Rambutan

Rambutans are sweet balls of flame and fire.

Rambutans are a tropical fruit that grow on trees that are native to Southeast Asia, especially areas of Indonesia and Malaysia.
The scientific name of the rambutan fruit tree is Nephelium lappaceum, and it is from the family Sapindaceae, the family of soapberries.
The term ‘rambutan’ is derived from the word ‘rambut’ of the Indonesian and Malay languages, and is translated as ‘hair’.
Rambutans are a spherical or slightly ovoid shape, typically 3 to 6 centimetres (1.2 to 2.4 inches) in length, with protruding thick spiky hairs.
Usually ripe rambutans have a red skin colour, though yellow or orange varieties are available, and they have a flesh coloured white, sometimes with a pink tint.

Rambutans feature a single seed that some have suggested is poisonous, and while the seed is bitter tasting when raw, it is suggested that once roasted or cooked, it is safe to eat.
Rambutan fruit is green before it ripens and should stay on the tree until ripe; and the fruit is popularly cultivated in tropical areas, across Southeast Asia, southern Central America, parts of Africa and the Caribbean.
Rambutan fruit have a fresh taste that is quite sweet, similar to lychee and longan fruit.
It is common for rambutans to be eaten raw, however they can be made into a jam, or prepared in a salad or dessert.
The nutritional content of rambutans is quite small, though varied, though it is a good source of vitamin C, fibre, copper and manganese.