Fruit for Thought: Rambutan

 The Rambutan is a tropical tree which belongs to the Sapindaceae family and also the fruit of this tree. Although it does not grow very tall, it produces an ample harvest. Rambutan is widely distributed throughout Indonesia, Malaysia and Southeast Asia and is identified in some countries, by different names. For example, in Nicargua, Costa Rica and Panama, Rambutan is identified as mamon chino while Thailand people call it ngoh. In Malaysia, another type of Rambutan is sold called wild Rambutan. Although the common color of Rambutan is red, the fruit of this particular type is yellowish. The hairy skin of the Rambutan fruit is removed to get to the whitish or pinky edible parts. They typically taste sweet though some are sour as well as sweet. 

Rambutan is a tasty fruit and it is very popular in many countries. Seed oil from the Rambutan is produced and in use to manufacture candles and soap. Although Rambutan trees are cut down rarely, their wood is used in the construction industry. Rambutan fruit is said to heal dysentery and diarrhea effectively. The leaves are also used as cataplasm to cure headaches. In Malaysia, the skin of the Rambutan fruit is used to prepare native medicines. Further, the roots of Rambutan trees are boiled and used as a medication to cure fever.

Rambutan fruit is rich in following components: Fat, Calcium, Iron, Protein, Nitrogen, Ash, Sodium, Zinc, Magnesium, Manganese, Potassium, Phosphorus, pH, Vitamin C, Vitamin A, Thiamin, Riboflavin, Fiber. Eating five fruit in a day can seriously decrease the chance of cancer. Rambutan fruit is also very effective in lowering blood pressure.

Open Rambutan fruit by removing one part of its skin. Find the seam across the fruit and pull apart the leathery skin. You can also use the knife, but be careful, only cut through the skin. Then you can hold the fruit with your fingers and enjoy the sweet taste.

Rambutan fruit cannot be cooked; it can be eaten raw only.