Rambutan: Get To Know This Sweet and Spiky Fruit

What Are Rambutans?

The rambutan is a tropical fruit native to Malaysia, now grown throughout South East Asia as well as Puerto Rico, Mexico, and Central America. A cousin of the more well known lychee, both fruits are members of the soapberry family (Sapindaceae). Rambutans have a brownish-pink spiky exterior covered in hair-like bristles — in fact, the name rambutan derives from 'rambut,' the Malay word for 'hair.'

What Do Rambutans Taste Like?

The inner white flesh of the rambutan is juicy and sweet, with a soft jelly-like texture similar to lychees. Some say the flavor of rambutan tastes like a sweet green grape with a touch of acidity and floral undertones.

How to Eat Rambutans

Rambutans are most often enjoyed fresh but also sometimes cooked, used to make dishes like rambutan jam or added to curries to temper the heat. Because of their hard exterior, they transport well and are ideal for packed lunches and picnics. Enjoyed fresh, rambutans make a healthy sweet snack any time of day. They are easily added to no-cook dishes like smoothies, salsas, and fruit salads.

How to Prepare Rambutans

If it's your first time trying rambutan, you may be intimidated by its spiky outside — but fear not! A rambutan is deceptively easy to peel with a paring knife. Wait to peel rambutan until just before serving.

1. Rinse well

Give the rambutan a quick rinse under the tap.

2. Slice through the peel

To slice and peel rambutan, use a paring knife to carefully slice through the peel using light pressure. Don't exert too much force, however, as you want to slice only through the peel and leave the interior rambutan flesh in tact. Slice around the whole rambutan peel in a circular fashion, starting and ending at the top where the stem was.

3. Remove peel

It's easy to peel away the rambutan's spiky exterior after cutting. Remove both halves of the peel, or for a pretty and interesting presentation, you can serve the rambutan only half peeled with the flesh facing up.

4. Enjoy whole or remove seed

Rambutans have a single seed in the center. You can simply serve the rambutan whole and eat around the seed (or spit it out!). Or, you can slice through the rambutan flesh and remove the seed by hand. Some seeds will come out easily, while others will be clingstone.

Rambutan Nutrition and Benefits

Rambutans are rich in vitamin C, an important antioxidant. Just 3.5 ounces (100 g) of rambutan contains 59 mg of vitamin C — just under the recommended daily amount for adults of 65 to 90 mg a day.

3.5 ounces (100 g) of rambutan flesh contains around 75 calories and is also rich in soluble fiber as well as being a good source of copper.

Where to Buy Rambutans

Imported fresh rambutans are increasingly available in grocery stores and supermarkets nationwide, including Trader Joe's. You can also find rambutans in Chinese and South East Asian markets, both fresh and canned in syrup. Though they can be found year round, look out for fresh rambutans when they are most plentiful in August and September.

When choosing rambutans, pick those that are a dark reddish-brown in color. Very pale, light colored rambutans may not be fully ripe.

How to Store Rambutans

While you don't have to immediately refrigerate rambutans, they will last longer if chilled. For optimal freshness, store rambutans unpeeled in the refrigerator; do not peel rambutans far in advance. To avoid loss of moisture, wrap rambutans loosely in paper towel and in a perforated plastic bag or breathable container.

Related:

• Guide to Summer Fruits
• What's In Season Now