Plant FAQs: Rambutan – Nephelium Lappaceum

Eating rambutan is a fun experience. Before anything else, I always choose rambutan fruits with vibrant red skin for that perfect ripeness. Then, I hold the little fruit between my thumb and fingers, make a small slit with my fingernail halfway around the middle, and gently pull apart the halves of the skin. Inside is this glistening white orb, I pop it right in my mouth. The seed inside can sometimes cling to the flesh, so I gently bite around it. It’s a little messy, but the sweet-tart flavor and the unique texture are so worth the bit of juice dribbling down my chin!

The taste of rambutan is something I find hard to describe. It’s sweet, definitely, but there’s almost a floral hint to it, with a touch of something like a juicy grape. There’s just the slightest bit of tartness too, just enough to balance out the sweetness. It makes me think of tropical islands and fresh, exotic fruit flavors. Plus, I love the texture! It’s firm but yields a bit as you bite into it, sort of like a cross between a grape and a lychee.

I’ve always been careful about what snacks I share with my dog. While the fleshy part of rambutan itself is safe for dogs, it’s definitely not a typical treat they should have. The real problem is the seed and the skin. The seed has trace amounts of cyanide which is definitely bad for dogs, and the skin is rough and hard to digest. I love rambutan, but it’s one of those fruits I prefer to enjoy on my own rather than risk making my furry friend sick.

Honestly, I wouldn’t recommend eating rambutan seeds raw. Apparently, they contain traces of potentially harmful compounds that are best avoided, especially for kids and animals. However, I did hear that in some places people roast the seeds, which seems to remove any potential toxicity and create a nutty flavor. While I’m curious to try roasted rambutan seeds one day, it’s not something I’ve tried yet. For now, I stick to savoring the sweet flesh of the fruit and spitting out the seeds!

I used to mix up rambutan and lychee all the time when I first encountered them. They’re both tropical fruits with unique appearances and sweet flavors, and they’re actually related! But, they’re definitely not the same. Rambutan is that bright red one with soft spines, and lychees have bumpy pink skin. Inside, a rambutan has a more grape-like translucent white flesh, while a lychee is even juicier. I love them both, but each offers a slightly different fruity adventure.

I haven’t had the luck of growing rambutan from seed myself, mainly because I live in a climate far from where they thrive. But, I’ve always been fascinated by the idea! From what I’ve read, it starts with getting a really fresh rambutan seed and keeping it moist. You nestle that seed flat into some well-draining soil, keep it warm and humid, and it might sprout! Apparently, it’s a bit of a challenge, and it takes years to get any fruit from a rambutan tree. It sounds like an awesome project if you’re patient and live in a warm enough place to support it!

I always trust my senses to check if rambutan has spoiled. A good rambutan will have bright red skin and those vibrant green “hairs”. If the skin starts turning brown and getting wrinkly, or if the hairs turn black, I know it’s gone bad. Another tell-tale sign is mold – any fuzzy spots mean the fruit is no longer enjoyable. If it smells kind of sour or fermented instead of sweet, that’s another sure sign it’s time to toss it out. I hate wasting it, but I’d much rather be safe than sorry!

I find the trick to cutting a rambutan is all about finding that seam. I hold the fruit firmly between my thumb and fingers, and then use my fingernail or a paring knife to make a shallow cut along the middle of the fruit, going about halfway around. Then, I give a gentle twist to snap the two halves of the fuzzy skin apart. It reminds me of opening one of those plastic Easter eggs! Doing it this way helps keep my fingers safe from all those soft spines and makes it easy to enjoy the juicy fruit inside.

The main way I tell if a rambutan is ripe is by looking at the color. Unripe rambutan will be green or have big patches of green, but as they ripen the skin turns a vibrant red, orange, or even yellow! Also, the little “hairs” on the skin start off green and firm, but when the fruit is perfectly ripe, they’re softer and more flexible. One extra trick is to feel the weight – a ripe rambutan will feel heavier in your hand compared to an underripe one.

The best place to find amazing rambutan depends on where you live and the time of year:
Southeast Asian Countries: If you’re lucky enough to be in Southeast Asia (like Thailand, Malaysia, or Vietnam) during rambutan season, you’ll find them in almost any local fruit market or even from roadside vendors. It’s the freshest, most delicious way to enjoy them!
Specialty Asian Markets: In places like the US or Europe, your best bet is to try Asian grocery stores or markets specializing in tropical fruits. They often import rambutan when it’s in season.
Online Retailers: Sometimes, you can find fresh rambutan through online retailers specializing in exotic fruits. Keep in mind this option can be more expensive and availability is often limited to certain seasons.

To make my rambutan last longer, the fridge is my best friend. I usually wrap any uneaten rambutan loosely in a paper towel, then pop them into a perforated plastic bag or a container with a slightly opened lid. This helps keep them from getting too moist and going bad. In the refrigerator, they usually stay fresh for up to a week or two. If I have too many, I sometimes remove the flesh, discard the seeds, and even freeze those little rambutan orbs for later! They make a fantastic addition to smoothies or a unique topping for a bowl of tropical fruit.

Rambutan season depends on where they’re grown! In their native Southeast Asia, they usually have two main fruiting seasons. The biggest one is in the summer months, generally between May and July. There’s often a smaller harvest sometime in late fall or early winter too.
If you’re looking for rambutan in other parts of the world where they’re imported (like the US or Europe), the season might be shorter or shifted due to transportation times. Your best bet then is to check with specialty Asian markets to see when they expect shipments of this delicious fruit!

While I love that sweet rambutan flavor, I try to limit myself to only a few in a day. They’re naturally high in sugar, so I like to treat them as a special snack. I’d say having 5 or 6 rambutan is a great way to enjoy their unique flavor and get some beneficial vitamins and minerals without going overboard on the sugar rush. It’s all about balance, right?

Here’s how I check to make sure a rambutan isn’t past its prime:
Look: A fresh rambutan has bright skin with firm, green-tipped hairs. Any browning of the skin, black hairs, mold, or wrinkles means it’s gone bad.
Feel: Gently squeeze the rambutan. If it feels overly mushy or if juice leaks out, it’s definitely overripe.
Smell: A delicious rambutan has a sweet, floral scent. If it smells sour or fermented, toss it out – it won’t taste good!
Taste: Of course, if you’re still unsure and everything else seems alright, a tiny taste test will tell you everything! Bad rambutan will be sour or have a strange, off-putting flavor.

Here are a few ways I preserve rambutan to enjoy them for longer:
Refrigeration: For short-term storage, keep fresh rambutan wrapped loosely in a paper towel inside a perforated plastic bag or container in your refrigerator. This helps keep them fresh for up to two weeks.
Freezing: If you have a lot of rambutan, you can freeze them! Remove the skin and seeds, and pop the fleshy orbs into airtight freezer bags. They make a delicious frozen treat or a refreshing addition to smoothies and summer drinks.
Canning: For longer-term preservation, canning rambutan in a sweet syrup is a fantastic option. Search online for recipes, you’ll usually need sugar, water, and sometimes a bit of lemon juice to create the canning liquid.
Dehydrating: If you have a dehydrator, try turning rambutan into chewy, sweet snacks! After removing the skin and seeds, lay out the rambutan flesh on the dehydrator trays and follow your machine’s instructions.

As someone who loves rambutan, I looked into this recently when a friend who’s pregnant asked the same question. In general, it seems like rambutan can be a healthy snack for pregnant women, but with a few things to keep in mind:
It’s nutritious! Rambutan is packed with vitamin C, fiber, and other good stuff that can benefit both mom and baby during pregnancy.
Moderation is key. While good, rambutan is also high in sugar. It’s best to enjoy it in moderation as part of a balanced diet.
Cleanliness matters. Always wash rambutan thoroughly before eating, especially important for pregnant women to avoid any potential foodborne illnesses.
Listen to your doctor. Everyone’s pregnancy is different, so it’s always best to check with your doctor before adding anything new to your diet, just to be on the safe side.