Rambutan Fruits

(My Original Blog Post: http://www.infohealthy.net/?p=415)


Rambutan is red fruit covered in hairy spikes, cultivated throughout South East Asia. Closely related to the lychee, it has leathery skin that peels easily to reveal a juicy pearly white fruit with a delicate, almost perfumed, flavour.

The fruit are usually sold fresh, used in making jams and jellies, or canned. Evergreen rambutan trees with their abundant coloured fruit make beautiful landscape specimens.

Rambutan benefits A rich source of vitamin C. According to a research conference on tropical fruit held in 2006, 10 to 12 rambutans supply 75 to 90 mgs vitamin C, over twice the amount we are recommended to consume daily by the Food Standards Agency. A key antioxidant, vitamin C helps protect cells from free radical damage and improves the absorption of iron. Rambutans also contain small amounts of copper, needed for the production of red and white blood cells and manganese, which the body uses to help manufacture and activate certain enzymes.

How to eat Peel and eat on their own, add to fruit salads or to oriental sweet and sour dishes for a change