March 28, 2024

Rambutan

Rambutan – a tropical fruit tree of the family spindown. The fruit is rambutan – the small, size of a hazelnut – grow clusters to 30 pieces and represent a rounded “ball” with the elastic skin is yellow or red, covered with fleshy hairs with a length of 4-5 cm in the rambutan Flesh covering the bone (edible, but tastes like an acorn), is a clear white gelatinous mass, a pleasant sweet taste.

Rambutan is one of the most popular trees in South-East Asia, where it is grown in small gardens on a commercial basis. But rambutan also widely distributed throughout the tropical zone: it is bred in Africa, Central America, the Caribbean and Australia. Extensive plantations of rambutan is in Cambodia, India, Indonesia, the Philippines and Sri Lanka.

Rambutan is sometimes also called hairy fruit. When buying rambutans pay attention to the fruits are deep red in color, and the tips of the “hair” – greenish. Rambutan is poorly stored in the refrigerator it can be kept no more than a week.

The fruits have a short-term storage after they were torn off.

The beneficial properties of rambutan

The flesh of rambutan covering the bone (edible, but tastes like an acorn), is a white-yellow gelatinous mass, a pleasant sweet taste.

The fruits of rambutan contain carbohydrates, proteins, protein, calcium, phosphorus, iron, nicotinic acid and vitamins C, B1 and B2. Consumption of these vegetables as food beneficial to the skin, and improves digestion. It is believed that the fruit is very good for weak and sick people, because it has cleansing properties.

Rambutan have great taste not only in cheese form, but also in the form of fillings for pies and jams. It is used as an additive to sauces, ice cream and compotes.

Used and the bone: it contains about 40% fats and oils containing oleic acid and arahidonovoy. Oil when heated starts to produce a pleasant smell, it is used in the manufacture of cosmetic soap and festive candles.

Roots, bark and leaves of the rambutan used in folk medicine and in the manufacture of paints for fabrics. In Malaysia dried rind of the rambutan is sold directly in pharmacies as a medicinal remedy.

Although rambutan is rich in useful properties, it is considered an exotic fruit, to which our body is not accustomed to. Therefore, when you use it first time, especially children, you need to try the rambutan in minimal quantities.

I do not advise to be fond of this fruit and people who suffer from ulcers or have intolerance of rambutan, which is, however, possible to know only after trying a couple of pieces of this product. If you began to feel bad, it is better to abandon the use of this fruit.

Fruitful Rambutan is a tropical tree of the family sapind. The fruits of rambutan – small, the size of a hazelnut – grow up to 30 grapes and are rounded “balls” with an elastic skin of yellow or red color, covered with fleshy hairs of 4-5 cm in length. Rambutan flesh covering the bone (edible, but to taste is Reminiscent of an acorn), is a transparent white gelatinous mass, a pleasant sweet taste.

Rambutan is one of the most popular trees in Southeast Asia, where it is grown in small gardens on a commercial basis. But rambutan is also widely distributed throughout the tropical belt: it is bred in Africa, Central America, the Caribbean islands and Australia. There are extensive rambutan plantations in Cambodia, India, Indonesia, the Philippines and Sri Lanka.

Rambutan is also sometimes called hairy fruit. When buying rambutans, pay attention that the fruits are saturated red, and the tips of the “hair” are greenish. Rambutan is poorly stored, in the refrigerator it can be kept for not more than a week.

Fruits have a short shelf life after they are ripped off.

Useful properties of rambutane

The rambutan flesh covering the stone (edible, but resembling the acorn to taste) is a white-yellow gelatinous mass, pleasant sweet taste.

The fruits of rambutan contain carbohydrates, proteins, protein, calcium, phosphorus, iron, nicotinic acid and vitamins C, B1 and B2. The use of these fruits in food has a beneficial effect on the skin, improves digestion. It is believed that the fruit is very good for weakened and sick people, because it has cleansing properties.

Rambutans have a great taste not only in raw form, but also in the form of a filling for pies, jams. It is used as an additive to sauces, ice cream and in the form of compotes.

The bone itself is used: it contains about 40% of fats and oils containing oleic and arachidic acid. Oil when heated begins to give off a pleasant smell, it is used in the manufacture of cosmetic soap and festive candles.

The roots, bark and leaves of rambutan are used in folk medicine and in the production of paints for fabrics. In Malaya, the dried peel of rambutane is sold directly in pharmacies as a remedy.

Dangerous properties of rambutane

Although rambutan is rich in useful properties, in our country it is considered an exotic fruit, to which our body is not accustomed. Therefore, when you use it for the first time, especially children, you need to try the rambutan in minimal amounts.

Do not advise to get involved in this fruit and people suffering from an ulcer or having intolerance rambutan, which, however, you can find out just by trying a couple of pieces of this product. If you feel bad, then it’s better to stop using this fruit.

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