Rambutan or Lychee? Tropical Fruit Experts Explain the Differences

When weighing rambutan vs. lychee, some fruit lovers may lump them together or even confuse the two. While these sweet and tangy morsels may not be polar opposites, like, say, apples and oranges, they're not identical twins either. Still, they do bear a resemblance—especially when you remove their shells. We spoke to exotic fruit experts to learn more about their differences and similarities.

Botanical Sidekicks

Rambutan and lychee share a common lineage; the two fruits belong to the flowering species, soapberry (botanical name, Sapindaceae), which also includes longan, pulasan, and ackee. "They are both members of the same plant family with similar structures: A translucent, juicy flesh around a central seed, with peelable skin," says Alex Jackson, vice president of sales and procurement for Frieda's Branded Produce, a woman-founded wholesale produce company.

What Is Rambutan?

Rambutan is the fruit of a rambutan tree (Nephelium lappaceum), a tropical broadleaf evergreen with roots in Southeast Asia, particularly the Malay-Indonesian region.

Distinctive shell: The round- or oval-shaped fruits measure one to two inches in diameter and grow in clusters. Prized for its plush pulp, the rambutan takes its name from the Malay word "rambut," meaning "hair." Wait, what? "The main physical differentiator between the two fruits is the rambutan's hairy skin," Jackson explains, adding that the rambutan is also larger than a lychee.

"Rambutan has soft hair-like protusions on their skin (called spinterns) which turn from greenish-yellow to red to black as the fruit ripens until the point of expiration,” adds Gabriel "Gabe" Bernal, executive vice president of Seasons Farm Fresh, a Miami-based exotic produce distributor. "The fruit is the sweetest when these spinterns are deep red."

What Is Lychee?

The lychee fruit is indigenous to Southeast Asia, specifically southern China, and grows in loose clusters on tall evergreen lychee trees (Litchi chinensis). The fruits are one to 1.5 inches in diameter, about the size of a golf ball. "Lychee has a more rounded, yet slightly bumpy exterior, and is best eaten when the skin is bright red," Bernal says. 

Like rambutan, their flesh is sublime, their peelable skin and seeds are toxic.

Rambutan vs. Lychee

Rambutan and lychee both grow in warm, humid climates, but rambutan is considered a tropical fruit, while lychee is subtropical, so it also flourishes in regions with cool conditions. 

Cultivation: Lychees are widely grown in China and India, and beyond. "The lychee needs a few more days of cold weather for flowers to set (more temperamental), so they tend to grow in slightly dryer regions (South Africa, Southeast Asia, Florida)," Bernal says. Rambutan grows in its native turf of Malaysia, Indonesia, Thailand, and Vietnam, and, Bernal says, it thrives in more jungle-like subtropical regions (Honduras, Guatemala). 

Availability: The climate of Central America suits rambutans beautifully, allowing it to have almost a year-round season, adds Jackson. Lychee, she says, has a shorter season than rambutan. The fruit grows in Mexico in June–July, in South Africa from November–December, and in China from May–July.

Plump and Juicy

Below the surface, both fruits have white, semi-translucent, succulent flesh—think of a thick, tropical grape, Bernal says—surrounding a brown, woody seed. While each is aromatic, they vary slightly in taste and texture.

Scent and taste: "I would say that lychee has a floral smell that is more prevalent than with rambutan," Bernal says. Lychees have juicier flesh, Jackson notes. Bright and slightly tart, it's also somewhat crisp. "Rambutan is milder in flavor, mostly sweet, with a meatier texture, and less juice," she says. It's also a scintilla creamier.

Easy to Peel

With some exotic fruits, like mangoes, pineapples, and mangosteens, it takes a little practice to master the art of skin removal. Not so with these two. One of its common denominators, Bernal says, is how easy they are to eat. "Just bite the fruit in half, peel off the skin, and you can eat the flesh around the seed, or bite in the middle and peel off the seed," he says.

Jackson also has her favorite methods. Given their abundance of juice, she advises eating lychees over a trash can. "Rambutan skin is a bit thicker, so sometimes scoring the skin with a knife can make it easier to peel and eat," she says. "My trick is popping out the small piece of stem at the top of the fruit, and peeling from there."

Trick or Treat

The rambutan's hairy shell may send shivers down your spine—or inspire creativity. "This feature helps give it a unique, ‘spooky' look," Bernal says. Jackson makes the most of its scary visage on Halloween, garnishing drinks with rambutan 'eyeballs' and filling bowls with 'creepy crawlers' (um, rambutans) for kids to enjoy.

Other uses: Both fruits are also delicious in cocktails or mocktails. "But really, who doesn't love a lychee martini?" Bernal muses. Their sweet-tart flavors complement yogurt and cheesecake, too, he says. And both bring visual interest to grazing or charcuterie boards: Jackson scores them in half and displays them, skin side up, for a pop of color. 

Nutritional Benefits

Rambutan and lychee are considered superfoods. Rich in antioxidants, such as polyphenols, they're packed with nutrients including vitamin C, fiber, potassium, and copper.

Storage

The rambutan's substantial skin also helps protect the juicy flesh within. "Lychee has a slightly shorter shelf-life since its skin is more permeable," Bernal says. 

Storage: Stored in a ventilated bag or container in the fridge, lychees last about 5 to 10 days; stored similarly, rambutans last two weeks.