Rambutan
Rambutan
Rambutan (/ræmˈbuːtən/; taxonomic name: Nephelium lappaceum) is a medium-sized tropical tree in the family Sapindaceae. The name also refers to the edible fruit produced by this tree. The rambutan is native to Southeast Asia.
Etymology
The word "rambutan" comes from the Malay word rambut, which means "hair", a reference to the numerous hairy protuberances of the fruit, together with the noun-building suffix '-an'. In Vietnam, it is called chôm chôm (meaning "messy hair") due to the spines covering the fruit's skin.
Description
The rambutan tree grows up to 10–20 m tall. The leaves are alternate, 10–30 cm long, pinnate, with 3-11 leaflets, each leaflet 5–15 cm wide and 3–10 cm broad, with an entire margin. The flowers are small, 2.5–5 mm, disc-shaped, and borne in erect terminal panicles 15–30 cm wide.
Rambutan fruits are round to oval and typically about 3–6 cm long. Most varieties have a red skin, though a few are yellow or orange. The fruit's flesh is translucent, whitish or very pale pink, with a sweet, mildly acidic flavor.
Cultivation and uses
Rambutan is cultivated in humid tropical regions, including countries in Southeast Asia, such as Indonesia, Malaysia, the Philippines, and Thailand, as well as in other parts of the world, such as Costa Rica, Honduras, and Suriname.
The fruit is usually eaten fresh, used in making jams and jellies, or canned. Its sweet and sour flavor is also used in various dishes and desserts.
Related terms
- Sapindaceae: The family of flowering plants to which the rambutan belongs.
- Tropical fruit: Fruits that grow in tropical climates, like the rambutan.
- Southeast Asia: The region where the rambutan tree is native.
External links
- Medical encyclopedia article on Rambutan
- Wikipedia's article - Rambutan
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