French – ramboutan
Spanish – rambután
Gujarati – રેમ્બુટાન
Hindi – रैंबूटन
The Rambutan is an edible fruit produced by a medium-sized tropical tree. Its native is Malay-Indonesian region and other regions of Southeast Asia.
It is a hearty looking piece of fruit and is comparable to the size of a golf ball. Its outer skin is red with soft yellowish & neon green prickly pokers all around it. The flesh is white with a big ole seed in the middle. The rambutan has a sweet creamy rich flowery taste and is very refreshing.
Rambutan looks very similar to Lychee and Longan. Because all the three have:
Big seed in the middle
All the three grow on trees
All the three tastes similar when mixed with alcohol.
Health benefits of Rambutan:
High Fiber Content. The high fiber content of rambutan aids the digestive system in food metabolism, preventing constipation. It is also low in calories, which helps promote weight loss and restrain sudden hunger pangs.
Antiseptic Qualities. Rambutan is famous for its antiseptic properties that help the body fight off infections. The fruit also contains high amounts of antioxidants, which makes it both antimicrobial and anticarcinogenic.
Kills Intestinal Parasites. According to traditional Chinese medicine, rambutan can help expel parasites in the gut because of its antifungal properties.
Contains Phosphorus. Rambutan is a good source of phosphorus, which helps in bone formation and the maintenance of your bones and teeth.
Contains Gallic Acid. The rambutan rind contains a high amount of gallic acid, which functions as a free radical scavenger. This compound helps prevent cancer and oxidative damage.
How to eat Rambutan properly?
Rambutan fruits are usually eaten raw, sometimes freshly picked from the tree. Simply remove the skin by lightly pinching the fruit until the peel breaks in the middle. Discard the peel and eat around the seed in the middle. You can also use a knife to separate the flesh from the seed.