Rambutans were originally brought across the border from the neighoring Malayan peninsula and are now grown throughout the country, and much of the Southeast Asian region.

Affectionately known as the hairy fruit, its name is derived from the Malay word for hair – ‘rambut’. Rambutans are oval-shaped like a small egg, with bright red skin covered in long, soft hairs. The flesh, which encloses an oval seed, is white and relatively sweet.

The best known varieties are:

• Ngoh Rongrian
  An oval-shaped fruit with bright red skin covered in green-tipped hairs. The translucent flesh is succulently sweet. Ngoh Rongrian, named after Rongrian Nasarn in Surat Thani where it was first grown, is said to be sweeter and slightly less juicy than Si Chomphoo.

• Ngoh Si Chomphoo
  As its name in Thai suggests, the fruit has pinkish-red skin and pink hair. The translucent flesh is not as sweet as Ngoh Rongrian.

The fruit is easily cut open with a knife. Slit the skin around the center, remove the top shell to reveal the succulent white flesh, which can either be ‘popped’ right into the mouth or served after the seed has been removed.

Rambutans are a good source of vitamin C, calcium and phosphorus and are eaten fresh. The surplus is canned in syrup for export.