rambutan
Also known as: nephelium lappaceum, mamon chino, chom chom, ramboutan
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Also known as: nephelium lappaceum, mamon chino, chom chom, ramboutan
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Look for bright red or yellow skins. If the spines (hairs) are green, it is very fresh; if they are black, the fruit is overripe but the flesh inside may still be good.
No, the seed is bitter and contains traces of alkaloids that can be mildly toxic if consumed raw.
Lychees or longans are the best substitutes as they have a similar translucent texture and sweet floral flavor.
When kept in a sealed or perforated bag, they can last between 7 to 10 days in the refrigerator.
Yes, you can freeze them. It is best to peel and pit them first, then store the flesh in an airtight container for up to 3 months.
Rambutan contains about 18-20 grams of sugar per 100g, which is relatively high compared to berries but typical for tropical fruits.
Rinse the outer skin under cool water to remove any dirt or ants often found in the spines before peeling.
It has a sweet, creamy, and slightly acidic flavor, similar to a grape but with a floral hint like a lychee.
In moderation, yes. It provides fiber which helps with satiety, though its sugar content should be monitored.
rambutan is a versatile ingredient found in cuisines around the world. With 82 calories per 100g and 0.65 grams of protein, it's a nutritious addition to many dishes.
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