Rambutan grows on a medium-sized tropical tree which goes by the same name. It literally translates to ‘hairy one’ in Malay. It is closely related to the tropical fruits lychee and longan. When the outer reddish skin, covered by fleshy spines is peeled, you uncover a pulpy fruit which is sweet and sour, and slightly gummy in taste. High in Vitamin C, Rambutans add a refreshingly acidic taste to savoury and sweet dishes. Mostly eaten fresh and added to fruit salads, rambutan can also be served cooked with meat or vegetables.
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