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Rambutan (/ r æ m ˈ b uː t ə n / ram-BOO-tən; Nephelium lappaceum) is a medium-sized tropical tree in the family Sapindaceae. [3] The name also refers to the edible fruit produced by this tree. The rambutan is native to Southeast Asia. [ 1 ]
There are efforts in Puerto Rico and Florida to produce cultivars with a more favourable flesh-to-seed ratio. When ripe, the fruits have a sweet-tart or lime-like flavor. The seed, being slippery, is a potential choking hazard to small children.
While similar to rambutan, the fruit lacks the hairy spines. The flesh is sweet and juicy, and separates easily from the seed, much more easily than the rambutan. [2] In addition, unlike the seed of the rambutan, the seed of the pulasan is readily edible raw. It has a flavor somewhat like that of almonds.
Rambutan is praised for its tangy, sweet flavor and is commonly used in Asian cuisines to make a variety of sauces, juices, jams, and dessert. astrida/istockphoto 8.
Nephelium aculeatum, also known as Rambutan utan, [3] is a tree that is native to Borneo [4] The tree's fruit is edible [3] and is an oval shape. It has groups of 4 stemming jugate leaves and its petioles can be 8–10 cm (3.1–3.9 in) long.
Nephelium xerospermoides, the hairless rambutan, is a species closely related to the rambutan. The drupe fruit has a flavor similar to rambutan. [1] The fruit does not have any hair-like spines, hence its common name. They can be eaten freshly picked from the tree. They are not commonly grown or harvested for commercial use.
Florida is most often associated with seafood, key lime pie and Floribbean cuisine. Citrus production is a major industry and citrus fruits are widely consumed. Tropical fruits are grown in South Florida and are widely used in Florida cuisine. Barbecue is especially popular throughout the state, where many barbecue competitions are held annually.