Rambutan

The hairy red rambutan takes its name from the Malay word rambut – “hair”; it is one of Malaysia’s most popular fruits.

The rambutan is an evergreen tree of the soapberry family, growing to 15–25 m, with a dense, spreading crown and pinnate leaves. Its plum-sized fruits grow in clusters; their skin – red, orange or yellow – is covered in soft, fleshy spines resembling hairs. Beneath it lies a translucent, white, juicy aril with a sweet-and-sour taste, surrounding an inedible seed. The rambutan is a close relative of the lychee and longan; it is eaten mainly fresh, but also canned and in desserts.

Significance in the country

The rambutan comes from the Malay Archipelago region and is one of the most commonly planted fruit trees in Malaysian kampongs. In season, roadside stalls groan under bunches of red fruit, and Malaysia – alongside Thailand and Indonesia – is one of the main producers.

Where it grows

In orchards and home gardens throughout the country, most abundantly on the Malay Peninsula – including Perak, Johor, Kedah and Kelantan – and in Sabah and Sarawak.

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