rambutan

Rambutan (Nephelium lappaceum) is a tropical fruit tree and the edible fruit produced by it, belonging to the Sapindaceae family. It is native to the Malay Peninsula, the Malay Archipelago, and surrounding regions, and has been cultivated in tropical areas for centuries. The name comes from the Malay word for hair, in reference to the fruit’s hairy skin.

The fruit is roughly 3–6 cm in diameter, with a rind covered in soft, pliable spines. The rind is usually bright red, though yellow or orange variants occur. Inside is a single large seed surrounded by a translucent, juicy aril that is white. The aril is sweet with a mild acidic note and a flavor reminiscent of lychee.

Rambutan trees require warm, humid tropical climates and well-distributed rainfall. They are grown throughout Southeast Asia and exported widely, with cultivation also reported in parts of Africa, the Caribbean, and Central America. Major producers include Thailand, Malaysia, Indonesia, and Vietnam. Fruiting is typically seasonal, though some varieties can bear fruit year-round in suitable climates.

The fruit is eaten fresh and can be used in fruit salads, desserts, jams, and beverages. The flesh is usually consumed without the seed; the seed is typically discarded due to potential bitterness and toxicity if ingested in large amounts.

Rambutan is highly perishable and has a short shelf life. It is often sold soon after harvest or after minimal processing, and refrigeration can extend freshness for several days.