Rambutan
Nephelium lappaceum
Description
Hairy fruit with translucent pulp. Cultivated in Southeast Asia, the name literally means "hairy".
Benefits
Rich in copper (aids iron absorption) and manganese. Aids in red blood cell formation and bone health.
History and Origins
Rambutan is native to Southeast Asia, especially Indonesia and Malaysia. Its name comes from the Malay word "rambut", meaning "hair", due to the soft spines on the skin. It spread to other tropical regions in the 19th century.
Fun Facts
Rambutan looks like a sea urchin but is sweet inside! In Indonesia, eating it at New Year is said to bring good luck. Note: the raw seed is toxic, but edible if roasted.
What are the varieties of Rambutan?
Popular varieties: Binjai (sweet pulp), Rapiah (thin skin), Lebakbulus (mild), Gula Batu (super sweet), and Si Batuk Gading (rare yellow variety).
Nutritional Values per 100g of Rambutan
| Calories | 68 kcal |
|---|---|
| Carbohydrates | 16 g |
| Protein | 0.9 g |
| Fat | 0.2 g |
| Fiber | 2.8 g |
| Vitamin C | 4.9 mg |
Harvest Months
Harvest months listed here correspond to the Southern Hemisphere.
