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Ruby red and covered with fine green-tipped hairs, the rambutan is one of the most attractive fruits and also one of the most delicious when eaten at the peak of ripeness between May and September when it is most plentiful. A knife is used to slit the skin around the middle, after which it opens easily and the flesh can be eaten with a fork as a memorable after-meal treat. It is beginning to appear in specialty markets. It is grown in the same way as Litchi. The fruit is the white fleshy aril surrounding the single seed. It is sweet and acid and can be eaten raw or stewed. The seed has to be started in high humidity and good warmth in a sandy soil mix kept evenly moist. When germination occurs (and this may take many weeks) and green growth shows, transplant the plant to a pot of rich soil. Keep the seedling evenly moist and warm. The rambutan is a leafy branching plant that makes a distinctive accent. Although you might have to search for the fruit, it is worth the time.

Similar plants:

• Dimocarpus longan, Euphoria longana, Nephelium longana (Longan, Dragon's Eye)
• Pometia pinnata, Nephelium pinnatum, Dabanus acuminatus, Dabanus pinnatus, Euphoria pometia (Fijian Longan, Island Lychee, Oceanic Lychee)
• Arytera divaricata, Nephelium beckleri (Coogera, Rose Tamarind)
• Litchi chinensis, Nephelium litchi (Lychee, Lichee)
• Nephelium rambutan-ake, Nephelium philippense, Nephelium mutabile, Nephelium intermedium, Litchi ramboutan-ake (Pulasan, Bulala, Ngoh-khonsan, Ramboutan-ake)