History
Native to Malaysia, rambutan (Nephellium lappaceum) was cultivated throughout tropical Asia. It is only recently it arrived in the West Indies, where the hot and humid tropical climate suits him perfectly.
Varieties
Rambutan belongs to the same family as lychees, longan and quenepas. There are several varieties in Asia but only one is present in Martinique. It is called the hairy lychee. In the Malay language of Malaysia where he is from, Rambut means hair.
The rambutan is red with a diameter of up to 4 cm. Once the bark is removed, an edible translucent white flesh appears hiding a large core. She exudes a sweet fragrance and is very sweet.
The tree with ornamental value, especially when it bears fruit can reach 25 meters in height. It bears fruit in clusters. The oval fruit is globular yellow to pink-red when ripe. Harvesting takes place primarily in the third quarter from September to December.
Health benefits
The rambutan is antiviral, anti-infective, anti-stress and anti-anemic. In addition, it promotes blood circulation and contributes to strong bones and teeth. It is also a fruit that gives energy.
Uses
The rambutan is eaten by opening the thick bark. It is eaten mainly raw but can be used in fruit or apple crisp salads. The bark can be used for decorations.
