Rambutan
They are not exotic at all to the people of these tropical areas where they think of them more like people of northern climates think of apples. The name rambutan means hairy, referring to the spikes on the skin of the fruit. The spikes aren't sharp; they are fleshy and pliable.
Like more the lychee, under the rind, there is the tasty white flesh of the fruit and a single inedible seed. The fruit can be eaten fresh, without cooking.
Most rambutans are red when they are ripe, but in Malaysia, you can also find a smaller, yellow rambutan. Rambutans grow in clusters on evergreen trees and are hairy-looking exotic wonders.
The flavor of rambutan is a little like grapes with a slight strawberry quality, slightly acidic and sweet. It has a pleasant fragrance that may be desired in some cooked dishes. It's not as sweet as the lychee and also is a little less acidic.
Nutritional Value
Rambutan fruit are low in calories with an average fruit containing 59 calories.
Extremely low in fat they contain a small amount of protein with the majority of calories coming from carbohydrates.
This soft little fruit is rich in vitamin C. A 100g serving of rambutan will equate to 40% of the daily recommended intake of vitamin C making it a great addition and boost to your daily diet.
It is also a source of niacin (B3), iron, phosphorus, calcium and fibre.
Storage & Choosing
Store in a refrigerator. Rambutan do not ripen further after harvest. Look for rambutan that feel heavy for their size. Avoid any with cracked shells or shrivelled spines. Look for fruit with as much pink or red on the shell as possible - they will be sweet and ripe. If the shell is pale beige or has a greenish hue it’s likely to be under-ripe. If the shell and spines are dark-brown or black the fruit is past its best.
Source : https://www.thespruce.com/all-about-rambutan-3217078 http://www.thefruitguide.com/fruit/rambutan.aspx
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