INGREDIENT OF THE MONTH DECEMBER | 2020

Ingredient of the Month RAMBUTAN Rambutan is a tropical tree in the family Sapinda. The name also refers to the edible fruit produced by this tree. It is an evergreen tree growing to a height between 50 and 80 feet. The fruit grows in clusters (10-20 together) and the skin is reddish when ripe and covered with pliable spines or “hairs”. The fruit’s flesh is a translucent white similar in appearance to a . Rambutans have a sweet, slightly acidic flavor reminiscent of . The single is glossy brown and should be cooked before consuming.

In some areas, rambutan trees can bear fruit twice annually, once in late fall and early winter, with a shorter season in late spring and early summer. The fragile fruit must ripen on the tree, and then they are harvested over a four- to seven-week period. The fresh fruit are easily bruised and have a limited shelf life.

Rambutan is adapted to warm tropical climates (71-86 degrees Fahrenheit). It is thought to have originated in where it is still widely cultivated. It is now grown elsewhere in the tropics including Africa, southern Mexico, the Caribbean islands, Costa Rica, Honduras, Panama, India, the Philippines, and Sri Lanka. Healthy Ingredient Contribution Like most fruits, rambutans are primarily composed of . However a portion of its total carbohydrates is attributed to natural sugars. Canned rambutans that are packed in syrup are higher in sugar than fresh fruit. Fresh rambutan varies in sugar content based on its level of ripeness.

Rambutan is higher in compared to similar fruits like lychee. The high fiber content of rambutan aids in food metabolism, preventing constipation. Rambutan also has a high concentration of and minerals such as C and .

Manganese is an essential nutrient that plays an important role in the normal functioning of the brain. It also helps activate enzymes needed for the body to use . Vitamin c acts as an antioxidant and helps protect the body against stress and sickness.

Presented by American Culinary Federation Education Foundation INGREDIENT OF THE MONTH DECEMBER | 2020

Selecting Culinary Uses • Rambutans can be purchased in North America fresh or • The most common way to eat rambutans is fresh. To canned and in syrup. Look for them in the produce section remove the skin, slice the middle of the outer skin with a or Asian markets. knife, then squeeze from the opposite sides from the cut. The white fruit should pop free. • To make sure rambutans are ripe, look at the color of its spikes. The redder they are, the riper the fruit will be. Don’t • Rambutans can be processed into jellies, jams or preserves. buy rambutans that have turned black or have a lot of black “hairs,” as this indicates they are over-ripe. • Add rambutans to fruit salads or smoothies.

• Rambutans work well in deserts such as sorbet, ice cream, Storing and pudding.

• Rambutans only ripen on the tree. However, post harvest, • Rambutan can be consumed if roasted. the quality of the fruit is affected by storage factors. Low humidity levels and storage time can severely affect the • Rambutan juice can be infused into many specialty drinks quality of the fruit. and cocktails

• Rambutans are best stored at room temperature. Rambutans can be kept in the refrigerator but they will Interesting Facts quickly lose their aroma. • The name “rambutan” is derived from the Malay word • Don’t them until just before you are going to serve them. rambut meaning “hair”.

• Rambutans can be frozen peeled and whole but be aware • It is closely related to several other tropical fruits including that the texture of the flesh will change upon thawing. the lychee, , and mamoncillo.

• The rambutan’s unmistakable appearance is often compared to that of a sea urchin.

• Rambutans have been used for hundreds of years as a traditional medicine for diabetes, nausea and headaches.

Presented by American Culinary Federation Education Foundation