£1.25/each
To make sure the fruit is ripe, look at the colour of its spikes. The redder they are, the riper the fruit will be.
You ought to remove the skin before eating it. To do so, slice the middle of the outer skin with a knife, then squeeze from the opposite sides from the cut. The white fruit should pop free.
The sweet, translucent flesh contains a large seed in the middle, which is generally considered inedible. The seed can either be removed with a knife or spat out after eating the flesh.
Rambutan (Nephelium lappaceum) is a fruit native to Southeast Asia.
It grows in a tree that can reach up to 80 feet (27 meters) in height and thrives best in tropical climates, such as in Malaysia and Indonesia.
Rambutan got its name from the Malay word for hair because the golf-ball-sized fruit has a hairy red and green shell. Its unmistakable appearance is often compared to that of a sea urchin (1).
The fruit is related to the lychee and longan fruits and has a similar appearance when peeled. Its translucent white flesh has a sweet yet creamy taste and contains a seed in its middle.
Rambutan is very nutritious and may offer health benefits ranging from weight loss and better digestion to increased resistance to infections.
