Region of Origin
Commodity:
Rambutan
Description & Origin
Rambutan are the fruits of a subtropical tree in the Sapindaceae family, also known as the soapberry family. They are closely related to lychee, longan, and quenepa. The ping-ball-sized fruits grow in clusters on large, rounded trees with evergreen leaves. They have thin, leathery skin rind that is usually pink-red or red when ripe (some yellow varieties exist, but are not available commercially i...
Other Names
Chôm Chôm (Vietnam), Ngór (Thailand)
Health Benefits & Nutrition
Rambutan are a good source of vitamin C, copper, and manganese. They also contain trace amounts of several other minerals. The pit is thought to contain fatty acids that may have some commercial use after further processing. The rambutan - flesh, pit, skin, and leaves - have been used in Malaysian and Indonesian traditional medicine for centuries for ailments such as diabetes, hypertension, and more.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Rambutans are most often enjoyed as a hand-fruit for snacking during their brief summer season in Southeast Asia. Rambutan flesh is also often used in coconut milk-based desserts or savory curries throughout Southeast Asia. Like lychee, rambutan is popular for use in juices, smoothies, shaved ice, ice creams, candies, and more.
Flavor Pairings
Coconut, Pineapple, Mango, Lime, Dragon Fruit, Chile Pepper, Lime Leaf, Lemongrass, Mint, Cilantro, Rice, Sago, Chicken, Pork
How to Store & Use in the Kitchen
To prepare rambutan, use a paring knife to carefully score the thick skin in a circle around the middle. Lift off the top half of the rind and the ball of flesh inside should easily pop out. The flesh can be eaten directly off the pit, or if needed, the flesh can be cut off of the inner seed, which should be discarded.
Whole rambutan should be stored refrigerated in a vented plastic bag. They should be kept moist. The “hairs” will likely quickly become brown and shriveled, but the flesh remains in good eating quality even when the outside no longer looks fresh. Rambutan can be frozen whole or pre-pitted for later use.
Fight Food Waste Tips for root to stem cooking
It is not recommended that the peel or pit of commercial rambutan be consumed. The flesh, though, can be preserved and used across multiple menu parts to avoid waste.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
41-54°F
RECOMMENDED TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – exposure to temperatures below 50°F can result in browning of the skin and hair. The flesh is not affected, although it may become more transparent and juicier. Rambutan should never be stored below 41°F.
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
No
SENSITIVE TO ETHYLENE:
No
RIPENS AFTER HARVEST:
No
PROFESSIONAL RIPENING RECOMMENDED:
No
Quality Assessment
Rambutan should be plump, uniform in shape and size, and free from decay, shriveling, or visible damage. Some browning of the “hairs” is normal and does not affect the fruit’s eating quality, although excessive browning or shriveling may be considered a defect. The fruit’s flesh should be juicy and fresh smelling with a sweet aroma.
Important Handling Notes
Rambutan are very delicate and should be handled with care. They are very sensitive to moisture loss and should be stored in the plastic in which they are shipped as long as possible. Do not expose unnecessarily to drafts or the open air, which will quickly result in browning.
Ideally, rambutan should be stored at 50-54°F to maintain the red color of the skin and hairs. If the fruit has already begun to brown, it can be stored as low as 41-45°F (the exact threshold depends on variety). The skin and hairs will continue to brown, but the quality of the flesh will not be affected (it has been noted in the research that the flesh may become juicier and more transparent) and the shelf life may be extended.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, rambutan may last 2-3 weeks.