Key Ingredient
It looks like a fuzzy lychee and tastes like a slightly crunchy lychee. Although rambutan has been grown in the islands for several years, it is not as familiar as its popular cousin. KEY INGREDIENT: RAMBUTAN
Once you've come across one, however, you're unlikely to forget it. Rambutan is an unusual-looking fruit, almost bug-like. Its gnarly exterior hides a luscious, sweet interior. There is only a small window to enjoy this tropical jewel fresh, so enjoy it while you can.
The basics: Rambutan is indigenous to the Malay archipelago and is a popular tropical fruit in and around Southeast Asia. Its name originates from the Indonesian word "rambut," meaning "hair."
Rambutan is closely related to lychee and its other cousin, longan. The tree is an evergreen variety, growing up to 40 feet or so, with the fruit produced in clusters.
Its skin is thin and leathery and easier to peel than lychee. The bumpy rind is generally crimson, tinted with a bit of yellow and green. Its dramatic look, however, comes from the many flexible bristles that cover the fruit.
The fruit is grape-like in texture with a translucent white flesh that surrounds a single seed.
Selecting: Selection of fresh rambutan is limited, but make sure the skin isn't too black or discolored. The bristles should look perky and not dried out or wilted.
Storing: Keep rambutan in the refrigerator for up to a week.
Use: Rambutan is generally just popped right into the mouth. It can also be mixed with a variety of tropical fruits such as pineapple, mango, papaya or even jackfruit, for a unique fruit salad. After peeling off the rind, make a slit in the fruit to the seed. Peel off the flesh and discard the pit.
Where to buy: Fresh rambutan has been popping up at Marukai and in Chinatown, at $4 to $5 a pound. The season is very short, lasting a month or two in the spring and again in the fall.
Canned rambutan can be enjoyed year-round. Asian markets, such as 99 Ranch, generally keep the canned variety in stock.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
