What should I know about rambutans
How do you eat a rambutan?
The rambutan originally comes from Southeast Asia and is related to the lychee. (Photo by: © kamonrat / fotolia.com)
The rambutan is originally from Malaysia. The cultivation of this exotic fruit occurs in large parts of Southeast Asia, the tropics of Africa and South America, in Australia and Madagascar as well as the entire Caribbean. Thailand is the largest producer of rambutan.
Appearance and taste
The rambutan is somewhat similar in taste and appearance to the litchi and is therefore also hairy or false litchi called.
But it also has something of a burdock because of its many soft spines. These Spines turn brown and dry up quickly, making the fruit unsightly. However, this has nothing to do with the fresh pulp inside. The rambutan is the size of a plum or a chestnut.
A rambutan doesn't taste too sweet and has one slightly sour note.
Info: 100 grams of the pulp have around 65 calories, almost no fat and a lot of vitamin C and minerals.
This is how you eat a rambutan
- Version 1: The hairy shell with a knife cut. The pulp should not be damaged in the process. Then the shell can be easily peeled off.
- Variant 2: You can do the fruit too along the seam Press two thumbnails into the shell and break it in half.
The translucent white pulp of the rambutan has the consistency and shape of a peeled, hard-boiled egg.
Info: The one stuck inside the pulp oval core is edible, but does not taste good.
Maturity and storage
The optimal time to consume the rambutan is when the tufts of hair have dried out a little and the Skin red to dark red is. The pulp is then quite soft and tastes incredibly sweet and exotic, maybe a little like grapes.
Info: Most of the time you won't find fresh fruit in the supermarket, but preserved pieces of fruit preserved in syrup - watch out for the high sugar content!
Since the fruit cannot ripen, it is harvested at the optimal time of ripening. Therefore it has to be imported by air freight. In the household, the rambutan can be stored for 6-8 days at approx. 10 ° C in the refrigerator - the fruit should be wrapped or covered with a slightly damp cloth.
Use in the kitchen
If the rambutan is not yet fully developed and the hair is not yet brown, it can be used very well as a decoration of a fruit bowl, a cold buffet, a table or as a plate decoration. Even in this state, the pulp is crisp and sweet and sour and can already be eaten.
- The rambutan can be used as fresh fruit consumed raw it tastes very good, even sprinkled with sugar.
- Like many other exotic fruits, it gives every fruit salad or compote a special touch.
- Served in cocktails, these are particularly exotic.
- They are also well suited for smoothies.
- Furthermore, the rambutan is very well suited to refine sweet dishes.
- The rambutan is also a real treat when served up spicy with raw ham, strong cheese or with hearty sausage.
- It also goes perfectly with tropical and Asian fish, meat, rice and poultry dishes.
- It even tastes very good in combination with chocolate.
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