Closely related to the lychee and Logan, the Rambutan is very unusual looking with its hairy appearance. It gets its name from the Malaysian work for hair “rambut”. The rambutan has a juicy sweet texture, and an enjoyable flavor similar to a lychee, but less acidic. Peel off the hair skin to extract the fruit, and remove the seed. The rosy flavor of the rambutan resembles the strawberry and Muscat grape. The rambutan fragrant perfume characterizes this unique fruit. The rambutan can be eaten by itself or in salads, with vegetables, and in sauces.
Good source of potassium, excellent source of vitamin C and low in calories. Pick rambutans that are brownish in color. To avoid moisture loss, store rambutans wrapped in paper towel and in a perforated plastic bag. Rambutan produces very low ethylene, keep humidity level high and a temperature of 34-40 degrees.
Chocolate Coated Rambutan
- Melting Chocolate
Place shelled and pitted rambutan halves on paper towel. Melt coating chocolate. Dip half of each rambutan in melted chocolate and place on waxed paper to dry.
Dragon Egg Stew
- 10 Cactus Pears
- 2 Cups Apple Cider
- 2 Cups Sparkling Water
- 12 or more Rambutans
Slice skins off the cactus pears and discard. Puree the cactus pears and 1 cup of Apple Cider in a blender. Press the puree through fine strainer into a bowl to catch the juice. You should get approximately 3 cups of liquid; combine the cactus pear mixture with the sparkling water and the remaining apple cider. Slice the skin off the rambutans and add the fruit to the punch bowl.