A fruit with a name not quite familiar to our language has firmly settled in the list of edible, tasty and healthy fruits - this is. It grows in tropical climates. Rambutan tree is grown in small private gardens in Indonesia, Thailand, Malaysia and Southeast Asia. True, in each country it is called differently. Rambutan is also very popular in Africa, Australia, Central America and the Caribbean. But the most extensive rambutan plantations are probably located in Cambodia, Sri Lanka, India, Indonesia and the Philippines. Rambutan fruits are yellow, red or red-orange in color, they have a hairy skin, which is similar to the skin of chestnuts, only in a different color. During consumption, the peel is removed to expose the white edible portion.
The rambutan tree belongs to the sapindaceae family... Relative fruits: pulasan, korlan, lychee, aki and others. Relatives of the trees are maple and horse chestnut.
There is an edible bone inside the rambutan fruit however it tastes unattractive and closely resembles the taste of an acorn. Rambutan is very fond of in Thailand - the indigenous people tell many beautiful legends about it, and when August comes, Thais widely celebrate a holiday dedicated to this tree. Although outwardly this is an unremarkable undersized plant. Due to the large number of subspecies, it is difficult to describe all its properties - they are deciduous and evergreen, fruits can be in the form of berries and in the form of fruits.
As for the actual fact, these small exotic fruits, the size of a hazelnut, are located on the branches in clusters, sometimes up to 30 pieces. These rounded "balls" are covered with an elastic skin covered with fleshy hairs up to 4-5 cm long. Inside, we find the pulp that covers the bone.
The pulp of the fruit is white, almost transparent and gelatinous, with a very pleasant aroma and sweet taste. Because of the peel, rambutan is called by some as "hairy" or hairy fruit. When buying rambutans, you need to pay attention to the color of the fruit. Experts say that the fruit should be deep red, and the tips of the thorns should be green. After the purchase, you must remember that rambutan is poorly stored. If you keep it in the refrigerator, then the shelf life is no more than one week. Otherwise, it will simply become unsuitable for food.
Composition and useful properties of rambutan
In the fruits of rambutan, we find carbohydrates, proteins, vitamins C, B 1 and B 2, as well as protein. Of the minerals, there are calcium, phosphorus, iron, and nicotinic acid. In smaller quantities, fruits contain nitrogen, ash, magnesium, sodium, manganese, zinc, potassium and phosphorus. An equally valuable inclusion is fiber, which makes the fruit beneficial for digestion. Rambutan bone contains almost 40% fats and oils, which include oleic and arachidonic acids. When the oil is heated, it begins to give off a very pleasant smell, which is probably why it is used in the manufacture of cosmetic soaps, other cosmetic products, as well as holiday candles.
Eating rambutan in food has a beneficial effect on the skin, significantly improves digestion... In Thailand, it is believed that this fruit is very good for the weak and sick people, because it has cleansing and nourishing properties.
Rambutans taste great not only raw, but also in the composition of fillings for pies, for making jams. They are used as an addition to sauces, ice cream and various drinks.
The roots, bark and leaves of rambutan are used in folk medicine indigenous peoples and in the manufacture of fabric dye. In Malaya, for example, dried rambutan skins are sold in virtually every pharmacy as a medicinal product.
The healing properties of rambutan
Raw fruits are effective in treating dysentery and diarrhea... With the help of the fragrant pulp, you can soothe sore intestines and stop the process of improper digestion of food. True, if the stomach is not used to an exotic fruit, it is not worth using it against these problems due to the unpredictable reaction of the intestines to the fruit.
The leaves of the rambutan tree are used to make a poultice to treat headaches. This action has not yet been fully investigated, but Thais use the tool willingly. In Malaysia, the peel of the rambutan fruit is used to prepare a wide variety of medicines. It is dried and stored until the new season. In addition, the roots of the tree are boiled and the decoction is used as a medicine for fever. Also, a decoction of the bark and sometimes the fruit of rambutan is used in the treatment of various diseases of the tongue - inflammation, abscesses and stomatitis. In many countries, this broth is recommended for use by young mothers after childbirth.
Locals claim that eating five rambutan fruits a day can significantly reduce the likelihood of developing cancer. Rambutan has been found to be very effective in lowering blood pressure. It is only important not to overdo it with the amount of fruit eaten, so that the pressure does not drop much. True, this fruit does not have such a strong effect on everyone.
Contraindications to the use of rambutan
As a rule, acquaintance with any exotic fruit should start with a small amount. As such, rambutan has no contraindications, but it is not known how the stomach and intestines will perceive unfamiliar food. In addition, you need to look at the composition of rambutan to determine if you are allergic to its components. If everything is in order, enjoy your health.
Where else is rambutan used?
In addition to the food and cosmetics industry, rambutan is used in the textile industry.... A dye is made from young shoots of a tree for dyeing silk and other fabrics in yellow and green colors. These dyes, in combination with other compounds, are used to dye fabrics red and black. Trees are very rarely cut down, so only occasionally rambutan wood is used for interior decoration and furniture.
How is rambutan eaten
At first glance, it is difficult to approach such a fruit. However, thorns do not pose a great danger, so with the help of a knife we remove the peel, then we need to find a seam that is noticeable on the fruit. Use the same knife to open the fruit, but be careful not to damage the fruit. Some people open the rambutan with their hands and argue that it is much more convenient. As always and with everything, training and personal experience will help. We will not argue that compotes and jam are made from rambutan in the middle zone - most likely, this delicacy is consumed raw. Experts assure that if the pulp does not separate from the seeds, then the fruit is overripe. In this case, you do not need to eat too many of them, because the pulp near the seeds may contain alkalides and tannins.
Rambutan (Nephelium lappaceum, rambut, hair) Is a tropical fruit tree of the sapindaceae family. Fruits the size of a hazelnut, grow in clusters of up to 30 pieces. They have a red, burgundy or yellow skin. The shape is round, covered with hairs of 4-5 cm. The pulp is sweet, tender, gelatinous, transparent white. The stone is edible, tastes like an acorn. The fruits contain phosphorus, vitamin C, protein, iron, calcium, niacin and carbohydrates. Indonesia is considered to be the homeland.
How is rambutan eaten
The fruits are eaten both fresh and canned. They are often used as ingredients for various dishes (fruit salads, etc.). Sometimes they are replaced by lychee or longan. It is popularly used as a filling for pies, for making jams, sauces, compotes and ice cream. Gives a special flavor to meat, fish and chicken.
The shelf life is rather short - about 7 days... Try to consume and prepare right away. This is especially true for fruits for export purchased outside Southeast Asia.
For eating, make a round, shallow cut in the middle of the fruit and peel it off. For convenience, it is customary to shoot only one half of it. The second serves for decorative purposes (beautiful table setting). For guests who do not know how to carve rambutan on their own, you can cut the peel along the fruit into petal-shaped sectors.
Calorie content and composition
In addition to the above, it is worth highlighting proteins, carbohydrates, protein, niacin, vitamins C, B1 and B2. It contains fibers that are useful for digestion. The bone is rich in fats and oils (about 40%), which include arachidonic and oleic acids.
Energy value: 82 kcal per 100 g of product.
Beneficial features
Rambutan has a beneficial effect on the skin, improves digestion. The fruit has nourishing and cleansing properties. Leaves, roots and bark are used in medicine... In its raw form, it is effective in the treatment of diarrhea, dysentery.
The pulp soothes sore intestines and normalizes food digestion. Effective in lowering blood pressure.
The leaves of the tree are used to treat headaches. In Thailand, the method is very popular, but the exact process has not been researched.
Locals believe that five rambutan fruits a day will significantly reduce the likelihood of developing many diseases, especially cancer.
Contraindications
The fruit has no specific contraindications, but it must be borne in mind that it is exotic. Your gut and stomach can react differently to unfamiliar food, so try small amounts. It is worth looking at the composition of the fruit to make sure there is no allergy or intolerance to the constituent substances. Otherwise, there should be no problem.
What rambutan tastes like
Rambutan is sweet and very juicy, has an unusual taste, rather even a combination of the tastes of several berries in one fruit. It resembles a lychee. It is important not to touch the bone while eating the pulp, it can spoil the taste. The bone itself tastes like acorns and chestnuts.
Price and selection
The average price in the season (April-October) is 30-40 baht per 1kg... In winter, the price can increase 10-15 times, while the quality of the fruit will be noticeably worse.
Perfectly ripe fruits are red and burgundy, hairs are yellow or green. Tight to the touch. If the hairs are brown or the fruit is squeezing, then the rambutan is overripe and spoiled.
In Thailand, only good rambutans are usually sold, spoiled ones are rare.
Growing at home
The technology is no different from planting flowers. Seeds (bones), freed from the pulp, must be washed, wrapped with damp cotton wool and stored in a warm, closed place for 15-20 days. When they are germinated, they can be transplanted into a pot twice their own size.
The soil must always be moist. Begins to bear fruit in 5-6 years, in Russian conditions after 8-12... The critical temperature is +10 degrees or less. Suitable for growing in greenhouses or at home.
Rambutan has a special, unforgettable, very rich taste and is rich in useful minerals. If you are vacationing in an Asian country, do not be lazy to try it, especially since the fruit is sold on every corner, and it costs mere pennies.
Memo:
- do not buy overripe fruits;
- separate the bone while eating;
- rambutan is all about taste, pleasure and benefit.
A little photo of rambutan
Video on how to eat rambutan:
Unusual for us, but definitely worthy of attention, exotic fruit rambutan, for the inhabitants of many countries of Southeast Asia, the fruit is affordable and widespread, almost like apples in our country. What is rambutan, how is it eaten and how is it useful, our today's topic.
The most interesting thing about rambutan, of course, is its appearance, this is the real exotic. Round plum-sized fruits, protected by a thick skin with many hairs, like an edible chestnut. The skin color of rambutan can be red-orange, red or just orange, but the flesh is always white.
Rabmutan fruit - what is it
Rambutan is an evergreen tree from the Saputov family that grows mainly in Southeast Asia. Reaches a height of 25 meters, its leaves are oval, the flowers are very small, and the fruits are 4-6 centimeters in diameter, covered with dense hairs. It is because of these hairs that they got their name, because "rambut" in Indonesian means "hair".
So, rambutan fruits grow in bunches and change color as they ripen - at first they are green, then yellow, and the already ripe fruits acquire a rather intense, attractive red color.
The peel is easy to remove, it is not prickly, as it might seem from the photographs, the flesh is white, juicy, and has a small dark brown bone in the center.
In consistency and in appearance, the pulp of rambutan is very similar to the pulp of the lychee fruit, however, their tastes differ. Rambutan has a sweet taste with a slight sourness and a pleasant aroma.
Calorie content. The pulp of one bambutan fruit has about 60 calories. That's not much when you consider that it is rich in fructose, vitamins and minerals.
Today, rambutan is cultivated in Malaysia, Indonesia, Thailand, Sri Lanka, Australia and India, Central America and the Karaibakh.
How is rambutan eaten
The peel of the rambutan must be removed before use, as it is inedible. To do this, either cut it with a knife, or press it down a little with your hands, and after a crack appears, the peel is divided in half with your fingers and removed. What remains is white pulp with a bone inside. Raw, the bones are toxic, but fried can be eaten.
Basically, of course, rambutan is eaten fresh, but in many countries it is canned in syrup, just like pineapple, sometimes together with other fruits, they make desserts, jams and compotes.
It is believed that rambutans are most delicious when harvested and eaten in the summer, from June to the end of August. In unripe fruit, the flesh sticks to the skin and they are sour, but still taste good.
A short video instruction on the topic "How to eat rambutan"
Useful and medicinal properties of rambutan
When it comes to beneficial properties, nature has not deprived this interesting fruit of its attention. In the countries of Southeast Asia, it is highly valued for its large amount of vitamins, minerals, oils and natural acids.
Composition:
- Water - 78%
- Calories - 82 per 100 grams
- Protein - 0.65 grams per 100 grams.
- Fat - 0.21 grams per 100 grams.
- Carbohydrates - 21 grams per 100 grams of pulp.
Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc.
Vitamins: C, A, thiamine, riboflavin, niacin, vitamins B6 and B12, folic acid,
Rambutan is a good source of vitamin C and calcium, and it also contains a sufficient amount of niacin, a substance also known as vitamin PP, niacin or vitamin B3. Niacin is a very important organic compound for our body, which participates in many processes in every cell, and modern medicine considers nicotinic acid to be a medicine.
Lack of niacin in the body can lead to the development of many serious diseases. This situation is especially dangerous for children who need all vitamins and elements for normal development.
- Due to its high content of antioxidants, regular consumption of 7-8 fruits per day will improve the body's resistance and its ability to destroy cancer cells.
- Those who ate rambutan regularly for at least 2 weeks report noticeable improvement in skin condition.
- From its pulp, Thai women make face masks, they are sure that these masks rejuvenate the skin and make it beautiful.
- These fruits are recommended for those who need to restore the body's strength.
- The consumption of rambutan is excellent for strengthening the immune system and reducing the risk of developing cardiovascular diseases.
- In Thailand, this fruit is included in diets for people with high blood pressure, diabetes.
- The combination of iron and copper with vitamin C improves absorption.
- Due to the content of phosphorus and enzymes, with regular consumption of rambutan, they are almost purified, their work improves.
- It is a good source of plant calcium. There is not as much of this element in rambutan as in sesame seeds, but considering how capricious calcium is in digestibility, any source is good.
- And last but not least, it should be noted that rambutan is an excellent helper for those who want to lose weight.
From the seeds of the rambutan fruit, oil is squeezed out, which is used in the manufacture of cosmetics, aromatic mixtures, and especially candles, as it emits a very pleasant aroma when heated.
The healing properties of rambutan
Fresh rambutan fruits are eaten for indigestion, indigestion, diarrhea and even dysentery. They are believed to be able to soothe irritable bowels and improve digestion and overall well-being.
How to choose and store rambutan
When choosing these exotic fruits, pay attention to its color first. Ripe rambutan has a bright red peel, thornless, green hairs at the tips. It is important that there are no cracks and cuts, dark areas on the fruit.
The hairs should not be dry, this fruit may be overripe, or lay on the counter for a long time and began to deteriorate.
Rambutan is kept in the refrigerator for no longer than 7 days.
Despite its short shelf life, due to its newfound popularity, rambutan is exported in small quantities to different countries of the world. Here you can find these fruits only in some stores and at a rather high price, because it is very cherished during transportation.
Best of all, of course, there is rambutan in the countries where it is grown, because there it is the most delicious and costs a penny. So when going on vacation to Thailand, be sure to list all the groceries and local fruits you would like to try.
Contraindications and harm
To date, there are no known contraindications for this fruit, however, allergy sufferers should always be careful, and in general, any exotic fruit should be eaten for the first time only a small amount in order to make sure that there are no negative reactions to its composition.
Growing at home
In our area, rambutan does not grow, but the good news is that it can be grown quite successfully as a houseplant, and even after a few years it can be harvested.
How to grow rambutan at home? Very simple, the planting technology is no different from planting flowers. The main thing is that the bone is good, from ripe fruit.
Before moving on to growing methods, you need to know some aspects:
- The air temperature in the place where rambutan grows cannot drop below 10 degrees Celsius.
- Caring for a rambutan tree is no different from caring for any other indoor plants.
- Many people complain that rambutan first begins to grow rapidly, and then sneeze abruptly. The fact is that they love humid air, so some create special conditions for them, akin to greenhouse ones.
- Leaves must be constantly sprayed with water, making sure that both the soil and the environment are moist.
- At the age of 6-8 years, rambutan needs a tub of 60-70 liters as its roots are developing strongly.
- The first fruits are expected only at 6-8 years old.
There are 2 options for growing rambutan at home:
- The seed is first germinated. It is wrapped in a piece of damp cloth, placed in a closed container and constantly monitored so that the cloth does not dry out. After 10-15 days, the bone will crack and the first root tip will appear. Now they take a pot of earth, on which the drainage dressing is laid. The bone is placed in the ground 6-7 centimeters deep. Next, you need to make sure that the ground is wet all the time, and within a month the shoot will show itself. Now, if necessary, you will need to change the pot to a larger one.
- The seeds are laid in moist soil without prior germination. This method is simpler, if the bone is good, then there is no reason why it will not give an escape, so more practical people choose this option.
Rambutan fruit is definitely interesting and noteworthy. The sweet and juicy fruit has not in vain gained such popularity in Asia, if possible, be sure to taste it and share your impressions.
Rambutan- a plant of the Sapindaceae family. For the first time they learned about the fruits in Southeast Asia. Today, this fruit can be found in the countries of the tropical zone.
What does the rambutan fruit look like? The shape and size of the fruit is similar to that of a walnut. They grow in clusters of about 25 pieces. The thick peel can be yellow or red on top, it is covered with hard hairs, which curl slightly towards the end (see photo). They can grow up to 5 cm in length. Inside the fruit is a gelatinous white pulp that has a sweet taste. It contains a hard bone, which is poisonous when fresh.
Beneficial features
Due to the rich composition of nutrients, the rambutan fruit has a positive effect on the condition of the skin and improves the functioning of the digestive tract... The fruits have an anthelmintic effect. In addition, when consumed regularly, the fruit lowers blood pressure and helps relieve diarrhea and dysentery.
The fiber found in fruits helps reduce the risk of constipation, as evidenced by numerous reviews. Rambutan contains a lot of ascorbic acid, which has a positive effect on the protective functions of the whole organism. The fruit useful for diseases of the heart and blood vessels... Rambutan should be included in the diet for people with neurological disorders.
Nutritionists recommend including the rambutan fruit in the diet for obese people, since the fruits activate metabolic processes and have a positive effect on enzyme and lipid metabolism, and they also have a low calorie content.
How is this exotic fruit eaten?
Exotic rambutan is most often eaten fresh, as an independent dessert or as a component for another dish, for example, a salad. Also, the fruits lend themselves to heat treatment and prepare various blanks from them: preserves, jams. In addition, rambutan is used to make jelly. Still peeled pulp can be preserved. By the way, canned rambutan is tasty no less fresh.
Quite often, at home, crushed fruits are used as a filling for a variety of baked goods. Rambutan is also used in sauces, ice cream and drinks.
Rambutan benefits and treatment
The benefits of the rambutan fruit have long been appreciated and used in traditional medicine, especially in countries where the fruit is grown. Almost all parts of the plant are used for the production of various drugs. The leaves from the tree are used as a poultice to relieve headaches. A decoction is prepared from the roots, which is used for fever. In some countries, women are advised to consume a decoction based on fruits and bark after childbirth.
Asian doctors are sure that if you eat 4 fruits every day, you can significantly reduce the risk of cancer, as well as increase life expectancy. A decoction prepared on the basis of roots is recommended for the treatment of various diseases of the tongue, for example, stomatitis, abscesses and inflammations.
Its many nutrients have given rambutan a reputation for being a fruit that has anti-aging effects.
Harm of rambutan and contraindications
The rambutan fruit can harm people with an individual intolerance to the product. If you are trying the fruits for the first time, you should not eat them right away, eat them in large quantities, so as not to cause an upset stomach.
Rambutan is a rather exotic fruit. That there is only one name! If you still do not know what it is, then be sure to read the information below. After all, acquaintance with this exotic can be very useful.
The fruit has a very specific appearance. It is somewhat similar to a walnut, but not smooth, but covered with hairs that branch off in different directions. But inside it has a tender and juicy pulp and a bone no more than two centimeters in size.
The hairs are usually coarse, and the skin is red or white. The fruit is most common in Asian countries such as Thailand, Indonesia and Malaysia. It grows on a tree that can reach 25 meters in height.
What taste and smell does
Want to know what rambutan tastes like before you buy a treat in the store? It can be very sweet or slightly sour.
Ripe fruit will taste different depending on the variety.
Until cut, the rambutan fruit does not emit any smell, but once you open it, you will smell a scent somewhat reminiscent of blue grapes.
Chemical composition and calorie content of rambutan
In addition to its unusual and bright appearance, the fruit can boast of one more advantage - a large amount of useful substances.
- It contains B vitamins.
- Vitamin A is also present in the pulp of the fruit, which has a positive effect on vision and skin condition.
- The large amount of vitamin C contained in exotic fruits protects against colds. Only 100 grams of pulp already contains seven percent of the daily value of ascorbic acid.
There are many minerals in it: sodium, magnesium, iron, potassium, phosphorus and manganese are present in abundance in the pulp of rambutan.
This fruit is not as high in calories as a banana, but it cannot be compared to an apple. There are already 82 calories in 100 grams of the edible portion. And most of all in the fruit of water and carbohydrates - 18 grams. Proteins and fats are practically absent - less than 0.5 grams for every hundred grams.
Rambutan: beneficial properties and contraindications
It is believed that the beneficial properties of rambutan are better preserved if bought directly from the twigs.
Residents of Thailand are confident that it is necessary to consume at least five fruits a day, which will almost completely eliminate the risk of cancer.
There are no contraindications to the use of the fruit. Unless the digestive tract, which is accustomed to it, which has never received such food, may react unexpectedly, for example, with diarrhea or pain.
Allergies are also possible. To eliminate it, you need to try a small piece of exotic fruit and wait a while.
Application in traditional medicine
In folk medicine, mainly fruit peels are used. But first, they process it in a special way.
- The skin is crushed into small pieces.
- It is laid out in a container of boiling water.
- Once half of the liquid has evaporated, remove the peel pieces and squeeze into another clean bowl.
The result is used as a healing drink.
You can also drink a decoction. For its manufacture, not only the peel is used, but also the roots, shoots and leaves. It is useful for lactating women, as it stimulates lactation. In addition, it relieves headaches and helps wounds heal faster. Rinsing your mouth with such a remedy will relieve abscesses, stomatitis and gum disease. It is recommended to take it twice a day.
Selection criteria for ripe rambutan
It is very difficult to choose fresh and ripe fruit on our counters. But if you set a goal, then everything will work out. The main thing is to pay attention to some of the nuances.
- To find out if a fruit is fresh, be sure to look at its color. It should be bright red, saturated with slightly greenish but very taut hairs.
- If you have a soft fruit in front of you, its skin is dull, even slightly wrinkled, and the hairs are completely wilted or fallen, and even yellow in color, then feel free to refuse the purchase. All these signs indicate that the rambutan is not fresh.
It is best to enjoy this fruit in the country where it is sold.
Since after a couple of days it begins to deteriorate and it is very difficult to bring it to our countries in its original form. You can store rambutan in the refrigerator, where it will "hold out" for about a week.
How to properly peel and eat fruit
You nevertheless acquired such a curiosity, and now you look at it and think about how to eat rambutan and how to free it from the skin? First of all, take a close look at the fruit. It has a natural seam that cuts it in half. In this area, pull the skin in different directions so that the halves separate, but remain in your hands. This way you can easily open it and enjoy the juicy pulp.
You can also use a knife. To do this, make a cut in the skin around the entire circumference, but do not cut it completely. Pull and remove it - you are left with a pulp that you can bite off or eat all at once.
Please note that it is not recommended to use the bone, it is quite bitter, and indeed not edible at all.
If you have visited an Asian country where rambutan grows and do not want to bother with cleaning it at all, then you can look for peeled fruits on sale. But do not forget that this way the fruit spoils faster, is inferior to unpeeled in usefulness and, possibly, even in taste.
Rambutan is very interesting. It can be used to prepare various dishes, for example, make jam, syrup, sauce and even make ice cream. And the fruit seed is used to make oils, soaps and scented candles.
