Rambutan Lychee
A delicious combination of two tropical fruits, rambutan lychee combines the distinct qualities of lychee (Litchi chinensis) and rambutan (Nephelium lappaceum). Even though lychee and rambutan are two different fruits, this hybrid or combination gives a unique and intriguing tasting experience.
Important attributes:
- Look: The rough, textured skin of lychee and the spiky appearance of rambutan are usually inherited by rambutan lychee. The outer shell might be red, pink, or yellow in combination, depending on the hybrid variety or cultivar.
- Texture: After removing the outer shell, the translucent flesh of rambutan lychee is delicious, succulent, and just a little bit firm, just like regular lychee. Like lychee, every fruit has a solitary seed in the center.
- Taste: The slightly acidic and refreshing taste of rambutan is combined with the sweet, flowery flavor of lychee to create rambutan lychee. Offering a distinctive combination of tropical sweetness and acidity, the flavor profile is multifaceted and intricate.
- Aroma: The perfume of rambutan lychee is alluring and aromatic, fusing the lychee’s fragrant notes with rambutan’s faint citrus and tropical fruit undertones.
Uses in Cooking:
There are several ways to enjoy rambutan lychee in food preparation:
- Fresh Consumption: Eat rambutan lychee as a cool snack or dessert by peeling off the outer shell to reveal the luscious flesh.
- Fruit Salads: To add a pop of flavor and a touch of the tropics, combine peeled rambutan lychee into fruit salads or mixed fruit platters.
- Fruit Salads: To add a pop of flavor and a touch of the tropics, combine peeled rambutan lychee into fruit salads or mixed fruit platters.
- In Drinks: For a cool and novel beverage alternative, blend peeled rambutan lychee into fruit juices, smoothies, or cocktails.