Rambutan Fruit

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Rambutan Fruit


What is Rambutan Fruit ?



The rambutan saintific name was Nephelium lappaceum from family Sapindaceae. Itís native to Southern Asia. It usually eaten raw and the ripe rambutan fruit is sweet, sour with juicy.. The fruit is in oblong shape long 3 to 7 cm depend of its variety, the earlier state of rambutan fruit is green/red colour and change to deep red while ripen. The outer rind is covered with soft spine like a hair which Malay localism called it ďrambutĒ. The rambutan fruit mind get a expanded from this Malay word. Inner of rind is the white or transparent and juicy fruit with long 2cm until 5 cm and 0.3-0.7 cm thick. How to eat the rambutan fruit? First, you can easily pear off the rind of the fruit by pressing the rind or used small knife to cut a part at the rind, finally you just remove the fruit taste it.


Varieties of Rambutan Tree


Some rambutan tree varieties in Malaysia is :
1. Maharlika ( Malay word: Rambutan Rejang)
-This is the species most planted in Malaysia especially in Balik Pulau, Penang which it had sour taste. The ripeness colour in deep red.
2. Seelengkeng
-The fuit is moderately sweet with size large and soft spine. The rind and spine colour in red.
3. Lebakbooloos
-The fruit in dark red colour with green spine. This varieties suitable for ship and maintain well for long distances.

How the Rambutan Tree Look ?


The Rambutan tree grows height approaching 10 to 25 meters.The tree trunk diameter around 55cm to 70cm. Its evergreen leaves are 5 to 30 cm in length and have three to eleven leaflets, each and every with an entire margin have a special structure.Small Flowers with leaf petal which are about 2 1/2 to 5 mm in size are in disk-shape and they have bloomed cluster wise. The rambutan fruit took around 3 months to ripeness from beginning of flowering. Malaysia, rambutan flowers from March to July and again between July and November, usually in response to rain following a dry period. The good lactation for plant the tree is at sandy soil with good drainage.
Itís grew huge at Perak, Pahang, Kedah dan Kelantan. The season for rambutan is from April until July or December until January.

Rambutan Fruit Product/Recipes

Rambutan fruits depreciate its taste fast once harvested. Few product related to rambutan had produced such as jams, marmalade, spread, jelly, specialty vinegar,wine and caned food as rambutan retain its natural looks and muscular character.. Rambutan normally use as one of items to do fruit salad with, papaya, mango, pineapple, and banana.


Why Rambutan Fruit Benefits to Body

Besides of it sweet sour taste delicious flavor. Rambutan had pretty valuable nutrient for our body such as below table:

Nutritional value per 100 g
Energy 59.9 g
Water 84.70%
Protein 0.7 g
Fat 0.1 g
Carbohydrate 13.9 g
Fiber 0.2 g
Calsium 22.0 mg
Phosphorus 30.0 mg
Iron 2.5 mg
Thiamin 0.01 mg
Riboflavin 0.04 mg
Niacin 0.1 mg
Vitamin C 38.6 mg

Besides the fruit it self, the entitle of others such seeds which contain fat and used in manufactured of soap, the leave contain tannin and saponin, root and bark contains tannin, saponin, flavonida, pectic substances, and iron used in drug and dye process. Some example benefits of rambutan to our bodyb is:

1.) Soften the hair
2.) Reduce fever temperature
3.) Body fat reducing and soften skin appearance
4.) Treat diabetes
5.) Treat dysentery and diarrhea
6.) Lighten headache


Related link: Benefits of rambutan fruit to body

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