Rambutan is an exotic fruit with a pleasant refreshing taste and rich ripe grape aroma. Fruits are high in calories and rich in vitamins; if consumed regularly, they can protect against dangerous diseases and improve digestion.
Rambutan: description and useful properties
The exotic look of rambutan confuses inexperienced tourists. This tropical fruit is shaped like a large nut, covered with dense long hairs. Ripe rambutans can be white or red, depending on the variety. The plant is common in Malaysia, Indonesia, Thailand, fruits are sold in abundance in local markets. In Russia, they can be found in supermarkets, among other exotic fruits. Usually imported fruits do not differ in taste from those that can be bought locally.
The flesh of rambutan is snow-white, very juicy, pleasantly refreshing. The taste is sweet or sweet and sour, the aroma is very bright, reminiscent of some grape varieties. However, the fruit is valued not so much for its interesting taste as for its undoubted benefit. Ripe fruits are rich in provitamin A, which is beneficial for the eyes, skin and hair. There are many B vitamins in the pulp, which improve memory, have a beneficial effect on cell regeneration and digestion. In addition, fruits are considered one of the champions in the content of ascorbic acid - a natural antioxidant that protects against infections and viruses. The fruits contain a lot of phosphorus, potassium, iron, magnesium and other valuable microelements. Ripe rambutans are high in calories, according to this indicator, they can be put on a par with bananas and grapes.
Thais, Malays, Indonesians rightfully consider rambutan to be one of the most valuable fruits in the diet. According to traditional and official medicine, 5 fruits a day will help prevent some forms of cancer. Raw rambutans cope well with dysentery and diarrhea, stop flatulence, and normalize the work of the gastrointestinal tract. Regular consumption of the fruit gently lowers blood pressure and serves as a good prevention of strokes. In Thai traditional medicine, rambutan peels, fresh or dried bark, leaves and seeds are actively used.
Despite the undoubted benefits, the fruit also has contraindications. Rambutans are not recommended for people with high acidity of the stomach and patients with diabetes mellitus. An exotic fruit can provoke an allergy attack; people with diagnosed hay fever need to taste the fruit in small doses, carefully monitoring their well-being.
How to eat fruit properly
So that the exotic fruit does not disappoint, you need to choose the right one. It is recommended to buy rambutans on a branch, they contain more valuable substances. The fruit itself should be deep red, with elastic, not wilted hairs.
Before you start tasting, you need to peel the fruit. There is a thin strip on the peel - a natural "seam" that divides the fruit in half. It is enough to lightly press on it with your fingers and pull the peel to the sides - it will disperse, exposing the juicy pulp. Some people prefer to peel the skin off with a knife, making a neat cut along the dividing strip. It is important not to press too hard to keep the white ball of pulp intact. There is a rather large bone inside the rambutan.
Peeled fruit is best eaten raw. You can add it to fruit salads - the snow-white balls contrast effectively with carambola, slices of mango, pineapple and lychee. Rambutans make delicious jellies and fruit sauces, and can be used to make homemade ice cream.
Delicate rambutan cannot be stored for long. The maximum period for a ripe unpeeled fruit is a week, and the fruit will have to be placed in the refrigerator. Peeled balls are stored for no more than a day, but it is better to remove the peel immediately before eating - such fruits are much more useful.
