Rambutan Fruit in The Philippines
Rambutan is one of the most popular fruits in South East Asia, including The Philippines.
It’s not hard to see why either. As a tasty sweet snack it’s one of the best little fruits you can find on the side of many a road.
How to eat rambutan fruit?
Outside the Rambutan fruit looks like a golf ball sized red & green porcupine. The spiky bits are not at all hard nor prickly. They are soft and allow you to easily reach in with your two thumbs and crack the firm but easy to break skin open.
Inside a firm white gel like fruit awaits. Inside this there is a small soft wood like seed that is tasteless and should be spat out.
What does rambutan fruit taste like?
The firm soft white rambutan fruit itself is quite sweet and not so filling. Meaning, you can eat a lot!
It’s soft, juicy and quite sticky if you don’t wash it from you fingers. But in the mouth it stays fresh and is very palatable.
Where to find Rambutan in The Philippines
Depending on the season or harvest, you can also get super juicy sweet rambutan which are really worth getting your hands on. The one’s photographed here are from Davao, where it’s argued the best rambutan comes from in The Philippines.
It’s a really easy fruit to grow, and prices are very low. I bought two kilos for under $0.60. It’s even cheaper out in the countryside. Rambutan is also a great thing to bring back to your guesthouse to get everyone smiling and thinking you are the nicest person of the day!
Tip: If you do go to a market and buy rambutan, make sure to keep it tied up in a plastic bag, and / or in the bathroom basin. Big ants love rambutan and are often found on the fruit!
These ants are harmless and don’t bite. But they will tell all their friends you have a stash of their favorite fruit hiding in your room!
Tip 2: If you have air-conditioning try leaving some rambutan out in a bowl for a couple of days. The skin will start to dry. Just as it does the fruit inside is at its juiciest and sweetest! Just be careful you don’t leave it out too long!
This is an additional post and one of a series highlighting Great food from the Philippines