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How do you eat a rambutan?

If you get the optimal ripening time, the fruit reminiscent of a hairy lychee tastes incredibly sweet and exotic. Here's how to eat a rambutan.

Rambutan

The rambutan originally comes from Southeast Asia and is related to the lychee. (Photo by: © kamonrat / fotolia.com)

The rambutan originally comes from Malaysia . This exotic fruit is grown in large parts of Southeast Asia, the tropics of Africa and South America, in Australia and Madagascar and throughout the Caribbean. Thailand is the largest producer of rambutan.

Appearance and taste

The rambutan is somewhat similar in taste and appearance to the litchi and is therefore also called hairy or false litchi .

But it also has something of a burdock because of its many soft spines. These spines quickly turn brown and dry up, making the fruit look unsightly. However, this has nothing to do with the fresh pulp inside. The rambutan is the size of a plum or chestnut.

A rambutan does not taste too sweet and has a slightly sour note .

Info: 100 grams of the pulp have around 65 calories, almost no fat and a lot of vitamin C and minerals.

How to eat a rambutan

  • Variant 1: For consumption, the hairy bowl is cut with a knife . The pulp should not be damaged. Then the shell can be easily removed.
  • Variant 2: You can also press in the fruit along the seam of the bowl with two thumbnails and break it open in half.

The translucent white flesh of the rambutan has the consistency and shape like a peeled, hard-boiled egg.

Info: The oval core inside the pulp is edible, but it doesn't taste good.

Maturity and storage

The best time to eat the rambutan is when the tufts of hair have dried up a bit and the skin is red to dark red . The flesh is then quite soft and tastes incredibly sweet and exotic, maybe a little like grapes.

Info: Mostly you can find no fresh fruits in the supermarket but preserved pieces of preserved fruit in syrup - beware of the high sugar content!

Since the fruit cannot ripen, it is harvested at the optimal ripening time. Therefore it has to be imported by air freight. In the household, the rambutan can be stored in the refrigerator at approx. 10 ° C for about 6-8 days - the fruits should be wrapped or covered with a slightly damp cloth.

Use in the kitchen

If the rambutan is not yet fully developed and the hair is not yet brown, it can be used very well as a decoration for a fruit bowl, a cold buffet, a table or as a plate decoration. Even in this state, the pulp is crisp and sweet and sour and can already be eaten.

  • The rambutan can be eaten raw as fresh fruit, even when sprinkled with sugar it tastes very good.
  • Like many other exotic fruits, it gives every fruit salad or compote a special note.
  • Served in cocktails, they become particularly exotic.
  • They are also suitable for smoothies.
  • Furthermore, the rambutan is very well suited to refine sweet dishes.
  • The rambutan is also a real treat, served spicy with raw ham, strong cheese or with hearty sausages.
  • It also goes perfectly with tropical and Asian fish, meat, rice and poultry dishes.
  • It even tastes very good in combination with chocolate.