Properties of rambutan
Water is its major component. It is rich in carbohydrates, so its caloric value is high.
Regarding other nutrients, its vitamin C content stands out, also contributing to a lesser extent other water-soluble vitamins of the B complex, including folic acid. Potassium is abundant and other minerals such as magnesium are present to a lesser extent. It also contains fiber, which improves intestinal transit. Vitamin C is involved in the formation of collagen, bones and teeth, red blood cells and favors the absorption of iron from food and resistance to infection. Potassium is necessary for the transmission and generation of the nerve impulse, for normal muscular activity and it intervenes in the balance of water inside and outside the cell.
It is a sweet fruit, easy to eat; just cut it in half and remove the central bone. Due to its appearance, nutritional properties and taste, it can be consumed by children, young people, adults, athletes, pregnant women or nursing mothers and the elderly.
Its fiber content gives laxative properties. Fiber prevents or improves constipation, contributes to reducing blood cholesterol levels and good control of glycemia (blood sugar levels) in the person with diabetes, of course, considering the amount of consumption.
Due to their vitamin C content, they are especially recommended for those who have a greater risk of suffering from vitamin C deficiencies: people who do not tolerate citrus fruits, peppers or other vegetables, which are an almost exclusive source of vitamin C in our diet. Some of these situations are: periods of growth, pregnancy and breastfeeding. Likewise, tobacco, alcohol abuse, the use of certain drugs, stress, diminished defenses, intense physical activity, cancer and AIDS and gastric pathologies, increase the needs of vitamin C.
Vitamin C also has an antioxidant action; it inhibits the oxidation of so-called "bad cholesterol" (LDL-c), preventing it from depositing on the walls of blood vessels.
Since vitamin C increases the absorption of iron from food, it is recommended in case of iron deficiency anemia, accompanying foods rich in iron or supplements of this mineral as this accelerates recovery.
Due to their richness in potassium, low sodium intake and antioxidant content, they are suitable for those who suffer from high blood pressure or blood vessel and heart conditions and to reduce the risk of cardiovascular diseases. Its potassium content should be taken into account by people who suffer from kidney failure and who require special diets controlled in this mineral. However, those who take diuretics that eliminate potassium will benefit from their consumption.
Origin and varieties
Originally from Malaysia, the rambutan is currently cultivated in some areas of India, Thailand, Indonesia, Costa Rica, Ecuador and Australia. The most commercialized varieties are: See Matjan, Seelengkeng and See Konto.
How to choose and keep it
Rambutan can be bought all year round.
When acquiring them, those copies that are damaged or moldy should be discarded. If left at room temperature without packaging, they dry out and spoil quickly.
It is recommended to keep them in perforated plastic bags to avoid deterioration. Under these conditions they can be stored for up to a maximum time of one month.
For their consumption they must be left at room temperature until they reach the seasoning point. Likewise, they can be kept in the fridge for a few days protected with plastic wrap or frozen, and in this way, they keep in good condition for months.
Tips for cooking with rambutan
It is well known in oriental cuisine. This fruit can be eaten as is, removing the skin, or it is used as an ingredient in salads, juices, smoothies, cakes and other sweet desserts.