The Low-Carb Rambutan Fruit

Is the Rambutan Low-Carb?

Closely related to the lychee and logan, the Rambutan is grown in Thailand as well as in Malaysia, Indonesia, the Philippines, and Australia. Most rambutans are red and quite unusual looking with a spiky, fuzzy appearance. Its name comes from the Malaysian word for hair, “rambut.”

The rambutan has a juicy texture, and an enjoyable flavor resembling the strawberry and muscat grape. Its fragrant smell characterizes this unique fruit. The rambutan can be eaten by itself or in salads, with vegetables, and in sauces.

Where to Find Rambutan

Rambutans can be purchased at Asian markets or International Farmers Markets. Always look for bright red skin. A little orange or yellow on the skins in addition to the red is okay. If the skin is green, then it means that the fruit is not yet ripe. Never buy rambutans that have turned black or have a lot of black “hairs,” as this is an indicator of an over-ripe fruit.

The fruit should not be peeled until just before serving. Score the outside of the berry horizontally around the midsection and gently pull back the rind to expose the fruit. Remove and discard the black seed. When using the rambutan in cooking, always add it at the last minute. This will retain the fragrance and enhance the flavor of the dish without overpowering it. The rind can be dried and infused for tea. (Insert peeling instruction photos)

Health Benefits of Rambutans

Rambutans are high in vitamin C, calcium, potassium, calcium, iron, copper, manganese, and other trace elements.

Nutritional Information for Rambutan

Each individual rambutan has Calories 7, Sodium 1mg, Total Fat 0g, Potassium 4mg, Total Carbs 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g.

Order from Amazon.com.