Tag: exotic fruit

Green Oranges: Uncovering the Surprising Truth About Fruit Ripening

Ricardo Davis

– Green oranges are picked and shipped when green in Florida, California, Texas, and Arizona
– Oranges can turn green when exposed to spring and summer sun
– Valencia oranges start to reabsorb chlorophyll and turn green when exposed to sun
– Green color does not affect the flavor of oranges
– Navel oranges are winding down for the season and will be less flavorful
– Valencia oranges, which are a summertime variety, are lighter in color and currently have a green tinge due to recent hot weather
– Color is not a reliable indicator of ripeness in oranges

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Rambutan: How to Eat, Select, and Enjoy

Ricardo Davis

– Rambutans are considered a “Superfruit” with antioxidant and anti-cancer properties.
– They are a good source of dietary fiber, calcium, potassium, magnesium, and vitamins B2, B3, and C.
– Rambutans can be enjoyed fresh, muddled into cocktails, tossed with tropical fruit salads, or simmered with aromatics to make a simple syrup.
– They can be paired with other tropical fruits, fresh mint, and cane-based liquors.
– The recommended recipe is the Sweet & Spicy Rambutan Cocktail.
– To eat a fresh rambutan:
1. Select a ripe rambutan (green turns to red, orange, or yellow).
2. Cut a slit in the skin and open the rambutan.
3. Squeeze to pop out the fruit.
4. Remove the seed.
5. Eat the fruit and enjoy.

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How to Eat Rambutan: A Guide to Exotic Fruit

Ricardo Davis

– Rambutans are now being imported as organic fruit
– Rambutans are considered a “Superfruit” with antioxidant and anti-cancer properties
– Rambutans are rich in dietary fiber, calcium, potassium, magnesium, and vitamins B2, B3, and C
– Rambutans can be enjoyed as fresh fruit or used in cocktails, fruit salads, and syrups
– How to eat a fresh rambutan: 1) Select a ripe rambutan, 2) Cut a slit in the skin, 3) Open the rambutan, 4) Squeeze to pop out the fruit, 5) Remove the seed, and 6) Eat and enjoy the fruit.

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Rambutan Taste: Exploring the Unique Flavors & Origins

Ricardo Davis

– Rambutan is a hairy exotic fruit native to Indonesia and other tropical Southeast Asian areas.
– The name rambutan comes from the Malay word rambut meaning hair.
– Rambutan is similar to lychee fruit and longan fruits.
– Rambutan has a sweet flavor and tastes similar to lychee fruit.
– The fleshy part of the rambutan is tender and juicy, resembling a grape.
– Rambutan is exotic and colorful, with shades of pink, green, and bright red skin.
– Rambutan is about the size of a golf ball and oval in shape.
– The best way to eat rambutan is to remove the hairy shell and eat the soft fleshy fruit around the seed.
– Rambutan’s translucent flesh contains iron and a high amount of vitamin C.
– Rambutan is packed full of nutrients and makes a great snack.
– Rambutan can be stored in or out of the fridge and should be peeled right before eating to maintain freshness.
– Ripe rambutan fruits can last about 4 to 5 days in the fridge and about 3 to 4 days at room temperature.
– The fruit is rich in nutrients and antioxidants.
– Rambutan promotes healthy digestion and is relatively low in calories.
– To eat a Rambutan, it can be cracked open with the teeth, fingers, or a knife.
– It has a pit or seed in the middle that should be spit out.
– It is described as resembling a large skinless grape and has a sweet taste with a hint of sourness.
– It also has a floral tropical taste.
– The texture is soft and similar to a mix between a grape and a pear or cherry.
– Rambutans are fairly cheap, with 20 to 25 of them costing around $3.00.

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