Rambutan

If you’ve ever seen a red, hairy-looking fruit at a market and thought, “What on earth is that?”—you’ve probably met rambutan. Native to Southeast Asia, this tropical fruit is a spiky surprise with a sweet, juicy soul. It might look like a sea creature, but it tastes like tropical candy.

Rambutan is closely related to lychee and longan, and you’ll definitely notice the family resemblance. Pop it open and you’ll find translucent white flesh with a mildly floral, grape-like flavor that’s just the right balance of sweet and tart.

Rambutan trees can grow up to 80 feet tall in the wild but are often kept smaller in orchards and gardens. They love warm, humid climates and produce fruit once or even twice a year under the right conditions.

Here’s where things get interesting:

• The name “rambutan” comes from the Malay word “rambut,” meaning hair—perfect for its spiky exterior.
• Despite the wild look, the spines are soft and not prickly at all.
• Each fruit has just one seed, which isn’t edible raw—but in some cultures, it’s roasted and eaten.
• Rambutan is about 78% water, making it super hydrating and perfect for hot days.
• It’s rich in vitamin C, fiber, and copper—so it’s good for your immune system and digestion too.

In the world of exotic fruit, rambutan fits right in with tropical favorites like mango, papaya, pineapple, star fruit, and banana. If you haven’t tried it yet, it’s time to get spiky and dive in!