Rambutan — Nephelium lappaceum
The rambutan (Nephelium lappaceum) is a tropical fruit tree native to Southeast Asia. The name “rambutan” is derived from the Malay word “rambut,” which means hair, and it’s aptly named due to the hairy or spiky appearance of its fruit.
The fruit is round or oval and has a leathery skin covered with soft, hair-like spines. The skin color can vary, including red, yellow, orange, or even green.
The flesh of the rambutan is translucent, juicy, and sweet. It has a flavor similar to lychee, with a hint of floral and acidic notes.
Rambutans are rich in vitamins and minerals, particularly vitamin C, as well as iron, phosphorus, potassium, and other antioxidants.
Like many fruits, rambutans offer various health benefits due to their nutrient content and antioxidant properties. They can contribute to overall health and well-being.
Rambutans are usually eaten fresh, either on their own or added to fruit salads. In some regions, they are also used in jams, jellies, and other culinary creations.
Rambutan trees are cultivated for their fruit, and the cultivation process includes providing proper sunlight, well-drained soil, and appropriate care. The trees can grow up to 24 meters in height and are known for their attractive, glossy foliage.