Rambutan is a fruit native to Southeast Asia, but is now grown in all tropical regions of the world. The name derives from the Malay word meaning "hair", due to the soft and sagging thorns that make the fruit unmistakable. In Costa Rica it is called Mamon Chino, because the technique used to eat it and its appearance are very similar to those of the lychee, a Chinese fruit.
Steps
Part 1 of 2: Eating a Rambutan
Step 1. Choose a ripe fruit
Rambutans are initially green, but then turn red, orange, and yellow as they mature. Their "hairy" looking thorns are green as soon as the fruits are picked, but even when they turn black, the fruit is still edible for a couple of days.
Step 2. Make an incision in the peel
Hold the fruit firmly on a flat surface by grasping both ends. Place the sharp blade of a curved knife along the midline of the rambutan, as if you want to cut it in half. Gently cut only the thorny peel and leather texture without affecting the pulp. Proceed with cutting around the entire circumference of the fruit.
Alternatively, you can tear off the peel with your thumbnail or bite it to open it. The spines are soft and do no harm; in any case, know that the peel is somewhat bitter
Step 3. Open the rambutan
The cut peel should peel off smoothly. Completely remove one half of the fruit as if it were a lid. Inside you will find a fruit very similar to grape: oval and slightly translucent, white or yellowish in color.
Step 4. Squeeze the peel lightly to release the pulp
This way the edible part of the fruit will fall directly into your palm.
Step 5. Remove the seed
The central pit is not edible when raw. Cut the pulp trying not to cut the seed and extract it. In some varieties the stone detaches without major problems from the pulp, while in others the two parts are closely joined together. If you are eating a fruit belonging to this second variety, you may want to eat it whole and spit out the stone at the end.
Step 6. Eat the fruit
If you have removed the stone, simply enjoy the pulp. If the seed is still inside, know that it has a hard coating, with a consistency similar to paper; just nibble the pulp around it without sinking your teeth into the core.
- Most rambutans are sweet and juicy, but some varieties are acidic or slightly drier.
- The seeds of almost all varieties are bitter, although some may show a sweet aftertaste. Although very few people eat them raw, it is worth remembering that they contain traces of potentially toxic chemicals, so they should never be eaten or offered to children and animals.
Part 2 of 2: Using Excess Rambutans
Step 1. Consider toasting the seeds
In some regions, rambutan seeds are roasted and eaten just like walnuts. Although they are edible once cooked, kernels are slightly bitter and have a mild narcotic effect. More studies are needed before they can be officially considered safe for human consumption.
Step 2. Make a jam
Peel about half a kilo of rambutan and boil them with two cloves until the pulp comes off the seeds. Remove the coating from the stones and then transfer the stones to a pan with a little water. Continue cooking until they become soft. Cook the softened pulp and seeds with 350 g of sugar. Let the mixture simmer for 20 minutes or until it has taken on the typical consistency of jam. Remove the cloves, then transfer the mixture to sterilized jars and seal them.
If you want to make a dessert quickly, you can stew the fruits after peeling and boiling them
Step 3. Return the excess rambutans to the refrigerator
This fruit retains all its organoleptic properties for only a couple of weeks (at most) and, generally, it should be consumed within a couple of days of purchase. You can store the rambutans in the refrigerator, without peeling them, after putting them in a plastic bag with holes; this operation allows you to keep them longer.
Step 4. Freeze the fruits to make a special dessert
Freeze them whole without peeling them inside an airtight bag. Peel and suck them while they are still frozen to enjoy a fresh, milk-like sweet treat as if it were candy.
Advice
- If you are serving it to guests, leave half of the shell on the fruit as a decorative element and to allow diners to grasp it with their hands.
- After purchasing rambutans, you can store them in the refrigerator for three to five days by wrapping them in cling film to reduce moisture loss. If you live in a humid region, you can simply leave them on the kitchen counter.
