Rambutan originating from Southeast Asia, now grows in tropical climates around the world. The name rambutan comes from the word "rambut" in Malay, its soft, drooping spines make this fruit easy to recognize. In Costa Rica, rambutan is known as Mammon Chino or Chinese Sucker, which comes from the way it is eaten and the fruit's association with lychee, a type of fruit from China.
Step
Part 1 of 2: Eating Rambutan
Step 1. Choose a ripe rambutan
Rambutan fruit is initially green, then turns red, orange or yellow as it ripens. The hair-like thorns of the rambutan are green when the fruit is freshly picked, but once the spines turn black, the fruit remains in good condition for at least a few days.
Step 2. Make an incision on the skin of the rambutan
Hold the rambutan firmly on a flat surface by pinching the two ends. Place a sharp knife along the center of the fruit, as if cutting it in half. Cut slowly, splitting the thick hairy skin without penetrating the flesh. Cut in half the circumference of the fruit to lengthen this slice.
In addition you can tear the skin of the rambutan with your thumb nail, or even bite it open
Step 3. Open the rambutan
Cut skin usually comes off easily. Pull one side off the fruit, like opening a hinged lid. Inside the skin is a grape-like fruit: oval, slightly translucent and white or pale yellow in color.
Step 4. Press the skin to remove the fruit
Gently press the remaining skin to dispense the edible flesh of the fruit into your hands.
Step 5. Remove the seeds
The seeds in the center of the fruit cannot be eaten raw. Cut the flesh of the fruit without splitting the seeds and try to pull the seeds out. Some rambutans ("freestone" varieties or varieties where the flesh is easily separated from the seeds) have seeds that slide out easily, while some other rambutan varieties ("clingstone" varieties or varieties where the flesh is difficult to separate from the seeds) have seeds attached to the flesh. If you have a clingstone rambutan, simply leave the seeds in the fruit and remove the seeds when you are done eating the flesh.
Step 6. Eat the fruit
If you remove the seeds, just put the rambutan flesh in your mouth. If the seeds are still there, note that there is a hard, papery texture around the seeds. Scrape the meat around the layer so you don't bite into it.
- Most rambutans are sweet and juicy, but some varieties have a sour or slightly dry taste.
- Most rambutans have bitter seeds, although some may have a slightly sweet taste. Although a small percentage of people do eat raw rambutan seeds, the seeds of this fruit contain small amounts of potentially toxic chemicals. Eating rambutan seeds is not recommended, especially for children and animals.
Part 2 of 2: Using Excess Rambutan
Step 1. Try to roast the rambutan seeds
In some areas, the seeds of this fruit are roasted and eaten, much like when you roast nuts. Although edible in this form, rambutan seeds are slightly bitter and are thought to have some mild narcotic content. More research needs to be done before the seeds of this fruit are officially approved as seeds that are safe to eat.
Step 2. Make rambutan jam
Peel 500 grams of rambutan fruit, and provide two cloves. Boil the two ingredients in water until the flesh separates from the seeds. Remove the layer of rambutan seeds, then transfer the seeds to a saucepan with a little water and cook until soft. Cook the rambutan meat along with the softened seeds and 350 grams of sugar. Simmer over low heat for twenty minutes or until the dough turns into a jam-like texture. Discard the cloves and store in sterilized jars.
For a quicker dessert, boil the fruit after it has been peeled and boiled
Step 3. Store excess rambutan in the refrigerator
Rambutan is only good for two weeks at most, and usually only a few days after it is bought from the store. Store the fruit whole and unpeeled in a perforated plastic bag in the refrigerator to extend shelf life.
Step 4. Freeze rambutan to make a special dessert
Freeze whole unpeeled rambutan in a sealed bag. Peel and suck on the fruit immediately after removing it from the freezer to enjoy a treat that tastes like milk candy.
Tips
- If you are serving this fruit to guests, leave the half of the rambutan peel still attached after cutting it as a decorative container.
- After buying rambutan, you can store it for three to five days in the refrigerator and cover it with plastic wrap to reduce the moisture loss process that occurs (or just leave it outside the refrigerator if you live in a humid environment).
