Nephelium lappaceum, commonly known as rambutan, is a tropical fruit-bearing tree belonging to the Sapindaceae family. Here are the key details:
1. Description:
- Fruit: Rambutan fruits are small, round, and typically red or yellow when ripe. They have a hairy or spiky exterior, which is the source of the name "rambutan" (from the Malay word rambut, meaning "hair").
- Skin: The outer skin is thin, leathery, and covered in soft, spiky hairs.
- Pulp: Inside, the fruit has a translucent, juicy, and sweet pulp, which surrounds a single seed. The flavor can range from mildly sweet to slightly sour, depending on the variety.
- Seed: The seed is large, oval, and often not consumed, as the pulp is the edible part.
2. Tree Characteristics:
- Size: The rambutan tree is typically a medium to large-sized evergreen tree that can grow up to 25 meters (82 feet) tall.
- Leaves: The leaves are glossy, dark green, and opposite in arrangement.
- Flowers: The flowers are small, white, and clustered in panicles.
3. Native Range:
- Native to Southeast Asia, particularly Malaysia and Indonesia, but has spread to other tropical regions like the Philippines, Thailand, and even Central and South America.
4. Growing Conditions:
- Climate: Rambutan trees thrive in tropical climates with high humidity and rainfall.
- Soil: They prefer well-drained, fertile soils.
- Temperature: Ideal temperatures for growing rambutan range between 25°C to 30°C (77°F to 86°F).
- Altitude: They can be found at lower to medium altitudes (up to 1,000 meters or 3,280 feet).
5. Propagation:
- Rambutan trees are usually propagated by seeds, though grafting and air-layering techniques are also used for more consistent fruit quality.
6. Uses:
- Culinary: The fruit is widely consumed fresh or used in making juices, jams, and desserts. It is also dried for export in some regions.
- Nutritional Value: Rambutan is rich in vitamin C, fiber, and several essential minerals, including iron and calcium.
- Medicinal: In traditional medicine, various parts of the plant (like the skin, leaves, and flowers) are used to treat conditions such as fevers, infections, and digestive issues.
7. Harvesting:
- Rambutan fruit is typically harvested when it reaches full color but remains firm. It can take around 13 to 14 months for a rambutan tree to mature enough to produce fruit.
8. Varieties:
- There are several varieties of rambutan, distinguished by color (red, yellow) and the length of the spines on the fruit's skin. Common varieties include the Rambutan Binjai, Rambutan Rapiah, and Rambutan Nona.
Rambutan is not only valued for its distinctive look and taste but also for its versatility in cooking and health benefits.