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Rambutan

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by

Lucero Jaimes

on 30 October 2012

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Transcript of Rambutan

History Availability Varieties Medical information Nutritionla Uses Cooking techniques How to open a Rambutan Sources Cultural Beliefs History & Origin Availability Varieties Relation to other fruits Culinary Use/techniques Nutritional Value Medical uses Sources RAMBUTAN The rambutan tree fruits only twice a year. June and July
November through January What is a Rambutan Rambutan is a reddish hairy-like fruit, that when cracked open, it reveals a small, sweet, and juicy white flesh surrounding a seed. It is believed to be cultivated by the nomadic Malayan jungle tribes and Indonesia, because of its name. The yellow rambutan, also known as a 'wild rambutan.' http://food-nutrition.knoji.com/the-tropical-fruit-rambutan-its-nutrition-and-culinary-uses/ http://www.specialtyproduce.com/produce/rambutan_6744.php http://www.exoticfruitx.com/2011/09/rambutan-an-exotic-fruit http://www.bijlmakers.com/fruits/rambutan/htm Rambutan has been introduced to several different tropical regions such as Africa, the Caribbean and India. Lychee Longan A lychee is more sweeter and less nutritional and they are harder to separate from the seed than a rambutan. A longan is drier while both the rambutan and lychee are moist and juicy. Rambutan is mainly eaten fresh, but can be also found frozen and in cans. The fruit is used in many different types of desserts, such as ice cream, a fruit salad, or it can also be made into a light syrup. Rambutan has been used in traditional medicine in Indonesia and Malaysia as a cure for diabetes, high blood pressure. Aside from its antioxidants, found in its vitamin C and beta-carotene, researchers shows that the pulp, seeds and rind of rambutan contain powerful antioxidants known as flavonoids. Rambutan is high in sugar, but low in calories and fat. The fruit is rich in vitamin C and contains potassium, iron, vitamin A. They also contain magnesium sodium, zinc, niacin, protein, fiber, and calcium,
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