This summer my husband and I visited Sri Lanka.The picturesque beauty of the place overawed us but what fascinated me the most was this fruit called the Rambutan.

With the onset of the month of June in Sri Lanka certain trees begin to droop with bizarre, whiskery fruits, which hang in heavy colourful clusters— some pink, or orange, mostly blood red. It is the Rambutan season! The Kandy-Colombo road is the perfect place to experience this seasonal bonus to the Sri Lankan diet.

This lusciously sweet fruit is delightful to most palates; their unappealingly hairy appearance belies the aromatic pulp within. Depending on the ‘cultivars’ (A variety of a plant that has been created or selected intentionally and maintained through cultivation), this fruit has a honey like taste, though an occasional one can be extremely bitter. The only way to find out is to bite in. If the skin pops open easily and the flesh comes off the stone clearly, it is a first sign that all is well.The fruit is usually eaten raw and is also used in making jams and jellies or canned for export.

Ubiquitous Rambutan vendors carry their wares in woven coconut frond baskets, which are sold from the backs of bicycles on pavements (footpaths) and at crossroads all over the island. Little children instantly recognise the basket and know what it contains.

Beautiful and delicious
The Rambutan tree (Nephelium Lappaceum) is an evergreen popular with ornamental gardeners. It has a round, bushy appearance which grows to a maximum of 30 minutes.Truly tropical, it thrives best in warm, humid climates and is believed to be native to the Malay archipelago. The word ‘Rambutan’ is derived from Malay word rambut, which means hair— an apt description.The trees are now wildly cultivated elsewhere in the tropics and Singapore has remained the largest importer of the fruit accounting for sixty percent of the world’s imports.

In the orchards, the owners work long hours to protect their precious crop from parrots, crows, squirrels and bugs, which also enjoy the seasonal fruit. Some farmers use a device known as takaya, a piece of metal, which is stuck against a rock to frighten potential pests. More welcome visitors to the orchards include colonies of bees, which produce large quantities of honey whilst pollinating the flowers.The blossoms have a heavy scent and are often used in flower arrangements.

Parts of the tree are used for medicinal purposes.The pericarp of the fruit contains tannin and saponin used medicinally in Java. In Malaysia, the roots are used in a decoction for treating fever. The leaves are used for relieving headaches.The fruit aids in eradication of intestinal worms and for relieving diarrhoea. A source of vitamin C and calcium, the Rambutan provides iron, protein and fibre. An average fruit contains 60 calories.

Try adding Rambutan to a tropical fruit salad combined with papaya, pineapple, mango and banana; or simply with ice cream. So next time you visit the island remember to relish the Rambutan.