Rambutan fruit: what it is and its benefits

What is rambutan?

Rambutan is a small, oval-to-round fruit native to Southeast Asia. It grows on a tree – also called rambutan – that can reach up to 80 feet (27 meters) in height. Typically, it’s 3 to 5 centimetres in diameter and grows in loose clusters of 10 to 20 fruits. Rambutans have a bizarre, hairy and leathery exterior – its appearance is often compared to that of a sea urchin – that conceals a smooth, sweet white fruit. Its translucent white flesh – succulent and slightly chewy – has a sweet yet creamy taste and contains an oblong, light brown seed in its middle. When peeled, the fruit looks similar to lychees and longans. 

There are several varieties of rambutan, ranging in colour from red, orange and yellow. When ripe, the classic rambutan variety will be bright to dark red. If they are black, they are overripe. 

Westerners may find rambutans exotic, but they’re a typical snack throughout Asia and are becoming increasingly popular in Australia and Central America.

Nutritional value and benefits

Rambutans are very nutritious. They are a good source of copper and vitamin C, are rich in fibre and contain small amounts of iron, phosphorus, manganese and magnesium. The amount of fibre in a rambutan is similar to that of the same quantity of apple or orange.

Taste

Their taste is similar to lychee, as they belong to the same family. Rambutans have a sweet, fruity flavour with a hint of acidity reminiscent of strawberries and grapes. Additionally, there is a floral, tropical taste to them.

How to eat a rambutan

You can easily peel rambutans by running a knife around the middle and then squeezing from the opposite sides of the cut – the succulent fruit will pop out of the skin. Although the spines appear sharp, they are quite soft and easily bend back. The sweet, translucent flesh is edible raw, but the seed is generally considered inedible.

Rambutan in recipes

The fruit can add a sweet flavour to a variety of recipes. It can be sliced and used as a topping over sorbet and ice cream, or mixed into curries and soups to add sweetness. The fruits can also be added to cocktails, or prepared as jellies and jams. Rambutan pairs nicely with other fruits, such as coconut, pineapple, kiwi, and mango, as well as spices such as ginger, lemongrass, turmeric, mint, honey and meats.

This article was updated on 03/04/2023.