FRUITS OF MALAYSIA -- Part 1

RAMBUTAN - Part 1

The rambutan (taxonomic name: Nephelium lappaceum) is a medium-sized tropical tree in the family Sapindaceae, and the fruit of this tree. It is native to Indonesia, Malaysia, The Philippines, Sri Lanka and elsewhere in Southeast Asia, although its precise natural distribution is unknown. It is closely related to several other edible tropical fruits including the Lychee, Longan, and Mamoncillo. It is believed to be native to the Malay Archipelago, from where it spread westwards to Thailand, Burma, Sri Lanka and India; eastwards to Vietnam, the Philippines and Indonesia.

The name rambutan is from the Malay word rambutan, which literally means hairy caused by the 'hair' that covers this fruit, and is in general use in Malay and Filipino. There is a second species regularly for sale at Costa Rican markets which is known as "wild" rambutan. It is a little smaller than the usual red variety and is colored yellow. The outer skin is peeled exposing the fleshy fruit inside which is then eaten. It is sweet, sour and slightly grape like and gummy to the taste. In Costa Rican Spanish it is known as mamón chino (translated "Chinese sucker") due to the likeness of the edible part with Melicoccus bijugatus and its Asian origin.

 

Rambutan are non-climacteric fruit - that is, they refuse to ripen unless on the tree. Local rambutan has various type. The fruits are in red, pink and yellow color. The taste are also different, from sweet up to sour one. Rambutan fruits normally can split the flesh and the seeds easily when eaten. There are also rambutan fruits which never allow the flesh leaving the seeds. This type of rambutan is a bit smaller in size, yet sweet and delicious in taste. Some local people will swallow the flesh together with the seeds when eating it. They are very good for rambutan jams.