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This Week’s Bag Featuring Rambutan! – January 15th, 2018

January 15, 2018 by Diane O'Neal

Rambutans are native to the Malay-Indonesian region of Southeast Asia. The fruit is closely related to the lychee, longan, and mamoncillo. The name rambutan is derived from the Malay-Indonesian language word for ‘hair’ (rambut) due to its numerous hairy protuberances or spines. The fruit has a red, leathery skin with the fleshy spines. The flesh is translucent to white with a single seed. The peeled fruits can be enjoyed raw with a sweet flavor similar to grapes. The seed is also edible and the whole fruit can also be cooked.

How to eat Rambutan:

Rambutan can be eaten raw or cooked. The fruit can be cut open or the rind can be bitten into. Once the rind is cut, the fruit can be pried open and the inner flesh squeezed or popped out.

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SONY DSC

 

Farms that Grow Rambutan:

Aloun Farms

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.


Cremini Mushrooms
Small Kine Farm

Lettuce
Kunia Country Farms

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Rambutan
OK Farms

Red Radish
Adaptations

Zucchini
Ma’alae’a Farms

Try out these recipes!

Baked Zucchini Fries
Chicken with Rambutan and Macadamia Salad
Quinoa with Chard and Mushrooms
Radish Cilantro Slaw

Filed Under: This Week's Bag

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