Rambutan are round to oval shaped about the size of a small plum. Reddish brown skin covered with soft spikes with translucent sweet juicy white flesh and inedible seed. Eat fresh, fruit platters, fruit and savoury salads, fruit platters, in Asian cooking, pork, chicken and lamb dishes.
Choose firm ripe fruit with bright red skin and no signs of decay at stem end.
Store in plastic bag or airtight container under refrigeration. The fruit bruises easily.
The skin can be easily removed with a knife run gently round the centre, and the two halves will part. Remove and do not eat seed.