It is believed that rambutan is not originally native to Sri Lanka, being brought over by the Portuguese from Malaysia. In any case, mixed with the Sri Lankan soil, the seeds of rambutan have acquired the distinctive yet astonishing taste.
Rambutan sticks in clusters with around 10 to 20 Rambutan fruits per cluster. The fruit is typically red, though some are yellow or orange. Numerous pliable thorns cover its leather-like skin. Rambut is a Malay word that means 'hairs' because of the thorn-like appearance of its hips. The fruit's flesh is crunchy and soft. Raw seeds are poisonous, but these consequences disappear after cooking.
The Rambutan contains a plethora of vitamins such as A, B, and C. It is also rich in zinc, potassium, iron, magnesium, calcium, phosphorus, and manganese. Rambutans are also low in fat and include the natural sugars fructose and sucrose. A variety of gastronomical wonders can be made from rambutan: from Rambutan curry to Rambutan mojito.
Rambutan season starts in May when the first fruits appear on trees and stretch into August. Malwana is the center of Rambutan cultivation with vast orchards of Rambutan trees. Many locals grow Rambutan in their gardens. If you happen to be in Malwana, try Malwana Special - a local kind of Rambutan with the bright red outer shell.