Pulasan belongs to Sapindacceae family. It is an exotic fruit which originated from the western Malaysia.
Varieties:
Dark Red
Light Red
Taste: Sweet
Fruiting Season: July - November, March - July
Shape: Oval
Daimeter: 2-3 inches
Packaging: Tied up in bunches
Available on special request
Health Benefits & Use of Pulasan
The fresh ripe fruit is eaten raw. The flesh is slightly juicy and sweet. The seed is edible and tastes like almond.
Pulasan can be frozen or dried and used to flavor ice cream and puddings. It can also be made into preserves, jams, jellies and sauces.
Gourmet restaurants use Pulasan for their enree dishes and in sauces.
More recently it has been used in tropical juice blends.
The tasty flesh has a sweet grape like taste. It is used in making jam.
A cocoa like beverage is prepared from boiled or roasted seeds.
It reduces the body fat. So it is good for people who are obese.
It makes skin softer and has good use in hair care.
Diabetics can eat this fruit.
The leaves and roots of the Pulasan tree are employed in poultices.
The root decoction is administered as a febrifuge and vermifuge. The roots are boiled with Gleichenia linearis, and the decoction is used for bathing fever patients.
The nutritional value per100g of pulasan fruit : Protein content is 0.82g, Calcium is 0.05mg, Carbohydrate - 16.8g, Fat -0.6g, Iron – 0.002mg, Vitamin C – 10.8mg, Ash content is 0.45g and moisture content is about 90.87%.
The wood is light-red, harder and heavier than that of the Rambutan. It is of excellent quality but rarely available.
The seeds are dried and these seed kernels yield 74.9% of a solid, white fat, which melts at about 104 -107.6º F (40º- 42º C). The oil is a faintly perfumed and could be utilized for making soaps.