Rambutan is useful. Rambutan - what kind of fruit is it? Video: rambutan - one of the main fruits of Thailand

Syn: nephelium.

Rambutan is an evergreen tropical tree with a spreading crown, pinnate dark green leaves and small fragrant flowers. Rambutan fruits are edible. These fancy hairy raspberry balls with a pleasant-tasting pulp contain a whole range of minerals and vitamins.

Ask the experts a question

In medicine

Rambutan is a non-pharmacopoeial plant; it is not used in official medicine in Russia, but is actively used in medicine in eastern countries. In Malaya, for example, dried rambutan peel is used to treat gastrointestinal diseases. Rambutan fruits have a rich vitamin and mineral composition, have virtually no contraindications and are widely used in folk medicine Asian countries. Residents of Thailand include rambutan fruit in the diet for people with diabetes and high blood pressure. What are the benefits of rambutan? Regular consumption of rambutan fruit enriches the body with a whole range of vitamins and minerals, and the high percentage of antioxidants in the composition determines the ability of the plant’s active substances to destroy cancer cells.

Contraindications and side effects

In addition to its benefits, rambutan can cause harm to a person, like any other exotic fruit taken for the first time. In this case, upset of the digestive system and the manifestation of other allergic reactions of the body are possible. Residents of warm countries consume the fruits of the rambutan tree without danger to health, since no contraindications to the use of rambutan have been identified. The norm is to consume 4-5 rambutan fruits per day. It is not recommended to overuse fruits with juicy, tasty pulp, since overeating often results in indigestion and diarrhea. Individual intolerance to the components of an exotic fruit may be a contraindication to its use. The seeds contained in rambutan seeds are cooked because they are toxic when fresh.

In cooking

Rambutan is known in our latitudes as a tropical fruit with an attractive appearance and pleasant-tasting pulp. The exotic plant itself has the same name. The shaggy round hedgehog fruits are a traditional fruit and an ingredient in many Indonesian and Thai dishes. Rambutan seeds also have culinary uses.

Rambutan is a popular food product in Indonesia; desserts are traditionally prepared from it for children and adults for weddings and other celebrations. The fruits are eaten fresh and also subjected to culinary processing - preserved with sugar. The pulp of the “hairy” fruit has a jelly-like consistency, sweet and sour. The taste of rambutan is pleasant, reminiscent of green grapes. Before use, carefully cut off the peel with a sharp knife. Jams are made from the fruits, added to ice cream, and used as a filling for baked goods. Rambutan seeds are also eaten, but they are not eaten raw - they are poisonous. Roasted seeds taste like acorns.

The rambutan fruit is a rather rare guest in our latitudes, but it can still be purchased in large supermarkets. The fruits are sold fresh and canned. When choosing fresh fruit balls, it is important to take a close look at their appearance. The soft spines on the peel should be greenish or light brown. When choosing a quality product, you also need to carefully examine the skin of the fruit: it should be intact, bright, without spots and dark hairs. If it is difficult to buy fresh rambutan, you can buy a canned version of the tropical fruit in stores - rambutan fruits in sugar syrup.

In gardening

In its homeland, rambutan grows in hot conditions with an annual rainfall of at least 2500 mm per year. Rambutan is sensitive to temperature changes, and air temperatures below 10°C are unacceptable for it; the plant may die. The plant prefers well-drained soils, sandy and clayey loam, rich in nutrients. The crop blooms and bears fruit well at a temperature of 27-28°C and high air humidity (83-90%). Fans of tropical plants should know about these features of rambutan when growing the crop at home.

In the southern regions, rambutan cultivation is carried out in open ground. For planting, choose areas protected from strong winds and drafts, ensuring normal flowering and fruiting of the tree. During the dry period, abundant watering is carried out. The crown of young plants is trimmed, giving it a compact shape. When growing a crop, it is important to provide timely feeding of the plant with organic and mineral fertilizers, since during the flowering and fruiting period, rambutan draws all nutrients from the soil.

Lovers of exotic plants can grow rambutan from seed at home, and knowing all the requirements for its cultivation, they can even see its fruits with sufficient moisture, light and heat. Rambutan is propagated by seeds, air layering, grafting, and budding. Grafted specimens bear fruit already in 2–3 years, and trees grown from seeds, in about 5 years. At 8–10 years of life, the richest rambutan harvests are observed. In the process of growing, amateur gardeners of tropical crops often encounter the fact that at first there is rapid growth of the tree, then the plant suddenly begins to wither. This can be explained by insufficient air humidity or insufficient lighting. To prevent the plant from losing leaves, it is important to regularly spray the crown and moisten the soil.

In other areas

In cosmetology

Rambutan essential oil is widely used in the cosmetic industry. Rambutan oil is produced from the seeds of the fruit, which in turn contain arachidonic and oleic acids. When the acids are heated, a rather pleasant aroma is released. Rambutan oil is used to produce many skin care cosmetics (soaps, gels, creams) and scented candles. Having many beneficial properties, rambutan in creams and masks gives the skin of the face and body elasticity and smoothness. The active substances of the tropical fruit pulp actively moisturize and nourish skin cells, promote the active production of collagen, thereby increasing skin elasticity. Thai women widely practice consuming rambutan fruits as part of cosmetic masks. A similar rejuvenating effect on the skin is achieved if 3-4 balls of the “hairy” fruit are present in your daily diet for several weeks. Rambutan is a common ingredient in hair care products. Active substances in the pulp of tropical exotic fruits give hair shine and silkiness and promote hair growth.

At home

Rambutan wood is not often used in the furniture industry because the trees are rarely cut down. Green and yellow natural dyes for coloring are obtained from young shoots and tree bark. different types fabrics in the textile industry.

In beekeeping

Rambutan is a honey plant. Large colonies of Chinese wax bees (Apiscerana) fly to flowering rambutan trees. Female and male flowers of plants emit an extraordinary aroma, attracting pollinators: bees, flies and butterflies. Insects collect large amounts of nectar from rambutan. Rambutan honey is highly valued in Malaysia and other warm countries.

Classification

Rambutan (Latin Nephelium lappaceum) is a tropical fruit tree that belongs to the Sapindaceae family, order Sapindales. The Sapindaceae family consists of 140-150 genera and approximately 2000 species

Botanical description

Rambutan is an evergreen tree with a wide spreading crown, reaching a height of 6-7 meters, sometimes growing up to 25 meters. The leaves are alternate, dark green, pinnate, consisting of 2-8 oval or ovate leathery leaflets. The flowers are small, bisexual, collected in axillary and apical pyramidal-paniculate inflorescences. There are 5 petals and sepals, about 7 stamens, the ovary is superior, three-locular. A feature of rambutan flowers is that the corollas bloom only in the first half of the day.

The rambutan fruit is a round capsule, up to 6 cm in size. The fruits grow in clusters of up to 25-30 pieces. As the fruit ripens, the color of the fruit changes from green to orange, then ripe rambutan fruits acquire a bright red or crimson color. It’s not for nothing that rambutan fruits are called “hairy” balls; the surface of the fruit-box is strewn with hard, dark green or light brown hairs curved at the ends. The skin is easy to separate from the pulp. The fruit pulp is white or cream-colored, gelatinous, with a pleasant aroma. Its sweet and sour taste resembles the taste of sweet green grapes. The rambutan seed is large, oval-shaped, brown in color.

The rambutan tree bears fruit twice a year. The tree gives its first harvest in the summer, the second in mid-December. Currently, approximately 200 varieties of rambutan are cultivated, which differ in size and taste of the fruit balls. Seedless varieties are prized. The rambutan plant can be grown at home.

Spreading

Rambutan grows in tropical countries with hot climates. The main habitat of the plant is Southeast Asia. Rambutan trees have been cultivated for many years in Indonesia, Malaysia, Thailand, Africa, Central America, and Australia. Large rambutan plantations are located in India, Cambodia, and the Philippines. The largest supplier of the fruits of this crop to the world market is Thailand; rambutan plantings here occupy significant areas.

Procurement of raw materials

IN medicinal purposes Rambutan fruits, tree bark, leaves and young shoots are used. The fruits are collected by hand (slightly unripe or fully ripe), sorted and stored for 2-3 weeks in a dark place at a temperature of +7 to +15 ° C. When storing fruit, it is important to remember that rambutan is quite sensitive to low temperatures; it quickly darkens, losing its taste. Harvesting rambutan leaves and shoots is also done manually using a knife, sharp scissors or garden pruners. The collected leaves and stems are sorted, washed in cold running water, and dried under a canopy or in the shade. Bark is harvested, as a rule, at the time of cutting down trees. It is cut into small pieces or strips and dried. Dried raw materials (bark, leaves and shoots) are stored for about 12 months in paper bags or linen bags.

Chemical composition

Rambutan fruits are rich in many biologically active substances, vitamins and microelements. Rambutan fruits contain B vitamins (B 1 and B 2), vitamin C, starch, proteins, ash, nicotinic acid, gallic acid, niacin, fiber, and carbohydrates. Mineral elements in the pulp include iron, copper, nitrogen, manganese, sodium, phosphorus, potassium, calcium, and zinc. The rambutan seed contains tannin, saponins, and up to 40% oils and fats, which contain arachidic and oleic acids.

Pharmacological properties

The sweet pulp of the rambutan fruit is a source of many vitamins, minerals and biologically active substances. B vitamins, ascorbic acid, vegetable proteins and fatty acid are contained in fruits in balanced quantities. Vitamin C perfectly strengthens the immune system and protects the body from attacks by pathogenic microorganisms. This is the strongest antioxidant that can neutralize harmful effects free radicals, which provoke the development of cancer cells and accelerate the aging process. There is an opinion that for these purposes it is necessary to consume at least 5 fruits per day. Currently underway Scientific research, studying the role of rambutan in anticancer therapy.

Rambutan is the strongest fruit source of iron, a regulator of many reactions that occur in our body, responsible for the storage and transport of oxygen in red blood cells, for binding carbon dioxide and its transmission to the lungs. Rambutan fruits are especially useful during pregnancy and anemia, since calcium and iron in rambutan increase the level of hemoglobin in the blood. Consumption of exotic fruit perfectly strengthens the immune system and also reduces the risk of developing diseases of the cardiovascular system, due to the presence of potassium, copper, and magnesium. A large percentage of copper in rambutan pulp causes active absorption of iron, protein synthesis, increasing immunity and having a beneficial effect on the functioning of the heart and brain. Rambutan is an active supplier of manganese to the body. This trace element is an important component of blood and bones, and is also necessary for the production of certain hormones. Rambutan normalizes lipid and enzyme metabolism. A large amount of plant proteins and carbohydrates provide the body with the necessary energy boost. Rambutan is simply necessary in the diet of weakened people, those recovering their health after a debilitating illness, and athletes after intense training.

Particularly valued in the tropical fruit is gallic acid, which exhibits antibacterial and anti-inflammatory properties. Niacin – important active substance, which takes part in metabolism. Its deficiency is often the cause of weakened immunity and, as a result, the development of many diseases. A large amount of fiber and low calorie content of the fruit (60 kcal per fruit) are important features of rambutan for including its fruit in the diet of those losing weight. The same beneficial substances in the oriental fruit ensure the coordinated functioning of the digestive tract. Consuming the pulp of the fruit will relieve symptoms of dysentery and diarrhea. Rambutan pulp quenches thirst well in the summer heat, being a source of large amounts of water.

Use in folk medicine

Asians also noticed the bactericidal properties of rambutan. Aqueous decoctions of tree bark have an anti-inflammatory effect in diseases oral cavity: stomatitis, gingivitis, pharyngitis, etc. Bark and peel of rambutan fruits in the form of aqueous decoctions or alcohol tinctures– an effective pain reliever for diseases of the gastrointestinal tract. Consumption of rambutan fruits normalizes arterial pressure, so hypertensive patients can eat these fruits with benefit. Rambutan is used for heart pain. External use of rambutan is also known. Decoctions of leaves in the form of lotions help well with difficult-to-heal wounds, burns, boils, and various inflammatory processes on the skin.

Historical reference

Southeast Asia is considered the birthplace of rambutan. The Thais say: “If you want to prolong your life, eat at least one rambutan fruit.” For a long time, local residents endowed the rambutan tree with magical powers, and the taste of its fruit was considered divine. Malaysians personified a small garden of planted rambutan trees with a piece of paradise on the ground. The exotic fruit gained popularity in the 18th century, when King Rama II of Thailand described the fruit: “The appearance of rambutan is terrible, but inside it is beautiful. Appearances are deceptive".

The genus name “rambutan” comes from “rambut”, which means “hair” in Indonesian. Undoubtedly, this name reflected an unusual appearance the peel of the fruit, strewn with long, stiff hairs. Rambutan - close relative tropical lychee (Litchi chinensis), longan (Dimocarpus longan) and mamoncillo (Melicoccus bijugatus) trees, the spherical fruits of which differ in the color of the peel, but their pulp has an obvious similarity to rambutan. In Nicaragua and Costa Rica, rambutan is called by its consonance - “mamon chino”. Interestingly, Thais call dark-skinned people with curly hair “rambutans.”

Literature

1. Novak B., Schultz B. Tropical fruits. Biology, application, cultivation and harvesting / Transl. with him. - M.: BMM AO, 2002. - P. 60-62.

2. Volkova Rose. Diabetes. Full course treatment. Author's technique. - Publisher: Litres, 2015. - 321 p.

3. Thailand: travel guide. - Publisher: Petit Futé, 2001. - 236 p.

4. Where do fruits grow? - Publisher: Ripol Classic. - 134 s.

Rambutan is a sweet and juicy tropical fruit that looks very unusual: it has a hairy skin. It tastes good and is widely used in cooking and, due to its powerful antioxidant activity, as a health booster. On the site you will learn what kind of fruit rambutan is, its beneficial properties and contraindications, chemical composition, possible harm, as well as how to eat it and much more.

What is rambutan

Rambutan is a small, round tropical fruit with a bright red skin covered in soft, flexible, hair-like spines and a delicious, juicy pulp inside. white with one big bone.

Although rambutan is native to Southeast Asia, where it is an everyday fruit, it now grows in tropical climates around the world. Today it can be found in Thailand, the Philippines, Malaysia, Cambodia, Sri Lanka, India, Ecuador, Australia and America.

Rambutan is eaten mainly raw, without cooking. It is also used to make a drink that is popular in many Asian countries. Peeled fruits are sometimes stewed as a dessert or preserved in sweet syrup.

What does rambutan look like - photo of the fruit

general description

Rambutan is the fruit of a tree of the same name, which belongs to the Sapindaceae family. Botanically this plant is called Nephelium lappaceum L.

The literal translation from Indonesian "rambutan" is "hair".

The rambutan fruit is about 5 cm long and 3 to 4 cm wide. The bright red outer shell is 2 - 3 mm thick and covered with soft, long spines (hairs) that turn red as they mature. Sometimes you can find rambutans with greenish-yellow or orange skin color.

The spikes only look sharp, but are actually quite soft and bend easily. Tourists sometimes call rambutan “hairy”.

Inside the fruit is juicy, transparent white, edible pulp attached to one large seed. In its raw form, the seed is poisonous.

How and where it grows

Rambutan grows on evergreen trees of the same name, about 3-6 meters high, which grow in a humid tropical climate and bear fruit twice a year. Each of them can produce up to 6,000 fruits per season.

Rambutan trees have interesting feature, they are divided into:

male ones, which do not bear fruit at all;
hermaphrodites, meaning they produce both female and male flowers;
completely female.

Hermaphrodite trees are the most fruitful. Female trees require cross-pollination in order for them to bear fruit. This is mainly facilitated by rambutan flowers, which attract bees with high-quality nectar.

They are white or even green in color, plus there is some difference between the female and male flowers. Rambutan flowers have a rather sweet aroma and are therefore used in bouquets.

The fruits ripen only on the tree; harvesting should not be done prematurely.

Before ripening, the fruits will be covered in bright green hairs that will eventually turn reddish-orange in color, signaling that the rambutans are ready to be harvested.

After harvesting, they do not last long, so these fruits are difficult to transport to countries where they do not grow.

Now there are more than 200 varieties of rambutan. Producers can be found anywhere from Africa to Central America and Oceania. The main suppliers of rambutan are Guatemala, Thailand, Indonesia and Malaysia.

What does it smell and taste like?

Rambutan tastes a little like grapes with a slight strawberry note, slightly sweet and sour. It has a pleasant aroma that comes out well in some cooked dishes. Rambutan is not as sweet as lychee, the flavor and texture of the flesh is similar, but a little sour.

Where to buy and how to choose

Rambutans can increasingly be seen not only in the tropics, but also in the rest of the world. They are often sold in stores specializing in exotic products, as well as in the fruit department of supermarkets in large cities. The price of rambutans is often quite high due to expensive transportation.

When purchasing, choose fruits with bright red skin. Small orange or yellow spots on the skin in addition to the red color are normal, but green ones mean the rambutans are unripe.

Run your fingers over the fruit to determine that the spines (hairs) are soft and flexible, meaning the fruit is fresh.

Do not buy rambutans that have darkened skin or a lot of black “hair” on it, as this indicates that the fruit is overripe. Dry, wrinkled and brittle hairs mean that the fruit has been sitting around for a long time.

How and how much to store

Rambutans have a very short shelf life: they remain fresh for up to 5 days at room temperature and for 10-12 days in the refrigerator at high humidity. Peeled fruits spoil quickly and need to be eaten quickly.

Rambutans are stored in a cool, dry place at a temperature of 2 to 6 °C and a relative humidity of 90 to 95%. Under other conditions, these fruits quickly lose their flavor, and the pulp begins to ferment.

Rambutans can be frozen, dried and canned.

How to properly clean and eat rambutan

To eat rambutan, simply wash the fruit in cold water and dry with a dry, clean towel. Use a knife to cut a slit in the peel and twist it to remove the top half.

Another way is to pierce the peel with your fingernail. thumb and then twist it to remove it. This is what they do in Southeast Asia. Be careful not to squeeze the fruit too hard so as not to squeeze out the juice!

Next step: peel off the tough outer skin along with the thin inner membrane to reveal the white flesh.

Eat the peeled rambutan whole without taking a bite. Gently suck out the sweet juice, rolling the fruit between your tongue and the roof of your mouth, then spit out the seed.

Here are some more tips:

Fresh rambutan is eaten without adding seasoning.
Its pulp can be an excellent addition to fruit salads and serve as a sweet side dish.
Rambutan juice or syrup is a great refreshing summer drink.
Like lychee, it is also used to make jellies, jams, sorbets, sauces and syrups.

Chemical composition and calorie content

The nutritional value per 100 g of fresh rambutan pulp (Nephelium lappaceum L.)

Calorie content: 68 kcal
Carbohydrates: 16 g
Dietary fiber: 2.8 g
Sugar: 13.2 g
Fat: 0.3 g
Protein: 0.9 g

Vitamins and minerals	% of daily norm
Vitamin C	66
Manganese	10
Copper	9
Potassium	5
Magnesium	4
Vitamin B2	4
Vitamin B3	4
Iron	3
Phosphorus	2
Calcium	1
Vitamin B1	1
Zinc	1

Fresh rambutan fruits contain 75 calories per 100 g of edible portion. It has no saturated fat or cholesterol, but is high in dietary fiber, vitamins and antioxidants.

Unlike lychees, rambutans do not contain oligonol, a low molecular weight polyphenol. But it contains other antioxidants - vitamin C and polyphenols.

Rambutan contains about 30 mg of vitamin C, which is 50 of the recommended amount per day. Research shows that fruit consumption rich in vitamin-C, helps a person resist infections and cleanse the body of harmful free radicals.

Rambutan has a lot of fiber - 0.24 g per 100 g.

This fruit is a good source of B-complex vitamins: riboflavin, niacin and folate. They are beneficial to health because they act as co-factors that help the body metabolize carbohydrates, proteins and fats.

Rambutan contains 10.6 mg of calcium, 12.9 mg of phosphorus and copper.

As a juicy tropical fruit, it contains high amounts of potassium, an important component of body cells and fluids that helps control heart rate and blood pressure. Thus, it provides protection against stroke and coronary heart disease. Copper is necessary for the production of red blood cells.

Health benefits and harms

Rambutan, in addition to its good taste, has nutritional properties that are beneficial for our health.

Rambutan is not only tasty, but also healthy

Rambutan fruits are not harmful and are well tolerated by the body, allergic reactions are quite rare. Pregnant women and small children can safely eat the sweet pulp. The pit is inedible because it contains saponin alkaloids and should be discarded. Eating it can be fatal. The peel contains toxic saponin and tannin; it is also not eaten.

People with diabetes should not consume more than 1-2 rambutans per day due to the high fructose content, which contributes to insulin resistance and causes a wide range of negative effects.

Healthy people also need to eat rambutan in moderation (no more than 4-5 fruits per day) to get beneficial features, which the fruit possesses, without causing harm to its health.

Avoid eating overripe rambutans as the sugar they contain begins to take on alcoholic properties. It is harmful to those trying to control cholesterol and blood pressure. A similar problem occurs in people with type 2 diabetes: when they eat overly ripe rambutan, it causes a spike in blood sugar.

Rambutan and lychee: how to distinguish these fruits

Although rambutan and lychee come from the same family, there are differences between them when it comes to chemical composition, appearance and nutritional content.

External differences between lychee and rambutan

Rambutan has a hairy skin, while lychee has a bumpy skin and a slightly smaller fruit.

In terms of nutrients, lychees contain dietary fiber and an abundance of vitamins and minerals (phosphorus, magnesium and vitamins D and C). It contains oligonol - a polyphenol that increases human stamina and immunity.

Rambutan has more fiber compared to lychee. It does not contain oligonol, but does boast a high amount of iron, which reduces the risk of anemia and gastrointestinal bleeding.

When it comes to taste, some say the rambutan's flesh is leaner and denser than lychee, while others claim it tastes similar or sweeter. However, both of these fruits are sweet and give off a sweet aroma.

Although lychee and rambutan look similar when peeled, they have clear differences in terms of their health benefits.

Rambutan season calendar

Jan

Feb

March

Apr

May

June

July

Aug

Sep

Oct

But I

Dec

Indonesia

—

✔

Thailand

—

✔

—

Vietnam

✔

—

✔

Guatemala

—

✔

—

SAVE USEFUL INFORMATION ON YOUR FAVORITE SOCIAL NETWORK PAGE:

Rambutan - a fruit of health and beauty
“Creepy appearance, unearthly taste” - this is what they say in Southeast Asia about rambutan fruits. Local residents consider the tree sacred and magically powerful.
Like any product, it has limitations. But with regard to rambutan, the benefits and harms are incommensurable. The usefulness has been scientifically proven, the contraindications are negligible.
Thais eat five fruits daily. They are confident that with such a menu the risk of getting cancer is almost zero.
Rambutan is the number one fruit, the pride and heritage of the region. He was loved all over the world.

Rambutan, what kind of fruit is it and what does it look like?

Everything about the rambutan fruit is unusual, starting with its “appearance”:

Red round or oval “fluffies” - that’s what rambutans are at first glance. The peel is thick and can be reddish-orange or orange. In Malaysia, elongated yellow fruits are found.
Covered with red-greenish hairs similar to antennae. But they are not prickly, but soft and flexible. The hairs give the fruit its name: the Indonesian term "rambut" means "hair". This is a “trick” that distinguishes the fruit from others. Specimens with fallen hairs are similar to.
The pearl-colored pulp resembles a dense, juicy jelly and exudes a very pleasant aroma.
Inside there is an oblong light brown large bone (1.5-2.3 cm).
Rambutan fruits also taste different – sweet or sour. Some with strawberry notes.
The aroma of the whole fruit is difficult to detect. But the pulp exudes the gamut of sweet dark grape varieties.
They ripen like apples: from green through yellow to intense scarlet.

In rambutan, the edible pulp and the inedible part (bone plus peel) are almost equal in weight. The weight of 1 fruit is 32-39 grams. A kilogram of fruit is 25-30 pieces or 470-490 grams of pulp.

How is rambutan different from lychee?

Rambutan and lychee are close relatives and grow on similar trees. They have a lot in common, but there are also differences:

Fruit parameters	Lychee	Rambutan
Surface	like a raspberry: thorny, but without hairs	green hairs-processes up to 4.7 cm long
Size	with plum	with a chicken egg
Peel	pinkish to purple	juicy red, denser
Pulp	pearl white	pearly white, denser
Taste, aroma	resembles grapes	reminiscent of grapes, but sweeter, richer

Main external difference rambutan - hair-like shoots on the peel, which do not exist in lychee.

Where and how does rambutan grow?

These are evergreen trees of the Sapindaceae family. They grow in the tropics. The leaves are elongated, small flowers form inflorescences, and the fruits are collected in clusters.

Natural range - countries of Southeast Asia. Targeted cultivation is carried out in the homeland of the crop: in Vietnam, Cambodia, Thailand, Indonesia, Malaysia. Breeders from the latter two countries have bred the most varieties, enriching the local wild abundance.

There are rambutan plantations in Sri Lanka, Australia, India, and Central America. The richest harvest is collected by residents of the southern provinces of Thailand - Rayong and Surat Thani. The trees themselves grow up to 19-24 meters. To make harvesting easier, people bred a variety of tree no more than five meters high. During the season, 17-20 kg of fruit are removed from each person.

Rambutan season in Thailand

In Thailand, exotic fruit ripens during the rainy season - from April to August. Tourists come for tastings between June and August. At this time, fruits are the juiciest, sweetest, and cheapest. It wasn't always like this. Nature gave the harvest only in May, but breeders in Southeast Asia pushed the boundaries. Fruits are sold until the 20th of September.

How to clean and eat rambutan

For any European who has visited the country or bought exotics in their homeland, the question arises of how to eat rambutans correctly. There is nothing complicated.

Choose

To enjoy the fruit, you need to choose fresh, ripe specimens. They are distinguished by:

fetal density;
pulp – hard translucent sweet jelly;
peel – bright red, without dark areas;
elastic reddish hairs; acceptable with greenish tips (these are ripe specimens from the south of Thailand);
shell integrity.

Overstayed fruits contain liquid, and the taste appears acidic with a hint of fermentation. Their skin is dull and wrinkled. Antenna hairs are withered, yellowish or brownish. Sometimes they are not there - they have disappeared. You can eat slightly overripe fruits, but only freshly picked ones. The unripe fruit has a pink peel that is difficult to separate.

Cleaning

Clean tropical exotic with a knife or hands:

A regular knife is used. The skin is cut (not to the pulp) along the entire circumference and opened.
With your hands. They find a “seam” on the peel that divides the fruit in half. Twist the peel halves along the seam in opposite directions. You can apply pressure to crack the peel.

In both options, the shell can be easily removed. Underneath there is flesh that you can bite off.

Let's eat

The fruit is eaten by holding it in the hands. Only the pulp is edible, which is bitten off or put into the mouth whole.

The rambutan seed is bitter and can be toxic to Europeans. To avoid accidentally swallowing it, the fruit is bitten like an apple.

Tourists are also offered peeled fruits. But this is less healthy and hygienic. Yes, and it’s interesting to try to clean the exotic.
The most delicious rambutan is in its homeland, in Asia. It is enjoyed immediately after purchase.
Fruits are not intended for long-term storage. You can store a fresh, strong specimen in the refrigerator for a maximum of a week.

Calorie content and composition

The stereotype “everything tasty is bad” for rambutan is invalid. You can enjoy the exotic while simultaneously improving your health and not worrying about your figure.

Calories

Any variety of rambutan fruit has a calorie content of 75-85 units per 100 grams of pulp. The numbers may seem exorbitant to those on a diet, but when consuming it, fats do not accumulate in the body.

Chemical composition

The fruit contains a large amount of organic acids, vitamins, and other useful substances:

saturated and unsaturated fatty acids: nicotinic, pantothenic (concentrated in the bones);
vitamins: A, B (1, 2, 3, 5, 6, 12), C, PP (niacin), riboflavin;
thiamine

Mineral composition:

iron;
potassium;
calcium;
magnesium;
manganese;
copper;
sodium;
phosphorus.

The nutritional value

Four-fifths of the fruit is water. The remaining 17-20 grams (out of every 100) are distributed as follows (g):

proteins – 0.63-0.66;
fats – 0.19-0.22;
carbohydrates – 16.0-19.0.

The exact indicator depends on the degree of ripeness and type of fruit.

Beneficial properties of rambutan

Rambutan's beneficial properties and contraindications have been identified thanks to research by scientists in China and Malaysia.
The advantages outweigh:

It has been proven that the seeds, peel, and pulp are effective in the fight against cancer.
The peel of the fruit contains phenolic acids-antioxidants, which simultaneously kill infections and bacteria. Extracts from it are sold as dietary supplements.
The antimicrobial properties of the pulp allow it to be used as an anthelmintic.
A set of vitamins and minerals helps the body work and slows down aging.
Phosphorus cleanses the kidneys of “garbage” and is indispensable for the growth and restoration of body cells.
To alleviate the condition, people with diabetes are prescribed crushed fruit seeds.
Dietary product, which helps burn fat, is a godsend for fans healthy eating. This is facilitated by fiber, increased water content, and low calorie content. Many people simply swallow the bones.

Rambutan seeds can be taken orally only after heat treatment, ground and mixed with other products.

Vitamin C reserves remove toxins and strengthen the immune system.
Carbohydrates plus protein (with a minimum fat content) saturate the body with energy almost instantly. High water content allows you to safely quench your thirst.
hypertensive patients and heart patients.
It is a good source of copper. It is involved in the generation of blood cells, improving the composition of the blood.
Without manganese, enzymes vital for the body are not produced.
Calcium, phosphorus, iron strengthen the skeleton, teeth, and hair.
Fiber and proteins speed up metabolism and treat disorders such as diarrhea or constipation.
Iron prevents anemia, rapid fatigue, and dizziness. Delivers oxygen to tissues.

Finally, it is used as a beauty fruit. Regular consumption improves skin health. Residents of Thailand prepare “rejuvenating” masks from the pulp.

The use of rambutan in folk medicine

Traditional Eastern medicine uses all parts of the fruit, including inedible ones:

An oil that has a wide range of uses is extracted from rambutan seeds.
The peel neutralizes diarrhea, dysentery, and fever. The crushed peel is thrown into boiling water. Boil until the liquid is reduced by half. Drink the cooled water twice a day until results are achieved.
Rambutan oil inhibits hair growth, which is why it is used for hair removal. They treat skin rashes.
A decoction of the peel, roots, young shoots, and leaves is prescribed to nursing women who have little milk. They are being cleaned headache, heal wounds, rinse the mouth for inflammation of the gums, abscesses, stomatitis.

Unedible parts of the plant are also used for medicines and natural dyes.

Harm of rambutan and contraindications

Like any exotic fruit, it requires caution:

Prohibited for allergy sufferers.
The rest try at most one at first to see how the body reacts. If there is no allergy, the stomach does not rebel, you can continue to eat.
However, there is no need to be overzealous. Four to five fruits a day are enough for a person of average build. With greater body weight and tolerance, you can add a couple more.

Exceeding the daily norm (more than eight fruits) is fraught with digestive upset or intoxication of the body.

For those suffering from type 2 diabetes or hypertension, overripe specimens are dangerous. In them, sugar becomes alcohol, causing an increase in cholesterol levels.

Raw seeds should not be eaten: the alkaloids saponin and tannin are concentrated here. They are safe after cooking (for example, frying).

Conclusion

Southeast Asia is a land of mysticism, mysteries and miracles. While sightseeing, don't forget to enjoy rambutan. It's tasty and healthy. If possible, take a few branches with you to please your boss, family or friends. After all, finding exotics outside the region is problematic.

Rambutan gets its name from the Malay word for "hair" because the ping pong ball-sized fruit has a hairy red and green shell. Its appearance, which cannot be confused with anything else, is often compared to sea urchin ().

The fruit belongs to the family Sapindaceae, which also includes exotic fruits such as lychee and longan, and has similar appearance when cleaning. Its translucent white flesh has a sweet but creamy flavor and contains a seed in the middle.

Rambutan is highly nutritious and may provide health benefits ranging from weight loss and improved digestion to increased resistance to infections.

Here are some of the main benefits of rambutan fruit and how to eat it.

Rambutan (fruit) - beneficial properties, how to eat it, benefits and harms

Rich in nutrients and antioxidants

Rambutan fruits contain a large amount of vitamins, minerals and beneficial plant compounds.

Its pulp contains about 1.3-2 grams of fiber per 100 grams - similar to what you would find in the same amount of apples, oranges or ().

Rambutan also contains large amounts of copper, which plays a role in correct growth and maintaining various cells, including your bones, brain and heart.

It also contains smaller amounts of phosphorus, potassium, iron and. Consumption of 100 grams (about four fruits) will satisfy 20% of your daily requirement in copper and 2-6% of the recommended daily intake of other nutrients ().

The peel and seeds of rambutan are believed to be rich sources of nutrients, antioxidants and other beneficial compounds. Although some people eat the peel and seeds, they are not currently considered edible ( , , , , ).

In fact, they contain certain compounds that can be toxic to humans (,).

Roasting the seeds can reduce them Negative influence on the human body. People from some cultures seem to consume them this way. However, reliable information on the correct roasting procedure is currently unavailable.

Until more reliable information is available about the consumption of rambutan peels and seeds, it is recommended to avoid consuming them for safety reasons.

Summary:

Rambutan is rich in fiber, vitamin C and copper, and contains lower amounts of other nutrients. Its peel and seeds are also rich in nutrients, but are generally considered inedible.

Promotes healthy digestion

Rambutan may promote healthy digestion due to its .

About half the fiber in its pulp is insoluble, meaning it passes through your gastrointestinal tract undigested.

Insoluble fiber increases the bulk of your stool and helps speed up intestinal transit, thereby reducing the likelihood of constipation ().

The other half of the fiber is soluble. Soluble fiber feeds friendly gut bacteria. In turn, these beneficial bacteria produce short-chain fatty acids such as acetate, propionate and butyrate, which nourish your intestinal cells.

These short-chain fatty acids may also reduce inflammation and relieve symptoms of bowel diseases, including irritable bowel syndrome (IBS), Crohn's disease, and ulcerative colitis (, ,).

Summary:

Rambutan is a good source of soluble and insoluble dietary fiber, which can prevent constipation and relieve symptoms of certain bowel diseases.

May help you lose weight

Like most fruits, rambutan may prevent weight gain and promote weight loss. overweight over time ( , , , ).

Consuming rambutan may help you feel fuller in your stomach for longer, which can reduce your likelihood of overeating and help you lose weight over time (,).

What's more, the soluble fiber in rambutan can dissolve in water and form a gel-like substance in the intestines that helps slow digestion and absorption of nutrients. It can also lead to decreased appetite and a greater feeling of fullness ( , , ).

Additionally, rambutan contains a high amount of water and can help you stay hydrated, which can further prevent overeating and promote weight loss ().

Summary:

The calorie content of rambutan is quite low, but it is rich in water and fiber. This combination can prevent overeating and keep your stomach feeling fuller longer—both of which can lead to excess weight loss over time.

May help fight infection

Rambutan fruit can help strengthen the immune system in several ways.

For starters, it's rich in vitamin C, which can stimulate the production of white blood cells, which your body needs to fight infection ().

Taking too little vitamin C can weaken your immune system and make you more prone to infections ().

Moreover, rambutan peel has been used for centuries to fight infections. Test-tube studies show that it contains compounds that may protect your body from viruses and bacterial infections (,,).

However, although some people eat the peel, it is generally considered inedible.

Summary:

Various compounds found in the pulp and skin of rambutan can strengthen your immune system and help fight infection.

Other Potential Benefits of Rambutan

Rambutan also has other beneficial properties, among which the most studied are the following:

May reduce the risk of cancer. Several test-tube and animal studies have shown that compounds in rambutan may help prevent the growth and spread of cancer cells (,).
May protect against heart disease: One animal study found that rambutan peel extracts lowered total cholesterol levels in diabetic mice ().
Can protect against diabetes mellitus : Test tube and animal studies show that rambutan peel extract may improve insulin sensitivity and reduce fasting blood sugar and insulin resistance (, , ,).

Although the results are promising, these three additional benefits of rambutan are usually associated with compounds found in the skin or seeds that are not typically consumed by humans.

Moreover, most of these benefits have only been observed in test tube and animal studies. More research in humans is needed.

Summary:

Compounds found in rambutan peel and seeds may provide some protection against cancer, diabetes and cardiovascular disease. However, more human studies are needed.

Comparison of lychee rambutan and longan

Once cleaned, rambutan is very similar to exotic fruits such as lychee and longan.

However, their appearance is different. Rambutan is the largest of these three fruits and has a reddish-green hairy skin.

Lychee is slightly smaller and has a tough, textured red skin, while longan has a brown, smooth outer skin covered in tiny hairs.

Their tastes also differ slightly. Rambutan is often described as sweet and creamy, while lychee fruit has a slightly less sweet taste. Longan is the least sweet of the three fruits and is also tart.

Summary:

Rambutan fruit is related to lychee and longan fruit. Despite their different tastes and appearance, their flesh is similar in color and nutritional profile.

How to eat rambutan

Rambutan can be bought fresh, canned, in juice form or in the form of jam (jam).

To make sure the fruit is ripe, look at the color of its spines. The redder they are, the better the fruit will be.

Before consumption, you need to remove the peel from the fruit. To do this, cut the peel in the middle of the fruit with a knife, then open it. As a result, you will find a white fruit inside.

The sweet, translucent flesh contains a large seed in the middle, which is generally considered inedible. The seed can be removed with a knife or spat out after eating the pulp.

The pulp can add a sweet flavor to a variety of recipes, from salads and curries to puddings and ice cream.

Summary:

Rambutan can be consumed raw or canned. Its pulp can be used to make juice or jam, and can be used in many recipes.

Potential harm of rambutan

The pulp of the rambutan fruit is considered safe for human consumption.

On the other hand, its peel and seeds are generally considered inedible.

While human studies are currently lacking, animal studies suggest that the peel may be toxic if consumed regularly at very high levels. large quantities ().

Especially when consumed raw, the seed has a narcotic and analgesic effect, which can cause symptoms such as drowsiness, coma and even death ().

Currently, roasting is the only in a known way counteracting the natural narcotic properties of raw rambutan seeds. However, there are no clear guidelines on how best to roast it to make it safe for human consumption.

The best option is to stop eating seeds altogether, at least until new research results are available.

Summary:

The pulp of the rambutan fruit is safe to eat. However, its peel and seeds can be toxic if eaten raw or in very large quantities.

Summarize

Belonging to the same family as the lychee and longan fruits, rambutan is a Southeast Asian fruit with a hairy skin and sweet, creamy flesh.
It is very nutritious but low in calories and may help your digestive tract and the immune system.
Consuming rambutan also promotes weight loss - this is especially true for people with overweight bodies.
Although some people eat the skin and seeds, they are generally considered inedible.
As for the pulp, it is completely edible and can be consumed raw or canned.
It has a sweet taste and can be used in salads, curries and desserts.

Rambutan- a plant of the Sapindaceae family. The fruits were first discovered in Southeast Asia. Today you can find this fruit in tropical countries.

What does rambutan fruit look like? The shape and size of the fruit is similar to a walnut. They grow in clusters of about 25 pieces. The thick peel can be yellow or red on top and is covered with stiff hairs that curl slightly towards the end (see photo). They can reach a length of up to 5 cm. Inside the fruit there is gelatinous white pulp, which has a sweet taste. It contains a hard seed, which is poisonous when fresh.

Beneficial features

Due to the rich composition of nutrients, rambutan fruit has a positive effect on the condition of the skin and improves the functioning of the gastrointestinal tract. The fruits have an anthelmintic effect. In addition, when consumed regularly, the fruit lowers blood pressure and helps get rid of diarrhea and dysentery.

The fiber contained in the fruits helps reduce the risk of constipation, which is confirmed by numerous reviews. Rambutan contains quite a lot ascorbic acid, which has a positive effect on the protective functions of the whole body. Fruit useful for heart and vascular diseases. People with neurological disorders should include rambutan in their diet.

Nutritionists recommend including rambutan fruit in the diet for obese people, since the fruit activates metabolic processes and has a positive effect on enzyme and lipid metabolism, and they are also low in calories.

How to eat this exotic fruit?

Exotic rambutan is most often eaten fresh, as an independent dessert or as a component for another dish, for example, a salad. The fruits are also suitable heat treatment and prepare various preparations from them: preserves, jams. In addition, rambutan is used to make jelly. The peeled pulp can also be preserved. By the way, canned rambutan is no less tasty than fresh.

Quite often at home, crushed fruits are used as a filling for a variety of baked goods. Rambutan is also used in various sauces, ice cream and drinks.

Benefits of rambutan and treatment

The benefits of rambutan fruit have long been appreciated and used in folk medicine, especially in countries where the fruit is grown. For the production of various medicines Almost all parts of the plant are used. 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 after childbirth are recommended to use a decoction prepared from the fruit and bark.

Asian doctors are confident that if you eat 4 fruits every day, you can significantly reduce the risk of cancer and also increase your life expectancy. A decoction prepared from the roots is recommended for use to treat various diseases of the tongue, for example, stomatitis, abscesses and inflammation.

A large number of useful substances have given rambutan a reputation as a fruit that has a rejuvenating effect.

Harm of rambutan and contraindications

Rambutan fruit can cause harm to people with individual intolerance to the product. If you are trying the fruits for the first time, you should not eat them immediately. large quantities so as not to cause stomach upset.