Thanks to the development of transport links in the 21st century, the most remote corners of the planet are accessible to us, and gifts of exotic flora are not uncommon on store shelves. So if you want to experiment, you can buy the most unusual fruits. For example, rambutan.

What does it look like

The first association for those who see rambutan for the first time is “hairy chestnut”. Indeed, its skin is densely covered with long, slightly curved brown hairs. The peel itself changes color depending on the degree of ripening of the fruit: At first it is green, then yellowish, then orange and burgundy.

The peel is quite dense, but is easy to peel off. In the middle of the fruit there is a large (up to three centimeters) oval-shaped brown stone. The pulp is milky white or pinkish, with a consistency similar to jelly. The fruit can reach six centimeters.

Did you know? Thanks to the hairs, the fruit got its name - translated from Indonesian rambut means “hair”.

Where does it grow

This plant is native to the tropics of Southeast Asia. It is grown in Indonesia, Thailand, and Malaysia. The fruits grow in large clusters at the ends of the branches of the evergreen Nephelium agrimony, which can reach 25 meters in height.

Chemical composition

The edible pulp of the fruit contains many useful substances (indicated per hundred grams of pulp):

• - 42 milligrams;
• - 11 milligrams;
• - 9 milligrams;
• - 7 milligrams;
• - 22 milligrams.

The fibrous structure of the fruit promotes good digestibility, which has a beneficial effect on digestion.

Beneficial features

Rambutan is not only tasty, but also healthy fruit. Its pulp, rich in microelements and acids, has a tonic, cleansing and rejuvenating effect, improves metabolism.

It restores strength well and gives the body a charge of vigor.

The nutritional value

Contains no fat only proteins, carbohydrates, liquid (juice) and dietary fiber. The proportion of proteins/fat/carbohydrates is 0.65/0.2/20. The calorie content of the exotic delicacy is 82 kcal per hundred grams.

Did you know?Many residents of countries where rambutan is grown believe that by eating five of its fruits a day, you can avoid cancer.

Application

In cooking, this fruit is included in delicious desserts: as an addition to ice cream, the main ingredient of jam, jam or syrup, it is added to compotes, fruit salads, and used as a filling for pies and pastries. It also perfectly complements the taste of red meat, chicken and fish.

How to eat this fruit

Eating rambutan is easy- you need to lightly cut the peel along the natural fault line and separate it in half. If you wish, you can either remove both halves, or leave one of them for convenience (holding onto it, you will not get your hands dirty). Another option is to remove the peel in slices, making appropriate cuts. Those with particularly dexterous hands may not need to use a knife - the two halves of the peel can be separated by sharply turning them in different directions along the fault line.

Important! The fruit can be stored for no more than seven days (and you should also take into account the time it spent on the road from the place of growth to the store). So you shouldn’t buy it “for later”. It is better to eat immediately after purchase.

The delicious, tender pulp does not require any processing - you can eat it immediately after peeling. The seed is, in principle, edible, but it is better not to eat it (it is tart, contains a lot of tannin and tastes like an acorn). You can plant it in a pot and try to grow a tree from it.

Benefits and treatment

Rambutan is very healthy. Eating this fruit will help:

This product should not be used if:

• if you have on it. True, this advice sounds more like this: “if you feel bad after eating it, don’t eat it again.” Unfortunately, you won’t find out about allergies any other way than by trying them;
• if you have a stomach ulcer. Sodium and vitamin C contained in the pulp of the fruit will not have the best effect on damaged mucous membranes.

You should also take into account the body's possible reactions to unfamiliar, exotic food. It is better to try the fruit a little at a time. It is generally not recommended to give to children under three years of age.

Important!Raw rambutan seeds cannot be eaten; they are quite poisonous. However, when subjected to heat treatment (for example, fried), they are quite suitable for food.

Where else is it used?

Rambutan is used not only in cooking. The seed contains many oils, which are used as a fragrance in various cosmetics, hygiene products and even scented candles.

Fresh young shoots- raw material for a natural dye used in textile processing. After processing, wood becomes elements of furniture and room decor.

In the warm regions native to the fruit, it is very popular in folk medicine as decoctions (including not only from the fruit, but also from tree bark). It is considered medicinal and is given to women after childbirth and to people suffering from headaches.

As you can see, exotic rambutan can become a real highlight of your table. Don’t be afraid to try new things, because there are so many delicious things growing on planet Earth!

As you know, each part of the planet has its own types of edible products, which are often unavailable in other regions. True, with the development of mankind, it became possible to visit exotic countries and try the fruits and vegetables grown there, which are quite familiar to the local population. One of these fruits was the unusual rambutan.

Exotic rambutan is a unique fruit that has a delicate aroma and taste, and also contains a lot of useful substances that are not found in other fruits and which give it many beneficial properties. The scope of this fruit is not limited to cooking. Its rich composition has attracted interest in medicine and cosmetology.

In this article we will look at the beneficial properties of rambutan, what benefits it can bring to human health and get acquainted with its nutritional composition. And for those who travel to those countries where this hairy fruit is not exotic, we will tell you how to choose it at local markets and how to eat it correctly.

Where and how does rambutan grow?

Rambutan is still an unknown edible exotic fruit in our latitudes. True, those who like to travel to warm overseas countries know about it.

This fruit grows on the rambutan tree of the same name, which belongs to the Sapindaceae family. Thus, the closest “relatives” in this case include maple, horse chestnut, pulasan, ackee, corlan and lychee.

Many believe that the Malay Archipelago can be confidently called its homeland, but reliable information about the place of origin of the rambutan tree does not yet exist.

In Costa Rica and Nicaragua, rambutan fruits are better known as mamon chino. But in Guatemala they call it that because of the Indonesian word “rambut”, meaning hair.

This plant prefers a tropical climate, so its largest plantations are located in Indonesia, Malaysia, Thailand and Southeast Asia. Today, rambutan is also grown in Australia, Central America, Africa, the Caribbean Islands, Cambodia, Sri Lanka and India.

Naturally, the residents of these countries have many legends and myths about this plant and the fruit itself. But rambutan is most loved by the Thais, who even celebrate it.

Rambutan fruits have a round or oval shape and a size of up to 6 centimeters. They are collected in clusters of 25-30 pieces. As it ripens, the skin changes from yellow-orange to bright red or red-orange.

The surface of the peel covering the pulp is additionally “equipped” with hard hairs, bent in the form of a hook along the edges. Their color varies from dark to light brown. The length of each hair does not exceed 2 centimeters.

The pulp of the fruit resembles an unripe nut in appearance and is characterized by a gelatinous structure. Its color, depending on the variety, can be white, yellow, pink or red.

Rambutan has a pleasant, slightly sweet taste. There is a seed inside the fruit, which is poisonous when fresh. But it is quite possible to germinate rambutan from it at home.

Composition of rambutan fruit

Like any tropical fruit, rambutan has a chemical and biological composition necessary for the “consumer,” which determines the importance and significance of the product.

Thus, in these exotic fruits (mostly in the pulp) the following are observed:

• Proteins;
• Ash elements;
• Protein;
• Fats;
• Carbohydrates;
• B vitamins such as thiamine and riboflavin;
• Niacin (or nicotinic acid);
• Minerals represented by calcium, phosphorus, nitrogen, sodium, iron, zinc, sodium, magnesium, manganese and potassium;
• The seed contains arachidonic and oleic acids, which partially pass into the pulp, as well as tannin;
• Stone fats and oils account for 40% of the total amount of all observed fats.

We can say that the calorie content of rambutan is not so high and amounts to only 80–85 kilocalories per 100 grams of the edible part of the product.

A 100-gram serving of rambutan can provide our body with 40 grams of vitamin C, which is almost 66 percent of the daily value. Vitamin C is important not only for immunity, but as an antioxidant it helps get rid of free radicals, heavy metal salts and other toxins. It also helps improve skin condition.

This fruit is also an excellent source of copper. Copper deficiency can lead to anemia, fragility of blood vessels, high cholesterol, weakening the body, leading to frequent infections, and chronic fatigue. Bones and joints, hair need grinding. Such fruits can prevent hair loss and prevent premature graying.

Beneficial properties of rambutan

If such a fruit exists and has been eaten by residents of southern tropical countries for centuries, then the benefits of its introduction into the diet still exist and are clearly defined.

Therefore, we can speak with confidence about the following beneficial qualities of an exotic fruit:

• Preventing the appearance of atherosclerosis;
• Strengthening the heart muscle and blood vessels;
• Reducing high blood pressure;
• Protection from pathological diseases of the digestive system;
• Improving the catalysis of metabolic processes, in particular lipid and enzyme metabolism (therefore, it is often included in diets for the treatment of obesity);
• Increased immunity;
• Reducing the risk of cancer formation;
• Preventing the occurrence of neurological disorders;
• Cleansing the intestines from “unhealthy” microflora (used in the treatment of infectious diarrhea);
• “killing” and removing helminths (given to children even with the development of helminthic infestation);
• Restoration of strength in the postpartum period (bark decoction is given);
• Relieving headaches (special leaf poultices are made);
• Relief from fever;
• Treatment of diseases of the oral cavity (the mouth is rinsed with a decoction of the peel of the fruit);
• Improving the condition of the skin and hair;
• General rejuvenating effect.

How to eat rambutan

Often, the jelly-like pulp of rambutan, without seeds, is usually consumed raw. But you can eat this fruit in canned form.

Cooks who appreciated all the taste qualities (sweet and sour insides of the fruit) began to add fruit pulp to

• Fillings for pies and pies;
• Various sauces;
• Borne;
• Fruit cocktails;
• Jams with sugar.

Before eating rambutan, it is necessary to remove the skin from the fruit. To do this, cut the fruit into two halves with a regular knife. After this, the peel should easily separate from the pulp.

It is also advisable to first remove the pit from the innermost part by cutting the pulp into two parts.

If this does not happen, then the rambutan is already spoiled and it is better not to eat it.

The taste of the fruit pulp is vaguely reminiscent of ripe green grapes and sweet lychee fruit.

You can also use peeled and seedless rambutans in smoothies and fruit salads, for example as a substitute for lychee. If you have a juicer at home, you can juice the fruit and flavor it with a little cinnamon or vanilla. Delicious.

We must not forget about the inedibility of the seeds. They need to be removed. Although some Filipino chefs may offer fried aromatic seeds of the fruit (they taste like acorns), claiming that the latter will not cause harm. Maybe, but as an unusual food it is better not to eat them at all.

How to select and store rambutan

When choosing fruit, the first thing you need to pay attention to is the peel. High-quality fruits should be yellow, bright red or red-orange.

In addition, peel hair is an indicator of quality fruits. They should be green, firm and not sticky.

The maximum storage of peeled fruits is a week in a refrigerator. Longer storage time may be frozen.

Due to its short shelf life, it is almost impossible to buy fresh rambutan here. It is better to buy canned fruits. True, they are even more rare.

Possible harm of rambutan fruit

Regarding this tropical fruit, which is rare on the shelves of domestic stores and markets, doctors do not have any negative statements. After all, it is shown to almost everyone.

The only thing that needs to be taken into account is the composition of rambutan. Just an unusual fruit can result in various negative allergic reactions or diarrhea if

• Individual intolerance to its components is observed;
• The fruit is consumed uncontrolled and in large quantities.

How else to use rambutan

Due to the release of aromatic oils when rambutan seeds are fried, they are usually added to cosmetics to create a pleasant “perfume” or to scented candles.

Tree wood becomes a good base for finishing materials and wooden furniture.

But young shoots are the main component of fabric dyes for silk. Yellow and green dyes are obtained from it.

In cooking, jams, jams, and compotes are made from these fruits.

Here is such an unusual and unusual tropical exotic fruit rambutan. If you go on vacation to tropical countries, take note of this information.

How the rambutan fruit grows and what a rambutan tree represents, watch this video

Rambutan is an example of true exoticism: the unusual taste and external “hairy” appearance of the fruit will alert anyone who is accustomed to plump and ruddy apples. But in Southeast Asia, rambutan is loved and revered, romantic legends are created about it, national dishes are prepared, and medicines made from it are sold in pharmacies. It is no coincidence that many tourists bring home from Thailand not only magnets and beach outfits, but also spectacular bouquets of rambutan.

A little history

For those who have never seen rambutan in person, the photo will show a strange, furry fruit that looks like a small hairy egg. But behind the intimidating outer shell lies a creamy flesh with a delicate taste, reminiscent of green ladyfingers.

The birthplace of the hairy fruit is Asia, but now rambutan plantations can be found in almost every country with a tropical climate. The leaders in the production and export of this oriental miracle are Thailand, India and Indonesia. Rambutan was actively discussed in the 18th century, when the Thai king Rama II praised the fruit in his treatise, noting that the fruit is ugly on the outside, but wonderful on the inside. It was this rambutan unusualness that found a response in Asian legends and myths.

One of the most romantic Thai legends - the eastern version of "Beauty and the Beast" - tells about Prince Sang Thong, who, for unknown reasons, hid his face under a rambutan mask and himself looked scary, dark and hairy. But the king’s beautiful youngest daughter - just like the shrewd Belle - saw all the prince’s charm and kind heart behind the mask and wanted to marry him. After the wedding, the young queen was rewarded handsomely - the prince really turned out to be smart, gentle, and also a rare handsome man.

How to grow rambutan at home?

The shaggy fruit grows on tall, spreading trees from 4 to 25 meters, and when ripe it actively changes color - from bright green to orange and bright red with green hairs. Rambutan grows very unusually - Wikipedia says that on trees the fruit is collected in large hairy clusters of up to 30 pieces. Considering that the fruits sometimes reach 4-6 cm in diameter, you can imagine what this tropical crop looks like on the branches...

The good news for extreme gardeners is that you can plant a fluffy tree at home, it won’t break through the roof, and will easily adjust to the height of your ceiling. It is easy to grow rambutan at home from an ordinary seed, but first check it for fertility. To do this, the bone needs to be wrapped in a wet cloth, closed in a container and hidden in a dark place. If after 10-14 days sprouts appear on it, everything is in order, you can plant homemade rambutan.

An exotic tree loves warmth and humidity, so the best place for it is an insulated balcony, a home greenhouse, or simply the sunniest room. To begin with, the seed is dug into a small container; after 2-3 months, when the oriental plant reaches 3-4 cm, you can move it to a larger pot. The main thing is not to forget to spray and water the rambutan well; even better, install a humidifier in the room. With proper care, in 3-5 years the Asian guest will give her first hairy harvest.

What are the benefits of hairy fruit?

Unlike many other tropical fruits that are ready to save you from literally all diseases (vitamin, etc.), rambutan is a fruit of a narrower focus. But this does not make it any less useful; on the contrary, in its “sphere” the furry oriental miracle works wonders.

Asians have long appreciated the ability of rambutan to treat the stomach and intestines - the fruit relieves stomach inflammation, stops mild indigestion and diarrhea. But if you decide to use this folk remedy on vacation, be careful - first, eat half the fruit and make sure that the body reacts normally to the exotic, otherwise you may get the opposite effect.

Rambutan is also an excellent product for the skin! Thai beauties love to use the elastic pulp for cosmetic masks, and many tourists agree with them. Rambutan masks restore freshness and elasticity to the face, but there is a little secret - the same effect can be achieved if you simply eat 3-4 hairy rambutan balls a day for a couple of weeks.

Rambutan has another amazing advantage - its beneficial properties and contraindications have been known for a long time, and the latter are practically non-existent. If you have never tried this unusual fruit, start with small doses, and if your stomach is satisfied, then you can enjoy rambutan in any quantity - there will be no harm.

It’s a pity that in our Russian market rambutan is not so popular in baskets

How to choose and eat rambutan?

Unlike protected by law, rambutan can easily be taken out of the country after a vacation and brought as a gift to friends. Especially for curious tourists in Thailand, rambutan branches are tied into small bouquets - romantic and convenient.

Choosing a hairy fruit at any eastern market is very simple - ripe fruits do not sit on the shelves. In Russian supermarkets the situation is more complicated - you can run into overripe or spoiled fruit. The correct rambutan is bright red in color, without cracks or stains, with fresh greenish hairs.

Many people are confused by the unusual appearance of the fruit, and the question arises: rambutan - how to eat this furry miracle correctly? On a ripe fruit, it is easy to find a thin seam along the skin: run a knife along it, and the fruit will easily separate into 2 halves.

Important advice - there is a bitter, inedible seed inside the rambutan, and you need to eat the fruit carefully so as not to inadvertently bite off the nasty seed.

Rambutan is stored in the refrigerator for only about a week, so it is best to eat the fruit immediately after purchase. Overstayed rambutan looks a little scary - a dark, hairy skin with a circle of translucent flesh peeking out.

Recipes with rambutan

Rambutan is quite popular in oriental cooking: fresh creamy pulp is added to cocktails and salads, and roasted meats are prepared. In Asian stores you can find canned rambutans, confitures and jams.

Our housewives have gotten used to using rambutan in familiar Russian recipes. This is what many people’s favorite crab salad with an exotic twist looks like:

You will need: a package of crab sticks 200 g, boiled rice 100 g, 500 g of fresh or canned rambutans, some herbs and mayonnaise.

Finely chop all the ingredients, mix and season with mayonnaise (sour cream). Decorate with basil on top.

Children's parties and romantic dinners will be decorated with rambutan ice cream.

You will need: 100 grams of any ice cream, 4 slices of pineapple, 4 rambutans, .

Place the ice cream in a bowl, with slices of rambutan on the edges and pineapple on top. Sprinkle with cinnamon and serve.

In tropical countries there grows an unusual tree with tasty fruits, which joins the list of the Sapindaceae family. Pulasan, korlan, lychee and rambutan are considered close relatives due to the similarity of the fruits, which have white sweet pulp, saturated with a large amount of vitamins and minerals.

Rambutan fruit - what is it?

Rambutan refers to evergreen plants with oval leaves, the height of which reaches twenty meters. Red or yellow fruits with a diameter of six centimeters grow on the tree in clusters of twenty to thirty pieces.

In appearance it is similar to a chestnut, only there are dense hairs on its surface. Therefore, among the local population, the fruit received a second name - hairworm.

The first fruits appear in the sixth year of the tree’s life, and sometimes in the eighth. And they are collected from June to September, at which time they become sweet, and the pit is easily removed.

How to eat rambutan? At first glance, it seems that peeling the fruit is very difficult because of the thorns: in fact, they are not prickly and cannot harm your hands.

To begin with, you need to carefully remove the peel from the fruit with a knife, under which you can see the seam. Using the same knife, make an incision and slowly push the halves apart in different directions, trying not to damage the inside.

Inside the fruit there will be white-cream pulp, which feels like jelly to the touch. In the middle there is a seed that tastes bitter, so it is better not to eat it - it will spoil the overall impression of eating the fruit. Taste of rambutan sweetish with a slight sourness.

Inside the sweet pulp of rambutan there is a bitter seed

The fruit is considered a very high-calorie product, so it is recommended to consume no more than five fruits per day. Most often, the fruit is eaten within five days after picking, but in some countries it is preserved in syrup and used to make jams, pie fillings, ice cream, and various drinks.

Growing and caring for rambutan

Fans of exotic fruits have the opportunity to grow homemade rambutan. With proper and careful care of the tree, the result can be a harvest of sweet fruits.

Rambutan seed It must be removed from the ripe fruit immediately before germination and dried well in the sun. After which it is wrapped in a damp cloth, and the saucer is placed in a dark place.

In order for the seed to germinate, it needs to be moistened daily. On the third day, a shoot should appear on it, only after this the seed can be transplanted into a pot.

Before planting, it is necessary to properly prepare the land. Place a drainage layer of small pebbles at the bottom and cover with a nutritious mixture, which can be bought at any flower shop.

Slightly deepen the seed, sprinkle a small layer of soil on top and water well with a spray bottle. For effective germination, the plant needs to create a greenhouse effect. To do this, the pot must be tightly covered with cling film and placed on the windowsill. The plant is watered as needed.

In about two weeks the first shoots will appear, then it will be possible to remove the film. The tree needs to be watered once every three days, but it is important not to fill it with too much water. If the air in the room is dry, rambutan should be sprayed or gently wiped with a damp cloth.

You can transplant the rambutan tree into a looser pot in about three months, when it reaches four centimeters. The plant does not tolerate mid-latitude temperatures very well, so it cannot be planted outside. The tree loves a lot of sunlight, but direct rays should be avoided.

The tree will produce its first fruits in the sixth or seventh year of life. Its root system is very large and strong, so at this point it needs to be transplanted into a large container of about sixty liters.

Beneficial properties and harm of rambutan

The fruit, unusual for Russian buyers, is rich in vitamins B and C, phosphorus, iron, sodium, calcium, magnesium, zinc, manganese, proteins, carbohydrates, potassium and nicotinic acid. The pulp of the fruit contains valuable fibers that have a beneficial effect on digestion.

Frequent consumption of ripe fruit has a positive effect on the condition of the skin and digestive system. It has been proven that the fruit is able to cleanse and nourish the body, therefore it is very useful for people with low immunity.

Forty percent of the rambutan seed consists of fats and oils, which release an unusual aroma when heated. It is for this reason that it is used in the production of soaps, shampoos or gels, as well as scented candles.

In Thailand, for severe headaches, a decoction made from the leaves of the tree is used. Malaysian healers make stocks from the bark, dry leaves and roots of rambutan and use it for severe fever and treatment of inflammatory processes in the oral cavity. In some tropical countries, women after childbirth are recommended to drink decoctions of tree bark.

After laboratory studies, it was found that rambutan fruits reduce the risk of cancer and blood pressure. The sweet fruit has virtually no contraindications, but it is not recommended for people suffering from high blood pressure or stomach ulcers.

To avoid allergic reactions, the pulp should be consumed in small quantities for the first time. Most experts recommend not giving rambutan to children under two years of age.

The fruit appeared in Russia relatively recently and still causes mistrust among buyers. But you can still find a juicy fruit on store shelves. Rambutan price depends on the country where it grew and the time of year. For about one kilogram of exotic fruit you will have to pay around four hundred rubles.

Rambutan- unusual fruit, which is gaining popularity among the inhabitants of the planet every year. The unusual appearance and delicate taste rightfully put the fruit in first place among exotic fruits. Every person simply must try the sweet pulp of rambutan at least once!

Even if the opportunity to personally travel to tropical countries does not arise often, “official representatives” of these countries regularly visit our area. We are, of course, talking about exotic fruits supplied to supermarkets and food markets around the world. Therefore, even residents of fairly cool countries have the opportunity to try rare and unusual fruits. True, few people have any idea how to handle them. For example, how to eat rambutan correctly in order to understand and feel all the charm of its taste and benefits? What to cook from this funny fruit? Is it a fruit or a vegetable? Is rambutan beneficial or is it better to limit its use? And if so, why and to whom? In general, a lot of questions... Fortunately, we have answers to them, and we will be happy to tell you what rambutan is and what and how it is eaten.

What is rambutan? What does rambutan look like?
First of all, we answer: rambutan is a fruit, and the tree on which these fruits ripen is also called. And the name itself, for those who understand the Indonesian language, informs about the appearance of rambutan. It is translated as “hairy” because ripe fruits actually have “increased shaggyness.” They need long hairs, or villi, of course, for protection not from the cold, but from external pests. Imagine an ordinary horse chestnut in a peel, only soft. The flexible spines of rambutan can easily be cut off with a knife along with the peel, so it can be considered a completely harmless fruit. And it is even better and more correct to consider it a healthy fruit; it is no coincidence that in Asia the properties of rambutan are highly valued.

Ripe rambutan reaches 4-6 cm in diameter and has a round, sometimes slightly oblong shape. Several fruits are united in a dense cluster and change color as they ripen: first green, then yellow and finally bright crimson. So, when choosing rambutan, take only brightly colored fruits. The “hairy” peel from the ripe fruit separates very easily, revealing whitish or slightly pinkish flesh with a delicate aroma. Hidden in the middle of this pulp is a hard, dark seed. When buying rambutan for the first time, keep in mind that you should not store it for future use: even in the refrigerator, these fruits will not last longer than 4-5 days.

Composition and benefits of rambutan
Like any sweet fruit (and rambutan pulp has a pleasant sweet and sour taste, reminiscent of ripe and juicy green grapes), rambutan is rich in water and carbohydrates. These are mainly fruit sugars, but there is also protein with a complex amino acid composition, dietary fiber and organic acids. In addition, rambutan pulp contains vitamins B1, B2, C, potassium, phosphorus, sodium, nitrogen, magnesium and zinc, as well as iron. All these substances contribute to digestion, absorption of nutrients and activation of metabolism. And from the seeds of rambutan, an extremely aromatic oil is extracted, which is indispensable in the manufacture of cosmetics, soap and decorative candles.

How to eat rambutan correctly
To get acquainted with a new taste and taste it properly, it is best to taste rambutan fresh. Moreover, this is exactly how connoisseurs of Asian cuisine recommend eating it. In addition to the ripe fruit, you will need a sharp knife and a plate. Wash your hands and the rambutan itself with running water and start cleaning:

1. With your left hand, grab the tail of the rambutan (or the place where it was attached), and take the knife in your right hand. Carefully, without pressing too hard with the blade, cut the peel across the fruit approximately in the middle, along the entire circumference.
   
2. Put the knife aside and remove the cut part of the peel, like a cap. Leave the bottom part of the skin intact so that you can hold onto it to hold the fruit.
   
3. To serve, rambutans prepared in this way can be placed on a plate from which everyone present at the table will take their treat. You can use a knife yourself to score the flesh and remove the pit.
   
4. You can do without a knife, just bite off part of the pulp. But in this case, try not to touch the bone. It tastes so bitter that all the pleasure from the delicacy will be completely ruined.
   
5. Another option for serving fresh rambutan on a common table is not to remove part of the peel, but to make longitudinal cuts. They need to be made in such a way that the rambutan pulp appears to be inside the “petals” formed by the cut skin.
   

In addition to the methods described, fresh rambutan can be completely separated from the skin, the pit removed, and the pulp cut into slices or cubes. In this form, rambutan is added to complex dishes, sweet and savory, canned and baked in cottage cheese, puff pastries and butter pastries.

Recipes with rambutan
Once you are convinced of the ease of handling rambutan, you can try using it as a culinary ingredient. Here are a few simple, but proven and successful recipes in which rambutan will show its best taste, and you don’t have to worry about spoiling this exotic wonder:

1. Salad with rambutan and crab sticks (snack). To diversify the New Year's or any other holiday table, you can replace a rather boring salad with crab sticks with a salad from 1 can of canned rambutan (on average, the volume from different manufacturers is about 500-600 ml), a large package of crab sticks (at least 200 grams, but not more than 250 grams), 80 grams of white long-grain rice, a small amount of natural yogurt without additives for dressing, as well as a bunch of fresh herbs, a pinch of salt and a pinch of ground pepper. First, cook the rice until tender and cool. While it cools, chop the crab sticks into small pieces and chop the rambutan in the same way. Chop the greens. Mix yogurt with half the greens, salt and pepper. In a salad bowl, mix rice, crab sticks and fruit. Top with yogurt sauce. Garnish with the remaining herbs and serve. Syrup from a can of canned rambutan can be used as a drink or for other culinary purposes.
   
2. Salad with rambutan and pineapples (dessert). Again, you can use either fresh or canned rambutan (10-15 fruits per specified amount of other ingredients). In addition to rambutan, you will need 1 ripe mango, 1 large pear, several pieces of pineapple (you can take canned rings), 2 tablespoons of natural liquid honey, a full handful of peeled nuts (almonds or walnuts), and a little liqueur (orange, Amaretto or other to your taste) and pastry cream for decoration. If the rambutan is fresh, peel and cut it as described in the instructions above. If canned, then simply remove from the syrup and cut into equal small cubes or slices along with the rest of the fruit. Place the fruits in one common salad bowl or small portioned vases. Pour honey, liqueur and sprinkle with nuts. Before serving, top the dessert with a dollop of whipped cream. Gourmets recommend drinking this salad with cappuccino without sugar, which will highlight the fruity sweetness.
   
3. Rambutan eggs. Despite the original name, this appetizer is so simple that even an inexperienced cook or a child can trust its preparation. You will need as many boiled eggs as the number of servings you plan, the same number of rambutan fruits (fresh or canned), and the rest of the ingredients can be changed and supplemented to your taste. But we recommend using soft cheese (for example, ricotta) or dry cottage cheese, hard cheese, walnuts, whipped cream and any non-sweet fruit juice. First, hard boil the eggs and cool them. Carefully remove the shell and cut each egg in half lengthwise. Remove the yolks. Peel each rambutan (if necessary) and remove the seeds. Cut the fruit into halves. Place the egg halves on a plate, cut side up. Place the rambutan halves in place of the yolks, also with the cuts facing up. Grate the hard cheese on a fine grater. Mix soft cheese (cottage cheese), cream, juice and grated hard cheese to a smooth paste and place on top of the rambutan. Chop the nuts and sprinkle them on the snack.

When you get the hang of it and love eating rambutan in any form, feel free to add the peeled pulp to a glass of dry wine or champagne, and decorate ice cream and cakes with it. And if fate sends you a large amount of these exotic fruits, try making jam and/or compote from rambutan.

Harm of rambutan and contraindications
Finally, let's say just a couple of words of caution. Because, despite all the advantages of rambutan, people with food allergies and/or sensitive stomachs should not indulge in it. And for everyone else, it’s better to start your first tasting of rambutan with a small amount of pulp and listen to the body’s reaction. If he accepts the tropical delicacy well, then you can treat yourself to rambutan without fear of getting poisoned or gaining weight. Unless it is still better not to put the bone in your mouth due to the high content of toxic substances in it. Otherwise, eat rambutan to your health! Bon appetit!