Rambutan

Rambutan 1By: Andhika B. Lie


Rambuta
n, in the plant family of Sapindaceae, is a native tropical fruit of Indonesia. It is one of the popular fruits of Southeast Asia, and is widely cultivated not only in Indonesia, but also throughout the tropics including Africa, Central America, India, Malaysia, Philippines, Caribbean Islands and Sri Lanka. Rambutan is also known for its unique shape, hairlike soft spines, and it's mild taste. In Indonesian, 'Rambutan' means 'hairy', as there are hairlike pines that grow on the outer surface. This fruit is about the size of a small egg, and features a single seed covered by a translucent, juicy but firm, sweet aril or pulp.

The evergreen tree that bears rambutan fruit grows in tropical areas, within 15 degrees of the equator, with a temperature around 25 degree Celsius
and it is really sensitive to temperatures below 10 degrees Celcius. The tree can grown up to the height of 8-12 meters. It may also produce fruits after 2-3 years with Rambutan Hairy Tree =Doptimum production occurring after 8-10 years. These trees prefer to grow on deep, clay-loam, deep peat, well drained soil with a high organic content. Also, the growth of this tree depends on the season and the level of water the tree receives.


The best quality of rambutan can be obtained when the fruits are still attached to the branch, as it
gives the true flavor and they taste better than the ones that are sold detached individually from the branch. Also, the fruits are less susceptible to rot, damages, pests, and remain fresh longer. Because rambutan dries out quickly after being picked from the tree, it is best stored in the refrigerator covered in a plastic sack with no openings and holes.


Rambutan is commonly eaten out-of-hand as a dessert after merely tearing the rind open, or cutting it around the middle and pulling it off. The seed is easily separated with teeth while eating. Rambutan is also served canned Rambutan Fruit - Nutrition for the Worldand cooked for stewed fruit and jams. The pericarp, the wall of ripened fruit, is dried and used medicinally. In Java, the fruit skins and roots are used for treating fever; the leaves are used to cure diarrhea, and they are also one of the ingredients to dye hair a black color. The tallow is edible and can be used to make soaps and candles. The fruit rind and seed contain saponin and tannin toxins. Also, the seed is edible when roasted, but they are bitter and said to be narcotic.

A 100 g of rambutan flesh is composed of 82.1% water, 0.9% protein, 0.3% fat, 0.3% ash, 2.8 g glucose, 3.0 g fructose, 9.9 g sucrose, no starch, 2.8 g dietary fiber, 0.31% citric acid, 0.5 mg niacin, 15 mg of calcium, 0.1 to 2.5 mg iron, 0.01 mg of thiamine, 0.07 mg of riboflavin, 2mg sodium, 10 mg of magnesium, 140 mg of potassium, and 70 mg of vitamin C.

Rambutan In Syrup
Lalala Syrup rambutan..




Information resource:
http://www.hort.purdue.edu/newcrop/cropfactsheets/Rambutan.html#Composition
http://www.hort.purdue.edu/newcrop/morton/rambutan.html
http://en.wikipedia.org/wiki/Rambutan


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