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This Week’s Bag Featuring Rambutan- Week of November 16th

November 16, 2020 by Anna

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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What else is in the bag?


Sweet Corn
Aloun Farms

Cremini Mushrooms
Small Kine Farm

Lettuce
Kunia Country Farms

Mixed Tomatoes
Sugarland

Pineapple
Maui Gold Pineapple Company

Rambutan
OK Farms

Try out these recipes!

Jalapeno and Mushroom Mac and Cheese
Lemon-Pepper Corn Pasta
Long Beans with Mushrooms and Black Bean Sauce
Roasted Eggplant and Mushrooms

Filed Under: This Week's Bag

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