Buzz
Rambutans transition from green to shades of red, orange, or yellow as they ripen, varying by species. Tran Vu Quang Duy/Getty ImagesOne can only imagine the bravery of the first person to taste a rambutan. This small, round or oval fruit, resembling a sea urchin, is encased in soft, hair-like spines. Its name originates from the Malay term 'rambut,' which translates to 'hair.'
Measuring 1 to 2 inches (3 to 5 centimeters) in diameter, rambutans change color from green to red, orange, or yellow as they mature. Their tough, leathery skin is adorned with soft, flexible spines known as 'spinterns.'
The Origins of Rambutan
Originally from Malaysia and Indonesia, the rambutan is a tropical fruit. Historians believe that Arab traders likely encountered it between the 13th and 15th centuries, transporting it to East African islands. Nowadays, it is grown across Southeast Asia, including Vietnam (where it’s called 'chôm chôm' or 'messy hair'), India, and has even spread to South and Central America and parts of the Caribbean. Efforts to cultivate rambutan in the southeastern United States using seeds from Java proved unsuccessful.
Rambutan trees, which can grow between 50 and 80 feet (15 to 25 meters) tall, bear this unique fruit. These evergreen trees typically yield fruit twice annually, depending on the region. In tropical climates, they produce two harvests a year, while in Central America, they may only yield once per season. Despite this, the trees are highly productive, often yielding hundreds of rambutans per harvest. In 2020, Guatemala's rambutan harvest faced challenges when consecutive hurricanes disrupted the harvest and shipping process.
Rambutans grow in bunches of 10 to 20 fruits. However, their delicate nature makes them prone to bruising, requiring careful hand-picking during harvest. Without proper refrigeration, rambutans spoil quickly, often needing to reach markets within three days of being picked. So, how can you identify a fresh rambutan?
Rambutan, meaning 'messy hair,' has its roots in Malaysia and Indonesia. Pictured here is the fruit being sold at a street market in Bangkok, Thailand.
David Longstreath/LightRocket via Getty ImagesDissecting This Funky Fruit
We reached out via email to Norman Van Aken, a renowned chef, restaurateur, author, and culinary expert based in Miami, Florida, to gain insights into maximizing the potential of this spiky fruit. Regarding freshness, Van Aken notes, 'Much like other natural produce, rambutans should appear vibrant and moist, with flexible spines.'
When selecting rambutans, follow Van Aken's tips: opt for fruits with vibrant colors, no bruises, and no darkened spines. While they are best consumed immediately, they can be stored in the refrigerator's crisper drawer for up to five days.
But what exactly is the flavor profile of these intriguing fruits?
Van Aken describes the flavor as 'similar to an exotic grape but with a more pronounced floral aroma.' He advises, 'To enjoy, use your fingernail or a small knife to peel away the thin outer layer beneath the spines. Once removed, the grape-like fruit inside is exposed. Be sure to discard any remaining bitter bits of the outer layer.'
Like cherries, rambutans contain a central pit. Carefully slice the fruit to remove and discard the pit, as it is not edible. Rambutans are a delightful addition to salads, smoothies, and desserts. They also work well in beverages, both non-alcoholic and alcoholic, and can be used to create dessert syrups. Van Aken often uses rambutans, or their relatives like peeled longans or lychees, to top a tropical fruit chutney featuring mango, pineapple, and papaya (see recipe below).
While rambutans are commonly found in Asian markets, growing interest in this unique fruit across the U.S., Europe, and Canada has made them increasingly available in specialty grocery stores, larger supermarket chains, and farmers' markets.
To savor the fruit inside, you must first remove the rambutan's outer skin.
Calvin Chan Wai Meng/Getty ImagesThe Health Benefits
Despite their small size, rambutans are a nutritional powerhouse, often hailed as a superfood due to their high levels of cancer-fighting antioxidants. They are rich in vitamins A, C, and B-5, the latter of which aids in converting food into energy. Additionally, they offer folate, crucial for healthy cell development, and potassium, which supports kidney function.
Rambutans are also a valuable source of copper and iron, minerals essential for maintaining healthy blood. Low in calories and carbohydrates, they make for a healthy snack. Their high content of soluble and insoluble fiber helps reduce cholesterol and promotes digestive and colon health, benefiting both your heart and gastrointestinal system.
Tropical Fruit Chutney With Rambutan
Ingredients:
- 1/2 cup sugar
- 1 small red onion, medium dice
- 1 mango, peeled and medium dice
- 1/2 pineapple, medium dice
- 1 tbsp. Chinese 5 spice powder
- Kosher salt and freshly cracked black pepper, to taste
- 1 cup apple cider vinegar
- 1 tbsp. peeled and chopped ginger
- 1 star anise pod
- 2 cups papaya, cleaned and medium dice
- Peeled and pitted rambutan and lychee
Method:
- Combine the first six ingredients (up to salt and pepper) in a large bowl and set aside.
- In a heavy saucepan, add vinegar, ginger, and star anise, then simmer on low heat until the mixture reduces to 3/4 cup.
- Remove from heat, strain out the star anise and ginger, and discard them.
- Add the reserved fruit mixture to the reduced syrup in the saucepan.
- Cook over medium heat for about 30 minutes, or until the fruit softens without becoming mushy, stirring occasionally. If excess juice is released, strain the fruit, set it aside, and continue reducing the syrup. Return the fruit to the syrup and heat further.
- Remove from heat, add papaya, and mix well.
- Set aside until ready to serve.
- Garnish with peeled and pitted rambutans and lychees.
Store in the refrigerator for up to 1 month. Yield: 1 quart
Recipe courtesy Norman Van Aken; ©2018 All rights reserved.
In Malaysia, almost every part of the rambutan has medicinal uses. The fruit serves various purposes, from acting as an astringent to functioning as an antiparasitic. The dried rind is often ground into powder and sold in pharmacies as a universal remedy, while the leaves are crushed and applied as a poultice to relieve headaches.
