Rich in vitamins, especially of C and B, but also of mineral salts, the Rambutan it is the fruit of Nephelium iappaceum and is very useful for the health of our skin and muscles, it seems that it is also recommended for the treatment of the nervous system. Since this is not a very common food in our area, let's see what it is.
Rambutan: what it is
This fruit is related to lychees, with mamoncillo and longan, is native to Indonesia and South East Asia and it is especially in those areas that it is consumed. In our part of Italy it is still a rare occurrence to see and eat it.
The pulp of rambutan is translucent and cerulean, all gathered around a seed. There peel is covered with bumps, in reality, modified spines, with the appearance of curved and reddish hair and there is precisely this characteristic at the origin of the names of the fruit which, in the languages of the various countries of the area of origin, have to do with hair and hair . "Rambutan "means" hair ", "Mass of hair", "fruit from hair" or "tangled hair".
In this fruit there are good quantities of all vitamins of group B, species of niancina (important for the health of the nervous system), and of ascorbic and citric acid. Mineral salts are also present in abundance, in particular we find a lot of manganese (13%) followed by phosphorus and iron. Among the properties of rambutan there are those of antioxidant, both for the presence of citric acid, both for that of vitamin C, but this fruit also has tonics and energizers due to its glucose content and low calorie content. Each hectogram contains 82.
Always in a pound of food we find
Fat 0.2 g
Cholesterol 0 g
Sodium 11 mg
Potassium 42 mg
Carbohydrates 21 g
Fiber 0.9 g
Sugars 15 g
Protein 0.7 g
Let's move on to the seeds which, in this specific case, are not only edible but mainly contain oleic acid, arachidic acid, as well as various substances for which they are used in popular medicines as analgesics. Of course, a little common sense should be used with regard to the consumption of seeds. They are not toxic but have a high content of terpenes, tannins, saponins and others substances that are considered potentially toxic in the case of large consumption they are used only in some forms of traditional medicine.
Rambutan is a fruit that is good for our body from many points of view. Let's start from the head, from the hair in truth. Self we massage the scalp with an extract based on the leaves of her plant, we will obtain flowing hair and also benefits on regrowth.
In general it is an antiseptic that helps fight infections and contributes to lower blood pressure. Being very rich in calcium, it is a fruit that is friendly to our bones that will become stronger as we eat it.
Regular consumption of rambutan should also help reduce the amount of fat in the body and to slow down the action of free radicals, while for athletes it is interesting to know that this fruit has important energy properties while its high fiber content makes it a good support for those fights the problem of constipation and poor digestion.
The flavor of this Asian fruit is quite sweetish, to try to describe it one could say that it resembles that of the rose. It can be eaten both fresh and cooked and caramelized.
There are many fruits similar to rambutan, some are easy to find on the market such as lychees, with their reddish and thin skin similar to a shell, and longan, like lychee but softer, yellowish, more aromatic but less sweet. . If we go take a look at the exotic fruit market, however, we find many others, the rarest of all should be the peeled rambutan (Nephelium xerospermoides), small and oblong. There are also the mamoncillo (Melicoccus bijugatus), with its green skin and its orange pulp, with a pleasantly sour taste, the pulasan (Nephelium mutabile), darker and larger, but with a smaller "down", and the korlan (Nephelium hypoleucum), which looks like a cross between lychees and longan.
Rambutan: how to eat
If you have already tried to eat a lychee you already know how to deal with one rambutan. It is necessary to open it and sink the spoon into the whitish pulp, taking care to avoid the seed hidden inside. Before thinking about how to eat this fruit, it is good to learn how to buy it, making sure it is of quality. When we are in front of a series of specimens, we try to identify the freshest, we can do it by choosing fruits with bright colors and without brown or blackish spots or halos.
In addition to eating directly the rambutan, we can also use it for delicious recipes, often they are oriental recipes of rice and fruit desserts or jams.
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