Binomial name : Nephelium lappaceum
Rambutan is one of the exotic fruits that belongs to the family Sapindaceae. They are mostly red in color and sometimes yellow and are covered with fleshy pliable spines.
The rambutan trees are medium-sized tropical trees and is believed to be native to Malaysia and Indonesia. They grow naturally in Vietnam, Philippines, Thailand and elsewhere in Southeast Asia. They are popular as garden fruit trees and are grown commercially in small orchards.
Rambutans are non-climacteric fruits, which means that they ripen only on the tree. The rambutan is closely related to other tropical fruits like longan, lychee and mamoncillo.
The largest producer of this fruit is Thailand, from Surat Thani Province. An annual rambutan fair is held here during harvest time in August. It is also cultivated in Australia and Hawaii. In India, Rambutan is imported from Thailand and is also grown in Pathanamthitta district of Kerala.
So how does rambutan get its name? Its name is derived from Malay / Indonesian word rambutan, that means ’hairy’, which refers to the numerous hairy spikes of this fruit.
The Rambutan tree is evergreen and it grows to a height of 12-20 m. The leaves can be 10-30 cms long. The trees are either male, that produces only staminate flowers and thus produces no fruit or female, that produces flowers that are only functionally female or hermaphroditic that produces flowers that are female with a small percentage of male flowers.
The flowers are around 2.5-5 mm small and are aromatic. Bees, flies and ants are the main pollinators.
The fruit is a round to oval drupe that grows in a loose cluster of 10-20 together. The fruit is 3-6 cm tall and 3-4 cm broad and has a leathery reddish skin ( sometimes orange or yellow skin ). It is covered with soft spines. The flesh of the fruit is whitish, translucent or very pale pink. The flavor is mildly acidic and sweet.
It has a single seed, about 1-13 cm that is glossy brown and with a white basal scar. It is soft and crunchy and can be cooked and eaten. It is believed to be mildly poisonous when eaten raw.
The fruits are sold either fresh or canned. They are used in making jellies and jams.
The trees are adapted to warm tropical climates and can grow at temperatures around 22-30 deg C. They are sensitive to temperatures below 10 deg C. They grow well on heights upto 1,600 ft above sea level and grow best in deep soil, sandy loam or clay loam rich in organic matter. Since they require good drainage, they grow well on hilly terrain.
Rambutan is propagated either by budding, grafting or air-layering. They are mostly propagated by budding since trees that grow from seeds often produce sour fruit. Budded trees may bear fruits after 2-3 years and optimum production could occur after about 8-10 years. Trees that grow from seed fruit after 5-6 years.
After flowering, the fruit takes 15-18 weeks to mature. The fruits need to ripen on the trees and are then harvested over a period of 4-7 weeks. The fruits are very fragile and can be easily bruised which makes them have a limited shelf life. An average tree may produce 5,000 to 6,000 fruits.
Rambutan flowers from March to July and again between June and November in Malaysia.
How to select rambutans
Fruits that are harvested still attached to the branch are considered to be of the best quality. This is less susceptible to damage, rots and pests and remain fresh for a longer time than the fruits that have been picked from the branch. If the flesh of the fruit gets easily detached from the seed, that is another indication of the good quality of rambutan.
Select rambutans that feel firm when gently touched. Don’t select the ones that are bruised or have blemishes.
How to store rambutans
Rambutans are best eaten fresh when bought from the store. They can last upto around 3 days at room temperature. They can be stored in the refrigerator for upto a week, by placing them in a covered plastic or glass container.
How to eat a rambutan
You can use a knife to make an incision into the skin, making sure you don’t cut through the seed, and squeeze the fruit out. Then eat the fleshy part of the fruit around the seed.
Nutrition and Health Benefits of Rambutan
Rambutans are rich in Vitamin C. Good amounts of calcium, iron and potassium can also be found in these fruits. They also contain copper, that is necessary for the creation of red and white blood cells and manganese, that is needed to produce and activate enzymes. Rambutans are antioxidants and are also a good source of fibre. They have fewer calories, around 60 calories in a single fruit. So these fruits can be a good option when you are on a diet. They are known to help in weight loss and and also reduce blood pressure.
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