Rambutan is a spherical or oval, greenish-pink to crimson-red fruit 3–6 cm in size, covered with long soft spines, which turn black from the tips in older fruits. Under the firm but fragile leathery skin divided into three parts, there is a juicy, glassy-yellow-white flesh with a pleasant sweet and sour, aromatic taste. In the middle of the fruit there is usually an oval glossy brown seed 2–3 cm in size. The fruit is very similar to lychee, in appearance and taste, which is more pronounced in rambutan.
The fruits retain their best quality when they are harvested with the twigs and stay on them for as long as possible. The fruits are sensitive to bruises and damage and have a relatively short shelf life.

It is most often eaten fresh, it is spectacular half-peeled from its attractive skin. In its fresh state, it can be used in sorbets, fruit salads, for the preparation of light desserts, in rice puddings, jellies and jams. The pulp can also be added to meat in sweet & sour mixtures as well as lychee, which gives the dish an exotic touch.

The name rambutan originally means “hairy”, which describes its exotic appearance. It contains a large amount of vitamin C. In addition to the pulp, the seed, which has a high content of vegetable fats and acids, is also edible. Raw can be poisonous, but roasted or cooked is considered a great delicacy. Originally from Malaysia, it is also grown in other tropical parts of Asia – the Philippines, Indonesia, Vietnam and Thailand. The last three countries are also the largest exporters, and due to the different climates, the availability of rambutan is almost year-round. Different parts of the tree are used in medicine and in the production of dyes.