Fruit
Rambutan
Rambutan is a lychee relative with a hairy rind and translucent sweet flesh around one seed. Flavour is grape-lychee floral; texture is juicy-crisp. Chill and peel for fruit salads and desserts. Southeast Asia is the centre of culture. Use soon after peeling—flesh weeps and aroma fades.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.32 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Cholesterol 0 mg
- Sodium 4.76 mg
- Salt 0.01 g
- Total Carbohydrate 13.5 g
- Dietary Fibre 2.05 g
- Total Sugars 9.36 g
- Complex / starch 0.98 g
- Protein 0.77 g
- Water 80.2 g
- Energy 53.3 kcal
- Water 80.2 g
- Carbohydrates 13.5 g
- Sugars 9.36 g
- Monosaccharides 6.56 g
- Disaccharides 2.81 g
- Starch 0.98 g
- Amylose 0.25 g
- Amylopectin 0.74 g
- Digestible Starch 0.83 g
- Resistant Starch 0.1 g
- Fibre 2.05 g
- Soluble Fibre 0.72 g
- Insoluble Fibre 1.33 g
- Protein 0.77 g
- Plant Protein 0.73 g
- Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Vitamins 89 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.42 mg
- Vitamin B5 — Pantothenic Acid 0.21 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 15 µg
- Vitamin C 47 mg
- Vitamin E 0.3 mg
- Vitamin K 4.9 µg
- Minerals 395 mg
- Major Minerals 389 mg
- Trace Minerals 6.1 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 47 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.42 · vitamin-b5-pantothenic-acid: 0.21 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 15 · vitamin-e: 0.3 · vitamin-k: 4.9 ·
Minerals
Sodium: 4.76 · Potassium: 322 · Calcium: 62 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
History
Rambutan was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Rambutan types and preparations into new climates and cuisines.
Modern production, storage, and transport made Rambutan a regular purchase far from where it is grown or raised.
Cooks now treat Rambutan as both staple and specialty, with more attention to provenance, variety, and form.