Rambutan

Rambutan, a tropical fruit native to Southeast Asia, is known for its striking appearance, with a hairy, red and green shell. The name 'rambutan' is derived from the Malay word for hair, alluding to the fruit's unique, spiky exterior. Inside, it reveals a juicy, translucent flesh that is sweet and slightly creamy, similar in texture to a grape but with a more complex flavour. Rambutan is a good source of vitamin C, calcium, and iron, making it a healthy choice for a tropical treat.

Eating rambutan is simple: cut into the skin with a knife or use your fingers to pry it open, then pop out the succulent flesh. Be cautious of the inedible seed in the centre. The flesh is best enjoyed fresh, either on its own or as part of a fruit salad. It's also a delightful addition to desserts and beverages, adding a sweet, tropical flair.

Rambutan's exotic taste lends itself well to a variety of culinary applications. Its natural sweetness enhances fruit salads, smoothies, and cocktails. In Southeast Asian cuisine, rambutan is sometimes used in savoury dishes, adding a sweet contrast to spicy or tangy flavours. It can also be used in desserts, such as parfaits, and tarts, or incorporated into jellies and jams for a tropical twist.