Rambutan

Production

It is a popular garden fruit tree and propagated commercially in small orchards. It is one of the best known fruits of Southeast Asia and is also widely cultivated elsewhere in the tropics including Africa, the Caribbean islands, Central America, India, Indonesia, the Philippines, and Sri Lanka. Thailand is the largest producer from Surat Thani Province Thailand. Rambutan productionis increasing in Australia and, in 1997, was one of the top three tropical fruits produced in Hawaii. It is also produced in Ecuador where it is known as "achotillo."
The fruit are usually sold fresh, used in making jams and jellies, or canned. Evergreen rambutan trees with their abundant coloured fruit make beautiful landscape specimens.

Rambutan before ripening

Rambutan cut open.
[edit]Quality
Rambutan found in markets that is harvested as picked from their stems (pictured right, individual fruits in a pile) , is commonly ridden with insects, prone to rot, and of relatively low viability per bunch sold, especially compared to other fruits.
The best quality rambutan is generally that which is harvested still attached to the branch (pictured above). It is less susceptible torot, damage, and pests, and remains fresh for a much longer time than rambutan that has been picked from the branch.
Another indicator of quality is the ease of detachment of the flesh from the seed. An easily detachable flesh normally will have bits of the woody seed coating. Thus, it is a common Malay wisdom to not eat too much rambutan when one has a cough.
[edit] Cultivation and usesRambutan, canned, syrup pack |
Nutritional value per serving |
Serving size | 100 g |
Energy | 343 kJ (82 kcal) |
Carbohydrates | 20.87 |
Dietary fiber | 0.9 |
Fat | 0.21 |
Protein | 0.65 |
Water | 78.04 g |
Vitamin A equiv. | 0 μg (0%) |
Vitamin A | 3 IU |
- beta-carotene | 2 μg (0%) |
Thiamine (Vit. B1) | 0.013 mg (1%) |
Riboflavin (Vit. B2) | 0.022 mg (1%) |
Niacin (Vit.B3) | 1.352 mg (9%) |
Pantothenic acid (B5) | 0.018 mg (0%) |
Vitamin B6 | 0.020 mg (2%) |
Folate (Vit. B9) | 8 μg (2%) |
Vitamin B12 | 0.00 μg (0%) |
Vitamin C | 4.9 mg (8%) |
Calcium | 22 mg (2%) |
Iron | 0.35 mg (3%) |
Magnesium | 7 mg (2%) |
Manganese | 0.343 mg (17%) |
Phosphorus | 9 mg (1%) |
Potassium | 42 mg (1%) |
Sodium | 11 mg (0%) |
Nutrient values and weightsare for edible portion
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database |
Rambutan is adapted to warm tropical climates, around 22–30°, and is sensitive to temperatures below 10°C.[6] It is grown commercially within 12–15° of the equator.[7] The tree grows well on heights up to 500 metres (1,600 ft) above sea-level and does best in deep soil; clay loam orsandy loam rich in organic matter, and thrive on hilly terrain as they require good drainage.[7] Rambutan is propagated by grafting,[7] air-layering,[7] and budding; the latter is most common as trees grown from seed often produce sour fruit. Budded trees may fruit after 2–3 years with optimum production occurring after 8–10 years. Trees grown from seed bear after 5–6 years.
The aril is attachedto the seed in some commercial cultivars, but "freestone" cultivators are available and in high demand. There is usually a single light brown seed which is high in certain fats and oils (primarily oleic acid and arachidic acid) valuable to industry, and used in cooking and the manufacture of soap. Rambutan roots, bark, and leaves have various uses in medicine and in the production of dyes.Rambutan trees bear twice annually, once in late fall and early winter with a shorter season in late spring and early summer. The fragile nutritious fruit must ripen on the tree, then they are harvested over a four to seven week period. The fresh fruit are easily bruised and have a limited shelf life. An average tree may produce 5,000-6,000 or more fruit (60–70 kg or 130-155 lb per tree). Yields...