Here in the Davao, mounds and mounds of Rambutan are displayed in stalls or even sidewalks from June to September. This year, it came late. Farmers blame it on climate change.
The Rambutan’s color ranges from greenish yellow to red and deep crimson. The most popular variety here in the Philippines is the Maharlika with its thick, juicy, milky-white translucent gelatinous flesh that disengages from the seed.
The taste also ranges from sour to sweet depending on the variety and the degree of ripeness.
Rambutan is a good source of Vitamin C and calcium. It also provides niacin, iron, protein and fiber. An average fruit contains 59 calories.
It is widely grown in Indonesia, Thailand, Malaysia and the Philippines. Its unique name comes from the Malaysian word for hair or “rambut”.
It is known as “litchi chevelu” in France, "gente" in Malaysia, "ngob" (paa) in Thailand and the Chinese refer to it as "bong mao dan". (www.specialtyproduce.com)
I can eat a kilo of rambutan in just one seating. Promise!