Rambutan - රඹුටන්

Malawian special, Malayan red, Malayan yellow

Wet, intermediate zones

Thailand and Indonesia, although very popular in Sri Lanka

The gelatin flesh tastes mildly sour and grape-like, with a hint of citrus. Although similar to lychee, rambutan’s flavour is more vibrant. Try it, and you’ll be a convert for sure!

Use as treatment in Ayurveda medicine for throat disease, carcinogenesis and liver damage. According to a study published in Food Chemistry, a compound found in rambutan rind called geraniin displays anti-hyerglycemic qualities. According to a study published in the Journal of Biological Sciences, rambutan rind illustrated protective effects against collagen-induced arthritis when tested in rats, and thus holds potential in preventing tissue damage and arthritic inflammation.

Thailand’s Surat Thani province produced most of the world’s rambutans, with Indonesia as another top grower. Today. many diverse regions grow rambutan including parts of India, Sri Lanka, Hawaii, South America, Tanzania, Australia, Zanzibar, Central America, countries of the Caribbean, and Pacific Asian countries like the Philippines. Rambutan is one fruit that a person never forgets once seen: its loud, spiky, flaming red exterior begs for attention.

Make a vodka-based rambutan cocktail Make an icy rambutan sorbet, especially as a flavor complement to coconut Create rambutan pudding by folding in rambutan flesh into any vegan coconut pudding recipe Combine rambutan as part of a fruit salad, including pineapple, kiwi, strawberry, mandarin, mangosteen, and lychee