Rambutan

Did You Know

• Rambutan is closely related to several other edible tropical fruits including the lychee, longan and mamoncillo.
  

• In Vietnam, rambutan is called “chom chom”, which means “messy hair”, due to the spines covering the fruit’s skin.
  

• The name “rambutan” comes from the Malay-Indonesian languages word for “rambut” or “hair”, a reference to the many hairy protuberances of the fruit.
  

• Around the 13th and 15th centuries, Arab traders, who played a major roles in Indian Ocean trade, introduced rambutan into Zanzibar and Pemba of East Africa
  

• Oil extracted from the rambutan seed can be used as cooking oil. The oil is also used for the manufacturing of candles and soaps.

Health Benefits

• Research carried out by the University of Chiang Mai in Thailand reportedly discovered that the fruit contains effective antioxidants known as flavonoids — several varieties of which are thought to decrease cholesterol levels, and believed to have anti-cancer properties.
  

• Rambutan is rich in iron — a nutrient that is essential for the human body to function. It is used by the body to transport oxygen from the lungs to the different tissues and its deficiency can cause conditions like anemia.
  

• The quantity of Vitamin C in the rambutan is also very important for sperm development, and a lack of it in males can result in restricted reproductory abilities. The ingestion of the fruit reportedly enhances both the quality and quantity of sperm.
  

• Rambutan has a high quantity of Vitamin C. Consuming ten to twelve fruits can provide the body with 75-90 mg ascorbic acid. The vitamin helps avoid cell damage and enables the assimilation of iron in the body.
  

• Rambutan, or Ngok in Thai, have a very good nutritional value, including a high vitamin C content, although unfortunately they do have a fairly high sugar content when completely ripe.

*Disclaimer: Please seek professional medical advice for a diet that fits your needs.