The rambutan is native to Vietnam, Indonesia, the Philippines, Sri Lanka, Malaysia, and elsewhere in Southeast Asia.
It is closely related to several other edible tropical fruits including the lychee, longan, and mamoncillo. The word “rambut” in the fruit name ‘rambutan’ is Malay for ‘hairy,’ and this refers to the spiky rind.
The flesh of the rambutan is juicy, milky- white, translucent in color, with a grape-like, gelatinous texture surrounding a central seed with an almond-like taste.
The rambutan is considered a super fruit. This little fruit is abundant with vitamin C and folic acid. The fruit also has small quantities of copper, manganese, calcium and iron. Additionally, you will obtain 4.3% of the daily recommended intake of phosphorus when you have a serving of rambutan.
The fruit has been used in traditional medicine in Asia for hundreds of years as a treatment for diabetes, hypertension and various ailments. Besides nutritional and healing benefits, rambutan also has therapeutic functions. Consuming the fruit can help kill intestinal parasites, while help relieve symptoms of diarrhea.