Nephelium lappaceum




January, February, March, April, May, November, December


Rambutans have a spectacular either red or orange exterior with lots of little hair like protrusions.

Rambut is the word for hair in both Malay and Indonesian.

The edible flesh inside has a sweet, mildly acidic flavour which some people liken to grapes.

The edible flesh inside has a sweet, mildly acidic flavour which some people say liken to grapes, do not eat the seed in the centre of the fruit.

Rambutans are available from the Northern Territory from November to February and then from Queensland from February to May.

Most rambutans that are available are deep red when ripe, although it is possible to get yellow and orange varieties.

Don’t purchase rambutans with signs of green colour (under-ripe) or black tips (over-ripe). The spiny protrusions on rambutans are soft, but do loose moisture quickly, so store in a plastic bag or wrap to prevent this loss.

Cut around the circumference of the Rambutan, twist open and then squeeze the half of the rambutan with the flesh in it between your thumb and forefinger and the rambutan flesh should pop out!

Don’t eat the pip in the center of the flesh, discard it.

Rambutans are a good source of Vitamin C and iron.

Nutrient Value per 100 g
Energy, including dietary fibre 312 kJ
Moisture 79.5 g
Protein 1 g
Nitrogen 0.17 g
Fat 0.4 g
Ash 0.3 g
Dietary fibre 2.8 g
Fructose 3.1 g
Glucose 2.8 g
Sucrose 9.9 g
Total sugars 15.7 g
Starch 0 g
Available carbohydrate, without sugar alcohols 15.7 g
Available carbohydrate, with sugar alcohols 15.7 g
Organic Acids
Malic acid 0 g
Citric acid 0.3 g
Calcium (Ca) 8 mg
Iron (Fe) 0.1 mg
Magnesium (Mg) 10 mg
Potassium (K) 138 mg
Sodium (Na) 2 mg
Zinc (Zn) 0.59 mg
Thiamin (B1) 0.015 mg
Riboflavin (B2) 0.065 mg
Niacin (B3) 0.79 mg
Niacin Equivalents 0.96 mg
Alpha carotene 0 ug
Beta carotene 0 ug
Beta carotene equivalents 0 ug
Xanthorhyl 0 ug
Retinol equivalents 0 ug
Vitamin C 70 mg


NUTTAB 2010(Food Standards Australia New Zealand) Wills, R.B.H., Lim, J.S.K. and Greenfield, H. (1986) Composition of Australian foods. 31. Tropical and sub-tropical fruit. Food Technology in Australia 38(3):118-123.