RAMBUTAN

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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.