Rambutan

Introduction

Rambutan (Latin name: Nephelium lapaceumL.), also known as: hairy lychee, Shaozi, red-haired fruit, red-haired gall; is a large tropical fruit tree of the Sapindaceae family native to Southeast Asia. It is called "rambutan" in Malay, which means "hairy thing". Ripe rambutan fruits are not all red, there are also yellow fruits. The size of some rambutan kernels is similar to sesame seeds. The taste of rambutan is similar to that of lychee. Rambutan is grown in a small area in China. Currently, only Baoting and Sanya in Hainan Island have large areas of rambutan in China.

Nutritional value of rambutan

Rambutan is also called hairy lychee. Rambutan has high nutritional value and is rich in vitamins and amino acids. It can moisturize the skin and beautify the face. Ways to eat rambutan include rambutan jam, rambutan glutinous rice and lotus seed porridge, rambutan tomato juice, honey sweet potato rambutan, rambutan fruit soup, shrimp rambutan salad, and rambutan shrimp balls.

Rambutan is rich in nutrition, carbohydrates, various vitamins and mineral elements, and tastes sweet to sour, with a lychee or grape flavor, delicious and pleasant. Rambutan's flesh contains glucose and sucrose, rich in vitamins, amino acids, carbohydrates and various minerals. Long-term consumption can moisturize the skin and enhance the body's immunity.

Rambutan's efficacy and effects

Ornamental value

Rambutan is beautiful in appearance, and the fruit tree can also be used as an ornamental tree in gardens.[4]

Economic Value

Rambutan is a tropical fruit tree with great economic value. It enjoys a high reputation in the market and has a high selling price. It has a certain adaptability to planting in Hainan. The southern and southeastern regions are suitable for growing rambutan. It has high yield and excellent quality. It is a tropical fruit tree with great development prospects.

It blooms from February to April every year, and the fruit is ripe and ready for picking from June to August. A 20-year-old tree can produce 100 to 125 kilograms of fruit. The fruit shell is rich in pigment and is a good dye. It can be dyed into yellow, military green, and coffee using different mordant methods.

Rambutan fruit is rich in nutrients and can be eaten fresh or canned. It can also be made into preserves, jams, jellies and wine.

Medicinal value of rambutan

The rambutan shell can be washed and boiled in water to drink as tea, which can improve stomatitis and diarrhea. The roots of the rambutan plant can be washed and boiled in water as a daily drink to reduce internal heat and relieve fever; the bark can be boiled in water and drunk as tea, which has a significant effect on tongue inflammation.

Other benefits:

Enhance human immunity

Long-term consumption can clear away heat, detoxify and enhance human immunity.

Hair and Skin Care

It has the effects of nourishing and strengthening, replenishing blood and regulating qi, and beautifying hair and skin.

Improve dizziness

Rambutan is also high in iron, which helps improve dizziness, low blood pressure, etc.

Rambutan side effects and eating taboos

Rambutan is a warm fruit, eating too much can easily cause internal heat, so people with dry mouth, acne, high blood pressure, periodontal disease, constipation, hemorrhoids, etc. should not eat it often. Although rambutan is not as sweet as lychee, it can still increase blood sugar, so patients with diabetes and cancer should avoid eating it.

1. Gastritis, peptic ulcer

2. Yang deficiency constitution

3. There is a hard and brittle protective film on the core of rambutan, which is closely connected to the flesh. This film cannot be digested by the human stomach and intestines. If eaten, it will cut the inner wall of the stomach and intestines. Be sure to remove this film before eating.

How to eat rambutan

Rambutan Jam

Ingredients: 500g rambutan, 100g lemon, 350g white sugar, 30g jelly.

practice:

1. Choose medium-sized rambutans of the same size, remove the stems, wash with salt water, and then wipe dry. Add cold boiled water to the jelly and stir well for later use.

2. Squeeze the lemon juice and put it in a large bowl with the rambutan, sugar and jelly. Heat over medium heat for 20 minutes, stirring several times during the process. When it thickens, take it out and put it into a bottle after it cools down.

Rambutan Glutinous Rice and Lotus Seed Porridge

Ingredients: 7 rambutans, 20 grams of glutinous rice, 20 grams of coix seeds, 10 grams of millet, a few lotus seeds, and a few red dates.

practice:

1. Cut the rambutan in half and put the flesh into a plate for later use.

2. Soak glutinous rice and coix seeds in water in advance, and put millet into a bowl for later use.

3. Peel the fresh lotus seeds, put glutinous rice and coix seeds into a pot, bring to a boil over high heat, then simmer over low heat until the glutinous rice is 80% cooked.

4. Wash the millet, put it into the pot and boil it. Wash the red dates, put them into the pot and boil it.

5. Pour in lotus seeds and continue cooking until cooked.

6. Finally, add the rambutan and bring to a boil. Turn off the heat and serve in a bowl.

Rambutan Tomato Juice

Ingredients: 100g rambutan, 1 tomato, 200ml cold boiled water, some honey

practice:

1. Rinse the rambutan, remove the skin and core, and cut into small pieces;

2. Wash the tomatoes and cut into small pieces;

3. Pour the rambutan, tomato pieces and cold boiled water into a juicer, squeeze into juice, add honey and mix well.

Taste: Sweet to sweet and sour, with lychee or grape flavor, delicious and pleasant

Honey Sweet Potato Rambutan

Ingredients: 500g sweet potato, 50g ginkgo, 100g red dates, 50g each of glutinous rice, rambutan, cherry tomatoes and sugar, 25g rock sugar

2. Method:

1. Wash the sweet potatoes, cut them into ingot shapes, cook them with sugar water and honey, and place them on a plate.

2. Soak red dates in warm water until soft and remove the core. Blanch glutinous rice.

3. Stuff the glutinous rice and ginkgo nuts into the red dates, steam them until cooked, then take them out and place them in the center of the plate.

4. Stuff the rambutan with cherry tomatoes and place them around the red dates.

Shrimp and Rambutan Salad

Ingredients: Main ingredient: Shrimp (red 500g)

Accessories: 1 bowl of rambutan

Seasoning: salad oil, salt, starch, liquor, salad dressing

practice:

1. Use a knife to cut the back of the shrimp, remove the yarn, clean it, add a little wine, add a spoonful of salt, mix well, and marinate for 15 minutes.

2. Add a tablespoon of dry starch to the marinated shrimps and mix them evenly with your hands to coat each shrimp evenly with starch.

3. Pour a proper amount of oil into the pot. When the oil is 60% to 70% hot, slide the shrimps into the pot one by one, turn to medium heat, fry for one minute, and remove when the shrimps are golden and crispy.

4. Peel the rambutan and wash the rambutan balls. Step 5: Mix the rambutan balls and shrimps together, squeeze on some salad dressing, mix well and serve.

Skill:

1. After cleaning the shrimps, marinate them with a little salt for a quarter of an hour to make them more flavorful.

2. Adding white wine can enhance the flavor and remove the fishy smell, or adding an appropriate amount of chopped green onion and ginger can have the same effect.

3. If you fry the shrimps directly in the pan, they will shrink, become overcooked, and leak oil. As long as they are coated with a layer of dry powder, the above situation will not happen.

4. One minute is enough to fry the shrimps, because shrimps are easy to cook, and they will become overcooked if fried for too long.

5. If you think the calories in salad dressing are too high, replace it with sugar-free low-fat yogurt, which is healthy and delicious.

Rambutan Fruit Soup

Ingredients: 150g lean pork ribs, 4 slices of ginger, 2 teaspoons (10g) salt, 6 rambutans, 30g pineapple, 20g watermelon, 100g cherry tomatoes, 1 apple, 2 tablespoons (30ml) tamarind juice, 5g Vietnamese red mint leaves, 1/2 tablespoon (8ml) fish sauce, 1 teaspoon (5g) white sugar, 1 teaspoon (5g) chicken essence, 2 teaspoons (10ml) oil.

practice:

1. Wash the lean pork ribs, cut them into 5-6cm long sections, add water, salt and ginger slices and cook in a pot for 30 to 40 minutes.

2. Peel and core the rambutan and set aside. Slice or dice the pineapple. Scoop the watermelon flesh into small balls, keeping the watermelon rind as neat as possible, and make a watermelon cup. Peel the apples and cut them into small strips with a cross section of 2 cm square. Remove the leaves from the cherry tomatoes and wash them. Cut the Vietnamese red mint leaves into thin strips.

3. Take out the cooked pork ribs, remove the bones, and stuff the apple strips into the original position of the bones. Save the broth for later use.

4. Heat the oil in a wok over medium heat, fry 2/3 of the cherry tomatoes first, add the broth and bring to a boil. Add the tamarind juice, fish sauce, sugar and chicken stock and bring to a boil again, add all the fruits and pork ribs and cook for 3-5 minutes, finally pour the broth into the watermelon bowl.

Rambutan Prawn Balls

Ingredients: 10 large shrimps, 1 can of rambutan, 1 teaspoon of pepper and salt, 1 egg, 1 tablespoon of cornstarch, 200g of mayonnaise, a pinch of white sesame seeds

practice:

1. Remove the intestines and mud from the shrimps, wash them, wipe off the moisture, make a cut on the back, add pepper salt, egg and cornstarch and marinate for 10 minutes.

2. Heat the oil in a pan, put the shrimps into the pan and fry until they change color and form shrimp balls.

3. Place the fried shrimp balls and rambutan on a plate, drizzle with mayonnaise and sprinkle with white sesame seeds.