History
Originally from Malaysia, the rambutan (Nephellium lappaceum) was traditionally cultivated throughout the humid tropical regions of Asia. It arrived in the Caribbean only recently, where the warm and humid tropical climate suits it perfectly.
Varieties
Rambutan belongs to the same family as lychees, longans, and mamoncillos. Several varieties exist in Asia, but only one is found in Martinique (see photo). It is nicknamed the “hairy lychee.” In Malay, the language of its region of origin, rambut means “hair.”
The rambutan is red and can reach up to 4 cm in diameter. Once the thick rind is removed, a thick, translucent white edible flesh appears, hiding a large seed. The flesh has a sweet fragrance and is very sugary.
The tree, which has ornamental value especially when fruiting, can reach up to 25 meters in height. It bears fruit in clusters. The oval to globular fruit turns yellow to pink-red when ripe. Harvesting takes place mainly in the third quarter, from September to December.
Medicinal properties
Rambutan has antiviral, anti‑infectious, anti‑stress, and anti‑anemic properties. It also promotes blood circulation and contributes to strong bones and teeth. It is also known as an energizing fruit.
Uses
Rambutan is enjoyed by opening its thick rind. It is mostly eaten raw but can also be used in fruit salads or apple crumbles. The rind can be used for decorative purposes.
