Rambutan (fruit): health benefits as it is eaten. What are the health benefits of rambutan fruit? What harm, taste and calorie content? Rambutan useful

A fruit with a name that is not quite familiar to our language has firmly settled in the list of edible, tasty and healthy fruits - this is. It grows in tropical climates. Rather, the rambutan tree is grown in small private gardens in Indonesia, Thailand, Malaysia and Southeast Asia. True, in each country it is called in its own way. Rambutan is also very popular in Africa, Australia, Central America and the Caribbean. But the most extensive rambutan plantations are perhaps located in Cambodia, Sri Lanka, India, Indonesia and the Philippines. Rambutan fruits are yellow, red or red-orange in color, they have a hairy skin that is similar to the skin of chestnuts, only in a different color. During consumption, the peel is removed to expose the white edible part.

The rambutan tree belongs to the Sapindaceae family.. Related fruits: pulasan, corlan, lychee, ackee and others. Relatives from trees are maple and horse chestnut.

There is an edible seed inside the rambutan fruit., however, it is not attractive in taste and is very reminiscent of the taste of an acorn. Rambutan is very loved in Thailand - the indigenous people tell many beautiful legends about it, and when August comes, the Thais widely celebrate the holiday dedicated to this tree. Although outwardly it is an unremarkable undersized plant. Due to the large number of subspecies, it is difficult to describe all its properties - they are deciduous and evergreen, the fruits can be in the form of berries and fruits.

As for the actual, these small, hazelnut-sized exotic fruits are located on the branches in clusters, sometimes up to 30 pieces. These rounded "balls" are covered with an elastic skin, covered with fleshy hairs up to 4-5 cm long. Inside, we find the pulp covering the bone.

The flesh of the fruit is white, almost transparent and gelatinous, with a very pleasant aroma and sweet taste. Because of the rind, rambutan is called by some the "hairy" or hairy fruit. When buying rambutans, you need to pay attention to the color of the fruit. Connoisseurs say that fruits should be saturated of red color and the tips of the spines are green. After buying, you need to remember that rambutan does not store well. If you keep it in the refrigerator, then the shelf life is no more than one week. Otherwise, it will simply become unsuitable for food.

The composition and useful properties of rambutan

In the fruits of rambutan we find carbohydrates, proteins, vitamins C, B 1 and B 2, as well as protein. Of the minerals, there is calcium, phosphorus, iron, as well as nicotinic acid. In smaller quantities, the fruits contain nitrogen, ash, magnesium, sodium, manganese, zinc, potassium and phosphorus. An equally valuable inclusion are the fibers that make the fruit useful for digestion. The rambutan seed contains almost 40% fats and oils, which include oleic and arachidonic acids. When the oil is heated, it begins to emit a very pleasant smell, which is probably why it is used in the manufacture of cosmetic soaps, other cosmetic products, as well as holiday candles.

The use of rambutan in food has a beneficial effect on the skin, significantly improves digestion.. In Thailand, it is believed that this fruit is very good for weak and sick people, because it has cleansing and nourishing properties.

Rambutans taste great not only when raw, but also in the composition of fillings for pies, for making jams. They are used as an additive to sauces, ice cream and various drinks.

Roots, bark and leaves of rambutan are used in traditional medicine indigenous peoples and in the manufacture of fabric dye. In Malaya, for example, dried rambutan peel is sold in almost every pharmacy as a remedy.

Medicinal properties of rambutan

Raw fruits are effective in the treatment of dysentery and diarrhea.. With the help of fragrant pulp, you can soothe the inflamed intestines and stop the process of improper digestion of food. True, if the stomach is not accustomed to an exotic fruit, it is not worth using it against these problems because of the unpredictable bowel reaction to the fruit.

The leaves of the rambutan tree are used to make a poultice to treat headaches. This action has not yet been studied exactly, but the Thais use the remedy willingly. In Malaysia, the peel of the rambutan fruit is used to make a variety of medicines. It is dried and stored until the new season. In addition, the roots of the tree are boiled and the decoction is used as a medicine for fever. Also, a decoction of the bark and sometimes the fruits of rambutan is used in the treatment of various diseases of the tongue - inflammation, abscesses and stomatitis. In many countries, this decoction is recommended for young mothers after childbirth.

Local residents claim that eating five rambutan fruits a day can significantly reduce the likelihood of developing oncological diseases. Rambutan has been shown to be very effective in lowering blood pressure. It is only important not to overdo it with the amount of fruit eaten so that the pressure does not drop much. True, this fruit does not have such a strong effect on everyone.

Contraindications to the use of rambutan

As a rule, acquaintance with any exotic fruit should be started with a small amount. As such, rambutan has no contraindications, but it is not known how the stomach and intestines will perceive unfamiliar food. In addition, you need to look at the composition of rambutan to determine if you are allergic to its components. If everything is in order - enjoy the health.

Where else is rambutan used?

In addition to the food and cosmetic industries, rambutan is used in the textile industry.. From the young shoots of the tree, a dye is made to dye silk and other fabrics yellow and green. These dyes, in combination with other compounds, are used to dye fabrics in red and black. Trees are cut down very rarely, so only sometimes rambutan wood is used for interior decoration and furniture.

How to eat rambutan

At first glance, it is difficult to approach such a fruit. However, the thorns do not pose a great danger, so with the help of a knife we remove the peel, then we need to find a seam that is visible on the fruit. We open the fruit with the same knife, but we must be careful not to damage the fruit. Some people open the rambutan with their hands and claim that it is much more convenient. As always and in everything, training will help and personal experience. We will not claim that middle lane compotes and jams are cooked from rambutan - most likely, this delicacy is consumed raw. Connoisseurs assure that if the pulp does not separate from the seeds, then the fruit is overripe. In this case, you do not need to eat too much of them, because the pulp near the seeds may contain alkalides and tannins.

There is an opinion that only those vegetables and fruits that grow in their habitat are useful for humans. But when traveling to exotic countries, few can resist the temptation to try a tropical fruit, and even appeared on the shelves of supermarkets. big choice unusual delicacies. One of the exotics is rambutan - a fruit with non-standard beauty and unusual, unknown to many taste.

Rambutan - tropical exotic

This tall (up to 25 meters), sprawling, evergreen tree is widespread throughout the tropical zone of the world: it can be found in almost every garden in Southeast Asia, rambutan is bred on the African continent, in the countries of Central America, India can boast of its extensive plantations, Indonesia, Philippines, Australia. But the main supplier of rambutan fruits to the world market is Thailand.

Rambutan - fruity tropical tree height 6 - 7 m, less often 20 - 25 m with a wide spreading crown and numerous branches

Many compare the fruits of rambutan with walnuts or chestnuts. They are round or oval and small size(up to 6 cm in diameter), grow in clusters on trees.

Rambutan fruits are located on the branches in clusters, almost like grapes.

The fruit is covered with a fairly dense, but easily separated from the pulp peel of red, white, yellow or reddish-orange color, which becomes more and more saturated as the fruit ripens. On top of the peel are hard, slightly curved hairs at the ends, because of which the fruits of the plant are often called hairy. Ripe rambutan hairs are richly colored.

Under the peel is a juicy, fragrant whitish or slightly pinkish pulp of a jelly-like consistency and a moderately soft brownish seed, about 2 cm in size.

The peel of rambutan is inedible, it is carefully cut with a knife and easily separated from the pulp.

Locals can harvest rambutan twice a year: in July and December.

To date, there are about 200 varieties of this crop, which differ in color, size and taste of the fruit. Breeders have worked hard to reduce the height of the tree to 4 m, as well as to develop seedless varieties that are becoming popular with local gardeners. According to consumer reviews, rambutan fruits that do not have a seed have a more sour taste.

Among the relatives of rambutan, one can name such exotic species as lychee, aki, pulasan, as well as plants familiar and common in the middle lane - maple and horse chestnut.

Useful properties and possible harm

Fruit contains a large number of necessary human body vitamins and microelements:

nicotinic acid;

vitamins of groups B and C;

carbohydrates;

protein;

phosphorus;

zinc;

copper;

iron;

calcium.

Experts note the usefulness of eating fruit for the following problems:

diarrhea, dysentery, helminthic invasion, since the fruits have anthelmintic and antibacterial effects;

cardiovascular diseases, because rambutan is able to reduce arterial pressure and have a beneficial effect on the work of the heart;

obesity, since the fruit catalyzes metabolic processes.

Since rambutan is an excellent source of many vitamins and minerals necessary for maintaining good health, it is recommended to use it for

increase immunity;

hair strengthening;

obtaining a rejuvenating effect.

Useful substances are enclosed not only in the fruits of the plant. In traditional medicine recipes, the peel, bark and leaves of the tree are used:

steamed leaves are placed on temples to relieve headaches;

a decoction of the bark is used to treat thrush;

a decoction of the roots is used to get rid of fever;

leaf paste makes hair smooth and silky;

a mask of crushed seeds is applied to the skin to make it soft and velvety.

Locals say: "If you want to prolong your life, eat at least one rambutan." According to them, the taste of the fruit is the taste of ambrosia, the food of the gods.

Rambutan is useful for general health improvement, skin beauty and digestion.

Exot has practically no contraindications, with the exception of individual intolerance to the components of the fetus. The initial acquaintance with rambutan should begin with the use of a small amount in order to see and understand the body's reaction to unusual food. Symptoms of an allergy to the use of rambutan are the following signs:

blood pressure drops;

dizziness, loss of consciousness may occur;

gastrointestinal disorders occur;

breathing problems or swelling of the skin may begin.

Especially carefully and in small doses, an unfamiliar fruit should be given to a child.

Application of rambutan

Rambutan fruits are primarily consumed fresh. They possess great taste and juiciness. There are about 70 g of water per 100 g of fruit, so the fruit is often used to quench thirst. Raw rambutan seeds are not eaten, as they contain tannin and therefore have a bitter taste.

Delicious tender rambutan pulp does not need any processing - it can be eaten immediately after peeling

Fruits can be preserved with sugar, compotes, jams are cooked from them. The pulp of the fruit is included in many exotic dishes and desserts, including as a filling for pies, as an additive to sauces and ice cream.

Natural compote from selected ripe and juicy rambutan fruits is a real delicacy for both children and adults

The use of exotic fruit is not limited to cooking:

rambutan components are used to make a variety of cosmetic products, including soap;

when melting festive exclusive candles, rambutan fruit oil is often used, since when heated it exudes a pleasant aroma;

natural dyes for fabric are obtained from young shoots;

furniture is made from the wood of mature trees.

When choosing an exotic fruit, you need to know and pay attention to the following nuances:

rambutan peel should be bright, whole, without spots. If you have a brown-skinned fruit in front of you, then most likely it will be stale;

the hairs of fresh rambutan should have a greenish tint, be elastic. The loss of these qualities is a sign that the fruit has long been removed from the tree;

at a storage temperature of about 0 degrees, the fruit darkens and loses its taste;

rambutan fruit can be stored for about 2 weeks if the temperature regime is from +7 to +15 degrees.

To get to the white juicy pulp of the fruit, you need to peel it from the skin. This can be done with a knife, cutting the peel around the circumference or pressing on it with your fingers. After the appearance of a crack, the skin will be easy to peel.

Real professionals do this:

Take the fruit by two ends.

It is important to find the connection of the shell and break it by turning the rambutan halves in different directions.

Turn the ends in different directions, as if folding a hat.

Most often, only the upper half of the peel is removed from the fetus, and the lower half will serve as a small cup, which is taken in hand

The pulp of rambutan is sweetish, some varieties have a pronounced sourness. If we compare the taste of exotic with fruits familiar to us, then it resembles grapes with hints of strawberries and raspberries. The cut fruit also has a mild grape aroma, while the uncut fruit smells almost nothing.

Rambutan is eaten carefully without biting the pits, as its bitterness can spoil the delicate taste of the fruit.

Is it possible to grow fruit at home from a stone and how to do it

Rambutan is a child of the tropics, so for life it needs sufficient illumination (at least 12 hours a day), a comfortable temperature (from +18 degrees) and high humidity. If you live in the southern region, then you can try to grow a tree in open field. For planting, choose a site that is sufficiently protected from the winds with fertile, well-drained clay or loamy soil. In more northern regions, rambutan can only be grown at home.

Most often, a tree growing in a pot does not bear fruit, and the result will be just a beautiful decorative indoor plant. But if the experiment is successful, then the tree that has grown from the seed can bear fruit for about 5 years.

Exist various ways plant propagation, but the most affordable will be planting a seed. It's easy to do. The main thing is to understand that in the future the plant will require your close attention, will not survive if he is not provided with the necessary conditions for growth. The landing process includes the following steps:

A bone is removed from the ripe rambutan fruit. Keep in mind that the seed quickly loses its germination capacity, so you need to start planting immediately after you get the stone from the fruit.

The seed of rambutan, extracted from the fruit, quickly loses its germination

To ensure the viability of the seed, it is wrapped in a damp cloth, placed in a closed container and left in a warm place. It is necessary to constantly ensure that the fabric does not dry out. To increase the likelihood of germination, you can treat the bone with any growth stimulant.

Usually the sprout is shown from the stone 10-15 days after soaking.

As soon as the bone is pecked, it is transplanted into a pot filled with nutrient soil mixture. Quite suitable flower soil mixed with peat in a ratio of 3:1. Do not forget to lay a drainage layer of expanded clay, clay shards or large pebbles on the bottom of the pot. The planting depth of the bone should be about 2-3 cm.

The container is covered with a transparent material to create a greenhouse effect and placed in a warm, sunny place.

The soil is watered as the earthen coma dries up.

A sprout may appear as early as a week, but sometimes the seed takes a longer time to germinate. It depends on the maturity of the fetus and the temperature conditions created. The seedling grows rather slowly at first. After about 2 months, it will reach a height of 3-4 cm and give the first leaves.

When the shoot is strong enough, it should be transplanted into a larger container.

If you are confident in the freshness and ripeness of the stone, or you have a large amount of planting material, then rambutan seeds can be planted in moist soil without germination. Viable bones will definitely sprout.

Rambutan cannot be attributed to plants that need minimal care. Its cultivation will require close attention and regular care from you. First of all, it is necessary to provide exotic with acceptable conditions for development:

a young plant should be well-lit for at least 12 hours a day. In the summer it will be enough natural light, but in autumn, winter and early spring, without regular illumination, the tree can wither. In warm weather, the exotic will feel good on a balcony or loggia, where there is a lot of sunlight, but care must be taken that direct sunlight does not fall on the plant;

the temperature of the content of rambutan should be around +25 degrees. It should be borne in mind that the tree does not perceive sharp temperature fluctuations well, therefore it is not recommended to take it outside in the summer due to the difference in day and night temperatures. Remember that temperatures below +10 degrees are detrimental to the plant;

watering should be regular and moderate. The plant will need daily moisture during the period active growth. As the seedling develops, the frequency of watering can be reduced to once every 2-3 days, but foliar spraying should be done daily. It is necessary to ensure that excess moisture does not accumulate in the pan, it must be removed regularly, as it can harm the root system and cause fungal diseases. Insufficient air humidity is also harmful to the plant. For this reason, the leaves may begin to turn yellow and dry, the tree will stop growing;

It is important to prevent stagnation of water in the tank, so a drainage layer of expanded clay, small pebbles or cut polystyrene must be laid out on the bottom

when the rambutan seedling gets a little stronger and grows up, it is transplanted into a larger container. At the same time, do not forget to choose the right soil: nutritious, moisture and breathable. If it is impossible to transplant, you should change the top layer of soil in a pot at least twice a year, add additional organic matter in the form of humus.

If rambutan is provided with the required conditions, it will be able to delight you with its beauty and exoticism for several years. Experts say that the tree tolerates pruning quite easily, so give the plant decorative look it will be easy.

Video: rambutan - one of the main fruits of Thailand

And the outlandish rambutan tree and its unusual fruit are really interesting and deserve attention not only for those who like to treat themselves to exotic delicacies, but also for those who are fond of growing tropical plants at home. Try, experiment, share your luck and impressions!

Unusual for us, but definitely worthy of attention, exotic fruit rambutan, for residents of many countries of Southeast Asia, the fruit is affordable and common, almost like our apples. What is rambutan, how it is eaten and how it is useful, is our today's topic.

The most interesting thing about rambutan, of course, is its appearance, this is the real exotic. Round, plum-sized fruits protected by a thick skin with many hairs, like an edible chestnut. The skin color of rambutan can be red-orange, red or just orange, but the flesh is always white.

Rabmutan fruit - what is it

Rambutan is an evergreen tree from the Saputov family that grows mainly in Southeast Asia. It reaches a height of 25 meters, its leaves are oval, the flowers are very small, and the fruits are 4-6 centimeters in diameter, covered with dense hairs. It is because of these hairs that they got their name, because “rambut” in Indonesian means “hair”.

So, rambutan fruits grow in clusters and change color as they ripen - at first they are green, then yellowish, and already ripened fruits acquire a rather intense, attractive red color.

The peel is easily removed, it is not prickly, as it may seem from the photographs, the flesh is white, juicy, and in the center has a small dark brown bone.

In terms of texture and appearance, the pulp of rambutan is very similar to the pulp of the lychee fruit, however, they have different tastes. Rambutan has a sweet taste with a slight sourness and a pleasant aroma.

Calorie content. The pulp of one bambutan fruit has about 60 calories. This is quite a bit, considering that it is rich in fructose, vitamins and minerals.

Today, rambutan is cultivated in Malaysia, Indonesia, Thailand, Sri Lanka, Australia and India, Central America and the Caribbean.

How to eat rambutan

The peel of rambutan must be removed before use, as it is inedible. To do this, either cut it with a knife, or press down a little with your hands, and after the appearance of a crack, the peel is divided in half with your fingers and removed. It remains white pulp with a bone inside. Raw, the bones are toxic, and fried, it is quite possible to eat.

Basically, of course, rambutan is eaten fresh, but in many countries it is preserved in syrup, just like pineapple, sometimes along with other fruits, they make desserts, jams and compotes.

It is believed that rambutans taste best when harvested and eaten in the summer, from June to the end of August. In unripe fruit, the flesh sticks to the peel and they are more sour, but still taste good.

A short video instruction on the topic "How to eat rambutan"

Useful and medicinal properties of rambutan

When it comes to beneficial properties, nature has not deprived this interesting fruit of its attention. In the countries of Southeast Asia, it is highly valued for its large amount of vitamins, minerals, oils and natural acids.

Compound:

Water - 78%
Calories - 82 per 100 grams
Proteins - 0.65 grams per 100 grams.
Fats - 0.21 grams per 100 grams.
Carbohydrates - 21 grams per 100 grams of pulp.

Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc.

Vitamins: C, A, thiamine, riboflavin, niacin, vitamins B6 and B12, folic acid,

Rambutan is a good source of vitamin C and calcium, it also contains a sufficient amount of niacin, a substance also known as vitamin PP, nicotinic acid or vitamin B3. Niacin is a very important organic compound for our body, which is involved in many processes in every cell, and modern medicine considers nicotinic acid to be a medicine.

The lack of niacin in the body can lead to the development of many serious diseases. This situation is especially dangerous for children who need all the vitamins and elements for normal development.

Due to the high content of antioxidants, regular consumption of 7-8 fruits per day will improve the body's resistance and its ability to destroy cancer cells.

Those who have eaten rambutan regularly for at least 2 weeks report a noticeable improvement in skin condition.

From its pulp, Thai women make face masks, they are sure that these masks rejuvenate the skin and make it beautiful.

These fruits are recommended for those who need to restore the body's strength.

The consumption of rambutan perfectly strengthens the immune system and reduces the risk of developing cardiovascular diseases.

In Thailand, this fruit is included in diets for people with high blood pressure and diabetes.

The combination of iron and copper with vitamin C improves absorption.

Due to the content of phosphorus and enzymes, with regular consumption of rambutan, they are almost cleansed, their work improves.

It is a good source of vegetable calcium. There is not as much of this element in rambutan as in sesame seeds, but given how calcium is capricious in digestibility, any source is good.

And last but not least, it should be noted that rambutan is an excellent assistant for those who want to lose weight.

From the seeds of the rambutan fruit, oil is squeezed out, which is used in the manufacture of cosmetics, aromatic mixtures, and especially candles, as it emits a very pleasant aroma when heated.

Medicinal properties of rambutan

Fresh rambutan fruits are eaten for indigestion, indigestion, diarrhea and even dysentery. It is believed that they are able to soothe irritated intestines, improve digestion and overall well-being.

How to choose and store rambutan

When choosing these exotic fruits, first of all pay attention to its color. Ripe rambutan has a bright red skin, non-spiny, green hairs at the tips. It is important that there are no cracks and cuts, dark areas on the fetus.

The hairs should not be dry, this fruit may be overripe, or it has been lying on the counter for a long time and has begun to deteriorate.

Rambutan will keep in the refrigerator for up to 7 days.

Despite the short shelf life, due to the newfound popularity, rambutan is exported in small quantities to different countries peace. We can meet these fruits only in some stores and at a rather high price, because it is very cherished during transportation.

It is best, of course, to eat rambutan in the countries where it is grown, because there it is the most delicious and costs a penny. Therefore, when going on holiday to Thailand, do not forget to make a list of all the purchases and local fruits you would like to try.

Contraindications and harm

To date, this fruit has no known contraindications, however, allergy sufferers should always be careful, and in general, any exotic fruit should only eat a small amount for the first time in order to make sure that there are no negative reactions to its composition.

Growing at home

Rambutan does not grow in our area, however good news is that it can be quite successfully grown as a houseplant, and even after a few years to collect fruits.

How to grow rambutan at home? Very simple, planting technology is no different from planting flowers. The main thing is that the bone is good, from a ripe fruit.

Before moving on to growing methods, you need to know some aspects:

The air temperature in the place where rambutan grows cannot fall below 10 degrees Celsius.
Caring for a rambutan tree is no different from caring for any other indoor plants.
Many complain that rambutan first begins to grow rapidly, and then sneezes sharply. The fact is that they love moist air, so some create them special conditions, akin to greenhouse.
The leaves must be constantly sprayed with water, make sure that both the soil and the environment are moist.
At the age of 6-8 years, rambutan needs a tub of 60-70 liters, as its roots develop strongly.
The first fruits are expected only in 6-8 years.

There are 2 options for growing rambutan at home:

The bone is first germinated. It is wrapped in a piece of damp cloth, placed in a closed container and constantly monitored so that the cloth does not dry out. After 10-15 days, the stone will crack and the first tip of the root will appear. Now they take a pot of earth, on which drainage dressing is laid. The stone is placed in the ground 6-7 centimeters deep. Next, you need to make sure that the earth is wet all the time, and within a month the shoot will show itself. Now, if necessary, you will need to change the pot to a larger one.
Bones are laid in moist soil without prior germination. This method is simpler, if the bone is good, then there is no reason why it will not escape, so more practical people choose this option.

Rambutan fruit is certainly interesting and worthy of attention. It is not for nothing that the sweet and juicy fruit has gained such popularity in Asia, if possible, be sure to taste it and share your impressions.

The people of Thailand like to repeat: “Are you striving for longevity? Eat rambutan!" Here, in Southeast Asia, the unique taste of the fruit is compared with ambrosia - the food of the Gods. And his endless plantations are treated like an earthly Eden.

The word "rambut" comes from the Indonesian language, and is translated as "hair". Today, the plant actively grows in tropical and subtropical climatic zones. And Malaysia is rightfully considered the true homeland of the exotic.

general description

Rambutan is an evergreen fruit plant tropical family Sapindaceae. The height of the rambutan tree fluctuates from 10 to 25 meters and has a spreading crown. Leaves number from 2 to 8 elongated leathery leaflets of paired pinnate type. During the flowering period, it gathers in small inflorescences-panicles.

The fruit itself is spherical up to 6 centimeters. Grows in clusters, each of which has up to 30 pieces. Unripe rambutan is dyed green color. In the process of ripening, the peel changes color up to a rich red.

The pulp of the fruit has a creamy jelly structure, reminiscent of lady's fingers grapes in taste. Inside is an oblong brown seed.

Outside, the fruit has a tight peel, covered with coarse hairs, which is easily detached from the pulp.

Most of the cultivated plant varieties, and there are about two hundred of them - bisexual. Female flowers produce twice as much pollen as male flowers. Flowers bloom mostly in the morning.

Composition and calories

Enriched with carbohydrates, proteins and proteins, the rambutan fruit is also abundant vitamins B1, B2 and C. In addition to them, the fruit boasts a rich mineral complex, which includes nicotinic acid, potassium, magnesium, sodium and zinc. The specificity of the fibers has a beneficial effect on the organs digestive system.

In addition to the pulp, they are of particular value bones. They contain more than 40% of healthy oils enriched with oleic and arachidonic acids. When heated, this oil tends to release a sweet aroma, which makes it in demand in the beauty industry. It is indispensable in the manufacture of exclusive cosmetic products, aromatic mixtures, soaps and candles.

80 kcal, that's how much energy value per 100 grams of fruit pulp.

Useful properties of fruit

It is curious that not only the fruits, but the peel, leaves and even the bark of the plant bring benefits. How does the systematic use of rambutan affect human life?

Potential harm of an exotic fruit

The plant has no contraindications. But, as often happens, only individual intolerance to the components can provoke certain ailments. Therefore, the first acquaintance with an exotic dish should begin with moderate portions. If, after tasting 1-2 pieces, there are no disorders from the digestive system, then the fruit can be consumed without any fear. But it is better to neglect the seeds of fruits. In their raw form, they contain toxic substances.

How to choose and clean rambutan?

Freshness- this is the first thing you need to pay attention to when choosing this fruit. The freshness of the fruit is primarily evidenced by elastic greenish hairs and a rich red color of the peel. Meanwhile, the wrinkled peel, incompleteness and excessive softness of the fruit indicate its imminent deterioration.

The freshest produce is found in areas near the plantations. In Thailand, these provinces include Surat Thani, Pattaya and Chanthaburi.

Keep fruit at room temperature no more than 2 days. In the refrigerator, the shelf life increases to 7 days. It is important that the fruits are wrapped in a paper towel. In the absence of the latter, a perforated plastic bag will do.

Before eating, the fruit is divided into two equal parts. This is easy to do, guided by the existing natural seam. You can use a knife to cut the peel around the circumference and take out the juicy pulp.

The unique taste, unusual appearance and rich vitamin composition have made rambutan a leader among other exotic fruits. Going to Thailand, you should definitely include it in your tasting rendezvous, taking advantage of the fact that it is on local shelves all year round.

Rambutan is a tropical fruit tree of the Sapindaceae family. Rambutan fruits - small, the size of a hazelnut - grow in clusters of up to 30 pieces and are rounded "balls" with elastic yellow or red skin, covered with fleshy hairs 4-5 cm long. Rambutan pulp covering the bone (edible, but to taste resembling an acorn), is a transparent white gelatinous mass, a pleasant sweet taste.

Rambutan is one of the most popular trees in Southeast Asia where it is grown commercially in small gardens. But rambutan is also widely distributed throughout the tropical zone: it is bred in Africa, Central America, the Caribbean and Australia. There are extensive rambutan plantations in Cambodia, India, Indonesia, the Philippines and Sri Lanka.

Rambutan is sometimes also called the hairy fruit. When buying rambutans, pay attention that the fruits are saturated red, and the tips of the “hair” are greenish. Rambutan does not store well, it can be kept in the refrigerator for no more than a week.

The fruits have a short shelf life after being picked.

Useful properties of rambutan

The pulp of rambutan, covering the stone (edible, but reminiscent of an acorn in taste), is a white-yellow gelatinous mass, with a pleasant sweet taste.

Rambutan fruits contain carbohydrates, proteins, protein, calcium, phosphorus, iron, nicotinic acid and vitamins B1 and B2. The use of these fruits in food has a beneficial effect on the skin, improves digestion. It is believed that the fruit is very good for weakened and sick people, because it has cleansing properties.

Rambutans have a great taste not only in their raw form, but also in the form of fillings for pies, jams. It is used as an additive to sauces, ice cream and in the form of compotes.

The bone itself is also used: it contains about 40% of fats and oils containing oleic and arachidic acids. When heated, the oil begins to emit a pleasant smell, it is used in the manufacture of cosmetic soap and holiday candles.

The roots, bark and leaves of rambutan are used in folk medicine and in the manufacture of fabric dyes. In Malaya, dried rambutan peel is sold directly in pharmacies as a medicinal remedy.