Rambutan
Rambutan
Named for its 'hairy' appearance. The translucent flesh, similar to lychee and duku, is firm, juicy, and sweet.
Instantly recognizable by its unique, hairy appearance, the rambutan is a fruit you won't forget. 'Rambut' means 'hair' in Indonesian, perfectly describing its exterior. Despite its striking look, peeling back the skin reveals translucent flesh very similar to lychee. Its firm yet yielding texture and the burst of juicy, sweet nectar fully embody the allure of tropical fruits.
How to Eat Rambutan
The skin of a rambutan is easily peeled by hand after making a small incision with a fingernail or knife. Biting into the revealed milky-white flesh releases a flood of sweet, refreshing juice. There's a single large seed in the center. Some varieties, known as 'rapiah,' have flesh that separates easily from the seed, while others ('leceh' types) tend to cling more. Generally, the free-stone varieties are considered easier to eat. Rambutan is best enjoyed well chilled.
Relationship with lychee and Longan
Rambutan, lychee, and Longan are all relatives, belonging to the Sapindaceae family (soapberry family). Though their appearances differ, they share the characteristic of having translucent, jelly-like flesh around a single seed. Flavor-wise, lychee is often considered more floral and aromatic, Longan is typically sweeter than lychee with a slight musky note, and rambutan falls somewhere in between. Comparing these three fruits side-by-side to discover their subtle flavor nuances is an interesting experience.
Choosing Good Rambutan
The key to selecting delicious rambutan lies in the condition and color of its 'hairs' (spines) and skin. Fresher fruits have supple, vibrant spines and bright red or yellow skin. As time passes, the spines dry out, turn dark, and the skin color dulls. However, note that some varieties remain greenish even when ripe. During peak season, rambutans are often sold still attached to the branch, which is usually a sign of freshness.
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