Content

• Advice
• Warning

• You can also use your thumb to tear the pods or even bite in half. The spines are soft and harmless, but the peel is inedible and can be a bit bitter.

Separate the rambutan fruit. The cut shell will separate easily. Pulling one side of the shell away from the meat is like opening the hinged lid. Inside is the flesh that looks like a grape: oval, slightly cloudy, and white or pale yellow.

Squeeze the pulp to fall off. Squeeze the remaining skin so that the edible pulp falls into the palm of your hand.

Remove the seeds. The seed in the center of the fruit is inedible while raw. Cut into the pulp without cutting the seeds and pull the seeds out. Some varieties of rambutan (like "Freestone") have seeds that slide off easily, while seeds of other varieties (like "Clingstone") stick to the flesh of the fruit. If you are eating a clingstone rambutan, simply leave the seeds and spit out when you're done eating.

Eat rambutan. After you put the seeds out, just put the pulp in your mouth. If there are seeds remaining, pay attention to the tough paper-like film covering the outside. Gnaw the surrounding pulp instead of avoiding biting the day's membrane.

• Most rambutans are sweet and juicy, but some varieties can be sour or slightly dry.
• Most rambutan seeds are bitter, but some can be a bit sweet. Although there are a few people who eat raw rambutan seeds, the seeds actually contain many potentially harmful chemicals. Rambutan seeds are not recommended, especially for children and animals.

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Part 2 of 2: Use the rest of the rambutan

1. 

   
   
   Making rambutan jam. Peel 500 g of the rambutan, then boil it in water with two clove leaves until the flesh separates from the seeds. Peel the film around the seeds, then add the seeds to a little water to cook until soft. Boil the pulp with soft cooked seeds and 1/2 cup (350 g) of sugar. Simmer for 20 minutes or until jam. Take out the cloves and place the jam in a sterilized jar.
   • For a quick dessert, you can stew peeled and boiled fruit.

2. 

   Store uneaten rambutan in the refrigerator. Rambutans are only good for up to 2 weeks and usually only a few days after buying from the store. Place the unpeeled fruit in a plastic bag with a hole and then store it in the refrigerator to extend its shelf life.

3. 

   
   
   Freeze the rambutan to make a special dessert. Freeze the unpeeled rambutan fruit in a claw bag. Peel it and eat it straight out of the freezer as a sweet snack like candy. advertisement

Advice

• If you are presenting the rambutan to guests, you should leave half of the peel after cutting to make a beautiful stand for guests.
• After purchasing the rambutan, you can store it in the refrigerator for 3-5 days and wrap it in food wrap to avoid moisture loss (or leave the rambutan outside if you live in a humid climate).

Warning

• Be careful with maggots in the rambutan. The sign of maggots is a brown, exposed part near the fruit stalk.