I first tasted rambutan in Indonesia, fresh picked at a morning market. Now it’s available in some grocery stores and Asian markets in the U.S. It looks scary, but it’s actually lovely and refreshing. I imagine that monkeys first figured out how to get at the fruit inside, and then people started eating it too. I used it in my exotic fruit salad recipe.
First you slice into the outer covering (which looks like something from a Dr. Seuss fantasy).Pull off the outer shell, it usually pops off as if you are unmolding the fruit inside. Then slice lengthwise down to the pit, and use your thumb to wrangle off half the fruit. The pit looks like a large almond.Using the same unmolding technique, remove the pit from the other half of the fruit. Some of the thin skin from the pit usually stays attached to the fruit, which is fine.
The fruit is sweet and watery, with a somewhat chewy/rubbery texture.
Dragon fruitIf I hadn’t seen this ingredient on the TV show Chopped, I would have had no idea what to do with it. You slice off each end, then cut away all the pink rind, leaving only the white seed-spotted flesh.Watery texture with a slight crunch from the seeds, refreshing, lightly sweet.
Wash these thoroughly, as you eat everything but the seeds. Slice crosswise to reveal the star shape. Remove seeds as you come to them.Crunchy and watery texture with a waxy skin. Tastes similar to a green apple or pear.
Required FTC disclosure: These fruits were sent to me by Frieda’s Produce. I was not paid to write this post.
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