Rambutan, is an Indonesian local juicy fruit tree grown in countries such as Malaysia, Indonesia and Thailand. It resembles both the lychee, with which it is most closely related, and the longan, although the spiky exterior earned it the Malay name rambutan, which translates literally to hairy. The fruit is small and round and may range in size from that of a golf ball and possesses a skin-like surface which is leathery to the touch and is hairy or bristly. When ripe they can be red or yellow skin, the skin is substantially removed to reveal very attractive translucent pulp. Inside it contains a lone seed enveloped by the soft and sweet or mildly tangy pulp. Rambutan is usually sweet but has a slightly sour taste and contains a very floral scent. Rambutan contains vitamin C, iron, calcium and is rich in fiber and it can have several health benefits. It also has antioxidant and other bioactive compounds that may act to boost immunity, enhance digestive health and skin health respectively. Fresh fruit is usually consumed, but the fruit can also be utilized in some preparing for such purposes as fruits of use in desert, fruits salad, jam, or even drinks like smooths. Rambutan is an attractive fruit which has many valuable nutrients and is a good source of vitamins and very often a part of warm climate diet.
Origen of rambutan:
It originates from Southeast Asia particularly the Malay Peninsula therefore countries where the plant grows are; Malaysia, Indonesia and the Philippines among others. They believe that it has been grown in this region for several generations and it is suggested that it had been used in this region both in food and other ceremonial activities. It was then taken to other parts of the tropical world; Central and South America, Africa and the Pacific Islands by traders and explorers. Present day rambutan is cultivated in several countries of the tropical region, such as Thailand, Vietnam, India, a part of Africa, and Central America for its attractive appearance, rich and sugary taste, and the nutritive worth. The tree itself grow best in hot and humid conditions therefore is use mostly in tropical fruit production.
Varieties of rambutan:
Rambutan is one of the tropical fruits which has so many nutritional benefits hence can be useful in human diet. It also contain vitamin C which is essential for the immune system, helps in the healing process of the wounds and maintains heath skin. Minerals also exist in rambutan which include the iron used to help in formation of red blood cells and calcium for bone health. it is root of dietary fiber and option digestive system functioning good digestion. The fruit also contains antioxidant compounds including flavonoids and phenolic chat which assist in eliminating free radical in the human body and eliminate oxidative stress which in turn prevent cell damage. These antioxidants may directly help prevent or decrease inflammation and hence may also be good for your health. In addition, the fruit is antiseptic and anti-inflammatory, therefore, it has been used in some traditional medicines for ailments such as the skin and stomach complications. In some cultures the seeds and skin of the fruit are also used in different treatments with using herbs. In sum, getting a handful of rambutan by and by not only adds value to peoples diet as a mouth watering supply of vitamins and minerals but a variety of health advantages that range from boosting the defense mechanism to enhancing digestion. It is used as a fresh fruit, juice or for desserts and this makes it to be well demanded in the tropical zone across the world.
Characteristics of rambutan:
Some common types of Rambutan fruit are discussed below each having distinct features. The most popular type is the red rambutan and the fruit’s outer skin is scarlet with soft pliable spines. This type is highly cultivated and its fruits are sweet and juicy. The other type of rambutan is yellow rambutan which has the outlook but with yellow mature fruit. The red rambutan is by all means slightly sharper in taste compared to the yellow one. There is also white rambutan that has pale yellow to almost white skin that is usually extra sweet or less tangy than any color rambutan. Green rambutan is known as less popular type of rambutan that does not change its color from green to red or even yellow when becomes ripe and received less appreciation due to its inferior taste in comparing to the red and yellow one. Some of these varieties vary in color, sweetness/tanginess and texture, or the firmness/ juiciness of the fruit pulp.
Nutrition of rambutan:
Rambutan is a tropical fruit well known for its healthy nutrients that come with its consumption since it has many vitamins and minerals. It is well endowed with vitamin C which strengthens the body’s immunity as well as boosts absorption of iron and is essential for skin health. Rambutan also contains iron, which play a role in synthesis of red blood cells and a condition called anemia. Besides, this fruit is a great source of calcium for those who want to maintain good bones and healthy teeth, phosphorus for bones and other tissues. The fruit is known to be packed with fiber which easily facilitates digestion besides assisting in weight loss by mainly contributing to the feeling of satiety. Rambutan is loaded with chemical compounds like flavonoids and phenolics which have an effect of helping to prevent the body from getting damaged by free radicals other than taking a long time to heal. It contains very little fat and is ideal to enjoy when one is try to diet while also being very delicious. There is also a small content of B vitamins such as thiamine and riboflavin which are important for energy making in the body and metabolism. Sorting out, rambutan is a tasty fruit that has rich amounts of nutrients and has various health benefits.
Health benefits of rambutan:
A fruit that is widely consumed and originated from Southeast Asia is the Rambutan the fruit is grown in countries such as Pará, Brazil Rambutan fruit is very beneficial to our heath in the following ways. It contains a lot of vitamin C that is good for the body immune system, health of the skin, and assists in the digestion of iron. It also has flavonoids antioxidant compounds which help fight oxidative stress and some diseases leading to death which include; cardiovascular disease. Filled with high fiber compounds, rambutan can be used to regulate the bowels, prevent constipation and maintain gut health. Also, it promotes the renewal of skin cells due to vitamin C and antioxidants in it; it replenishes energy; due to natural sugars present in it. The fruit is a source of calcium and phosphorus in meager traces to support a proper bone and teeth structure. In addition, some studies reveal that consumption of rambutan has the potential effect of helping to lower blood sugar levels and so helpful for diabetic patients. In total, rambutan is a useful product in a diet because it has several useful qualities that improve an organism’s state.
Drinks of rambutan:
Some traditional and favorite drinks that may be easily associated with the distinctly tropical region. There is bakery juice made from the juice of the bakery fruit, which has sweet-sour taste. The other favorite is acai juice obtained from acai berry, which is normally sold as a smoothie made from other fruits or can contain added sugar. There is also Guarana soda not coffee, Guarana soda which consists of the guarana plant that grows in the Amazon basin and is said to have stimulating properties owing to caffeine content. Gacaca, a soup-like beverage, together with tucupi extract from matured manioc, jambul numbing herb, shrimp, usually taken hot. Furthermore, coconut water it is popular and quenches thirst; they even drink it directly from a coconut. These drinks have become part of people’s daily diet and it would be interesting to know the true taste of Amazonian beverages.
Dessert of rambutan:
More specifically, Pará has its own recipes for what can be considered traditional sweets in the country: they use the fruits of the region, as well as exquisite ingredients rarely found in other desserts. Another dessert is tapioca which is accomplished from the cassava root and forms a sort of pancake like food which is then garnished with coconut, chocolate or sugar. Bolo de Madcap is an equally well-known dessert, which is actually a cake that includes madcap a local fruit, experienced as having a quite sweet taste and is frequently added to the dish along with the coconut and sugar. Cupcake Pudding Purim de Cupcake is yet another dessert, which is as luxurious as it could only get, based on the rather sharp, yet sweet cupcake fruit. Another dessert is Mousse de Acai, a sweet concoction based upon the acai berry, which is either slightly sour, or sweetened with condensed milk and serves with whipped cream. The presented desserts are tasty and reveal the specificity of food in the kitchen of Pará through the use of local products and spices.