Rambutant fruit

The Rambutan is also unofficially known as Hairy Cherry because of the soft, fleshy hair-like projections around its covering which appears green or yellow, and turns red as the fruit ripens.
Such name is derived from a Malaysian word ‘rambut’, meaning hair, of where the fruit originally grows.
Well-cultivated in Vietnam after the fruit was introduced in the country, Rambutan now grows abundantly in the Vietnamese Mekong Delta area.
Its fruit measures about 3-4 cm in diameter and breaking open the hairy outer peel exposes a white to translucent flesh that is firm and sweet, surrounding a hard seed beneath.
With a hint of acidity to it, its taste is described as grape-like and is very refreshing.
The fruits grow in large bunches, and with its attractive color and appearance, these fruit-bearing trees could be eye-catching just as how fruit stands along the roads and intersections come alive during Rambutan season when they are filled with the tiny bright red fruits. 

Fruiting season: May to August Small seed, green at the top of bract, in Southern, around year.

Style:  fresh fruit
Colour : red skin, white flesh 
Taste : naturally sweet
Packing : 1kg bags/ 10 bags/ carton 


Style: frozen fruit
Colour : red skin, white flesh 
Taste : naturally sweet
Brix : 14 – 16
PH   : 3.8 – 4.2
Storage : frozen at −40°C/-40°F
  stored at −18°C/0°F for up to 24 months
Packing : 1kg x 10 PE bags in a carton box

Style: canned rambutan with out seed stuffed pineapple
Brix : 14 – 17o or buyer’s requirement
Packing : 15oz, 20oz, 30oz cans


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