Rambutan


Rambutan is best eaten fresh.

Rambutan is best eaten fresh.

Nephelium lappaceum L.
It is generally known as Rambutan in most language.

Origin and Distribution
Rambutan is native to Malaysia and is commonly available is South East Asia. There are quite a few varieties available, notably the red and yellow varieties.

Season
In Malaysia, rambutan generally bear fruits twice a year, the first main crop in June and a lesser one in December.

Harvesting
The entire fruit cluster is cut from the branch by harvesters. If single fruits are picked, they should be snapped off with a piece of the stem attached, so as not to rapture the rind (skin). The fruits must be handled carefully to avoid bruising and crushing, and kept dry, cool, and well-ventilated to delay spoilage.

Uses of Rambutan
Rambutan are mostly eaten out-of-hand after merely tearing the rind open, or cutting it around the middle and pulling it off.

Quality Criteria
Not established.

Market Price in Malaysia
RM6.00 to RM8.00

Availability of fruits

Please call us for availability.

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