Rambutan

an exotic fruit, sometimes known as a 'hairy lychee'. Originates from Malaysia and Thailand. At Chinese New Year, Rambutans are used to symbolize life. Australian consumers are growing in familiarity with this highly decorative fruit.

Benefits:

• A rich source of Vitamin C and antioxidants. It is also widely used as a palate cleanser.

Taste:

• Peel back the leathery skin to reveal a juicy pearly white fruit with a delicate sweet, almost perfumed, flavour.
• Refreshing and very juicy.

Aroma:

• sweet slightly acidy

Preparation:

• Rambutans are better eaten fresh.
• Cut along the centre of the fruit with a sharp knife, just penetrating the skin only.
• lift off the top half of the skin, leaving the fruit in a half shell, bit like an egg in an egg cup
• add to fruit salads, makes a lovely accompaniment to ice-cream, see below for link to recipes.

Tip:

• look for a firm brightly coloured fruit, that shows no signs of bruising.
• it spines should be firm, without being brittle.
• dehydration and rough handling will result in blackened spines. however the fruit is generally OK to eat.
• fresh fruit can be refrigerated, wrapped in plastic for 5-7 days and may be kept at room temperature for 2-3 days

click here for link to recipes