Rambutans are closely related to the lychee. The soft, flexible exterior shell of the rambutan is covered in small, hair-like bristles. Rambutan flesh is juicy and translucent in color, with a grape-like texture surrounding a seed with an almond-like taste. The flavor of a rambutan is more acidic than the lychee, sweet and very aromatic. A source of vitamin C and calcium, rambutan provides niacin, iron, protein and fiber.
Rambutans are best eaten fresh, tossed inl fruit salads, or simmered to make a simple yet flavorful syrup.