The rambutan is about the size of a golf ball. How can you tell the difference between lychee and rambutan flesh? Mangos, rambutan, and lychee were brought to this area of the world by the Spanish during colonial times when ships would come and go between the Americas and Asia. Your email address will not be published. This exotic fruit originated in China, but is now cultivated in almost all countries located in Southeast Asia. Both rambutan and lychee have similar health benefits, with only a few differences between them. While some people claim to eat them and be fine, even roasting them like pumpkin seeds, there hasn’t been sufficient scientific evidence showing that the seeds don’t have any long-term side-effects. Just remember that they taste slightly different. The Lychee is a tad bit smaller than the rambutan. Plus, both taste sweet and delicious…you really can’t go wrong! These two exotic and intriguing fruits are definitely worth looking more into. And if you have a lychee or rambutan that has a clingstone, you can eat the flesh around the seed, making sure not to eat the seed itself. It is closely related to several other edible tropical fruits including the lychee, longan, and mamoncillo. The shell of a lychee can be easily removed by cutting or cracking it open and peeling the shell pieces off. Cool, eh? There actually is ALOT of syrup in each can. terms. The lychee flesh is very similar to the rambutan in regards to texture but the taste is not as rich or creamy. You can taste this delicious treat and reap all the healthy benefits by sipping on our Lychee Ginger Smoothie! What’s the difference between rambutan and lychee? Lychee, on the other hand, is originally from China. The rambutan is native to the Malay-Indonesian region, and other regions of tropical Southeast Asia. Here’s to hoping you have a freestone lychee or rambutan! Before you whip out some thick working gloves to pry open a tasty rambutan, you may be relieved to hear that these spines aren’t hard or poky at all. Rambutan is the size of a golf ball, whereas lychee is a little smaller. They look similar, but different enough to tell apart once you know what to look for. The taste of a lychee is more tart than sweet, and it has been described as tasting more on the crisp side, similar to a red grape. Any questions? Frequently Asked Questions Refreshingly cold and tasty! The skin of the rambutan is slightly thicker, making it more difficult to peel. The rambutan has an almost leathery shell that isn’t quite as easy to open as the lychee’s. Lychee and rambutan are both sweet tasting, tropical fruits that look strikingly similar. Just be sure to steer clear of the large seed inside of both, as it is toxic if consumed. Not as fun to hold as a rambutan, but great for hiding in your pockets if you want an odd snack for later that will really freak out your friends. But last night i put it into ice cube trays, and lo and behold!- it froze into popsicles with the perfect edible texture (not hard like ice cubes!) jobs That being said, rambutan is still a great addition to a healthy diet. Email:, join Knowing these things may help you to discern their individuality at a glance. But despite their similarities, these fruits are quite different in terms of taste and nutritional profiles. For someone who has just learned about their existence, it may be a little difficult to tell the difference between a rambutan and a lychee, or even to understand they actually are edible. If what you ate tastes sweet and creamy, it’s probably a rambutan. Lychee and rambutan are both sweet tasting, tropical fruits that look strikingly similar. is so sweet that i used to toss it. If you bought lychee or rambutan shelled, like maybe if they were canned and you lost the label, then it can be a little difficult to tell the naked fruits apart. Lychee has also gone by the names litchi, liechee, liche, lichee, lizhi and li zhi. After popping the fleshy bit out, you need to remove the seed. recipes It has a red outer skin as well but the skin is rough. But they have distinctive tastes all their own that would mess up your recipes if you got them confused. It’s akin to that of an exceptionally wet hard-boiled egg. While both have white flesh inside, rambutan tastes sweet and creamy, and lychee has a sweet and tart taste similar to a red grape. Rambutan is also an excellent source of iron. It won’t take more than a glance or a quick grope to figure it out. The canning syrup that surrounds the canned fruit- lychee, rambutan etc. That is, if you bought them fresh and not canned. Think bumpy and rough chicken egg. But I digress…. A clingstone seed means that the seed clings to the fruit’s flesh like it’s a cat that doesn’t want to be picked up. Rambutan’s exterior is red with long hairs or spines all over, while lychee’s shell is a lighter red or pink with small scaly bumps. You can recognize lychee by their trademark reddish-orange skin color, plus the fact that it is bumpy in texture. Rambutan translates from Indonesian to literally mean “hairy”. It’s also rich in vitamin C, with a 100 gram serving containing 40% of your daily recommended dosage. Lychee, longan, and rambutan are all close relatives of each other, they’re all summer fruit, and if you’ve never tried them, then they all need to be added to your must-try list. A lychee is typically smaller than a rambutan is, but both have large seeds that should not be eaten. You may also crack it open with a walnut opener if you don’t mind your walnut opener getting sticky. You can do this by cutting a slit into the flesh of the lychee or rambutan, being careful not to cut the seed. While both have white flesh inside, rambutan tastes sweet and creamy, and lychee has a sweet and tart taste similar to a red grape. The sun dried lychee is well known as lychee-nut and this was the only form in which lychees were available prior to about 1950. They are both also sometimes made into sweets, like candies, jellies, and more. Both have white flesh, contain a big seed as their center, and have a red and bumpy outer skin. A freestone seed means that the seed can kind off fall right out of the flesh, like I do in the morning when I try to get out of my bed. If you’re of the legal drinking age, then I’ve heard that another way to enjoy these fruits is by plopping them into a cocktail. While they may look the same on the inside, they have a discernible taste difference from each other when eaten fresh. But despite their similarities, these fruits are quite different in terms of taste and nutritional profiles. The longan does not require the addition of sugar and retains flavour better than lychee or rambutan. You can open it by cutting a slit into it with a knife and popping the meaty part out, or poking it with a sharp pointy thing like a nail and peeling away the shell pieces. This is a very egg-like food that is also somehow not an egg at all, which I guess is a good thing. Neither of their shells seem particularly enticing, but that may just be me. Once you take the shells off, of course. Rambutan tree is usually 12-15m (470-590 inch) high with oval single-leaf and reddish-colored tops. They both grow on trees that originate from areas in Asia. Rambutan and lychee are different fruits, so you probably don’t want to get them mixed up. Better safe than sorry, I’d say. Both fruits have high vitamin C content per 100 gram serving. The rambutan usually grows in clusters with the color of yellow, orange or red, which is somewhat like how lychee grows. Something worth mentioning though, is that most fruits with seeds have either a clingstone seed or a freestone seed. The trees on which they are grown do not reach nearly as tall as the ones lychee stem from, growing to only about 10-20 feet in height. menu


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