Rambutan is a tropical fruit that has an original appearance and a pleasant sweetish taste. In addition, rambutan has many beneficial properties that help to cope with various ailments, and contains a large amount of vitamins. It is not for nothing that the inhabitants of India, Indonesia and the Asian countries in which it grows love it so much.
Instructions
Step 1
Outwardly, rambutan is somewhat reminiscent of a small chestnut, only its dense rind is distinguished by a bright red or yellow-orange color and fleshy hairs, which are quite pleasant to the touch. The pulp of a ripe fruit is transparent white, delicate, aromatic and sweet in taste. The rambutan bone is edible, but its taste is very unpleasant, so you need to try to bite the fruit carefully so as not to touch the bone in any way and not spoil the taste of the pulp.
Step 2
This small tropical fruit grows in clusters of 30 on a tree of the same name. Rambutan is especially common in Malaysia, Thailand, the Philippines, Southeast Asia, Cambodia, Sri Lanka, Indonesia and India, from where it is exported all over the world. Residents of these countries are happy to eat rambutan raw, use it as a filling for baking or in the preparation of the most delicate sauces.
Step 3
To get to the tender pulp of the fruit, you need to remove the dense peel from it by cutting it with a knife. As a rule, in ripe fruits, it is removed quite easily. In addition, the pulp of ripe rambutan is perfectly separated from the unpleasant bone, which allows us to fully enjoy the taste of this exotic fruit, which is unusual for us.
Step 4
Rambutan can be incorporated into a variety of fruit salads and goes well with pears, mangoes, or pineapple. As a dressing for such a dish, a sauce made of honey, heavy cream and a small amount of fruit liqueur is suitable. And also the pulp of rambutan can be preserved with sugar, but only in small quantities, since it is not recommended to store it for a long time.
