
- Cures Fevers: Anecdotal evidence, particularly in Chinese traditional medicine, shows that rambutan can be used to break fevers and tackle other inflammatory conditions, including gout, headaches, stomach upset, and arthritis.
- Improves Fertility: Vitamin C intake is essential for the production of healthy sperm. Rambutan happens to be high in this key antioxidant vitamin, and can, therefore, help men overcome problems with virility or infertility.
Rambutan Mojito
While most of us may see rambutan as just simply a fruit we can pop in our mouth and devour, here’s a recipe to use it for a refreshing drink that your guests would love at the next hang out.
Servings: 1
A simple syrup blended with rambutans gives this cocktail a refreshing fruity flavor. You’ll have enough syrup to make at least eight cocktails, which is a good thing because you’re going to want more than one.
Ingredients
For the syrup
- 7 oz. rambutans (about 9)
- 1/2 cup granulated sugar
For the cocktail
- 4 large mint leaves
- 1 lime wedge
- 2 fl. oz. (1/4 cup) white rum
- Sparkling water
- 1 rambutan (optional)
- Sanding sugar (optional)
Preparation
Make the syrup
- Peel the rambutans. Using a paring knife and working over a bowl to collect juice, cut the fruit off the rambutan pits. In a small saucepan, combine the sugar with 1/2 cup water. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Remove from the heat and set aside to cool. Purée with the rambutans and juice in a blender until fairly smooth, about 1 minute. Refrigerate for up to 10 days.
- Combine 2 Tbs. of the syrup with the mint leaves in a highball glass. Squeeze in the lime, then add the wedge. Gently muddle to release the mint and lime oils. Add the rum, then fill the glass with crushed ice. Add sparkling water to taste. Stir gently with a straw. Peel and pit the rambutan, if using. Roll in sanding sugar, if you like. Garnish the glass with it, and serve.
Article References:
- ttp://www.rambutan.com/h
- https://www.organicfacts.net/rambutan.html
- https://www.finecooking.com/recipe/rambutan-mojito
