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Rambutan what kind of fruit. Rambutan fruit. Useful properties and how to eat rambutan Rambutan fruit useful properties

Rambutan is a tropical fruit native to Southeast Asia that grows on evergreen trees. Outside the countries of the South-East region of Asia, this jelly-like fruit is very difficult to find, but with a strong desire, it can be grown at home.

What is rambutan?

The word rambutan itself came from Malaysia, if translated literally, it will mean "hair". It makes some sense, since this fruit is really covered with villi, which can resemble hair.

Such fruits grow in clusters. This fruit has a bright pink or crimson color, the core is translucent or has a pearl color. The taste of the core is sweet, but with a slight sourness. The flesh itself is very juicy.

It is very easy to peel this fruit from the skin. No tools are needed, it can be done by hand. At first glance, it may seem that its peel is prickly, but it is not. The hairs on the peel are very elastic and soft. The smell of rambutan with its sweetness resembles grapes.

This fruit is a godsend for travelers and tourists. If you eat it, then you will not lose much moisture from the body. This is especially true in regions where there is no potable tap water.

What is the chemical composition of rambutan?

Rambutan contains the following vitamins:

  • calcium minerals;
  • magnesium;
  • zinc;
  • copper;
  • potassium;
  • vitamins of groups A and B;
  • manganese.

Note that manganese helps regulate metabolism and also helps lower cholesterol levels. Someone might think that you need to eat a lot of fruits to get your daily manganese requirement. . But the fruits are so delicious that when you start eating them, you want more and more.

The fruits are rich in iron, which is needed to control the level of oxygen in the body. Iron prevents fatigue and dizziness that can be caused by anemia.

Rambutan is also rich in phosphorus, which helps filter waste in the kidneys, and is also needed for the full growth of the body.

What are the health benefits of this fruit?

Rambutan fruit is actively used in Asian herbal medicine. Scientists have found that it is useful to eat it in diseases such as diabetes and arterial hypertension. Often this fruit is used to prevent cancer, to improve lactation, and also to speed up recovery after childbirth.

In Thai medicine, almost all parts of the plant are used: pulp, fruits, seeds, tree roots and foliage. In Thai culture, it is customary to consider the rambutan tree sacred, and one that has magical powers.

What are the benefits of rambutan?

Antioxidant and anti-cancer activity

Due to the fact that this fruit in its composition contains many antioxidant components that are very useful for the human body. In the store, you can often find rambutan skin extracts, they should be used as a dietary supplement. The seeds and skin of this plant are effective in the prevention of cancer.

Ability to protect against bacteria and infections

Gallic acid is present in the skin of the fruit, which helps to eliminate various infections.

Source of beneficial minerals and vitamins

This fruit contains in its composition such vitamins and useful trace elements as manganese, magnesium, iron, vitamins B1, B2, B3, B5, B14, as well as vitamin C and useful dietary fiber. All these beneficial vitamins help protect the body from rapid aging.

Removal of waste products from the kidneys

Due to the fact that this fruit contains phosphorus, it helps to remove waste from the kidneys. Phosphorus also contributes to the normal development of body tissues and cells.

Fat reduction

This fruit helps to reduce the amount of fat in the human body. This is due to the fact that rambutan contains a large amount of fiber in its composition, and it is also low in calories. The calorie content of this fruit is 60 kcal per 100 g of product. It is recommended to drink the seeds of this fruit or mix them with other foods. They can be consumed raw, however, the amount should be limited.

Increases the amount of energy in the body

Rambutan is a storehouse of carbohydrates and protein, so eating it helps increase energy levels. The high water content helps restore water balance.

Strengthens bones

This fruit is rich in calcium, which is needed for normal bone growth. The constant use of this fruit in food will help minimize the chances of a fracture or the occurrence of any disease associated with human bones.

Rambutan - a remedy for diarrhea

In its raw form, this fruit is used to treat diarrhea. The fragrant pulp helps to soothe the intestines, which are inflamed, and also helps to establish the process of digestion of food.

How to grow rambutan at home?

Seeds are used to plant this plant. You can buy them in green nurseries. The seed of a ripe fruit is suitable for planting. Please note that in a pot, this plant is unlikely to bear fruit.

The seed should be removed from the fruit immediately before planting, as it loses its germination capacity very quickly. To increase your chances adoption of the plant, you can use special growth stimulants, which can be purchased at a regular flower shop.

What conditions are needed to grow rambutan at home?

The plant needs good lighting, however, it is not recommended to expose it to direct sunlight. Periodically it should be sprayed, thus you will imitate the natural conditions of the tropics.

When the rambutan grows up, it should be transplanted into a larger pot. Please note that organic fertilizers should be applied to the ground every year.

How to eat rambutan?

The skin of the fetus should be carefully removed, for this you need to find a barely noticeable seam on the fetus and carefully open it. To make everything faster, you can use a knife. Please note that if the pulp does not separate well from the skin, the fruit is overripe and it should not be eaten much, as it may contain alkaloids and tannins.

Unusual exotic fruit rambutan first of all surprises with its appearance. But no less unusual is the pulp. These fruits are rarer than other fruits that grow in warm countries.

The name rambutan comes from the Malay word "rambut", which translates as "hairy". This word fully characterizes the shell of the fruit, it is all covered with soft spikes up to 5 cm long. If it were not for these hairs, the fruit would be very similar to another exotic fruit - lychee, which is its relative and also belongs to the Sapindaceae family. But there is a difference between these two fruits, this is the size, the density of the pulp and skin, as well as the taste, which is more saturated in rambutan.

Where does rambutan grow?

Most often, their main habitat is the Philippines, Vietnam, Indonesia, Malaysia and Thailand. For the locals, rambutan is as common a fruit as an apple is for us.

Fruits grow in clusters of 30 pieces on evergreen trees that reach a height of 25 meters. The length of one fruit is from 3 to 6 cm. Fruits with a dense green skin, which gradually, as it ripens, acquires a yellow-orange and red hue. Rambutan pulp is fragrant, white or slightly reddish in color, similar to jelly. The taste of the pulp is sweet and sour, very similar to the taste of sweet green grapes. Inside the pulp there is a large brown seed 3 cm long, which should not be eaten raw, it is poisonous and contains tannins and saponins.

Varieties

About 200 varieties of rambutan are known, among which there are seedless ones. They are the most in demand. Of the most popular varieties, the following are distinguished:

  • seenjonja - a tree with a spreading crown, grows slowly. Fruits are 4 cm long, almost oval. Ripe fruits with wine-red skin, spines are flexible and soft;
  • lebakbooloos are dark red fruits with sour pulp that is tightly attached to the seed. The spines on the skin are not twisted. The tree grows with a wide crown;
  • seelengkeng is a long-growing tree, the fruits are very similar to lychees, oblong in shape, with beautiful, soft and wide spines. The taste of rambutan is moderately sweet;
  • seematjan - a tree with flexible and long branches, dark red fruits with spines 2 cm long. This variety has 2 subspecies: seematjan ketjil, with firm but soft sweet flesh and easy pitting, and seematjan besar, with thin skin and long, sparse spines. The fruits are small, very juicy and sweet;
  • rambutan gading and atjeh koonig have yellow fruits;
  • seekonto - the tree grows rapidly and produces large fruits with short and thick spines, tasty, dryish flesh.

Useful properties and harm

  • strengthening immunity;
  • improved metabolism;
  • beneficial effect on the skin;
  • improvement of the respiratory, nervous and digestive systems;
  • production of serotonin in the body;
  • saturation of the body with collagen;
  • improvement of vision;
  • improvement of blood clotting;
  • getting rid of fatigue;
  • antimicrobial effect.

The fruit is a good antioxidant, contains a large amount of water, which has a beneficial effect on the skin and hair. With regular use of rambutan, the digestive system improves. The content of iron in the fruits helps to maintain the normal functioning of the cardiovascular system and prevent anemia, nicotinic acid lowers blood pressure. The pulp contains phosphorus, which helps strengthen bones and teeth.

Soap and candles are produced from rambutan, the wood is used in the manufacture of jewelry. The bark of the tree and the young shoots of the plant are used to produce green and yellow natural dyes, which are used in the textile industry. Fruit oil obtained from the seeds is used in cosmetology, it is added to hair masks and body creams. The skin after the use of such products becomes more elastic and smooth, the active substances in the composition of rambutan nourish the skin cells well, help produce collagen. Hair becomes silky and shiny, grows better.

It is not recommended to eat fruit for allergy sufferers. It is also impossible to eat overripe fruits, since the sugar contained in the pulp turns into alcohol. This can be dangerous for the health of people who suffer from type 2 diabetes and hypertension. It is recommended to eat no more than 5 fruits per day. Overeating can lead to diarrhea and indigestion.


The nutritional value

100 g of rambutan pulp contains 80 kcal. Fruits contain the following useful substances and vitamins:

  • fats - 0.21 g
  • proteins - 0.65 g
  • carbohydrates - 15-25 g
  • water - 78 g
  • vitamin B6 - 0.02 mg
  • vitamin C - 4.9 mg
  • protein - 0.7 g
  • magnesium - 7 mg
  • calcium - 22 mg
  • potassium - 42 mg
  • sodium - 11 mg
  • iron - 0.35 mg

Application in medicine

Rambutan - recipes

In Indonesia and Thailand, the fruits are widely used in traditional cooking, even the bones are eaten, which are fried, after which they are harmless and taste like acorns.

In these countries, fruits are prepared in salads, desserts, preserved with sugar, jams, used as a filling for pastries and added to ice cream.

Rambutan is a honey plant with fragrant flowers. Honey, which is produced by bees from nectar collected from the flowers of trees, is highly valued in warm countries.

Recipe for exotic rambutan pie

Required Ingredients:

  • 300 g walnut;
  • 300 g dried figs;
  • 2 tsp cinnamon;
  • zest of one lemon;
  • 300 g dried mango;
  • 3 large pitted dates;
  • 2 glasses of orange juice;
  • 1 tsp salt;
  • a cup of peeled rambutan fruit;
  • 1 st. l. Sahara;
  • 1 st. l. coconut oil (can be replaced with butter);
  • 1 st. l. lemon juice;
  • big mango.

Cooking:

  1. Soak figs in water for 1 hour, soak dried mango in 2 cups of orange juice (about 2 hours).
  2. Peel fresh mango and cut into thin slices.
  3. Grind nuts, lemon zest and soaked figs, add salt and cinnamon.
  4. Roll out a layer of 20 cm in diameter from the mass and bake until cooked, then cool.
  5. Pour the lemon juice into the blender bowl, add the soaked mango slices, coconut oil and dates. Grind and beat until creamy.
  6. Spread the cream in an even layer on the cake, put slices of fresh mango on top and leave for 2 hours.
  7. In a blender bowl, combine the rambutan fruits with salt and sugar, pour in a little water. Mix and strain the sauce.
  8. Cut the pie into 8 equal pieces. Choose a larger plate and pour some of the sauce over, place the pie slices on top and pour over the rest of the sauce generously. Leave to soak for a few hours.

Serve the finished pie chilled in combination with a cocktail of tropical fruits and rum.

How to choose and store rambutan

It is important to choose ripe fruits, they are the most useful. When choosing, pay attention to the following signs of fruit:

  • the color should be red and the hairs green. If the rambutan is orange, it is still green and is not worth buying. The only difference is in the varieties rambutan gading and atjeh koonig, the fruits of which are yellow;
  • there should be no cracks, dark spots and mold on the peel. Spoiled fruit can harm the body;
  • dry hairs indicate that the fruit is not the first freshness.

It is better to eat the fruit within 3 days, because on the 4th day the taste qualities gradually begin to be lost. Fruits are stored up to 7 days, gradually the skin with hairs darkens. The most favorable humidity for rambutan is up to 90%, and the temperature is from 8 to 12 degrees.


How to peel rambutan

At the sight of the fruit, the question immediately arises - how to clean this fruit? Make it easy. The peel of the fruit consists of two parts, which are quite easily separated from each other. Take the fruit in your hands, hold the rambutan with one hand, turn it with the other, as if opening the cap of a bottle. The fruit will open and the skin will split in two. Inside is a gelatinous pulp, take it out with your hands or a spoon, remove the stone. Now you can eat rambutan.

You can divide the fruit into two halves and remove the pulp with a knife:

  • put the fruit on the cutting board;
  • make an incision around the circumference with a knife;
  • hold the knife still and slowly turn the fruit until you have completely walked the knife around the entire circumference;
  • remove the skin and scoop out the pulp. Don't forget to take out the bone.

The locals often eat it like an apple and discard the pit when the fruit is eaten.

How to grow rambutan at home and in the country

If you follow the growing conditions and soil requirements, you can grow rambutan at home.

Soil from a flower shop is suitable, which must be mixed with peat in a ratio of 3 to 1. Loosen the soil well before planting. Add loose, fresh soil with fertilizers to the pot 2 times a year. When the tree grows, transplant it into another larger pot.


Bone preparation and planting

Planting rambutan is made only from the bone of a ripe fruit and is divided into several stages:

  • carefully remove the stone from the pulp, wipe it with a paper towel and leave to dry. It is important not to damage the seed;
  • dip a piece of cotton wool into the water, wring it out and wrap the bone with it, put it in a container with a lid and leave it to germinate for 2 weeks in a warm place. If the bone has not sprouted, you need to use another one, nothing will come of this one.
  • select a small pot, fill the bottom with drainage, top with soil purchased at a flower shop;
  • lower the sprouted bone to a depth of 3 cm and bury;
  • cover the pot with foil and place it on the sunny side by the window;
  • Water the seed regularly, preventing the soil from drying out.

In order for rambutan to grow well, it needs to be provided with lighting 12 hours a day. The first shoots appear in a month, after another 2 months the leaves begin to grow. When this happens, transplant the sprout into a larger pot.

Care

If the plant grows poorly, then it does not have enough moisture. Watering must be carried out twice a day - in the morning and in the evening, spray the leaves with a spray bottle. Water should not stagnate in the pot.

In order for the plant to grow normally, the temperature should not drop to + 10 ° C. The most favorable option is to observe a temperature regime of + 18 ° С. Rambutan cannot be planted outdoors, but can be grown in a greenhouse.

The plant gives fruits 2 times a year - in July and December. Unvaccinated rambutan gives the first fruits after 5 years of life, grafted - in the second year. After 8 years, the highest yield begins.

Rambutan is useful for humans and has a very original appearance, thanks to which it will decorate your home or greenhouse. The fruits of the plant are very useful, and the leaves and bark are indispensable in folk medicine.

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 of the tropical Sapindaceae family. 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 colored green. 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 of the 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 is 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.

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Rambutan

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 rambutan. 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 fond of 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 regards the actual rambutan, then 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 rambutan, 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 the fruits should be saturated red, and the tips of the thorns should be 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. The 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

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 and personal experience will help. We will not argue that compotes and jams are cooked from rambutan in the middle lane - 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. Some enthusiasts even grow rambutan at home. like an orange or a lemon. The seeds released from the pulp are washed and soaked as usual. They germinate on the 10th or 25th day, it makes no sense to keep more. After that, the seed is planted in a pot of earth and then periodically transplanted into a large container. Fruits can be expected in five to six years.
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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 was an 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 beneficial properties. The scope of this fruit is not limited to cooking. Its rich composition interested medicine and cosmetology. In this article, we will look at the beneficial properties of rambutan, what benefits it can bring to human health and get acquainted with its nutritional composition. And for those who travel 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 does rambutan grow

Rambutan is still an unknown edible exotic fruit in our latitudes. True, those who love to travel to warm overseas countries know about it. This fruit grows on the rambutan tree of the same name, belonging to the Sapind family. Thus, the closest "relatives" in this case include maple, horse chestnut, pulasan, aki, corlan and lychee. Many believe that the Malay Archipelago can be safely called its homeland, but there is still no reliable information about the place of origin of the rambutan tree. In Costa Rica and Nicaragua, rambutan fruit is better known as mammon chino. But in Guatemala, they call it that because of the Indonesian word "rambut", meaning hair. This plant prefers a tropical climate, so its largest plantations are in Indonesia, Malaysia, Thailand and Southeast Asia. Today, rambutan is also grown 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 the most loved rambutan by 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 an amount of 25-30 pieces. As it matures, the skin changes from yellow-orange to bright red or red-orange. The surface of the peel covering the pulp is additionally “equipped” with hard hairs, curved in the form of a hook along the edges. Their color varies from dark to light brown. The length of each hair does not exceed 2 centimeters. The flesh of the fruit in 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 germinate rambutan from it at home.

Composition of rambutan fruit

Like any tropical fruit, rambutan has the 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) there are:

  • 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 stone contains arachidonic and oleic acids, partially passing into the pulp, as well as tannin;
  • Stone fats and oils account for 40% of the total 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 our body with 40 grams of vitamin C, which is almost 66 percent of the daily value. Vitamin C is important not only for immunity, but as an antioxidant it 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, high cholesterol, weakening of the body, leading to frequent infections, chronic fatigue. Need stranded bones and joints, hair. Such fruits can prevent hair loss, prevent premature graying.

Useful properties of rambutan

If such a fruit exists and has been eaten by the inhabitants of the southern tropical countries for centuries, then the benefits of introducing it into the diet still exist and are clearly defined. Therefore, we can confidently speak about such useful qualities of an exotic fruit:

  • Prevention of atherosclerosis;
  • Strengthening the heart muscle and blood vessels;
  • Reducing high blood pressure;
  • Protection against pathological diseases of the digestive system;
  • Improving the catalysis of metabolic processes, in particular, lipid and enzyme metabolism (therefore, it is often introduced into diets in the treatment of obesity);
  • Increased immunity;
  • Reducing the risk of cancer formation;
  • 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 forces in the postpartum period (a decoction of the bark is given);
  • Removal of headaches (special leaf poultices are made);
  • Getting rid of fever;
  • Treatment of diseases of the oral cavity (the mouth is rinsed with a decoction of the peel from the fruit);
  • Improving the condition of the skin and hair;
  • General rejuvenating effect.

How to eat rambutan

Often, the jelly-like pulp of rambutan, pitted, is usually consumed raw. But you can use this fruit in a canned form. Cooks who appreciated all the taste qualities (sweet and sour insides of the fruit) began to add the pulp of the fruit to

  • Stuffings for pies and pies;
  • Various sauces;
  • noodles;
  • 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. From the innermost part, it is also desirable to first remove the stone 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 pulp of the fruit is vaguely reminiscent of ripe green grapes and sweet lychee fruit. You can also use peeled and pitted rambutans in smoothies and fruit salads, for example as a substitute for lychees. If you have a juicer at home, you can squeeze the juice from the fruit and season it with a little cinnamon or vanilla. Delicious. We must not forget about the inedibility of the bones. They need to be cleaned up. Although some Filipino cooks may offer fried fragrant fruit seeds (they taste like acorns), claiming that the latter will not do 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 you need to pay attention to is the peel. Quality fruits should be yellow, bright red or red-orange. In addition, an indicator of quality fruits is the hair of the peel. They should be green, firm and not sticky. The maximum storage of peeled fruits is a week in a refrigerator. Longer storage time can be frozen. Due to the short shelf life, it is almost impossible to buy fresh rambutan in our country. It is better to buy canned fruit. In fact, they are even more rare.

Possible harm of rambutan fruit

Regarding this tropical fruit, which is rare on the shelves of domestic stores and markets, doctors do not have any negative statements. After all, it is shown to almost everyone. The only thing that should be taken into account is the composition of rambutan. Just an unusual fruit can result in various negative allergic reactions or diarrhea if

  • Individual intolerance to its components is observed;
  • The fruit is consumed uncontrollably and in large quantities.

How else to use rambutan

Due to the release of fragrant oils during frying, rambutan seeds are usually added to cosmetics in order to create a pleasant “perfume” or to scented candles. The wood of the tree becomes a good base for finishing materials and wooden furniture. But young shoots are the main component of fabric dyes for silk. From it receive yellow and green dye. In cooking, jams, jams, compote are made from these fruits. Here is such an unusual and not familiar to us tropical exotic fruit rambutan. If 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

What is rambutan? This is an exotic fruit, widely known in eastern countries. For us, its name is not quite familiar. However, this fruit is popular in a number of countries because of its juiciness and excellent taste.

Where does rambutan grow?

Starting a conversation about what rambutan is, I would like to note that this is a tree from the Sapindaceae family. It grows in tropical climates. Trees of this species are quite actively grown in Thailand, Indonesia, Malaysia, as well as in Southeast Asia. But at the same time, each country has its own culture. In addition, rambutan is still popular in Australia, Africa, the Caribbean and Central America. However, the largest rambutan plantations are found in India, Cambodia, Sri Lanka, the Philippines and Indonesia.

What do fruits look like?

Speaking about what rambutan is, it should be noted that the fruits of the tree are of greatest interest. They are the size of a hazelnut, while they are collected in clusters (up to thirty pieces). The rambutan stone located inside the fruit is not at all attractive. It tastes like an acorn.

The indigenous people of Thailand adore rambutan and tell many beautiful legends about it. And in August, a holiday dedicated to this unusual tree is held annually. Although outwardly it is not at all attractive. Due to the existence of a large number of varieties, it is even difficult to describe it. The tree is usually stunted, but both evergreen and deciduous forms exist. The fruits themselves can be in the form of berries or fruits. Outside, they are covered with a prickly skin, under which there is a juicy pulp on the bone.

The peel of the fruit can be red, yellow or red-yellow, and even burgundy. Outwardly, the fruits are similar to our chestnuts, only they have a different color. To taste the delicious fruit, you need to remove the prickly shell and get the white gelatinous pulp.

In addition to the fact that rambutan is a fruit (the photo is given in the article) is very useful, it contains iron, protein, carbohydrates, nicotinic acid, vitamin C, phosphorus.

Because of the spiky shell, rambutan is sometimes called "hairy". When purchasing such a fruit, first of all, you need to pay attention to its color. Connoisseurs believe that they should have a rich red color, and the tips of the spines themselves should be green. Rambutan is a perishable fruit, it can be stored in the refrigerator for no more than seven days.

Legends of rambutan

It is generally accepted that rambutan is a Malaysian fruit, since the name of the tree itself comes from the Malaysian word, which means “hair” in translation. In the countries of South Asia, it began to be grown many centuries ago. Gradually he gained universal love. Glory came to him in the eighteenth century, when King Rama II himself dedicated an entire ode to this wonderful fruit.

A certain halo of mystery has always reigned around the rambutan. There are many beautiful legends about him. In particular, one of them tells about a prince who walked in a terrible rambutan mask, and after the wedding he turned into a real handsome man, thanks to the fact that the princess fell in love with him for his beautiful soul.

Another, no less beautiful legend tells how the rambutan ended up in Thailand. A Malaysian tin miner moved to Thailand and settled in the south of the country. He also took five rambutan trees with him. He planted seedlings in a new place, when they first bore fruit, some of the fruit was yellow and some red. They also differed in taste. Some were bitter, while others were sweet. And only one tree bore spiky red fruits, inside of which there was an incredibly juicy white pulp. After some time, the prospector returned to his homeland, and after him there was a whole garden of unusual rambutan trees. Over time, the Ministry of Education acquired the grove. A school was later built in the same places, and the trees began to be called school rambutans. The king himself is the patron of an unusual tree, not to mention the popular love for the fruit.

I would like to note that it was the support of the king that made rambutan currently one of the most popular fruits in the whole country. An annual harvest worth about $12 million is harvested. Also every year in August, the people celebrate the school rambutan holiday, rejoicing at the good luck that the first five trees brought. Here is such an unusual story has a miracle fruit.

Useful properties of exotic fruit

Speaking about what rambutan is, one should certainly remember those useful substances that it contains. These are vitamins B1, C, B2, proteins, carbohydrates, protein. And of the minerals it contains iron, phosphorus, calcium and nicotinic acid. Also in small quantities in the fruits are nitrogen, magnesium, ash, sodium, phosphorus, potassium, zinc and manganese.

Rambutan, whose properties are difficult to overestimate, is very useful for digestion due to valuable fibers. Of interest is rambutan oil, which is contained in the fruit bone for more than forty percent. It also contains arachidonic and oleic acids. When heated, rambutan seed oil gives off a very pleasant aroma. That is why it is used to make soaps and other cosmetic products, as well as festive scented candles.

Taste of the fruit

Rambutan is very useful for the body, it improves the digestion process and has a beneficial effect on the skin. In Thailand, it is believed that the fruit helps sick, weakened people, because it has nourishing and cleansing properties.

Rambutan, lychee are somewhat similar in taste. They are replaced with each other when cooking. Rambutan can be eaten not only fresh, but also canned. Often it is used as one of the ingredients for making salad. Local residents prepare sauces, jams, compotes from fruits, which are then used to make pies, etc. In addition, rambutan gives a special taste to chicken, fish and meat.

But the leaves, roots and bark of rambutan are widely used in folk medicine, as well as in the production of dyes for fabrics. In Malaya, dried fruit peels are sold in all pharmacies as a remedy.

Medicinal properties of the fruit

Raw fruits are used to treat diarrhea and dysentery. The fragrant pulp soothes the inflamed intestines well, stopping the process of improper digestion of food. However, if the taste of this fruit is unfamiliar to the stomach, then it is dangerous to use it to treat intestinal problems, it is not known how the body will react to the new fruit.

The leaves of the tree are used to make a poultice for headaches. The effect of the method has not yet been studied, but the Thais willingly use it. In Malaysia, the peel is used to make various medicines. It is dried and stored until a new harvest. And I use a decoction of the roots of a tree for fever. Tinctures are also prepared from the bark, which help with diseases of the oral cavity (stomatitis, abscesses). Such a decoction is even recommended for use by young mothers who are recovering from childbirth. Local residents claim that by eating five fruits daily, it is possible to reduce the risk of cancer. Rambutan effectively lowers blood pressure.

Fruit contraindications

The first acquaintance with a new exotic fruit always begins with a small amount, because it is not known how the body will react to it. The stomach and intestines of each person have individual sensitivity. In addition, an allergic reaction is possible. Otherwise, there are no contraindications to the use of fruit.

Rambutan on the windowsill

Exotic lovers will be interested to know that you can grow rambutan at home from a seed. This method is the simplest and most effective. If you create proper care for the plant, then you can get fruits.

To get seed, you need to get a bone from a ripe fruit and dry it thoroughly. Next, it should be placed in a damp cloth, and put the container with it in a warm place. The bone should be sown. To do this, moisturize it daily. It should sprout in a few weeks. Then the sprout can be planted in a pot with a mixture.

A drainage layer is placed at the bottom, a nutrient mixture is poured on top. The seed is deepened and covered with earth. From above, the pot is covered with polyethylene to create a greenhouse effect, and cleaned in a warm, bright place. Water the plant as the soil dries. Seedlings should appear in a couple of weeks. And in a few months the sprout will reach four centimeters. When the plant grows up, it can be transplanted into a larger pot. The sprout should not be planted in open ground, since this culture is thermophilic. In mid-latitudes, rambutan is grown either at home or in greenhouses.

Features of care

Tree cuttings brought from tropical countries practically do not take root with us, so growing a plant from a seed is the most acceptable option. If you do not have the opportunity to bring a ripe fruit from the same Thailand and take a seed from it, then you can choose a ripe fruit in the store and try to sprout its seed.

It must be remembered that germination is quickly lost, so the fruit should be cut immediately before planting. To increase the likelihood of germination, you can soak the seed in a growth stimulator.

The plant should be watered once every three days. He needs to provide the maximum amount of sunlight, but without direct rays. To maintain humidity, you need to spray the plant, because it is accustomed to a tropical climate with high humidity. The plant does not require any special conditions, so careful care for it is not needed.

Instead of an afterword

Rambutan is a tropical plant with a rich history. If you get a chance, be sure to try it. Still, it is interesting to taste the fruit, which is so revered in Thailand.

Today we will talk about the rambutan fruit, its beneficial properties, composition, use in traditional Asian medicine, possible harm and, of course, highlight how rambutan is eaten.

Rambutan fruit - what is it, what does it look like

Rambutan (see photo) is a tropical jelly-like fruit of an evergreen tree that is native to Southeast Asia. It is one of those foodstuffs that will make a tourist travel, as it is almost impossible to find and taste it outside of Southeast Asian countries.

The word rambutan comes from Malaysia, which means “hair” in translation, and it makes sense because rambutan (nephelium) is a bright pink, sometimes raspberry-colored fruit that grows in clusters and is very hairy. If you remove the peel from the fruit, then inside you can find a translucent, pearl-colored core. The core of the fruit is harder than that of Lychee, and it tastes sweeter with a little sourness and very juicy. The rambutan fruit is very easy to clean with your hands without any tools, the peel is not prickly at all, as it might seem at first glance, the hairs are rather flexible and elastic. The fruit has a delightfully sweet, grape-like aroma. Eating is a great way to not lose a lot of moisture from your body while traveling.

An added bonus: The fruit's thick, leathery skins make it safe to eat in countries where drinking tap water is not available.

The chemical composition of the fruit

Rambutan has in its composition a large amount of vitamins, especially C, group B and minerals of calcium, magnesium, copper, zinc, potassium, many among other trace elements of manganese; 100 mg per fruit. Manganese strengthens bones, regulates metabolism and helps lower cholesterol levels.

To the uninitiated, you might think that you would have to eat a fairly decent amount of fruit to get the full daily allowance of such essential manganese for health! But here's the thing: these fruits are so tasty and refreshing that a person quickly loses the idea of ​​how much he ate - especially if he is visiting Vietnam, Indonesia, Thailand, India, Cambodia, the Philippines or Malaysia under the hot sun.

Rambutan is very rich in iron, which is essential for controlling oxygen levels in the body. Iron helps prevent fatigue and dizziness caused by anemia.

In addition, rambutan flesh also meets 4.3% of the body's daily phosphorus intake. Phosphorus helps filter out waste products in the kidneys and is essential for the growth, maintenance and repair of all tissues and cells.

Health Benefits of Rambutan Fruit

Russian herbalists, of course, did not study the tropical fruit, but rambutan and its benefits for the body are actively used in herbal medicine in Asian countries. It was found that the inclusion of these fruits in the diet is useful for diabetes, arterial hypertension, is used in the prevention of cancer and immunity stimulation, as a means to get rid of helminths, increase lactation and recovery after childbirth.

In Thai medicine, both the pulp of the fruit, seeds, peel, and decoctions of the leaves of the tree, its roots are used. Thais consider the rambutan tree to be sacred, with magical powers. They say about the fruit that its appearance is terrible, but the taste is divine.

So, what is the use of rambutan anyway?

  • Antioxidant and anti-cancer component

Fruits also contain antioxidants. It is not widely known, but a study by Universiti Kebangsaan Malaysia on "Antioxidant and Antiproliferative Activity of Inedible Parts of Selected Tropical Fruits" found that rambutan may be effective against cancer. The skin, seeds and fruits have been shown to be effective against various types of cancer.

The skin of an exotic fruit is filled with antioxidants that are really good for health. Many of the health stores use this and sell packaged rambutan peel extracts as supplements.

  • Protection against infection and bacteria

A compound called gallic acid is found in the skin of rambutan. Gallic acid can work wonders in eliminating the infection that is in the cells. It can also protect the body from damage caused by the oxidation process.

The antiseptic properties of rambutan have also been confirmed by a scientific study in Malaysia - the fruit can help protect the body from a variety of bacteria and other pathogens.

  • Source of vitamins and minerals

There are many vitamins and minerals in this product, such as B1, B2, B3, B5, B6, B12, potassium, calcium, manganese, magnesium, iron, vitamin C and dietary fiber. All this is very important for the functioning of the body and protecting the body from rapid aging in the long term.

  • Removal of waste from the kidneys

Another very beneficial feature of this amazing fruit is that it helps to remove waste from our kidneys. This is done with the help of the phosphorus present in rambutan. Phosphorus is also essential for the development, repair and maintenance of body tissues and cells.

  • Helps in the treatment of diabetes

Rambutan fruit seeds have their own medicinal value. When swallowed, they can relieve the symptoms experienced by diabetic patients.

  • Improves sperm quality

Rambutan contains a fairly large amount of vitamin C, which is also very important for sperm development. A possible lack of vitamin C in men can lead to a limited ability to reproduce fruitfully. This condition can be improved by a remedy that requires the person to raise their vitamin C by about 500 mg over the course of a month. This is known to improve sperm quality and quantity in many cases.

  • Fat burning

The fruit is very effective in reducing the fat content in the human body. This is due to the fact that the fruit is high in fiber (2 g per 100 g of fruit) and, at the same time, low in calories ( rambutan calories- 60 kcal per 100 g of product). In addition, it has a high water content.

Thanks to this, when observing a low-calorie diet, the cases of hunger were significantly reduced. The seeds also help in weight loss. In order to ingest rambutan seeds, it is recommended to crush them and mix them with other foods. Alternatively, they can be consumed in very limited quantities and raw.

  • Increases energy supply

The hairy rambutan fruit is rich in carbohydrates and is famous for its protein content, which contributes to an almost instant increase in energy levels when consumed. The high water content of fruits also helps to quench your thirst and restore lost energy. It is very suitable for runners and other sports players because of this property.

  • Generation of red and white blood cells

Of the many nutrients found in fruit, it contains copper, which is vital for the production of red and white blood cells in our body. Fruits also contain manganese, which is essential for the body to produce and activate enzymes. Enzymes are essential for many biochemical functions in the body.

  • Strengthens bones

Another benefit of these fruits is that they help strengthen our bones. This is due to the fact that fruits are rich in calcium, phosphorus and iron. Healthier bones lead to stable growth and a reduced chance of fractures and other devastating bone diseases.

  • It fights constipation, as it activates intestinal motility. And at the same time, there is evidence for the treatment of intestinal disorders.
  • With regular use, the condition of the skin improves. Thai women make rejuvenating masks from this plant.

How to eat rambutan - video instructions on how to clean

The peel is cut with a knife or you can press it and it will crack on one side, pull out the fruit, there is still a hard stone inside, a white jelly-like sweet mass is eaten raw, the stone is thrown away in ordinary daily nutrition.

But, in Asia, the bones are fried and also successfully eaten.

Raw rambutan is most useful, but jams, jams, and sauces are also made from it.

These fruits are not able to be stored for a long time, they disappear quite quickly, in the refrigerator for a maximum of a week.

Rambutan oil

Rambutan oil is made from the seeds of the fruit. It is widely used in the cosmetic industry and in the manufacture of soap and shampoo. There is a very pleasant aroma, especially when heated, which was used in the production of scented candles.

Also, the oil can slow down hair growth, which women of fashion were not slow to take advantage of - for more effective hair removal.

The use of rambutan in traditional medicine

Crushed rambutan seeds also help clear the skin, and rambutan peel has long been used to treat dysentery and diarrhea.

The medicine for dysentery and fever is made from the skin of the fruit. Dysentery is a serious disease that affects the intestines and causes the patient to go to the toilet frequently, and the patient also experiences many symptoms of severe intoxication. To prepare the medicine you need:

  • Cut the peel into small pieces and throw them into boiling water.
  • The peel should boil until half of the water has evaporated.
  • You need to remove the dishes from the heat and let the liquid cool. You can also pull out the peel and squeeze it separately into another bowl.
  • Then you can drink both water and liquid, twice a day, until the patient gets better. Using the same procedure, boiled water can be drunk when the patient shows symptoms of fever.

Rambutan harm or contraindications

With excess consumption of the exotic fruit rambutan, toxicity to the body was revealed. For information, the rate of use of this exotic is 4-5 fruits per day, with good tolerance up to 8.
The seed contains traces of the alkaloid, and the testicle contains saponin and tannin. The seeds are considered bitter and narcotic and are not consumed without heat treatment. The fruit peel also contains poisonous saponin and tannin. Therefore, seeds and peel should not be taken in large quantities.

When overeating, banal diarrhea is possible.

And in general, fruits that you have never tried should not be abused, allergies to exotic fruits appear three times more often than to fruits and vegetables in your region.

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Extremely tasty and unique in appearance, the rambutan fruit is one of the first places in Thailand in popularity among locals and tourists. Throughout Southeast Asia, rambutan is considered one of the most sought-after and healthy fruits. Dessert and exotic fruit is characterized by low calorie content - only 80 kcal per 100 grams, juicy and bright color, tasty pulp and non-standard red-green fluffy peel.

Rambutan fruit is about the size of a regular chicken egg. The color is very defiant - bright, rich and juicy red with green hairs. At first glance, rambutan looks like a red and fluffy ball. The length of the hairs rarely exceeds 5 centimeters.

The pulp inside the rambutan resembles a jelly-like, but rather dense and juicy texture. The shade of the pulp may vary depending on the maturity of the fruit - white, pink and beige. The stone inside the rambutan is small, oblong and light brown in color, not suitable for consumption and even slightly toxic. The shape of the fruit itself is round or oblong.

Rambutan season in Thailand

In Thailand, the rambutan season starts in early May and ends in the second half of June. Over the years, there has been an improvement in the cultivation and selection of the plant due to the reverent work of gardeners and breeders in Southeast Asia. Previously, the fruit could only be harvested in May.

In the wild, the rambutan fruit grows on trees that reach a height of 20 meters, which is not convenient for harvesting. Breeders from Thailand were able to develop a new culture of trees, the height of which does not exceed 5 meters. In one season, up to 20 kg of fruits can be collected from one tree, which grow in small clusters on twigs.

Rambutan fruit is available for sale from early May to the second half of September. The cost per kilogram of fruit ranges from 20 baht in the markets of Thailand to 40 baht in large supermarket chains during the ripening season. In winter, the price increases significantly and can reach 400 baht per kilogram.

Smell and taste of rambutan

The pulp tastes different depending on the variety of rambutan. It can be pronounced sweet or sour. The fruit is very juicy, due to the high water content - about 70-75 grams of water per 100 grams of the fruit. That is why in hot weather rambutan is so popular for quenching thirst.

An ordinary fruit, not cut, does not smell like anything. The pulp inside smells like sweet blue grapes, familiar to Russian tourists.

In many supermarkets, you can find canned rambutans, which are made in combination with pineapple pieces. Do not forget that the taste and beneficial properties of rambutan in this case do not change for the better.

How is rambutan different from lychee?

First, the difference is in the growing season of the fruit. The lychee season lasts only from April to June, and rambutan can be found on store shelves right up to the end of September. Lychee tastes more like a grape sweet mix.