Season: May to September
Rambutan is one of the most attractive and popular delicacies in Thailand. Visually it reminds a hedgehog, a ruby-red oval in size of a ping-pong ball covered with soft greenish spines. The skin, however, is easily peeled off revealing its pleasant jellylike pulp, which tastes like a combination of sweetness traces by tartness, and a single inedible seed. Originally known as Malayan fruit, Thai rambutans are noted for their sweetness and are most plentiful from May to September, though as canned, it's handy at all times and exported in significant quantities to many countries worldwide. Main growing areas of Thai rambutans are Chanthaburi and the southern province of Surat Thani.
Rambutan
Rambutan likes to grow in tropical weather. It has a round and oval shape with dark red shell and red with yellow hair. It could be consumed when ripe, In Thailand, there are 2 specles of rambutan; Rong Rien and Si Chompoo. Rambutan is cultivated in Chantaburi, Rayong, Trad and Pracheenburi.
Consuming part is white flesh in side which has a sweet and tasty scent, It could easily be found during May to September. Rambutan has sugar and high vitamin C which help to stop bleeding gum. Calcium in rambutan also strengthens bones and tooth while vitamin B2 helps to digest fat and build growing body. Niasine helps to activate digestive system, relieve dysentery, floated stomach, fever and nurture the body.
Rambutan (Ngo)Pink and hairy in appearance, the rambutan's skin can be squeezed open by hand or cut with a knife. Inside is a juicy, pale-coloured fruit and a large seed. Cheap and plentiful while in season. Season: May to October
Have you ever met people with such incredible passion for what they do that it becomes intoxicating?
Some have described us as bohemian exotic tropical fruit growers because we're so passionate about what we do well.
Red Dog Rambutan exists because we want to make sure that you get the best exotic fruit produce direct from our orchard.
What is a rambutan?
A delectable fruit, produced with attitude and ready to eat. Rambutan (Nephelium lappaceum), pronounced, "Rum-boo-tan" ('hairy one', Malay) originated from the rainforests of the Malay Archipelago.
It has since been widely cultivated throughout regions in Australia, Thailand, South Vietnam, Indonesia, Philipines, India and Sri Lanka.
How it grows:
There are many hybrids now grown that vary in colour from greenish-yellow to deep purple-red. Far North Queensland, Australia has an international reputation for quality Rambutan grown there.
Selection and storage:
Select rambutan fruit that have bright, soft/fleshy spin turn rather than spikey or dry spin turn. Keep rambutan fresh by refrigerating the fruit in a sealed plastic bag in the vegetable crisper. Rambutan is very perishable at room temperature and extremes of temperature, as the fruit tends to quickly dry out.
How to eat rambutan:
It's easy, cut the fruit open to reveal the creamy to milky, translucent white flesh against the crimson shell, the fruit resembles a fresh pearl from the sea, stunning and refreshing.
Serve rambutan:
A cluster of rambutan with a few leaves attached is an attractive sight at a shared table.
Rambutan compliments many foods, it is great in compotes and fresh fruit salads, but the best way to eat it is straight from its shell.
Some North Queenslanders are hooked on rambutan wine!
Some recipes:
Grilled red claw and rambutan - arrange grilled red claw and ripe rambutan stuffed with mango on a banana leaf platter. Squeeze fresh lime juice over and garnish with freshly grated ginger and torn mint leaves. Serve with a salad of coriander leaves and coarsely grated coconut.
Grilled chicken with rambutan - brush chicken with olive oil, then grind on some pepper, add a little light soya sauce, garlic and ginger, marinade for a few minutes. Grill on both sides until crispy, slice and serve with steamed rice, coriander and Asian vegetables.
Rambutan and tequilla sorbet - make by sharpening 2 cups of heavy sugar syrup with lemon juice, then mix this into 2 cups rambutan puree with a dash of tequilla. Churn in an ice-cream machine.
Rambutan Syrup - serve rambutan in lime syrup (2 cups water, 500g sugar, a teaspoon of lime zest - bring water, sugar and lime zest to the boil in a saucepan, cook for 10 minutes to form a syrup) with ice cream.
Simply serve in half its shell alongside any lime tart or cake.
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