Rambutan
According to popular belief and the origin of its name, rambutan is native to Indonesia and Malaysia. The earliest record of rambutan trees show that they were cultivated by the Malayan jungle tribes around their temporary settlements, a practice followed to date. Rambutan trees grow naturally in Thailand, Vietnam, the Philippines (where it is also called "laguan"), and elsewhere in Southeast Asia, although its precise natural distribution is unknown. It is closely related to several other edible tropical fruits including the lychee, longan, and mamoncillo. It is native to the Indonesian Archipelago, from where it spread westwards to Thailand, Burma, Sri Lanka and India; northwards to Vietnam, and the Philippines. A species regularly sold in Costa Rican markets may be known as "wild" rambutan. Yellow in color, it is smaller than the usual red variety. The flesh exposed when the outer skin is peeled off is sweet and sour, slightly grape-like and gummy to the taste. In Costa Rican Spanish, it is known as mamón chino ("Chinese mamón") due to its Asian origin and the likeness of the edible part with Melicoccus bijugatus. The fruit has been successfully transplanted by grafting in Puerto Rico. Rambutans are a non-climacteric fruit—that is, they ripen only on the tree.
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Keywords: asia, asian, cuisine, drupe, food, fruit, fruits, hairy, plate, rambutan, rambutans, thai, thailand
