RAMBUTAN

fruit on trees

Rambutan / What is Rambutan Fruit / Rambutan Fruit Health Benefits

The rambutan, Epithelium Laplace, is a fruit considered exotic to people outside of its native range. To people of Malaysia, Thailand, the Philippines, Vietnam, Borneo, and other countries of this region, the rambutan is a relatively common fruit the same way an apple is common to many people in cooler climates. This may change for the rambutan over time as availability and distribution improve.

This web site aims to familiarize the public with the qualities that make the rambutan such a wonderful, delicious and nutritious fruit. The word "rambut" in the fruit name 'rambutan' is Malay for 'hairy,' and this refers to the spiky rind. Indeed, without the soft spines on the rind, the rambutan would resemble the lychee (or lichee) which is in the same botanical family. The structure internally is quite similar, with a single central inedible seed and edible white flesh wrapped around it but the skin is the part that makes the rambutan so distinctive in appearance. Other members of the same botanical family, the Sapience, include the Logan (Metacarpus Logan), the canape or amontillado (Contumelious subjugates), the Pusan (Epithelium mutable), and guarani (Paulina cuppa).

It is a popular garden fruit tree and propagated commercially in small orchards. It is one of the best known fruits of Southeast Asia and is also widely cultivated elsewhere in the tropics including Africa, the Caribbean islands, Costa Rica, Panama, India, Indonesia, the Philippines, and Sri Lanka. Thailand is the largest producer from Surat Thain Province Thailand. Rambutan production is increasing in Australia and, in 1997, was one of the top three tropical fruits produced in Hawaii. It is also produced in Ecuador where it is known as "Castillo" and on the island of Ruperto Rico.

The fruit are usually sold fresh, used in making jams and jellies, or canned. Evergreen rambutan trees with their abundant colored fruit make beautiful landscape specimens.

The best quality rambutan is generally that which is harvested still attached to the branch. It is less susceptible to rot, damage, and pests, and remains fresh for a much longer time than rambutan that has been picked from the branch.

Another indicator of quality is the ease of detachment of the flesh from the seed. An easily detachable flesh normally will have bits of the woody seed coating. Thus, it is a common Malay wisdom to not eat too much rambutan when one has a cough.

Rambutan is adapted to warm tropical climates, around 22–30°, and is sensitive to temperatures below 10°C. It is grown commercially within 12–15° of the equator.The tree grows well on heights up to 500 meters (1,600 ft) above sea-level and does best in deep soil; clay loam or sandy loam rich in organic matter, and thrive on hilly terrain as they require good drainage. Rambutan is propagated by grafting,air-layering, and budding; the latter is most common as trees grown from seed often produce sour fruit. Budded trees may fruit after 2–3 years with optimum production occurring after 8–10 years. Trees grown from seed bear after 5–6 years.

The rail is attached to the seed in some commercial cultivars, but "freestone" cultivators are available and in high demand. There is usually a single light brown seed which is high in certain fats and oils (primarily polemic acid and arachnid acid) valuable to industry, and used in cooking and the manufacture of soap. Rambutan roots, bark, and leaves have various uses in medicine and in the production of dyes.

Rambutan trees bear fruit twice annually, once in late fall and early winter with a shorter season in late spring and early summer. The fragile nutritious fruit must ripen on the tree, then they are harvested over a four to seven week period. The fresh fruit are easily bruised and have a limited shelf life. An average tree may produce 5,000-6,000 or more fruit (60–70 kg or 130-155 lb per tree). Yields begin at 1.2 tonnes per hectare (0.5 tons/acre) in young orchards and may reach 20 tonnes per hectare (8 tons per acre) on mature trees. In Hawaii, 24 of 38 cultivated hectares (60 of 95 acres) were harvested producing 120 tonnes of fruit in 1997. It has been suggested that yields could be increased via improved orchard management, including pollination, and by planting high yielding compact cultivars.

Most commercial cultivars are hermaphroditic (producing flowers that are female with a small percentage of male flowers); cultivars that produce only functionally female flowers require the presence of male trees. Male trees are seldom found as vegetative selection has favored hermaphroditic clones that produce a high proportion of functionally female flowers and a much lower number of flowers that produce pollen. There are over 3000 greenish-white flowers in male panicles, each with 5-7 anthers and a non-functional ovary. Male flowers have yellow nectaries and 5-7 stamens. There are about 500 greenish-yellow flowers in each hermaphroditic panicle. Each flower has six anthers, usually a bi-lobed stigma, and one ovule in each of its two sections (locules). The flowers are receptive for about one day but may persist if pollinators are excluded.

In Thailand, rambutan trees were first planted in Surat Thani in 1926 by the Chinese Malay Mr. K. Vong in Ban Na San. An annual rambutan fair is held during August harvest time.

In Malaysia, rambutan flowers from March to July and again between June and November, usually in response to rain following a dry period. Flowering periods differ for other localities. Most, but not all, flowers open early in the day. Up to 100 flowers in each female panicle may be open each day during peak bloom. Initial fruit set may approach 25% but a high level of abortion level contributes to a much lower level of production at harvest (1 to 3%). The fruit matures 15–18 weeks after flowering.

Rambutan cultivation in Sri Lanka mainly consists of small home gardens. Malwana, a village located in the Kelani River Valley, is popular for its rambutan orchards. Their production comes to market in the months of May, June and July, when it is very common to observe seasonal traders along the streets of Colombo. Sri Lanka also has some off-season rambutan production in the months of January and February in areas like Bible, Medagama and Monaural.

Both male and female flowers are faintly sweet scented and have functional nectarines at the ovary base. Female flowers produce 2-3 times more nectar than male flowers. Nectar sugar concentration ranges between 18-47% and is similar between the flower types. Rambutan is an important nectar source for bees in Malaysia.

Cross-pollination is a necessity because anther is absent in most functionally female flowers. Although apoptosis may occur in some cultivars, research has shown that rambutan, like lychee, is dependent upon insects for pollination. In Malaysia, where only about one percent of the female flowers set fruit, research revealed that no fruit is set on bagged flowers while hand pollination resulted in 13 percent fruit set. These studies further suggest that pollinators may maintain a fidelity to either male or hermaphroditic flowers (trees), thus limiting pollination and fruit set under natural conditions where crossing between male and female flowers is required.

Aromatic rambutan flowers are highly attractive to many insects, especially bees. Flies (Dipterous) and bees (Hypnotherapy) and ants (Solenoids) are the main pollinators. Among the Dipterous, Lucilia Sp. is abundant and among the Hypnotherapy, honey bees (Apia dorsal and A. prancer) and the sting less bee genus Trigonometry app. are the major visitors.[5] Apia prancer colonies foraging on rambutan flowers produce large quantities of honey. Bees foraging for nectar routinely contact the stigmata of male flowers and gather significant quantities of the sticky pollen from male blossoms. Little pollen has been seen on bees foraging female flowers. Although male flowers open at 6 am, foraging by A. prancer is most intense between 7 am and 11 am, tapering off rather abruptly thereafter. In Thailand, A. prancer is the preferred species for small scale pollination of rambutan. Its hair is also helpful in pollination where pollen can be hooked on and transported to female flowers.

Benefits Rambutans Fruit.

Rambutan fruit contains carbohydrate, protein, fat, phosphorus, iron, calcium and vitamin C. Skin tannin and fruits contain saponin. The seeds contain fat and polifenol. The leaves contain tannin and saponin. Skin stem contains tannin, saponin, flavoring, pectic substances, and iron.

There are usually a light brown seeds are high in some Fats and oils (mainly oleic acid and eicosanoic acid) valuable to industry, and is used in cooking and the manufacture of soap. Rambutan roots, bark, and leaves have various uses in the production of dyes and drugs.
Part of this plant can be used as a medicinal fruit and have benefits for health such as

Reduce Body Fat.
Take some rambutan seeds eaten raw, or destroyed, and mashed and mixed with other food and eat.

Make skin softer face.
Same way above where some rambutan seeds eaten raw, or destroyed, and mashed and mixed with other food, and eat.

Hair care.
Capture some of the rambutan leaves, washed, and destroy until smooth. Little water added, and stirred into the dough flat until pasty. Then with the filtered piece cloth. Water collected is used to damp scalp. This is done every day to see the results.

Treat dysentery.
Skin of rambutan fruit (10 fruit) to be washed, and cut-cut as necessary. Then added 3 glass of drinking water, then boiled water until the remaining half. After a cold, strained and drunk 2 times a day, each glass three-quarters.

Treat diabetes.
Rambutan seed (5 seeds) dry fried (sangria), and mashed up into powder. Then move to the cup. After the cold water while drunk. Perform 1-2 times a day.

Cure fever.
Rambutan skin that has been dried (15 g) washed. Then added 3 glass of water, then boiled until boiling for 15 minutes. After a cold, strained and drunk 3 times a day, each third section.

Rambutan fruit is a tropical fruit that is known as one of the best fruit from Southeast Asian that has a delicious taste and benefits of good health to the bod.

CEMPEDAK

fruit on trees

Cempedak, the smaller cousin of the well-known, jack fruit. It adopts the Malay name as it does not have an English name. It is a seasonal fruit native to southeast Asia.
Cempedak looks similar to the jack fruit except that it is much smaller in size but it is large in comparison to other fruits. It is also sweeter, stickier and with a strong odor when it is ripe.
You will know when it is ripe as it will emit a strong odor that fills the room, similar to the Duran. It will turn light green with dark brown spots appearing on several of the flattened studs. It is also slightly sticky when you touch it due to the secretion of latex through the rind.
The rind is thick but soft, so it is easy to cut it length-wise into half. There are many fleshy, yellowish-orange pulp which encases each brown seed inside. The pulp is sweet, sticky and mushy with a rather chewy skin if you eat it raw. Another style is fried cempedak, a popular Malay snack. It is very tasty. The hard seeds can be eaten too when boiled or roasted.

A cempedak is a fruit found predominantly in Malaysia and Thailand. It is also known as chempedak. This fruit comes from the Pushcarts integer tree. The term 'Pushcarts' is derived from two Greek words, arts, meaning bread, and carpus, meaning fruit.

These trees grow up to 49 ft (15 m) tall, and are found in low-lying rain forests. The leaves of the tree are a dull green and have brown hair on them. When it is young, the cempedak tree has smooth bark that grows rough as it ages.

Cempedak fruit is yellow, brown, or green in color, and contains between 100 and 500 seeds. The fruit is barrel or pear-shaped, while the seeds are shaped like kidneys. These seeds are surrounded by a soft yellow flesh which can be eaten without cooking or other preparation. The flesh has a sweet taste and strong smell, and is the most often used part of the fruit.

Seeds of this fruit can also be roasted and eaten, as can the flesh around the seeds. This part is also used for making jams and cakes, and can be salted to make a form of jerky. Whole fruits are also cooked and eaten. In Malaysia, the tree is grown commercially for food production purposes.

Spines cover the outside edge of the cempedak fruit, but it can still be easily opened by hand. When a cempedak fruit is opened, it will excrete a sticky substance. This requires an oil-based product to remove, since water is ineffective.

Closely related to cempedak fruit is the jack fruit. Jack fruits have the same pulpy flesh around their seeds, but are less sweet than chempedak. The jack fruit is also almost perfectly round, and does not exhibit the characteristic narrowing found around the middle of cempedak fruits. The flesh is also considered more suitable for dessert dishes than that from a jack fruit.

For this plant to grow properly, a continuously irrigated environment is required. These trees are found only in areas that have no truly dry season. A cempedak tree requires a minimum mean rainfall of 50 in (1,250 mm).

These trees are evergreen and will bear fruit once or twice per year. In addition to its function as a food crop, the chempedak tree is also cultivated for its wood, which is durable and resistant to termites. The bark is used in the production of the yellow dye used on the saffron-colored robes of Buddhist monks.

now in sight

Cempedak Fritters.

Cempedak Fritters.

  Cempedak is pronounced as "chem-PE-dak" looks like jack fruit but has different smell and aroma. Apart from being eaten raw, it is also suitable for making all sort of kuih but I would go for just fritters!

DURIAN

 Dorian Fruit.

Durian fruit is very delicious, creamy. not stated how delicious - do not let that stop you from trying. really want to try once again.

 

TRUE STORY ABOUT DORIAN FRUIT :-

  Dorian is not allowed to be brought into public transport, hotels and air-conditioned place because odor is very strong, even though so anyone who has felt the updatability of Duran will not forget it ....

ready to eat

HOW TO EAT DORIAN FRUIT.

  Dorian, looking much like a large spiky terrible , comes in nine edible varieties and is native to southeast Asia. It's sold in markets all over the Asian world and now, even in North America. By the time it's arrived on our shores, its smell is barely perceptible.
People have different ways of picking Dorian fruit, to see if it's ready to eat. My parents like to smell the bottom of the stem. If it emits a strong smell, then it's ready to consume. Some people prefer the tapping method. Hitting the fruit with a stick and hearing the appropriate slightly-hollow "thunk" sound. Of course, this is something you'd have to learn from a Dorian Jedi.
Dorian's brownish-green exterior belies a silky, custard-like flesh clinging to the giant seeds inside. My parents usually lay out newspaper on their kitchen floor in order to cut the fruit in half using a cleaver. It will reveal four seeds covered in pale yellow flesh. You dig out a giant seed and proceed to suck the creamy flesh. Beware, it's very filling. Dorian, if you can stand the smell, has a delectable, sweet flavor. For me, it's akin to vanilla pudding.
I have an ethnic bond to Dorian. According to the experts, the locus of Dorian diversity is on the island of Borneo where I was born. Those on Borneo have a passion for Dorian fruit that is also shared by the orangutans of the island.
While Dorian fruit is not native to Thailand, the country has become the largest exporter of the fruit. It was introduced to Thailand during the 18th century.
Other Duran-growing regions include Vietnam, Myanmar, India, Sri Lanka, Florida, Hawaii, Madagascar and Mindanao in the Philippines. By the way, the Vijayawada festival in Davao City, Mindanao has an annual celebration featuring Dorian. I have also heard of similar festivals in Thailand.
Remember when purchasing Dorian to look for the "24" category. It's got the deepest flavors.

DORIAN DISHES. In Malaysia, Dorian fruit is used to flavor candy, cakes, mousse, chips, ice cream and milkshakes. There's a dish, pulut durian, of glutinous rice steamed with coconut milk and served with ripe Dorian (I think this is also available in Thailand). Sugared and salted preserves are also created from Dorian.Samba Tempo yak is a dish from Sumatra composed of fermented Dorian, coconut milk and the ultra-spicy samba sauce.Sometimes the seeds are roasted, boiled or fried and have a consistency that's reminiscent of yams. In Java, seeds are thinly sliced and cooked with sugar to eat as candy.In parts of Indonesia, the young leaves of Dorian are sometimes cooked as vegetables and the petals of Dorian flowers are also eaten.

  DORIAN TOURISM.
The Boa Shen  Dorian Farm on the island of Penang in Malaysia offers a full tourist experience of the King of Fruit. The farm has different species of the fruit and you are shown around the farm and given a tasting. Apparently several of its fruit have won top prizes.
And, if you're in Singapore, you should stop by the Four Seasons Dessert Shop (in the China Square Food Center), which is a Dorian smorgasbord. Everything is made from Dorian: from cakes to puddings to crepes.

Health benefits of Organosulfur Compounds:
Decrease the synthesis of cholesterol by hepatcytes (liver cells).Inhibit platelet aggregation which is one of the first steps in the formation of blood clots that occlude coronary or cerebral arteries, leading to heart attack or stroke.
Anti-inflammatory activity – inflammation plays an important role in the pathology of cardiovascular disease.  Organosulfur compounds have been found to inhibit the activity of the inflammatory enzymes, cyclooxygenase and lipoxygenase.
More recently organosulfur compounds have been found to decrease the production of inflammatory  signaling molecules in cultured macrophages and human whole blood.
Antioxidant Activity – organosulfur compounds have been found to have antioxidant activity and can stimulate the synthesis of glutathione, an important intracellular antioxidant.
Antimicrobial, antibacterial and antifungal activity.
Enhances beautiful complexion, mineralizing hair, and glowing skin.  No soreness in any muscles after vigorous exercise and better brain function.
Sulfur is a component of insulin, which is the hormone that allows the uptake of glucose within cells for energy.  Sulfur functions along with thiamine and biotin in a normal sugar metabolism.  Hypoglycemia (low blood sugar) is associated with a deficiency of sulfur at some level.  Sulfur is effective in regulating blood sugar imbalances (hypoglycemia/diabetes). By  making the cells more permeable, more blood sugar is absorbed by the cells.
Sulfur has been shown to reverse arthritic conditions by improving joint flexibility, reducing stiffness, reducing inflammation, reducing arthritic pain, and by breaking up scar tissue.
Tryptophan (L-Tryptophan) is used for treating:
 Anxiety Appetite (to curb the appetite) -Aggression -Bulimia- Depression -Stress- Insomnia
Migraines-Nightmares -Obsessive-Compulsive Disorder- Pain- Parkinsons -Premenstrual Syndrome Disease- Suicidal Depression
What you eat affects how you sleep. One of the keys to a restful night's sleep is to get your brain calmed rather than revved up. Some foods contribute to restful sleep; other foods keep you awake. We call them sleepers and wakers. Sleepers are tryptophan-containing foods, because tryptophan is the amino acid that the body uses to make serotonin, the neurotransmitter that slows down nerve traffic so your brain isn't so busy. Wakers are foods that stimulate neurochemicals that perk up the brain.
Tryptophan is a precursor of the sleep-inducing substances serotonin and melatonin. This means tryptophan is the raw material that the brain uses to build these relaxing neurotransmitters. Making more tryptophan available, either by eating foods that contain this substance or by seeing to it that more tryptophan gets to the brain, will help to make you sleepy. On the other hand, nutrients that make tryptophan less available can disturb sleep.
Eating carbohydrates with tryptophan-containing foods makes this calming amino acid more available to the brain. A high carbohydrate meal stimulates the release of insulin, which helps clear from the bloodstream those amino acids that compete with tryptophan, allowing more of this natural sleep-inducing amino acid to enter the brain and manufacture sleep- inducing substances, such as serotonin and melatonin. Eating a high-protein meal without accompanying carbohydrates may keep you awake, since protein-rich foods also contain the amino acid, tyrosine, which perks up the brain.
To understand how tryptophan and carbohydrates work together to relax you, picture the various amino acids from protein foods as passengers on a bus. A busload containing tryptophan and tyrosine arrives at the brain cells. If more tyrosine "passengers" get off the bus and enter the brain cells, neuroactivity will rev up. If more tryptophan amino acids get off the bus, the brain will calm down. Along comes some insulin which has been stalking carbohydrates in the bloodstream. Insulin keeps the tyrosine amino acids on the bus, allowing the brain-calming tryptophan effect to be higher than the effect of the brain-revving tyrosine.
You can take advantage of this biochemical quirk by choosing protein or carbohydrate-rich meals, depending on whether you want to perk up or slow down your brain. For students and working adults, high protein, medium-carbohydrate meals are best eaten for breakfast and lunch. For dinner and bedtime snacks, eat a meal or snack that is high in complex carbohydrates, with a small amount of protein that contains just enough tryptophan to relax the brain. An all- carbohydrate snack, especially one high in junk sugars, is less likely to help you sleep. You'll miss out on the sleep-inducing effects of tryptophan, and you may set off the roller-coaster effect of plummeting blood sugar followed by the release of stress hormones that will keep you awake. The best bedtime snack is one that has both complex carbohydrates and protein, and perhaps some calcium. Calcium helps the brain use the tryptophan to manufacture melatonin. This explains why dairy products, which contain both tryptophan and calcium, are one of the top sleep-inducing foods.
Sleep is paramount for a healthy body.
Durian Contains Tryptophan (L-Tryptophan) is used for treating:
Depression
Suicidal Depression
Anxiety
Insomnia
Aggression
Appetite (to curb the appetite)
Pain
Migraines
Premenstrual Syndrome
Bulimia
Parkinsons's Disease
Obsessive-Compulsive Disorder
Nightmares
Stress
Scientific Facts on Durian
More Benefits of Organosulur
Benefits of Longan, Lychee
Benefits of Tryptophan
Durian Legend
Durian Juice Affect on blood cells 

 Durian contains organo sulfur compounds which are known to inhibit platelet aggregation which is one of the first steps in the formation of blood clots that occlude coronary or cerebral arteries, leading to heart attack or stroke.  After Durian the cells are free flowing and are clotting much less.
When a naturalist or professional consultant wishes to measure the performance of various meridians in the body he may use electrode testing such as a Vega, Mora or Listen machine.  These machines can detect the balance of the body's energy by measuring it at a number of acupuncture points on the body.  The machine detects the Chi or Meridian balance of various organs and skeletal system, and can check a number of  meridians  (20 to 40 plus)   The machine then picks the 10 worst meridians and  depicts them on a graph. The perfect Chi factor should see the meridians at exactly the same place - that is the center line of the printed graph.  The job of the practitioner is to recommend products that will help bring the body back into alignment.   When he repeats the test at a given time he checks to see what progress has been made.  
 A male was used for the Listener Machine Durian Fusion test. The beneficial effects can be seen on the second graph which was measured four weeks later. The results were so good that almost all the meridians were balanced - and these show the 10 worst meridians which means all the other meridians are now perfect Chi. This means the body has responded well to the Durian Juice  and is beginning to heal. 

Dorian tree

 Snack From The Dorian.

Lempuk Dorian

How to make Lempuk Dorian.
Combine Dorian flesh and sugar in saucepan. Boiled on a stove over medium heat until boiling

and sugar crumble. Stir constantly until the color turns brown and roll and do not stick to the pan. 

  Move into the sheaths that wound up and tied at the top for the purpose kept. Can also be stored in a covered container, refrigerate and store recently closed first dry place or in the refrigerator.