Rambutan
Nephelium lappaceum · harige litchi · ramboeatan
Rambutan: what every chef needs to know
Rambutan — a tropical fruit from Southeast Asia that stands out for its red-pink skin covered in soft hair-like spines — reflected in its name (rambut = hair in Malay). The glossy white flesh is juicy and sweet with a light acidity, comparable to lychee but slightly less intense. The central stone is not edible and contains saponins. In Northern Europe, rambutan is primarily available as an import, fresh or canned. It is used in desserts, fruit cocktails and as a garnish.
Rambutan: nutritional values per 100g (vers vruchtvlees)
Based on unprocessed product. Source: USDA FoodData Central (vergelijkingswaarden tropisch fruit, Nephelium lappaceum) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (vergelijkingswaarden tropisch fruit, Nephelium lappaceum).
Rambutan: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Thai cold dessert of rambutan and litchi in rozenwater-siroop with screwpine-blad (pandan)
Gemengde fruitcocktail of rambutan, longaan and nashi-pear in jasminethee-syroop with mint
Thai dessert of rambutan poached in kokosmelk with sugar and pandanblad, served warm of cold
Rambutan: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Snij the huid rondom in with knife, twist los and remove the steen for serve; vruchtvlees can to steen vastzitten
peeled rambutan in light suikersiroop with kaffirlimoenblad for maximum 3 days gekoeld store
use fresh rambutan directly after openen of blik of peel, directly for service for maximum glans
Rambutan: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Rambutan: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Rambutan is available in limited supply from June to August via imports from Thailand, Indonesia and Malaysia. Outside the season, canned rambutan is available year-round.
Rambutan: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Rambutan: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Residueel sugar and fresh acidity complement the delicate sweetness of rambutan without to overwhelm
- Mosel Spätlese
- Pfalz Spätlese
apricot and perziknoties with floral ondertoon match to at the delicate sweet-florale flavour of fresh rambutan
- Condrieu AOC
- Rhône Viognier
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Rambutan
At what temperature should you store Rambutan?
Store Rambutan at 10–15°C fresh; 4°C after peel, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Rambutan professionally?
The primary professional technique for Rambutan is Raw peel and pitten at kamertemperatuur for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Rambutan contain allergens?
Rambutan is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Rambutan?
Rambutan provides 82 kcal, 0.9g protein and 0.2g fat per 100g raw product. Source: USDA FoodData Central (vergelijkingswaarden tropisch fruit, Nephelium lappaceum).
When is Rambutan in season?
Rambutan is in season in Northern Europe during Jun, Jul, Aug. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
