Hedrick, U.P. editor. 1919. Sturtevant's Notes on Edible Plants. Report of the New York Agricultural Experiment Station for the Year 1919 II. Albany, J.B Lyon Company, State Printers. [References Available]
is a plant of the malay Archipelago, where it is found in the greatest abundance but does not appear to be cultivated. This tree yields the well-known and favorite rambutan fruit which in appearance very much resembles a chestnut with the husk on and, like the chestnut, is covered with small points which are soft and of a deep red color. Under this skin is the fruit, and within the fruit a stone; the eatable part thereof is small in quantity, but it perhaps is ore agreeable than any other in the whole vegetable kingdom.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a red, plum-sized tropical fruit with soft spines and a slightly acidic taste.
- ORIGIN from Malay rambutan, from rambut 'hair', with allusion to the fruit's spines.
Origins: A close relative to the lychee, the rambutan is native to Malaysia.
Flavor Characteristics: It has an acid to subacid flavor and a sweet, ripe
flavor with a pineapple character. Also described as floral-rosey and faintly
fruity. Physical Description: About the size of a plum, the rambutan has
a rather distinctive appearance. It's covered with yellow or red hair-like
spines. The inside of the fruit is white and juicy.
In Thailand, RAMBUTAN is juice with fruit inside a spiky red skin.
RAMBUTAN is a close relative to the lychee, the rambutan is native to Malaysia. It is about the size of a plum but covered with yellow or red hair-liek spines with the fruit indise white and juicy. The flavor is acid to subacid flavor with a sweet, ripe flavor somewhat pineapplely or floral-rosey and faintly fruity.