How to Eat Rambutan, According to Exotic Fruit Experts

How to eat rambutan, a small but mighty flavor powerhouse with a vibrant red, hairy exterior and plush white flesh? For starters, you could devour this exotic fruit by the handful (sans the rough shell)—but don't stop there. As with other tropical treats, from cherimoya to mangosteen, a wide world of culinary possibilities opens up once you dig deeper. We connected with produce experts to learn more about rambutan and its myriad sweet and savory applications.

What Is Rambutan?

Rambutan (botanical name, Nephelium lappaceum) is native to Southeast Asia, particularly the Malay-Indonesian region. It is cultivated in tropical climates, including Malaysia, Indonesia, Thailand, and Vietnam. The fruit is round or oval and one to two inches in diameter. Its name comes from the Malay word "rambut," which translates to "hair," referring to the soft spikes (also known as spinterns) that cover its thick shell.

Rambutan vs. Lychee

Though not quite a dead ringer for lychee, it draws parallels to this close relation. Both belong to the Sapindaceae, or soapberry family (which also includes longan and ackee), but there are distinctions in looks and tastewise.

Appearance: While a rambutan is hairy (earning the nickname "hairy lychee") and resembles a sea urchin,  its cousin has a smooth, bumpy, hair-free exterior. "The skin might look a little intimidating at first glance, but it's actually easier to peel than a lychee," says Melissa Jones, senior category manager of produce at Misfits Market, an online grocery store. Once disrobed, both boast white flesh surrounding a woody brown seed.

Texture: Rambutans and lychees have a translucent, grapelike feel, though a rambutan can be a bit firmer, says Desiree Pardo Morales, founder and president of Tropical Fruit Box, an online purveyor of tropical and exotic fruits. Jones finds rambutan a little creamier and less juicy. "There's a slightly oily richness to rambutan that makes it feel almost silky in comparison," she says.

Flavor: Both fruits are aromatic, but rambutan has a slightly acidic tartness that tempers its fruitiness. "On taste, rambutan has a more floral and less intensely sweet flavor than lychee," Morales notes. 

Color Story

Rambutans grow in grape-like clusters on medium-sized trees and are harvested when ripe—they don't ripen post-pluck. "Rambutan changes color as it ripens, starting out green, then turning red, yellow, or orange when ripe," Morales says. The soft spines also morph from greenish to reddish to brownish colors as the fruit matures, while the flesh remains white or slightly pink.

Skin and Seeds

Its thick, hairy shell and brown seed in the center are also nutritious, but best left for the compost bin. "Just a heads up: the skin and seeds are not edible and can be toxic, so stick to the fruit, and toss the rest," Jones says. "The seed is very bitter and not meant to be eaten raw," Morales adds. Roasting or boiling can minimize the negative effects of some compounds; nevertheless, it is not recommended.

Nutritional Benefits

Regarded as a superfood, antioxidant-rich rambutan is packed with vitamin C, fiber, and copper and boasts small amounts of phosphorus, potassium, iron, and manganese. It's thought to aid in digestion and bolster the immune system.

How to Peel Rambutan

Whether you're enjoying it as a snack out of hand or using it in recipes, prepping a rambutan is a snap. "Rambutan is a pop-and-enjoy kind of fruit—no peeling required beyond the shell,” says Morales. Here's how our experts free the flesh from its skin:

1. Use a small knife to make a slit in the middle, not too deep.
2. Give it a gentle squeeze; it'll pop open with a burst of juice.

Alternatively, extract the flesh by twisting or prying the fruit open. 

How to Eat Rambutan

Rambutan marries well with sweet and tart flavors, says Morales. Additionally, it can be your secret weapon for enhancing savory dishes. Here's how to enjoy its luscious flavors.

Fruit Salad: "My favorite way to pair rambutan is in a fruit salad with mango and passion fruit," says Morales. She adds that citrus fruits are also a good complement to rambutan's mild sweetness. Mix some juicy chunks into our Citrus Salad With Pomegranate Seeds.

Cocktails: "Rambutan is a dream in cocktails and mocktails," says Jones. It reminds her of St‑Germain (the floral elderflower liqueur), so she says it pairs beautifully with flavors like grapefruit, lemon, cucumber, and gin. Morales adores rambutan mojitos and tropical-leaning sangria featuring ramtutan. Roll out the bar cart and mix the juice or muddled fruit into our Mango Mojitos or our Gin Gimlets.

Garnishes: You can also spear the flesh and use it to top our Spicy Grapefruit Spritz and other spirited libations. Or perk up tarts and ice cream with decorative slices.

Smoothies: Everyone's favorite blender drink is also rambutan-friendly. Add the whole pitted fruit to our Turmeric-Mango Smoothie or simply juice it for a sublime sip.

Preserves: Rambutan's sweet-tangy flavors add another dimension to fruit-packed jams and jellies. Experiment with our Tangerine Marmalade.

Glazes: "Rambutan is also delicious as a glaze for cakes or roasted meats," says Morales. Try tinkering with our Lemon-Glazed Sheet Cake or our Honey-Glazed Spiral Ham.

Curries: "You can add rambutan at the end of cooking to give a pop of sweetness to red or green curry, especially with shrimp or chicken," suggests Morales. Brighten our Coconut-Curry Shrimp and Couscous or our Instant Pot Chicken Curry.

Biryani: "Curries are an intriguing idea, but I'd lean toward adding rambutan to a biryani," says Jones, referring to the fragrant South Asian rice dish. "Since biryanis tend to be on the drier side, the juicy sweetness of rambutan would be a welcome contrast to all those warming spices."

Raita: "Even better? Stir it into a cooling raita with cucumber and mint," says Jones. Chef's kiss! The yogurt-based sauce is the perfect counterpoint to biryanis and other flavorful Indian dishes like Tandoori Chicken Wings.