Closely related to the lychee and longan, the Rambutan is very unusual looking with its hairy appearance. It gets its name from the Malaysian word for hair, “rambut.” It has a juicy-sweet texture, and an enjoyable flavor similar to a lychee, but less acidic. Peel off the hairy skin to extract the fruit, and remove the seed. The rosy flavor of the rambutan resembles a combination of a strawberry and a muscat grape. Its fragrant perfume characterizes this unique fruit. The rambutan can be eaten by itself or in salads, with vegetables, and in sauces.
Pick rambutans that are reddish in color. To avoid moisture loss, store rambutans wrapped in a paper towel and in a perforated plastic bag. Produces very low ethylene. Keep humidity level high and a temperature of 34 – 40°F.
They should not be peeled until just before they are served. Remove peel and black seed. Sometimes the seed is used in cooking, such as tea. When using rambutans in cooking, add at last minute for fragrant flavor.
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