Characteristics
There are two varieties of rambutan grown in popularity: the Java rambutan and the longan rambutan.
Rambutan Java
- Appearance: The fruit is spherical with a red skin and long feathers.
- Meat of fruit: Meat drain and plenty of water.
- Taste: Sweet (Brix 19 - 21%).
- Average weight: 30 - 40 g / fruit.
- Season:
+ Favorable season: From May to September of solar calendar;
+ Inverse season: From October to April of solar calendar.
Rambutan longan
- Appearance: The fruit is small spherical, the pods are yellow at just ripe, red yellow at ripe, short hair, thick skin, and the pods have longitudinal grooves extending from the top to the bottom.
- Fruit meat: The flesh is empty, firm and crispy.
- Flavor: Sweet and fragrant (Brix 20 - 22%).
- Average weight: 15 - 20 g / fruit.
- Season:
+ Favorable season: From May to September.
+ Inverse season: From October to April of solar calendar.
Nutritional value
In 100g of rambutan fruit flesh contains 63 Kcal of energy; 82.9% water; 0.9g Protein; 0.1g of fiber; 3mg Ca; 6mg P; 1.8mg Fe; 0.04mg Vitamin B1; 0.05mg Vitamin B2; 0.6mg Vitamin PP and 31mg Vitamin C, ...
The active ingredient of ellagic acid in rambutan acts as a powerful antioxidant, helping to eliminate free radicals that cause harm to the body and prevent cancer. Rambutan fruit also contains copper and iron, which are essential to stimulate the body to produce red blood cells and white blood cells. Not only that, the very significant calcium content in rambutan combined with phosphorus also helps strengthen teeth and bones. Rambutan fruit contains a lot of water and protein with the function of providing energy for the body to function. Moreover, rambutan also works to reduce fatigue and prevent bloating.