|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 55g||71%|
|Saturated Fat 48g||239%|
|Total Carbohydrate 127g||46%|
|Dietary Fiber 27g||98%|
|Total Sugars 74g|
|Vitamin C 233mg||1,164%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Thought to have originated in parts of Southeast Asia, its exact origin is unknown. Today the rambutan is found growing throughout the tropics.
The rambutan is closely related to such tropical fruits as the longan, lychee, and mamoncillo. The exterior of the rambutan has an unusual, red, almost ‘furry’ appearance, but the interior resembles the lychee nut. The flavor is similar to the lychee, longan, and grape.
The name for this fruit derives from the Malaysian word for ‘hairy’ (rambut) which aptly describes its appearance. In Viet Nam, the rambutan is termed ‘chom chom,’ which means ‘messy hair.’ While the fruit is ripening it is covered with a spiny green outer skin, which turns long and red when fully ripe. Interestingly, the rambutan remains fresher longer when harvested with the branch attached.
All of the rambutan plant is able to be used, from the root to the skin of the fruit, the seed, and leaves. This recipe combines this tropical fruit with banana and coconut meat.
3 rambutans, peeled and pitted
2 cups coconut meat
Gather the ingredients.
Combine all of the ingredients in a blender and process until smooth.
Pour into a tall glass and enjoy.
While traditional medicine has held that the seeds of the rambutan are poisonous, no such toxicity was discovered in laboratory studies.
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