The Complete Handbook of Rambutans

Chapter 1: Understanding Rambutans

The Basics of the Fruit

Rambutan (Nephelium lappaceum) is a tropical fruit native to the Malay Archipelago and Southeast Asia. It is a member of the Sapindaceae family, which puts it in the same botanical group as the lychee and the longan. The name comes from the Malay word rambut, meaning "hair," a direct reference to the pliable, fleshy spines (technically called spinterns) that cover the skin, or pericarp. For a professional buyer or importer, the most important thing to understand is that this is not a fruit that tolerates a loose approach. It is a non-climacteric fruit, meaning once it is harvested, the sugar content will not increase. It will only lose quality. A rambutan's fate is sealed at the moment of picking, and every step after that is an attempt to slow down an inevitable decline.

The edible portion is the aril, a translucent, juicy, and sweet layer that surrounds a single seed. The aril is not a "flesh" in the same way as a peach or apple; it is a separate structure that adheres to the seed in varying degrees depending on the variety. Some varieties have arils that detach easily from the seed (often called "freestone" types), while others cling tenaciously. The seed itself is generally inedible raw but is sometimes roasted or pressed for oil. The skin is the main packaging problem: it is leathery, about one to three millimeters thick, and it is the primary