The Rambutan fruit is native to Malay Archipelago, Southeast Asia. It is botanically named a Nephelium lappeleum. To people of Malaysia, Thailand, the Philippines, Vietnam, Borneo, and other countries of this region, the Rambuton is a comparatively common fruit like an apple which is common to many people in cooler, climate.
The Rambutan is naturally red in color but they sometimes seem yellow orange. ‘Rambut’ is a malay word which means “hair”, therefore, it got its name because of the thorn like appearance. The shape of the Rambutan fruit is round or oval and it is up to three to six to four cm in dimension. Its leather skin has flexible thorns. It has brownish seed and is soft and crusty. The seeds are poisonous but can be eaten after cooked. The Rambutan is commonly found in jams or available canned and the Rambutan tree grows up to 10 to 20m in height.
As far as taste, a good Rambutan has a firm and juicy flesh. It has a sweet taste, and it is somewhat similar taste of lychee fruit. The tree will actually look like a puffy Christmas tree. A Rambutan is best with-in mid-season somewhere around June-August as they seem to be sweet and large. When it gets ripened the flesh separates easily from the seed. However, when not quite rip, the flesh sticks to the Rambutan seed and the taste is a little sour but it is still not a bad taste.
The Rambutan fruit has great health benefits. It contains carbohydrate, protein, fat, phosphorus, iron, calcium and vitamin c. Rambutan roots, bark and leaves have various uses in the production of dyes and drugs. Parts of this plant can be used as a medicinal fruit and have benefits for health such as: reduce body fat, make skin softer, hair care, treat dysentery, and treat diabetes.