Rambutan or defined as hairy lychee, is plentiful this season, just like lanzones, marang, durian, and santol. Compared to the four fruits mentioned though, rambutan are everywhere — available in the neighborhood and even on side streets — reason they are inexpensive. They come in abundance in Laguna and other parts of the Philippines.
At first, because of its hairy exterior, one would be hesitant to touch, much more, eat it. But the moment one starts to taste and eat its fresh, it will be hard to stop. Rambutan is so tasty, delicious, and juicy. Its sweetness is just right to the taste.
There are two varieties of rambutan: RR or “tuklapin,” meaning its flesh is so juicy and easily comes off from its seed. The other one is called “sipsipin,” which you have to suck the whole seed to get the fullness and juiciness of its flesh.
Because of its abundance and hairy look, rambutan are sometimes brushed off by buyers. But don’t discount its health benefits. It is rich in Vitamin C that helps strengthen body resistance to certain heart disease. It also helps care for the digestive system and may help in weight issues. Studies also show that rambutan may help in strengthening our bones with proper diet and exercise; and may help address dental conditions with the right care and nutrition.
Just like with other sweet fruits, limit consumption of rambutan especially if you are diabetic, as it contains sugar. Consult your doctor first on how much rambutan you should eat in a day.
To enjoy rambutan — whether tuklapin or sipsipin — peel them off and put the flesh in a clean container. Place in the fridge to prevent from spoiling. Serve as needed; sweet and juicy!
