It is the rambutan season again! Isn't that great? This Southeast Asian native has always been one of our favorites. Despite the daily coronavirus struggle, we see vendors selling bundles of bright red and sometimes light yellow rambutans by the roads.
Did you know that rambutans got their name because of their hairy coat? In Vietnam, it is called "chom chom," which translates to messy hair. According to Healthline, rambutans are particularly rich in vitamin C, providing 40% of the Daily Value (DV) per 3.5-ounce (100-gram) serving. They also have powerful antioxidant and immune-boosting properties.
We always ate rambutans raw or freshly out of their coat, but for years, people have tried their hands at making jellies, jams, and smoothies. Here are some easy and fun recipes to try out when you buy your next bunch of sweet, sweet rambutans.
What do I need?
- Peeled and seeded Rambutans-3 cups
- Lemon juice-quarter a cup
- Sugar-2½ cups
Blend the peeled and seeded Rambutans in a food processor. Put this mixture into a pan and add lemon juice and sugar. Boil the ingredients and let it simmer on medium heat till the sugar has dissolved. When the mixture is ready (that is when the sugar has caramelized) turn off the cooker and put the mixture into a clean container. Now your jam is ready to be consumed
The Nutrient-Packed Rambutan: A Tropical Delight
Rambutan (Nephelium lappaceum) is a fruit native to Southeast Asia. It belongs to the soapberry family (Sapindaceae) and is commonly cultivated in Malaysia for its tasty fruit, also called rambutan. The bright-red, oval fruit, about the size of a small hen’s egg, is covered with long, soft spines and has a deliciously tart pulp. The tree grows to about 10.5–12 meters (35–40 feet).
A Tasty Fruit with Health Benefits
Rambutan is a tropical fruit teeming with nutrients and antioxidants. You can enjoy this fruit in salads, curries, or desserts, and may benefit from its weight loss, healthy digestion, and immune-boosting properties. It thrives best in tropical climates, such as in Malaysia and Indonesia, and can reach up to 27 meters (80 feet) in height.
Rambutan got its name from the Malay word for hair because the golf-ball-sized fruit has a hairy red and green shell. Its unmistakable appearance is often compared to that of a sea urchin.
Rich in Nutrients and Antioxidants
The rambutan fruit is rich in many vitamins, minerals, and beneficial plant compounds. Its flesh provides around 1.3–2 grams of total fiber per 100 grams (3.5 ounces), similar to the fiber content in apples, oranges, or pears.
Rambutan is especially rich in vitamin C, a nutrient that helps your body absorb dietary iron more easily and acts as an antioxidant, protecting your body’s cells against damage. Eating 5–6 rambutan fruits will meet 50% of your daily vitamin C needs.
The fruit also contains a good amount of copper, essential for the proper growth and maintenance of various cells, including those in your bones, brain, and heart. Additionally, rambutan offers smaller amounts of manganese, phosphorus, potassium, magnesium, iron, and zinc. Consuming 100 grams (3.5 ounces), or about four fruits, will provide 20% of your daily copper needs and 2–6% of the daily recommended amount of the other nutrients.
Incorporating rambutan into your diet can provide numerous health benefits, making this tropical delight a nutritious addition to your meals.
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