Rambutan

Rambutan fruit is not quite familiar to us, one might say, even exotic. But in Africa, Australia, Central America, the Caribbean, as well as in many other places on our planet, it is widely popular. Indonesia, the Philippines, India, Cambodia and Sri Lanka boast the most extensive and large-scale plantations of rambutan fruit.

By the way, rambutan is a tree of the sapindov family, and horse chestnut, lychee, maple, corlan, pulasan and aki fruit are considered its closest relatives. Inside the mature fruit is a bone, which is quite edible, but the taste of rambutan in this form is not high - it tastes like acorns.

Rambutan fruit in Thailand is especially appreciated. Locals have in their stock a huge number of beautiful, related fruit of legends and myths, which they are happy to share with tourists. By the way, Thais have a special holiday dedicated to the rambutan fruit.

The size of the mature fruit hardly exceeds the size of the hazelnut (hazelnut). These exotic fruits grow in clusters on branches. Moreover, in each such cluster there are about thirty fruits. The fragrant sweet white flesh of rambutan fruit has a gelatinous, almost transparent consistency.

High-quality fruits must be colored in a rich red-brown color, and green shades must be present at the tips of the spines. It should not be forgotten that the shelf life of this fruit in a cool place (for example, a refrigerator) does not exceed a week, therefore, after this time, all the nutritional and beneficial properties of rambutan are lost and the fruit becomes absolutely unsuitable for consumption.

The hairy skin of the rambutan fruit in its appearance slightly resembles the upper layer of chestnut, only in a different color. Before enjoying the juicy flesh, this peel should be completely removed and then the edible part of the fruit should be extracted. This should be done especially carefully, so as not to damage the integrity of the fetus. By the way, the flesh of mature rambutan is easily separated from the skin, so if it is problematic to separate it, then the fruit has sung.

The delicious and healthy fruits of rambutan are eaten not only fresh. It is not uncommon for culinary experts to make excellent jams or fragrant sweet fillings for pies and pies from the delicate flesh of this tropical fruit. In addition, rambutan fruit is also used as an additive to a wide variety of drinks, as well as ice cream and sauces.