What is rambutan?

Rambutan is a Southeast Asian fruit that is closely related to lychee and longan.

Appearance: The name "rambutan" comes from the Malay word "rambut," meaning "hair," referring to the hairy spines covering the fruit's skin. The fruit is typically round to oval in shape and about 3-6 cm in diameter. The skin is usually red, but can also be yellow or orange.
Taste and Texture: Rambutan has a sweet and slightly acidic taste, similar to grapes. The flesh is translucent white or slightly pinkish, and has a juicy and somewhat chewy texture. A seed is in the middle of the flesh.
Nutritional Value: Rambutan is a good source of vitamin C, copper, and manganese. It also contains fiber and antioxidants.
Cultivation: Rambutan trees are tropical and subtropical, requiring warm temperatures and high humidity. They are primarily grown in Southeast Asia, but also in other tropical regions around the world.
Consumption: The fruit is typically eaten fresh, by peeling away the skin and eating the flesh around the seed. Be careful not to consume the seed, as it is considered slightly poisonous. Rambutan can also be used in desserts, jams, and jellies.
Varieties: There are many different varieties of rambutan, each with slightly different characteristics in terms of taste, size, and color.

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