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Rambutan (Nephelium lappaceum) is an organic product local to Southeast Asia. It is a golf-ball-sized foods grown from the ground has a bushy red and green shell. They are identified with other tropical organic products like lychee, longan, manincillo, and pulasan yet every one of these are various species.


Rambutan is accepted to have begun from Southeast Asia, explicitly Indonesia. From that point it figured out how to spread in a wide range of regions like different pieces of Asia, Africa, Focal America, and Oceania. Its wide appropriation was accomplished on account of Bedouin merchants, harking back to the thirteenth century. Additionally during the nineteenth century the Dutch began to present it in a portion of their provinces.


It is generally created in muggy and tropical pieces of Southeast Asia. Moreover, it is refined in tropical pieces of Africa, southern Mexico, Puerto Rico, Honduras, India, Caribbean Islands, Panama and Sri Lanka to give some examples.

Flavors and Surface

The organic product tissue has a sweet and gentle acidic character which takes after the flavor of grapes. Its tissue is delicate, velvety and somewhat chewy. To eat a Rambutan, strip off the skin and eliminate the grape-like tissue. Furthermore you should eliminate the seed as it is unpalatable. You can have it crude, in a plate of mixed greens or in smoothies.

Nutritional Values


Calories per 100g

75 kcal


0.3 g


16 g


0.24 g


0.46 g

Vitamin C

30 mg


10.6 mg


31 mg