Rambutans set to become mainstream fruit

A bumper crop of Rambutans, expected in Tropical North Queensland over the next few months, should cement this fruits future popularity onto more tables across Australia.

Australians are getting to know this highly decorative, soft spike, red fruit, that doesn't bruise easily, is a great lunchbox size treat for children, and tastes sensational.

The rambutan industry has flourished since making its successful debut in the Japanese market in 2001 where 300 tonnes of rambutans worth $3m landed on Japanese market shelves in that year. Growers in the Tully area are now set to increase production of up to 30% over the next three years

But it is this years drought that, whilst having a negatively affect on other areas of Queensland, it has had a very positive effect on the Rambutan season.

'Our trees are laden with fruit that should produce for an extended period' said Keith Noble from the newly established grower owned company Australian Tropical Marketing. 'We will be picking from now on until early June' he added.

With more fruit in the marketplace, Mr Noble is optimistic that it won't be too long before rambutan will be as common as apples and oranges.

For further information, please contact
Nola Craig
Marketing Manager
Australian Tropical Foods
Tel: 07 4040 4415
Fax: 4051 2966
Mobile: 0409 593 958

RAMBUTAN (Nephelium lappaceum)

Originates from Malaysia and Sumatra. Sometimes known as Hairy Lychees comes from the Malay word "rambout" meaning hairy. Rambutans grow in large clusters on the tree.

Colour: Vivid red or variegated coloured fruit covered in soft spines. A yellow variety is also available. The flesh is usually transparent or white in colour and contains one seed.

Taste: Sweet flesh with a mild acid flavour, which is very refreshing.

Buying/storage: Look for a firm brightly-coloured fruit that shows no signs of bruising. Its spines should be firm, without being brittle. Dehydration and rough handling will result in blackened spines, however the fruit is generally OK to eat. Fresh fruit can be refrigerated wrapped in plastic for five to seven days and may be kept at room temperatures for two or three days.

Preparing/serving: Rambutans are best eaten fresh. To prepare, cut around the centre of the fruit with a sharp knife, penetrating the skin only. Lift off the top half of the skin, leaving the fruit in the half shell, like an egg in an egg cup. It can be added to fruit salads, served with ice-cream or made into sorbets, jams, salads, cheese or meat platters, as an addition to either sweet or savoury kebabs or simply served fresh to follow savoury dishes.

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