Pulasan
Nephelium mutabile
Description
Southeast Asian fruit closely related to Rambutan and Lychee. It has thick, dark red leathery skin with short, blunt spines. The pulp is sweeter and separates more easily from the seed than Rambutan.
Benefits
Rich in Vitamin C and antioxidants. Traditional medicine uses the leaves and roots for poultices. Supports immune health.
History and Origins
Pulasan is native to Western Malaysia. Its name comes from the Malay word "pulas", which means "to twist", referring to the motion used to open the fruit (unlike Rambutan, which is usually squeezed or cut).
Fun Facts
Although less known than Rambutan, connoisseurs often consider Pulasan superior in flavor! The seeds are edible when roasted, tasting somewhat like almonds.
What are the varieties of Pulasan?
Mainly defined by skin color (dark red to blackish) and sweetness level. "Seebat" is a popular variety.
Nutritional Values per 100g of Pulasan
| Calories | 60 kcal |
|---|---|
| Carbohydrates | 15.1 g |
| Protein | 0.7 g |
| Fat | 0.1 g |
| Fiber | 1.3 g |
| Vitamin C | 8 mg |
Harvest Months
Harvest months listed here correspond to the Southern Hemisphere.
