Rambutan Fruit

Rambutan
 
With its striking, almost artistic appearance, the rambutan is one of the most eye-catching exotic fruits. Small and round, it has a thin red skin with a leathery texture, covered in soft, hair-like spines that range from green to deep red. Because of this, the rambutan is often nicknamed the “hairy lychee.”

Inside, the two fruits are alike: both have firm, white flesh that is juicy and sweet. The seed at the center, however, is not edible. Rambutan is especially popular in Southeast Asia, where it is highly valued and often praised for its many benefits.

 
- Season : All year round.
- Storage Guidelines

Transport & Storage: The ideal temperature for transporting and storing rambutan is between 6–8˚C.

In Store: Rambutans are best displayed on the regular fresh produce shelves.

- Origin : Tien Giang, Ben Tre Province.
- Variety : Thai rambutan, Java rambutan.
- Packing : 2kgs/ ctn.
- Specification : fresh fruit.
- Planting and Harvest

At the orchard

In Southeast Asia, where rambutan originates, the fruit grows on trees that can reach up to 20 metres in height. Cultivation requires patience during the first four years, as the trees do not yet bear fruit. From flowering to harvest takes about 30–45 days. Rambutans grow in clusters and are also harvested in clusters to avoid damage to the fruit.

After harvest, the fruits are brought to large warehouses, where they are rinsed and inspected. Each rambutan is weighed and then packed into boxes.

 
 
 
 

 

 
 
 
 

 

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