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Rambutan is another delicious fruit in the lychee family (Sapindaceae) of tropical fruiting trees. Their outer rind is covered with soft, pliable, hair-like spines and hence acquired the name "rambut" in Malay. Botanically, this exotic fruit named scientifically as Nephelium lappaceum L.

Some of the common names are ramboostan, litchi chevelu or ramboutan (French), luuk ngaw (Thai), chom chom (Vietnamese), etc.

Health benefits of Rambutan
Fresh rambutan fruit carries 75 calories per 100 g of edible portion. It has no saturated fats or cholesterol but composes of good amounts of dietary fiber, vitamins, and antioxidants.

Unlike lychee, rambutans do not contain "Oligonol", a low molecular weight polyphenol. Nonetheless, it carries other antioxidants like vitamin C, and polyphenols.
Rambutan carries about 30 mg of vitamin-C; 50% of daily recommended value. Studies suggest that consumption of fruits rich in vitamin-C helps human body develop resistance to combat infectious agents and scavenge harmful, pro-inflammatory free radicals.

It carries good amounts of dietary fiber, 0.24 g per 100 g.

Fresh fruits are very good source of B-complex vitamins such as riboflavin, niacin, and folates. These vitamins are essential since they function by acting as co-factors to help the body metabolize carbohydrates, protein, and fats.
Rambutan also carries many minerals like calcium (10.6 mg), phosphorus (12.9 mg) and copper. Being a juicy tropical fruit, it holds good amounts of potassium, an important component of cell and body fluids help control heart rate and blood pressure; thus, it offers protection against stroke and coronary heart diseases. Copper required in the production of red blood cells.