Rambutan
The Rambutan is one of the most exotic-looking fruits in the world. Its name comes from the Malay word "rambut",meaning hair, referring to the soft, colorful spines that cover its skin. In Thailand, the "School Rambutan" (Ngoh Rong Rian) variety is world-renowned for its superior quality—offering a perfect balance of sweetness and a satisfyingly firm texture.
Season: The peak season is during the monsoon months, from May to September.
Flavor & Texture: Refreshingly sweet with a mild floral undertone. The flesh is translucent white, firm, and "lon" (a Thai term meaning the flesh easily separates from the seed), providing a clean and enjoyable eating experience.
Primary uses:
Fresh Snacking: The most popular way to enjoy it is fresh. Just peel the hairy skin to find the sweet "grape-like" fruit inside.
Fruit Salads: Adds a unique tropical look and a sweet crunch to chilled fruit platters.
Canned & Syrups: Often pitted and stuffed with pineapple in light syrup, a classic Thai dessert served over shaved ice.
Cocktails: Used as a garnish or muddled in tropical drinks for a burst of sweetness.
Benefits:
Immune Support: High in Vitamin C, which helps the body fight off infections and promotes skin health.
Digestive Health: Contains dietary fiber that aids in regular bowel movements and gut health.
Hydration: With its high water content, it is an excellent fruit for rehydrating on a hot day.
Antioxidants: Contains compounds like flavonoids that help protect cells from oxidative damage.
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