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Rambutan

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gracoman View Drop Down
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    Posted: 26 September 2015 at 20:41
I picked up some rambutan at my local Asian market.

Rambutan is a fruit native to tropical Southeast Asia and commonly grown throughout Indonsia, Malaysia, Thailand and the Philippines.  It is a delicious fruit despite its rather monstrous appearance.   Peeled, it is sweet with a hint of sour taste.  The texture is reminiscent of gummy candy although not as chewy.  There is a pit.

Rambutan



Natural and peeled
  
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2015 at 11:56
I have heard of these, but have never tried them. I'll be interested in seeing what you do with them!
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gracoman View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2015 at 12:08
Your lookin at it Smile

Store in the fridge for about a week, peel em and and eat em up.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2015 at 12:24
That works! 

I was thinking that they might be good as a component in an Asian-type grilling or barbecue sauce, or possibly a gastrique, but with no experience at all, I wouldn't be able to say for sure.
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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 05 September 2017 at 13:08
I had never seen a rambutan until I was in Hawaii last year, when I tried one. I liked it. Recently I just saw some in a local grocery store, which really surprised me. I did a little searching and found this recipe for rambutan jam. If I see them in the store again I'm going to pick some up and try this.

Quote Peel 1 pound (or 500g) rambutans, and two cloves, and boil them in water until the flesh separates from the seeds. Discard the seed coatings, then transfer the seeds to a little water and cook until soft. Cook the flesh, softened seeds, and 1½ cups (or 350g) sugar. Simmer for twenty minutes or until jam-like, remove the cloves, and seal in sterilized jars.


(as referenced from: Pijpers, Dick, Jac. G. Constant, and Kees Jansen. The Complete Book of Fruit. NY: Gallery Books, 1986.)
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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