Rambutan fruit - how to eat, useful properties, cultivation. Rambutan - what is this fruit Rambutan useful properties

Rambutan is one of the most exotic fruits in the world. His homeland, presumably, is Indonesia. However, the fruit is currently growing in the Philippines, Malaysia, Cambodia, Thailand, Sri Lanka, India, Ecuador, Australia and America.

The name "rambutan" comes from the Indonesian name "rambut", which means "hair".
The fruits of the tropical rambutan tree are oval in shape and approximately 1 to 2 cm long. They have a thin peel covered with spiny hairs with a hook at the tip. Visually, this fruit looks like a tiny sea urchin. Inside it is juicy, sweet and sour pulp, usually white or pink. And the rambutan bone is ovoid, large (up to 3 cm in length) and has a brown tint.

To choose the right rambutan, look for fresh fruits with bright red or yellow peel. The thorns must be firm. Never buy bruised rambutan, as this could be a sign of damage to the fruit.

At home, rambutan can be stored at room temperature for several days. Refrigeration will extend the shelf life by a week. It is advisable to store the fruit wrapped in a paper towel or in a perforated plastic bag.

There are countless ways to enjoy these wonderful gifts of nature.

• Rambutan can be added to various fruit salads, yoghurts, soups, cocktails.
• You can also make rambutan jam and jelly.
• Due to its sweet and sour taste, the fruit goes well with ice cream and other desserts.

Peel the rambutan off with a sharp knife before consuming it. You can also peel it in another way: lightly press the peel with your hands, and when a crack appears on it, gently divide the peel in half with your fingers and remove it. The aromatic, milky-white pulp that tastes good and can be eaten.

Raw rambutan seeds are toxic. They are eaten fried.

Calories and nutrients in rambutan

Nutritional value of rambutan fruits (100 g).

• Carbohydrates - 20.87 g;
• Dietary fiber - 0.9 g;
• Fat - 0.21 g;
• Protein - 0.65 g;
• Thiamine - 0.013 mg;
• Riboflavin - 0.022 mg;
• Nicotinic acid - 1.352 mg;
• Vitamin B 6 - 0.02 mg;
• Folic acid - 8 mcg;
• Vitamin C - 4.9 mg;
• Calcium - 22 mg;
• Iron - 0.35 mg;
• Magnesium - 7 mg;
• Manganese - 0.343 mg;
• Phosphorus - 9 mg;
• Potassium - 42 mg;
• Sodium - 11 mg;
• Zinc - 0.08 mg.

Fruit seeds contain:

• oleic and arachidonic acids.

Calorie content of rambutan:

• The average fruit contains 59 calories.

Potential Harm of Rambutan

This fruit has practically no contraindications. It can cause harm only in one case: if a person is allergic to rambutan. Its symptoms are:

• drop in blood pressure;
• gastrointestinal disorders;
• respiratory distress;
• swelling of the skin;
• dizziness and loss of consciousness.

If this is your first time eating rambutan, listen carefully to your body. No unpleasant sensations? This means that the fruit can be safely eaten.

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

What does it look like

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

The rind is quite dense, but peels off easily. In the middle of the fetus there is a large (up to three centimeters) oval-shaped bone Brown... The pulp is milky white or pinkish, similar in consistency to jelly. The fruit can grow up to six centimeters.

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

Where it grows

This plant comes from the tropics of Southeast Asia. It is grown in Indonesia, Thailand, Malaysia. The fruits grow in large clusters at the ends of the branches of the evergreen burdock nephelium, 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 contributes to good digestibility, which has a beneficial effect on digestion.

Beneficial features

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

It recovers well and gives the body a boost of vigor.

The nutritional value

Does not contain fat, only proteins, carbohydrates, liquid (juice) and dietary fiber. The proportion of proteins / fats / carbohydrates is 0.65 / 0.2 / 20. The calorie content of an exotic yummy is 82 kcal per hundred grams.

Did you know?Many people in the countries where rambutan is grown believe that by eating five of its fruits a day, cancer can be avoided.

Application

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

How is this fruit eaten

Eating rambutan is easy- you need to slightly cut the peel along the natural break line and separate it in half. Optionally, you can either remove both halves, or leave one of them for convenience (holding on to it, you will not get your hands dirty). Another option is to peel off the peel in slices, making appropriate cuts. Owners of especially dexterous hands may not 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 is stored for no more than seven days (and you should also take into account the time that he spent on the road from the place of growth to the store). So it's not worth buying it "for later". Best to eat immediately after purchase.

Delightful delicate pulp does not need any processing - it can be eaten immediately after cleaning. The stone is, in principle, edible, but it is better not to eat it (tart, contains a lot of tannin and tastes like an acorn). You can plant in a pot and try to grow a tree out of it.

Benefits and treatment

Rambutan is very beneficial. Eating this fruit will help:

You should not use this product if:

• if you have it. However, this advice is more likely to sound like this: "if you felt bad after eating it, do not eat it again." Unfortunately, you will not learn about allergies in any other way, except by trying;
• if you have a stomach ulcer. Sodium and vitamin C contained in the fruit pulp will not affect the damaged mucous membrane in the best way.

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

Important!You cannot eat raw rambutan seeds, they are quite poisonous. However, heat-treated (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 that are used as a fragrance in various cosmetics, hygiene products and even scented candles.

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

In the warm regions native to the fruit, it is very popular in folk medicine as decoctions (including not only from fruits, but also from the bark of a tree). It is considered curative and 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. Do not be afraid to try new things, because there are so many tasty things growing on planet Earth!

Rambutan (Nephelium lappaceum, rambut, hair) Is a tropical fruit tree of the sapindaceae family. Fruits the size of a hazelnut, grow in clusters of up to 30 pieces. Have a skin of red, burgundy or yellow color... The shape is rounded, covered with hairs of 4-5 cm. The pulp is sweet, tender, gelatinous, transparent white. The stone is edible, tastes like an acorn. The fruits contain phosphorus, vitamin C, protein, iron, calcium, niacin and carbohydrates. Indonesia is considered to be the homeland.

How rambutan is eaten

The fruits are used both fresh and canned. They are often used as ingredients for various dishes (fruit salads, etc.). Sometimes they are replaced by lychee or longan. It is popularly used as a filling for pies, for making jams, sauces, compotes and ice cream. Gives a special taste to meat, fish and chicken.

The shelf life is rather short - about 7 days... Try to consume and cook right away. This is especially true for fruit for export purchased outside Southeast Asia.

For eating, make a round, shallow cut in the middle of the fruit and peel it off. For convenience, it is customary to shoot only one half of it. The second serves in decorative purposes(beautiful table setting). For guests who do not know how to carve rambutan on their own, you can cut the peel along the fruit into petal-shaped sectors.

Calorie content and composition

In addition to the above, it is worth highlighting proteins, carbohydrates, protein, niacin, vitamins C, B1 and B2. It contains fibers that are useful for digestion. The bone is rich in fats and oils (about 40%), which include arachidonic and oleic acids.

The energy value: 82 kcal per 100 g of product.

Beneficial features

Rambutan has a beneficial effect on the skin, improves digestion. The fruit has nourishing and cleansing properties. Leaves, roots and bark are used in medicine... In its raw form, it is effective in the treatment of diarrhea, dysentery.

The pulp soothes sore intestines and normalizes food digestion. Effective in lowering blood pressure.

The leaves of the tree are used to treat headaches. In Thailand, the method is very popular, but the exact process has not been researched.

Locals believe that five rambutan fruits a day will significantly reduce the likelihood of developing many diseases, especially cancer.

Contraindications

The fruit has no specific contraindications, but it must be borne in mind that it is exotic. The gut and stomach can react differently to unfamiliar food, so try not large quantities... It is worth looking at the composition of the fruit to make sure that there is no allergy or intolerance to the constituent substances. Otherwise, there should be no problems.

What rambutan tastes like

Rambutan is sweet and very juicy, has an unusual taste, rather even a combination of the tastes of several berries in one fruit. It resembles a lychee. It is important not to touch the bone while eating the pulp, it can spoil the taste. The bone itself tastes like acorns and chestnuts.

Price and selection

The average price in the season (April-October) is 30-40 baht per 1kg... In winter, the price can increase 10-15 times, while the quality of the fruit will be noticeably worse.

Perfectly ripe fruits of red and burgundy color, yellow or green hairs. Tight to the touch. If the hairs are brown or the fruit is squeezing, then the rambutan is overripe and spoiled.

In Thailand, only good rambutans are usually sold, spoiled ones are rare.

Growing at home

The technology is no different from planting flowers. Seeds (bones), freed from the pulp, must be washed, wrapped with damp cotton wool and stored in a warm, closed place for 15-20 days. When they germinate, they can be transplanted into a pot to a depth of twice their own size.

The soil must always be moist. Begins to bear fruit in 5-6 years, in Russian conditions after 8-12... The critical temperature is +10 degrees or less. Suitable for growing in greenhouses or at home.

Rambutan has a special, unforgettable, very rich taste and is rich in useful minerals. If you are vacationing in an Asian country, do not be lazy to try it, especially since the fruit is sold on every corner, and it costs mere pennies.

Memo:

• do not buy overripe fruits;
• separate the bone while eating;
• rambutan is all about taste, pleasure and benefit.

A little photo of rambutan

Video on how to eat rambutan:

As you know, each part of the planet has its own types of edible products, which are often inaccessible to other regions. True, with the development of mankind, it became possible to visit exotic countries and taste the fruits and vegetables grown there, which are quite familiar to the local population. One of these fruits is 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 endow it with many useful properties. The scope of this fruit is not limited to cooking. Its rich composition attracted the interest of medicine and cosmetology.

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

Where and how rambutan grows

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

This fruit grows on the eponymous rambutan tree belonging to the sapind family. Thus, the closest "relatives" in this case include maple, horse chestnut, pulasan, aki, korlan and lychee.

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

In Costa Rica and Nicaragua, the rambutan fruit is better known as mamon chino. But in Guatemala it is called so 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 cultivated in Australia, Central America, Africa, the Caribbean, Cambodia, Sri Lanka and India.

Naturally, the inhabitants of these countries have many legends and myths about this plant and the fruit itself. But we love rambutan the most by the Thais, who even arrange his holiday.

Rambutan fruits are round or oval in shape and up to 6 centimeters in size. They are collected in bunches in the amount 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 flesh is additionally “equipped” with hard hairs curved in the form of a hook along the edges. Their color ranges from dark to light brown. The length of each hair does not exceed 2 centimeters.

Fruit pulp appearance resembles an immature nut and is characterized by a gelatinous structure. Its color, depending on the variety, can be white, yellow, pink or red.

Rambutan is pleasant, slightly sweet in taste. inside the fruit there is a bone, which is poisonous when fresh. But it is quite possible to sprout rambutan from it at home.

Rambutan fruit composition

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 bone contains arachidonic and oleic acids, partially passing 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 is only 80–85 kilocalories per 100 grams of the edible part of the product.

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

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

Useful properties of rambutan

If such a fruit exists and is eaten by the inhabitants 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 such useful qualities exotic fruit:

• Prevention of the appearance of atherosclerosis;
• Strengthening the heart muscle and blood vessels;
• Decrease in high blood pressure;
• Protection from pathological diseases of the digestive system;
• Improving the catalization of metabolic processes, in particular, lipid and enzymatic metabolism (therefore, it is often introduced into diets in the treatment of obesity);
• Increased immunity;
• Reducing the risk of cancerous tumors;
• Prevention of the appearance 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 invasion);
• Restoration of strength in the postpartum period (a decoction of the bark is given);
• Removal of headaches (special leaf poultices are made);
• Fever relief;
• Treatment of diseases oral cavity(rinse the mouth with a decoction of the peel from the fruit);
• Improvement of the condition of the skin and hair;
• General anti-aging effect.

How rambutan is eaten

Often, the jelly-like pulp of rambutan, pitted, is usually consumed raw. But you can use this fruit in a co-preserved form.

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

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

Before eating rambutan, it is imperative to remove the skin from the fruit. To do this, it is worth cutting the fruit into two halves with an ordinary knife. After that, the peel should easily separate from the pulp.

It is also advisable to remove the bone 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 vaguely resembles ripe green grapes and the sweet lychee fruit.

You can also use peeled and pitted 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 season it with a little cinnamon or vanilla. Very tasty.

We must not forget about the inedibility of the bones. They need to be removed. While some Philippine chefs may suggest roasted, aromatic fruit pits (they taste like acorns), arguing that the latter won't do any harm. Maybe, but as an unusual food it is better not to use them at all.

How to choose and store rambutan

When choosing fruits, the first thing to pay attention to is the peel. Good quality fruits should be yellow, bright red or red-orange in color.

In addition, peel hair is an indicator of quality fruit. They must have green color, be rigid and not sticky.

The maximum storage of peeled fruits is a week in a refrigerator. Longer storage times can be frozen.

Due to its short shelf life, it is almost impossible to buy rambutan with us fresh. Better to buy canned fruits. True, they are even more rare.

Potential harm to the rambutan fruit

Regarding this tropical fruit, which is rare on the shelves of domestic stores and markets, doctors have no negative statements. After all, it is shown to almost everyone.

The only thing to consider is the composition of the rambutan. Just an unusual fruit can result in various negative allergic reactions or diarrhea if

• There is an individual intolerance to its components;
• The fruit is consumed uncontrollably and in large quantities.

How else to use rambutan

Due to the release of aromatic oils during frying rambutan seeds, it is customary to add them to cosmetics in order to create a pleasant "fragrance" or to scented candles.

The wood of the tree becomes a good basis for finishing materials and wooden furniture.

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

In cooking, preserves, jams, compote are made from these fruits.

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

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

They say: "If you want to extend your life, eat at least one rambutan". Locals believe that the taste of only this healing fruit is able to convey to ordinary mortals the taste of ambrosia - the drink of the gods. A garden planted with rambutan trees is treated like heaven on earth. The juicy fruits of such a respected fruit in Southeast Asia have an amazing aroma. Name " rambutan"Comes from" rambut", Which in translation from the Indonesian language means" hair ".

Malaysia is considered the birthplace of rambutan. Today the plant is widespread throughout the tropical and subtropical belts of the planet. It is successfully cultivated in Thailand, Indonesia, Malaysia, Central America, the Caribbean and Australia. Cambodia, the Philippines, Indonesia, India and Sri Lanka are considered world leaders in terms of rambutan production.

Botanical description of rambutan

Rambutan (Nephelium lappaceum)- a tropical plant of the genus Nefelium, part of the Sapindovy family. It is an evergreen fruit tree. Rambutan is a close relative of tropical fruits such as mamonchillo, longan and lychee.

The rambutan tree grows to a height of 10 meters. The top is crowned with a branched, spreading crown. Rambutan leaves are paired, consisting of 2-8 ovoid or oval leathery leaves. It blooms with small flowers, collected in panicle inflorescences at the ends of the branches.

The rambutan fruit is oval or spherical, 3-6 centimeters in size. Fruits grow in large (up to 30 pieces) bunches. The peel of an unripe rambutan is green in color, which, as it ripens, changes color first to yellow-orange, and then to bright red.

The flesh of rambutan is gelatinous, white or reddish and aromatic. Its taste is sweet and sour, reminiscent of the taste of green grapes. good grade... The pulp contains a brown oval seed, up to 3 centimeters long.

Outside, the flesh of rambutan is surrounded by a dense peel, covered with curved at the ends, hard hairs-hooks. Light brown hairs are about 2 centimeters long. The peel is easily separated from the pulp.

Most cultivated rambutan varieties are bisexual, with many more female flowers on the tree than male ones that produce pollen. On male panicles "colonies" of three thousand small, pale green flowers are formed, each of which contains 5-7 stamens with anthers, and in the ovule there are yellow nectaries. Almost all rambutan flowers bloom in the morning.

Legends of rambutan

According to one of the Thai legends, rambutan appeared in Thailand by accident. It was brought to the kingdom by a tin miner who came to the town of Surat Thani in search of an easier lot, either from Malaysia or from China. He brought 5 rambutan seedlings with him. A few years later, the tin miner was forced to return to his homeland, and his garden grew on its own, beginning to bear amazing and tasty fruits.

Years later, the plot with the garden was acquired by the Thai Ministry of Education and built a school there. The pupils began to take care of the semi-wild garden, and the fruits from this garden began to be called "ngo rongrian" - "school rambutan" ... Soon the plant from the school garden spread throughout the kingdom.

Useful properties of rambutan

The Thai attitude towards rambutan as a very healthy fruit is due to chemical composition fruit. Its pulp contains protein, proteins, phosphorus, calcium, iron, vitamins C, B1-2, niacin, ash, nitrogen, potassium, manganese, zinc, magnesium. Eating rambutan in food improves the functioning of the digestive system, has a beneficial effect on the skin, fills the body with energy. In Thai medicine, rambutan leaves are used to treat headaches, and the pulp of the fruit is used as a powerful anthelmintic. A decoction from the roots of the rambutan tree is used to combat fever and prevent oral diseases - inflammation, stomatitis and abscesses. In some countries of Southeast Asia, healers advise women to drink this broth after childbirth.

According to unconfirmed reports, regular consumption of rambutan in food reduces the likelihood of developing cancer.

Is it harmful to eat rambutan?

There are no special contraindications for eating rambutan fruit. But you should not start your acquaintance with this fruit by eating it in large quantities: after all, it is not known how your stomach will perceive exotic food.

Rambutan in cooking

Rambutan in Thailand is one of the most popular fruits among the local population. It is eaten raw, canned, jelly and jams boiled. Seafood dishes that include rambutan are common in coastal restaurants.

How to store rambutan

Rambutan - the fruit very sensitive to low temperatures... To avoid darkening and loss of taste, you need to store the fruits at a temperature of + 8 ... 12 ° C and a humidity of about 90%. If these conditions are met, the shelf life of the fruit will last up to 3 weeks.