Where do rambutans grow? What is rambutan? Description, useful properties

Thanks to the development of transport links in the 21st century, we have access to the most remote corners of the planet, and the gifts of exotic flora are not uncommon on store shelves. So if you want to experiment, you can buy the most unusual fruits. For example, rambutan.

What does it look like

The first association among those who see rambutan for the first time is “hairy chestnut”. Indeed, its peel is densely covered with long, slightly curved brown hairs. The peel itself changes color depending on the degree of ripening of the fruit: at first it is green, then yellowish, then orange and burgundy.

The peel is quite dense, but easily peeled off. In the middle of the fruit there is a large (up to three centimeters) oval-shaped brown bone. The pulp is milky white or pinkish, similar in texture to jelly. The fruit can reach six centimeters.

Did you know? Thanks to the hairs, the fruit got its name - in Indonesian, rambut means "hair".

Where does it grow

This plant is native to the tropics of Southeast Asia. It is grown in Indonesia, Thailand, Malaysia. The fruits grow in large clusters at the ends of the branches of the evergreen burdock nephelium, which can reach 25 meters in height.

Chemical composition

The edible pulp of the fruit contains many useful substances (indicated per hundred grams of pulp):

• - 42 milligrams;
• - 11 milligrams;
• - 9 milligrams;
• - 7 milligrams;
• - 22 milligrams.

The fibrous structure of the fruit contributes to good digestibility, which has a beneficial effect on digestion.

Beneficial features

Rambutan is not only tasty, but also a healthy fruit. Its pulp, rich in trace elements and acids, has a tonic, cleansing and rejuvenating effect, improves metabolism.

It well restores strength and gives the body a charge of vivacity.

The nutritional value

Contains no fat only proteins, carbohydrates, liquid (juice) and dietary fiber. The proportion of proteins / fats / carbohydrates is 0.65 / 0.2 / 20. The calorie content of exotic yummy is 82 kcal per hundred grams.

Did you know?Many residents of countries where rambutan is grown believe that by eating five of its fruits a day, cancer can be avoided.

Application

In cooking, this fruit is part of the most delicious desserts: as an addition to ice cream, the main ingredient of jam, jam or syrup, it is put in compotes, fruit salads, used as a filling for pies and pastries. It also perfectly sets off the taste of red meat, chicken and fish.

How to eat this fruit

Rambutan is easy to eat- you need to slightly cut the peel along the line of a natural fault and separate it in half. If desired, you can either remove both halves, or leave one of them for convenience (holding on to it, you will not get your hands dirty). Another option is to remove the peel in slices, making the appropriate incisions. Owners of particularly dexterous hands may not use a knife - the two halves of the peel can be separated by sharply turning them in different directions along the fault line.

Important! The fruit is stored for no more than seven days (and you should also take into account the time he spent on the road from the place of growth to the store). So it's not worth buying it "for later". It is better to eat immediately after purchase.

Delightful tender pulp does not need any processing - it can be eaten immediately after cleaning. The stone, in principle, is edible, but it is better not to eat it (tart, contains a lot of tannin and tastes like an acorn). You can plant it in a pot and try to grow a tree out of it.

Benefits and treatment

Rambutan is very useful. Eating this fruit will help:

You should not use this product in cases of:

• if you have on it. True, this advice sounds more like this: “if you feel bad after eating it, don’t eat it again.” Unfortunately, other than by trying, you will not know about allergies;
• if you have a stomach ulcer. Sodium and vitamin C, contained in the pulp of the fruit, will not affect the damaged mucosa in the best way.

You should also consider the possible reactions of the body to unfamiliar, exotic food. It is better to taste the fruit a little bit. It is generally not recommended for children under three years of age.

Important!Raw rambutan seeds should not be eaten, they are quite poisonous. However, heat-treated (for example, fried) they are quite edible.

Where else is it used

Rambutan is used not only in cooking. The stone contains many oils, which are used as a flavoring agent in various cosmetics, hygiene products and even scented candles.

Fresh young shoots- Raw material for natural dye used in textile processing. Wood after processing becomes elements of furniture and a decor of rooms.

In warm regions native to the fruit, it is very popular in folk medicine as decoctions (including not only from fruits, but also from tree bark). It is considered medicinal and is given to women after childbirth and to people suffering from headaches.

As you can see, exotic rambutan can become a real highlight of your table. Do not be afraid to try new things, because there are so many delicious things growing on planet Earth!

Syn: nephelium.

Rambutan is an evergreen tropical tree with a spreading crown, paired dark green leaves and small fragrant flowers. Rambutan fruits are edible. These bizarre hairy raspberry balls with a pleasant-tasting pulp have a whole mineral and vitamin set.

Ask the experts

In medicine

Rambutan is a non-pharmacopoeial plant; it is not used in official medicine in Russia, but is actively used in medicine in Eastern countries. In Malaya, for example, the dried peel of rambutan is a remedy for the treatment of gastrointestinal diseases. Rambutan fruits have a rich vitamin and mineral composition, have practically no contraindications and are widely used in folk medicine in Asian countries. The people of Thailand include rambutan fruit in their diet for people with diabetes and high blood pressure. What is the benefit of rambutan? Regular consumption of rambutan fruit enriches the body with a whole range of vitamins and minerals, and a high percentage of antioxidants in the composition determines the ability of the active substances of the plant to destroy cancer cells.

Contraindications and side effects

In addition to benefits, rambutan can harm a person, like any other exotic fruit taken for the first time. In this case, a disorder of the digestive system and the manifestation of other allergic reactions of the body are possible. Residents of warm countries consume the fruits of the rambutan tree without fear of health, since as such no contraindications to the use of rambutan have been identified. The norm is the use of 4-5 fruits of rambutan per day. It is not recommended to abuse fruits with juicy tasty pulp, as the result of overeating is often indigestion, diarrhea. Individual intolerance to the components of an exotic fruit may be a contraindication to its use. The seeds contained in the pits of rambutan are cooked because they are toxic when fresh.

In cooking

Rambutan is known in our latitudes as a tropical fruit with an attractive appearance and pleasant-tasting pulp. The exotic plant itself has the same name. Hairy round hedgehogs are a traditional fruit and an ingredient in many Indonesian and Thai dishes. Rambutan seeds have also found culinary uses.

Rambutan is a popular food item in Indonesia and is traditionally used to make desserts for children and adults at weddings and other celebrations. The fruits are eaten fresh, and also subjected to culinary processing - canned with sugar. The pulp of the "hairy" fruit has a jelly-like consistency, sweet and sour. The taste of rambutan is pleasant, reminiscent of green grapes. Before use, the peel is carefully cut with a sharp knife. Jams are prepared from the fruits, added to ice cream, used as a filling for baking. Rambutan seeds are also eaten, but they are not eaten raw - they are poisonous. Roasted seeds taste like acorns.

Rambutan fruit in our latitudes is a rather rare guest, but you can still buy it in large supermarkets. The fruits are sold fresh and canned. When choosing fresh fruit balls, it is important to carefully look at their appearance. The soft spines on the skin should be greenish or light brown in color. When choosing a quality product, you also need to carefully examine the skin of the fetus: it should be whole, bright, without spots and dark hairs. If it is difficult to buy fresh rambutan, you can buy a canned version of a tropical fruit in stores - rambutan fruits in sugar syrup.

In horticulture

At home, rambutan grows in hot conditions with an annual rainfall of at least 2500 mm per year. Rambutan is sensitive to temperature changes, and the air temperature below 10 ° C is unacceptable for it, the plant may die. The plant prefers well-drained soils, sandy and clay loam rich in nutrients. The culture blooms and bears fruit perfectly at a temperature of 27-28 ° C and high humidity (83-90%). Lovers of tropical plants should be aware of these features of rambutan when growing a crop at home.

In the southern regions, the cultivation of rambutan is carried out in open ground. For planting, plants choose areas protected from strong winds and drafts, ensuring normal flowering and fruiting of the tree. During the dry period, abundant watering is carried out. The crown of young plants is cut off, giving it a compact shape. When growing a crop, it is important to provide timely feeding of the plant with organic and mineral fertilizers, since during the period of flowering and fruiting, rambutan draws all nutrients from the soil.

Fans of exotic plants can grow rambutan from the stone at home, and knowing all the requirements for growing it, they can even see its fruits with enough moisture, light and heat. Rambutan is propagated by seeds, air layers, grafting, budding. Grafted specimens bear fruit already for 2-3 years, and trees grown from seeds for about 5 years. At 8 - 10 years of age, the richest harvests of rambutan are observed. In the process of growing, amateur gardeners of tropical crops are often faced with the fact that at first there is a rapid growth of the tree, then the plant abruptly begins to wither. This can be explained by insufficient air humidity or insufficient lighting. To prevent the plant from losing leaves, it is important to regularly spray the crown and moisten the soil.

In other areas

In cosmetology

Rambutan essential oil is widely used in the cosmetics industry. Rambutan oil is produced from the seeds of fruits, which in turn contain arachidonic and oleic acids. In the process of heating acids, a rather pleasant aroma is released. Rambutan oil is used in the production of many skin care products (soaps, gels, creams) and scented candles. Possessing many useful properties, rambutan in the composition of creams and masks gives the skin of the face and body elasticity and smoothness. The active substances of the tropical fruit pulp actively moisturize and nourish skin cells, promote the active production of collagen, thereby increasing skin elasticity. Thai women widely practice the use of rambutan fruits as part of cosmetic masks. A similar rejuvenating effect on the skin is achieved if 3-4 balls of "hairy" fruit are present in your daily diet for several weeks. Rambutan is a common ingredient in hair care products. The active substances in the composition of the pulp of fruits of tropical exotic give hair shine and silkiness, promote hair growth.

At home

Rambutan wood is not often used in the furniture industry, as trees are rarely cut down. From young shoots and tree bark, green and yellow natural dyes are obtained for dyeing various types of fabrics in the textile industry.

In beekeeping

Rambutan is a honey plant. Large colonies of Chinese wax bees (Apiscerana) visit flowering rambutan trees. Female and male flowers of plants exude an extraordinary aroma, attracting pollinators: bees, flies and butterflies. Insects collect a large amount of nectar from rambutan. Rambutan honey is highly valued in Malaysia and other warm countries.

Classification

Rambutan (lat. Nephelium lappaceum) is a tropical fruit tree that belongs to the Sapindaceae family (lat. Sapindaceae), order Sapindaceae (lat. Sapindales). The Sapindaceae family consists of 140-150 genera and approximately 2000 species.

Botanical description

Rambutan is an evergreen tree with a wide spreading crown, reaching a height of 6-7 meters, sometimes growing up to 25 meters. The leaves are alternate, dark green, paired, consisting of 2-8 oval or ovate leathery leaflets. The flowers are small, bisexual, collected in axillary and apical pyramidal-paniculate inflorescences. Petals and sepals 5, stamens about 7, ovary superior, three-celled. A feature of rambutan flowers is the blooming of corollas only in the first half of the day.

The fruit of rambutan is a rounded box, up to 6 cm in size. The fruits grow in clusters up to 25-30 pieces. As the fruit ripens, the color of the fruit changes from green to orange, then ripe rambutan fruits become bright red or crimson. It is not for nothing that rambutan fruits are called “hairy” balls; the surface of the fruit-box is strewn with hard, dark green or light brown hairs bent at the ends. The skin is easy to separate from the pulp. The pulp of the fruit is white or creamy, gelatinous, with a pleasant aroma. Its sweet and sour taste is reminiscent of the taste of sweet green grapes. The stone of rambutan is large, oval, brown.

The rambutan tree bears fruit twice a year. The tree gives the first harvest in the summer, the second - in mid-December. Currently, approximately 200 varieties of rambutan are cultivated, which differ in size, as well as in the taste of fruit balls. Seedless varieties are valued. The rambutan plant can be grown at home.

Spreading

Rambutan grows in tropical countries with a hot climate. The main area of ​​the plant is Southeast Asia. Rambutan trees have been cultivated for many years in Indonesia, Malaysia, Thailand, Africa, Central America, and Australia. Large rambutan plantations are located in India, Cambodia, and the Philippines. Thailand is the largest supplier of the fruits of this crop to the world market; rambutan plantations occupy significant areas here.

Procurement of raw materials

For medicinal purposes, rambutan fruits, tree bark, leaves and young shoots are used. The fruits are harvested by hand (slightly unripe or fully ripe), sorted and stored for 2-3 weeks in a dark place at a temperature of +7 to +15 °C. When storing fruits, it is important to remember that rambutan is quite sensitive to low temperatures, it quickly darkens, losing its taste. Harvesting of leaves and shoots of rambutan is also carried out manually using a knife, sharp scissors or garden pruner. The collected leaves and stems are sorted, washed in cold running water, dried under a canopy or in the shade. The harvesting of the bark is carried out, as a rule, at the time of cutting down the trees. It is cut into small pieces or strips and dried. Dried raw materials (bark, leaves and shoots) are stored for about 12 months in paper bags or linen bags.

Chemical composition

Rambutan fruits are rich in many biologically active substances, vitamins and microelements. Vitamins of group B (B 1 and B 2), vitamin C, starch, proteins, ash, nicotinic acid, gallic acid, niacin, fiber, carbohydrates were found in the fruits of rambutan. Of the mineral elements in the composition of the pulp, there are iron, copper, nitrogen, manganese, sodium, phosphorus, potassium, calcium, zinc. The rambutan stone contains tannin, saponins, up to 40% of oils and fats, which contain arachidic and oleic acids.

Pharmacological properties

The sweet pulp of the rambutan fruit is a source of many vitamins, minerals and biologically active substances. B vitamins, ascorbic acid, vegetable proteins and fatty acids are found in fruits in a balanced amount. Vitamin C perfectly strengthens the immune system, protects the body from attacks by pathogenic microorganisms. This is the strongest antioxidant that can neutralize the harmful effects of free radicals that provoke the development of cancer cells and accelerate the aging process. There is an opinion that for these purposes it is necessary to consume at least 5 fruits per day. Scientific studies are currently underway investigating the role of rambutan in anti-cancer therapy.

Rambutan is the strongest fruit source of iron, the regulator of many reactions that occur in our body, which is responsible for the storage and transport of oxygen in red blood cells, for the binding of carbon dioxide and its transfer to the lungs. Rambutan fruit is especially useful in pregnancy and anemia, as calcium and iron in rambutan raise the level of hemoglobin in the blood. Consumption of an exotic fruit perfectly strengthens the immune system, and also reduces the risk of developing diseases of the cardiovascular system, due to the presence of potassium, copper, and magnesium in the composition. A large percentage of copper in the pulp of rambutan causes the active absorption of iron, protein synthesis, increasing immunity and having a beneficial effect on the functioning of the heart and brain. Rambutan is an active supplier of manganese to the body. This trace element is an important component of blood and bones and is also required for the production of certain hormones. Rambutan normalizes lipid and enzyme metabolism. A large amount of vegetable proteins and carbohydrates provide the body with the necessary energy boost. Rambutan is simply necessary in the diet of weakened people, recovering their health after a debilitating illness, athletes - after intense training.

Gallic acid, which exhibits antibacterial and anti-inflammatory properties, is especially valued in the composition of the fruits of a tropical fruit. Niacin is an important active substance that takes part in metabolism. Its deficiency is often the cause of a weakening of the immune system and, as a result, the development of many diseases. A large amount of fiber and low calorie content of fruits (60 kcal per fruit) are important features of rambutan for including its fruits in the diet of those who lose weight. These same beneficial substances in the composition of the oriental fruit ensure the coordinated work of the digestive tract. Consuming the pulp of the fruit will relieve the symptoms of dysentery and diarrhea. The pulp of rambutan quenches thirst well in the summer heat, being a source of a large amount of water.

Application in traditional medicine

Asians also noticed the bactericidal properties of rambutan. Water decoctions of the tree bark have an anti-inflammatory effect in diseases of the oral cavity: stomatitis, gingivitis, pharyngitis, etc. The bark and peel of rambutan fruits in the form of water decoctions or alcohol tinctures is an effective pain reliever for diseases of the gastrointestinal tract. The consumption of rambutan fruits normalizes blood pressure, so hypertensive patients can eat these fruits with benefit. Rambutan is used for pain in the heart. The external use of rambutan is also known. Leaf decoctions in the form of lotions are good for difficult-to-heal wounds, burns, boils, and various inflammatory processes on the skin.

History reference

The rambutan is native to Southeast Asia. Thais say: "If you want to prolong your life, eat at least one rambutan fruit." Since ancient times, local residents have endowed the rambutan tree with magical powers, and the taste of its fruits was considered divine. The Malaysians personified a small garden of planted rambutan trees with a piece of paradise on earth. The exotic fruit gained popularity in the 18th century, when King Rama II of Thailand described the fruit: “The appearance of rambutan is terrible, but inside it is beautiful. Appearances are deceptive".

The genus name "rambutan" comes from "rambut", which is translated from Indonesian as "hair". Undoubtedly, this name reflected the unusual appearance of the peel of the fruit, strewn with long, stiff hairs. Rambutan is a close relative of the tropical lychee (Litchi chinensis), longan (Dimocarpus longan) and mamonchillo (Melicoccus bijugatus) trees, whose globular fruits are distinguished by skin color, but their flesh has an obvious resemblance to rambutan. In Nicaragua and Costa Rica, rambutan is called by consonance - "mammon chino". Interestingly, the Thais call dark-skinned people with curly hair "rambutans".

Literature

1. Novak B., Schultz B. Tropical fruits. Biology, application, cultivation and harvesting / Per. with him. - M.: BMM AO, 2002. - S. 60-62.

2. Volkova Rose. Diabetes. Full course of treatment. Author's technique. - Ed.: Litres, 2015. - 321 p.

3. Thailand: guide. - Ed.: Petit Futé, 2001. - 236 p.

4. Where do fruits grow? - Ed.: Ripol Classic. - 134 p.

Rambutan is perhaps the most exotic fruit you will ever see in your life. Maybe you have never even seen him, because. it is rarely found outside its habitat. For residents of Malaysia, Thailand, the Philippines, Vietnam, Indonesia and other countries in this region, rambutan is a fairly common fruit, the same as in countries with a cooler climate. However, over time, as the availability and distribution of the fruit increases, this may change. What is rambutan fruit? In a few words, it is a tropical, spiked-ball-like fruit with a translucent, jelly-like flesh under the skin.

What does rambutan look like

What does this exotic rambutan fruit look like? The word "rambut" in the name of the fruit "rambutan" is Malay and translates as "hairy", which accurately characterizes the prickly skin of rambutan. Therefore, its second name is “hairy fruit”. Indeed, without the soft spines on the skin, the rambutan would look like a lychee, which belongs to the same sapindaceae family. Other fruits related to this family are aki, longan, corlan and pulasan. They are also rarely seen in Russia or Europe. A relative closer and more understandable to the inhabitant of the middle lane is a chestnut.

Depending on the variety, the rambutan fruit can be red or white. The tentacle hairs of the ripe fruit are usually bright red, pink, and sometimes crimson. At first glance, this unusual fruit looks like a red fluffy ball, although oblong yellow fruits are also found, for example, in Malaysia. The length of the hairs usually does not exceed 5 centimeters. Under the peel contains a juicy jelly-like pearl-colored pulp, and not suitable for consumption, and even a slightly toxic rambutan bone, which usually does not exceed 2-3 cm in length. Usually, each piece of fruit contains one seed weighing no more than 10 g, although occasionally there are also double fruits with two seeds. Ripe fruit spikes are quite soft and elastic and do not pose a threat, so the fruit is easy to clean with your hands. The sweet-sour taste of the pulp is similar to the taste of grapes with a small addition of strawberries. The fruit also has a deliciously sweet flavor that makes it an indispensable ingredient in some Asian dishes.

What is the difference between rambutan and lychee

Let's compare rambutan with its closest relative - lychee: what is their external difference and similarity, difference and similarity in taste. Both fruits that at first glance seem remarkably similar. Both are white-fleshed, contain a large pit as the kernel, and have a red bumpy skin. Both lychee and on the tree and can be sold both raw and canned. But, despite their striking similarity, these fruits are completely different in taste and nutritional qualities. Below, you can see these differences and be guided by them when choosing the right fruit for you:

• Rambutan is about the size of a golf ball. Lychee is a little smaller.
• The outer skin of the rambutan is usually red with soft, spiny tentacles. The lychee also has a red outer skin, but it is rough with no pronounced hairs.
• The skin and flesh of rambutan is denser in texture than that of lychee.
• Rambutan has a sweet creamy floral taste. Lychee is endowed with a less intense sweet taste, which many people find more balanced.

How to choose the right rambutan

How to choose a rambutan fruit so that it contains the maximum amount of nutrients and at the same time has the most pleasant taste? First, good fruit should be red - the brighter the red, the better. Fresh, freshly picked fruits are often attached to the branch. However, unless you live in Southeast Asia, rambutan will most likely not be sold along with the parent branch. No big deal, just choose firm, dark red fruits with hairy spikes that look fresh. Sometimes it happens that the fruit has green unripe tips of the thorns: this is also a good sign. In fact, fruits from Thailand's southern province of Surat Thani often have red skin with greenish thorns, even when fully ripe.

Rambutan does not last long even in the refrigerator (this is one of the reasons why the fruit is not common in the Central Strip). Therefore, they should be consumed while they are still firm and fresh. Even those fruits that seem overripe can still be consumed, but you need to do it right away. This is due to the fact that the fruits ripen only on the tree and, after they are plucked, no longer ripen; they just rot.

The first and, perhaps, the most important sign of damage to the fruit is the drying of the hairs. Shortly thereafter, the fruit loses its firmness, the skin becomes brownish, moldy and blotchy. And the gelatinous pulp inside becomes watery and sour, as after fermentation. A good fruit, when cut, should have a firm, jelly-like, translucent consistency inside. There should not be excessive liquid. The taste of the pulp should be sweet without a hint of fermented acid.

Where and how does rambutan grow

Rabmutan grows on a 12-20 m tall tree that bears best in southern Thailand, although it is grown throughout the country and to a lesser extent in some other areas of Southeast Asia, Africa, Oceania and Central America. The widest variety of varieties, wild and cultivated, also grows in Indonesia and Malaysia. At the same time, the main share of the harvest falls on just two regions of Thailand. The first is on the east coast, around the province of Rayong. Another province, Surat Thani, is in the middle south.

Rambutan season in Thailand

The fruits begin to ripen with the advent of the rainy season, from about April to August. It is better to collect them in the middle of the season - somewhere in June-August, because by that time they will be the sweetest and largest. At the peak of the season, you will see not only piles of rambutan in the market, but also full trucks cruising around the area, selling a kilo of fruit for pennies.

How to eat rambutan

As mentioned earlier, rambutan tastes like lychee and has a pleasant sweetish aftertaste. Speaking about rambutan and how to eat it, you must first tell how to peel rambutan. The fastest of them, which does not require a knife, is as follows.
Choose a ripe fruit.

• Roll the fruit as if you are wringing out wet socks, i.e. twist the skin of the fruit in different directions with both hands.
• After the fruit opens, you will see a smooth ovoid white or greyish flesh. Take it out and remove the unwanted outer skin.
• Beneath the bright white flesh is a stone that contains poisonous saponins and tannins. Remove it with your fingers and discard.
• The fruit is ready to eat.

Another way to clean is with a knife:

• Prepare the required amount of ripe fruit.
• Place the fruit on the cutting board.
• Use a knife to make an incision around the circumference.
• You cannot cut the fruit in half, because. in the center is a large bone. Therefore, keep the knife still and slowly rotate the fetus using your thumb and forefinger. Do this until you complete the circle.
• After cutting the circle, you can easily remove the peel halves with your fingers.
• Remove the inner bone before eating. To make this last step easier, you can leave the pit inside and eat the juicy flesh like an apple, albeit a small one. This is how rambutan is often consumed in Indonesia and many other tropical countries.

Now we can move on to the question of how to eat rambutan correctly. As you wish! You can eat the peeled pulp raw or use it in exotic dishes.

Calorie content and composition

Rambutan is a conglomerate of vitamins and minerals packed in a sweet and juicy little sachet. Despite its small size, the fruit contains a significant amount of vitamin C, which is important for maintaining a healthy immune system and eliminating toxins. The fruit is also rich in fiber, iron and copper.
The colorful peel of the fruit contains various phenolic acids, such as syric, coumaric, gallic, caffeic and ellagic acids, which have antioxidant activity. Fatty acid synthase (FAS) inhibitors from the peel are being researched for the treatment of cancer and obesity. The pits of the fruit contain equal proportions of saturated and unsaturated fatty acids, with arachidic (34%) and oleic (42%) acids, respectively, being the highest in fat content.

Despite the fact that rambutan is high (about 60-80 kcal), it is rich in a variety of minerals and vitamins, such as calcium, magnesium, vitamin B6, vitamin C. Despite the fact that the body requires only a limited amount of copper in the system , it works well in conjunction with iron to keep blood vessels, the immune system, bones, and red blood cell production at peak.

Chemical composition

• Sodium - 11 mg.
• Potassium - 42 mg.
• Protein - 0.7 g.
• Vitamin C - 8%
• Vitamin B6 - 1%
• Calcium - 2%
• Iron - 2%
• Magnesium - 1%

The nutritional value

Below is the nutritional value of one rambutan fruit per 100g of fruit pulp:

• Water - 78%
• Calories - 60-80 kcal
• Proteins - 0.65 g.
• Fats - 0.21 g.
• Carbohydrates - 15-25 g.
• Cholesterol 0 mg

Useful properties of rambutan

It is worth noting that the fetus is not a source of folic acid, which is important during pregnancy to reduce the risk of neural tube defects in babies. Although there is no proven reason why the fruit would be indicated, rambutan can provide huge benefits to the expectant mother due to the amazing mineral composition and high content of vitamin C.

Harm of rambutan and contraindications

The fruit has no known side effects and contraindications, apart from individual intolerance. However, when the fruit is overripe, the sugar inside can turn into alcohol, which can raise cholesterol levels and be dangerous for people with hypertension and type 2 diabetes. In addition, the toxic bones, although not eaten raw, are an optional ingredient in some Asian dishes when steamed and can be eaten without any side effects.

Rambutan is an unusual fruit that can be seen on trees of the same name in many countries of Southeast Asia. Tropical edible fruit has a pleasant sweet and sour taste and tender flesh. You can enjoy them while traveling through Thailand, Indonesia, Malaysia, Australia, India, Sri Lanka. Today, an exotic crop is successfully grown in Central America.

At home, rambutan is popular and loved just like apples in our country. In Russian supermarkets, an exotic fruit can be found extremely rarely and at a sky-high price. However, you should not buy them from us. Fresh rambutans are stored for no longer than a week, so they are plucked green in order to have time to bring them to the buyer and maintain their presentation. It is easy to guess that the taste of such fruits does not correspond to those that can be tasted in Asian countries.

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Botanical description

Under natural conditions, evergreen rambutan trees reach 25 m and form a sprawling crown strewn with paired leathery leaves. The name of the tropical plant comes from the Indonesian word rambut, which means "hair" in translation. This is fully justified by the appearance of the fruit.

The ripe fruit is protected by a dense skin with many hard, hooked "hairs" similar to the thorns of an edible chestnut. Fruits are small and do not exceed 4-6 cm in diameter. An exotic tree bears fruit in clusters of up to 30 fruits each, which, from the beginning of formation until the moment of ripening, gradually change color from green to rich red or orange.

Under the skin of exotic fruits, juicy white or pinkish flesh is hidden, which has a pleasant aroma and taste. Inside the gelatinous pulp is a dark brown seed up to 3 cm long, which is edible only when fried.



How is rambutan eaten?

The taste of rambutan is reminiscent of a combination of sweet white grapes and strawberries, which are mixed with raspberry notes. Looking at an exotic fruit, it is not immediately possible to guess how to eat it. The main task is to separate the peel from the pulp. It's very easy to do this:

• Cut the outer shell of the fruit with a sharp knife or press down with your hands so that a crack appears.
• Divide the peel into two halves and remove. In ripe rambutan, the peel easily detaches from the pulp and is removed without effort, while in unripe fruits it is difficult to separate.
• Remove the stone from the peeled white pulp - in its raw form it contains bitterness and toxins and can spoil the whole tasting experience.



Fresh rambutan is eaten like regular fruit, added to ice cream, yogurt, salads, smoothies and summer soups. Sweet and sour fruits in processed form are no less good: they are used in jams, compotes, spicy sauces and desserts.

To enjoy the exquisite taste of exotic fruits, you need to know how to choose them. The ripe fruit has a bright red or orange color, and there are no extraneous cracks, cuts, spots and bruises on the surface of the peel.



Composition and calories

Rambutan not only quenches thirst and hunger well, but also has a large number of useful substances that improve the functioning of almost all human organs and systems. Inside the small fruit contains a storehouse of vitamins, micro and macro elements:

• vitamins A, B₁, B₂, B₃, B₅, B₆, B₉, B₁₂, C;
• calcium, magnesium, zinc, iron, manganese, copper, potassium, sodium, phosphorus;
• natural acids - oleic, arachidonic, nicotinic, folic;
• oils and dietary fiber.

The calorie content of rambutan is low - 100 g of fresh product contains 82 kcal. It can be safely used by those who want to lose weight or follow the figure.



Useful properties and harm

The use of rambutan fruits has a beneficial effect on the state of the human body:

• the content of red and white blood cells increases in the blood;
• improves blood and tissue oxygen saturation;
• the work of the digestive system is restored;
• the body's defenses are strengthened and immunity is increased;
• normalizes kidney function, facilitates the removal of toxins;
• bones and teeth are strengthened;
• the risk of developing cancer is reduced;
• stabilizes blood pressure and blood sugar;
• the risk of developing cardiovascular pathologies is reduced;
• metabolism and enzyme production are normalized;
• improves the condition of the skin and hair.



Rambutan has practically no contraindications. However, when trying it for the first time, you should not immediately consume a large number of fruits. It is enough to eat 2-3 pieces and follow the reaction of your body. If negative symptoms do not appear during the day - swelling of the skin, rashes, diarrhea - you can safely continue to enjoy the pleasant taste of "hairy" fruits. If there are signs of individual intolerance, you need to stop further use of an exotic fruit.

Growing at home

Houseplant lovers who are fond of breeding exotic crops can experiment with rambutan seeds. According to the reviews of many flower growers, the seeds germinate well and eventually turn into a small fruit-bearing tree.

There are two ways to plant rambutan at home:

• Lay a layer of expanded clay in a pot with drainage holes and pour loose fertile soil. Moisten the soil and place a stone in it to a depth of 6-7 cm. Make sure that the earth in the pot is constantly wet, but do not let it get soured. Cover the pot with an inverted glass jar or a clear plastic container of a suitable size to create greenhouse conditions. Ventilate the mini-greenhouse daily, removing the cap for 10-15 minutes.
• Wrap the bone with a damp cloth, put it in an airtight plastic container or a tight plastic bag and put it in a warm place. After about 2 weeks, when the hard shell bursts and the first root appears, plant the rambutan seed in a pot and observe its development. As it grows, transplant into a larger pot.

The key to the success of growing at home is to take a seed from a ripe fruit and create an optimal climate:

• Rambutan will grow only in an apartment, greenhouse or winter garden, where the air temperature in winter does not fall below + 10 ° C. The optimum air temperature for cultivation is +18... +20°С.
• The plant needs good lighting and a long daylight hours. Light and dark times of the day should be 12 hours, so if there is a lack of natural light, the tree will have to provide additional lighting with phytolamps.
• Like any tropical crop, the leaves need high humidity, so it is useful to spray them often with warm water.
• The roots of the plant develop well and occupy a significant volume, because of this, the tree requires an annual transplant. 6-8 years after planting the stone, the volume of the tub should be at least 60-70 liters.

Otherwise, caring for an exotic culture includes traditional activities: regular watering and fertilizing, loosening the top layer of soil in a pot, spraying with warm water and airing the room. If the rambutan is comfortable, he will thank with his unusual fruits. True, they will have to wait a long time - at least 8-12 years.



Conclusion

In Asian countries, you should definitely try rambutan. Its delicate aromatic pulp has not only a pleasant taste, but also contains a large amount of vitamins and minerals that will bring undoubted benefits to the body. Indoor culture lovers can save a few seeds and try growing an exotic tree at home.

A tropical fruit with a very strange name and unusual appearance has long been one of the favorite products of exotic lovers. Rambutan comes from a tropical climate. You can see such a fruit with your own eyes in Thailand, South Asia and Indonesia.

The largest rambutan plantation is located in Sri Lanka and India. The juicy fruits of an unusual tree look like a reddish chestnut, only the spines are larger, longer and soft to the touch. It looks more like an unusual hedgehog than an edible product.

Rambutan fruit - what is it, what does it look like

Rambutan belongs to the Sapindaceae family, its closest relatives are lychee, pulasan and aki. Similar trees are chestnut and maple. When removing the red furry peel, you can see a transparent white or milky jelly-like substance with a large bone in the middle.

If you carelessly use the fruit, you can bite the bone along with the fruit, while the sensations will definitely not be pleasant. It tastes different from a sweet and tender fruit, and vaguely resembles the taste of a chestnut or acorn.

Reference. There are many traditions associated with this tree in Thailand. For a long time, local residents have been making up legends about rambutan, passing them down from generation to generation. At the end of August, the people of Thailand celebrate a special holiday, which is held in honor of the rambutan. An exotic fruit has many varieties, so it is difficult to describe it. Depending on the variety, rambutan fruits can be both fruits and berries. And the tree itself can be like a spruce - evergreen, or it can shed its leaves with the advent of a new season.

The exotic fruit rambutan is a ball with soft spines, red-yellow in color, similar in size to a walnut. Tropical fruit grows on trees in the form of massive clusters, the number of fruits located on them varies from 10 to 35.

The chemical composition of the fruit

The tropical fruit contains a record amount of ascorbic acid, B vitamins, and many other useful substances. Manganese, which is part of rambutan, helps strengthen bones, normalizes and speeds up metabolism and reduces the amount of cholesterol deposits in blood vessels.

To a person who has never tasted these amazing fruits, it may seem that in order to get enough nutrients and nutrients, you need to eat a large amount of rambutan fruits. But such an opinion is erroneous, because the taste of the fruit is so delicate and unusual - that you will not have time to notice how many fruits you have already eaten.

Also, rambutan contains a large amount of iron, which helps to control the saturation of the body with oxygen. Iron in the composition of the fruit will be an excellent prevention from frequent dizziness, lethargy and drowsiness, which are symptoms of a disease such as anemia.

The chemical composition of rambutan in 100 grams of fruit:

• Water component - 79 grams;
• Proteins - 0.62 grams;
• Fats - 0.3 grams;
• Carbohydrates - 20-22 grams;
• Dietary fibrous compounds, they are also fiber - 0.9 grams;
• Ash - 0.3 grams.

• Vitamin A, beta-carotene - 3 mcg;
• Vitamin B 1, thiamine - 0.012 mg;
• Vitamin B 2, riboflavin - 0.024 mg;
• Vitamin B 3, or vitamin PP, also known as Niacin - 1.33 mg;
• Vitamin B 5, the second name is pantothenic acid - 0.019 mg;
• Vitamin B 6, pyridoxine - 0.03 mg;
• Vitamin B 9, the second name is folic acid - 9 mcg;
• Ascorbic acid, vitamin C - 59.6 mg.

Macronutrients contained in 100 grams of exotic fruit:

• Potassium - 43 mg;
• Calcium - 21 mg;
• Sodium - 10.7 mg;
• Magnesium - 8 mg;
• Phosphorus - 9 mg.

Trace elements in 100 grams of rambutan:

• Iron - 0.34 mg;
• Manganese - 341 mcg;
• Copper - 68 mcg;
• Zinc - 81 mcg.

100 grams of rambutan fruit contains 80-82 kcal.

What is useful rambutan for the body

The ripe fruits of a tropical fruit contain such useful and indispensable substances for the body, such as:

• Carbohydrates and proteins;
• calcium and iron;
• Phosphorus;
• Protein and nicotinic acid;
• Vitamins of groups B, A and C.

The introduction of rambutan into the diet can improve the condition of the skin and speed up metabolism. Also, the fruit is known for its cleansing and “rejuvenating” properties, so it is ideal for frequently ill people with weakened and immune systems.

Have you tried rambutan?

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Thanks to the dietary fiber (fiber), which is part of rambutan, you can normalize the digestive processes, as well as speed them up a little. Also, the fruit has a beneficial effect on the skin, cleansing it, and strengthens the structure of the hair follicles. The antimicrobial and antiseptic properties of the fruit help the weakened body to quickly cope with diseases of infectious etiology.

Tropical fruit is used as an additional remedy in the treatment of indigestion and dysentery. This is easily explained by the fact that rambutan has the ability to destroy pathogenic microflora and harmful bacteria. Due to the high concentration of iron in its composition, the fruit has a beneficial effect on the functioning of the heart muscle, as well as on the functioning of the cardiovascular system as a whole, and helps prevent low hemoglobin levels in the blood.

Nicotinic acid, the main percentage of which is found in the jelly-like pulp of the fruit, will help reduce high blood pressure, as well as normalize the pulse. Also, the pulp of rambutan contains a high percentage of phosphorus compounds, due to which tooth enamel, bones and human teeth are strengthened. Rambutan peel also has beneficial properties. It contains gallic acid (the second name is trihydroxybenzoic) - it removes harmful substances and free radicals from the body, and also serves as a preventive measure for the appearance of malignant tumors. Oil is made from the seeds of a tropical fruit, it is widely used for the manufacture of cosmetics, as well as nourishing and cleansing hair masks.

Antioxidant and anti-cancer component

Rambutan contains a high percentage of antioxidants. Thanks to a study conducted by Universiti Kebangsaan Malaysia, the topic of which was "Antioxidant and antiproliferative activity of inedible parts of selected tropical fruits", it became known that the ripe fruit of the tropical rambutan tree is an effective tool for the control and prevention of diseases in the field of oncology. In the study, the peel, pulp and stone of rambutan were studied.

Reference. The peel of a tropical fruit contains a large amount of substances with antioxidant properties that have a beneficial effect on the entire body as a whole. Today, in many stores abroad, on the shelves you can see dietary supplements made on the basis of rambutan peel extract.

Protection against infection and bacteria

Rambutan peel contains gallic acid. Residents of China have been using this substance in cosmetology and medicine for a long time. Properties of gallic acid:

• Protection and normalization of the functioning of the heart muscle;
• Protection of liver cells from pathological processes and the aggressive effects of food, alcohol and drugs;
• Prevention of such a malignant neoplasm as a hepatoma. The tropical fruit performs this function by lowering the level of cholesterol in the blood and preventing its further production;
• Another useful property of gallic acid is the ability to stop internal bleeding of a different nature;
• Improving the condition and alleviating the symptoms of diabetes;
• Solutions made on the basis of this acid have a wound-healing property, and are also used as a mouthwash for gum diseases (for example, gingivitis);
• Also, gallic acid, contained in the skin of a tropical fruit, is known for its antibacterial properties, it acts as a protective barrier against many types of harmful bacteria and pathogens of various kinds. This fact was confirmed with the help of scientific studies that were carried out in Mazaizia.

Source of vitamins and minerals

Rambutan fruits contain a huge amount of useful substances, as well as a whole complex of vitamins and trace elements, such as:

• Vitamins of all groups B (B 1, B 2, B 3, B 5, B 6, B 12);
• Potassium, Iron, Calcium;
• Magnesium and Manganese;
• Ascorbic acid in large quantities and fiber.

Each of the listed components is necessary for a person for the proper functioning of the body, as well as for replenishing the reserves with vitamins and minerals, which are so necessary to maintain tone, vigor and protect against premature aging.

Removal of waste from the kidneys

Another useful function of tropical fruits is to cleanse the body. Thanks to the phosphorus compounds contained in the fruit, harmful substances and processed waste are removed from the kidneys. Also, with the help of phosphorus, the body receives assistance in the form of development, regeneration and protection of all body cells.

Helps in the treatment of diabetes

Thanks to numerous studies by scientists from China, another useful property of rambutan has become known - a tropical fruit can help patients with type 2 diabetes. Mice with diabetes mellitus were used as experimental subjects. After the introduction of rambutan into their daily diet, a noticeable decrease in blood glucose levels was noted.

Substances extracted from the stone of a tropical fruit are used to make hypoglycemic foods. People with diabetes are prescribed eating rambutan seeds as an alternative treatment. It is believed that it can alleviate the condition and symptoms of diabetes.

Improves sperm quality

The composition of rambutan contains a large amount of ascorbic acid, which plays an important role in the production of sperm. A lack of vitamin C in a man's body can threaten with limited opportunities for procreation. The occurrence of such problems can be avoided by raising the level of vitamin C in the body in a short period of time by 550 mg. Basically, this method helps in solving this problem, and the qualitative and quantitative indicators increase significantly.

Fat burning

If you have been dreaming of losing weight for a long time, rambutan will help you speed up even such a difficult process. The tropical fruit has this property due to the high content of dietary fiber in its composition, and low calorie content (only 58 Kcal per 100 grams of rambutan fruit). Also, weight loss is promoted by a high percentage of the water part in the fruits of a tropical fruit.

Exotic fruit seeds are also used for effective weight loss. To do this, they are crushed and added to the food consumed. There is another option for eating seeds, they can be eaten simply raw, but only in small quantities.

Increases energy supply

Funny red "hedgehogs" contain a high percentage of protein and carbohydrates, so that after eating the product, you will almost immediately feel a charge of vivacity and a surge of strength.

The watery structure of the pulp of the fruit prevents dehydration and contributes to the rapid quenching of thirst, thereby replenishing the supply of wasted energy. Because of this property, many athletes eat rambutan regularly.

Generation of red and white blood cells

Another useful and indispensable component for the body contained in rambutan is copper. It is an important assistant for the production and maintenance of white and red blood cells in the human body. Manganese, which contains a tropical fruit, will help maintain normal enzyme levels. Enzymes are necessary for a person for the qualitative functioning of the body as a whole.

Strengthens bones

Rambutan is rich in iron compounds, calcium and phosphorus. Thanks to such components in the composition of the fruit, its inclusion in the daily diet helps strengthen bones, and is the prevention of bone fragility and their fractures and deformation in the future.

Fights constipation

The use of an exotic fruit is indicated only for a healthy digestive system. Another useful property of rambutan is the prevention of problems and pathological diseases of the gastrointestinal tract of various etiology and nature. The pulp of the fruit contributes to the treatment of indigestion, and also eliminates constipation and is a protective barrier against malignant neoplasms of the large intestine. Rambutan is able to remove toxins, toxins and toxic substances from the body.

Improves skin condition

The peel of a tropical fruit contains a highly concentrated dose of antioxidant substances that prevent premature aging of the skin and the body as a whole.

Important! To maximize the improvement of skin condition, rambutan must be introduced into the daily diet. Young women in Thailand make face masks with a rejuvenating and tightening effect from an extract of rambutan fruit.

Health Contraindications

Despite the many positive properties of rambutan for the human body, do not forget that the fruit is exotic, and completely unusual for our stomach and body. You should start your acquaintance with a tropical fruit with small quantities in order to avoid problems and malfunctions in the gastrointestinal tract, such as:

• Nausea;
• Vomiting;
• Stomach upset;
• An increase in temperature during overeating and intoxication.

Before using rambutan - get acquainted with its composition, if it contains a component to which you have an individual intolerance - refuse to use this product completely, do not risk your health.

When eating a tropical fruit in large quantities, a toxic effect on the body is noticed. The maximum number of fruits that can be eaten during the day is 4-5 pieces.

Attention! Poisonous substances - tannin and saponin - were found in the seed, peel and stone. Their use in food is allowed only after passing through the heat treatment process, since they are narcotic in their raw form. Overeating rambutan is fraught with poisoning and indigestion.

How to eat rambutan

Delicate and sweet tropical fruits are eaten:

• Raw as a whole, after removing the skin and stone;
• Rambutan is canned, you can use it as a separate dish, or as an addition to a light salad or dessert;
• Jams, ice cream and fruit desserts are made from exotic fruits in hot southern countries.

How to clean rambutan

In order to eat a sweet tropical fruit, it must be washed, then with a sharp knife, make an incision along the circumference of the fruit, 1-2 mm deep. The peel is removed from only one half of the fruit, the second is left in order to make it convenient to hold the rambutan in your hands.

If you are lucky enough to visit Thailand or other hot countries, be sure to try the fruits of rambutan. The taste of these “red hedgehogs” is incomparable, and the benefits of eating one fruit are equal to the benefits of eating a kilogram of apples or other fruits.