Rambutan now grows in tropical climates all over the world. In Vietnam, Rambutan is called Chôm Chôm (meaning "messy hair"), due to numerous hair-like spikes on the surface of the fruit. The leathery skin is reddish and covered with fleshy pliable spines make this fruit unmistakable.

Rambutan is used for the preparation of smoothies, jellies, jams, ice-creams, sauces, chutneys, sauces and soups. Oil extracted from the Rambutan seed can be used as cooking oil and for the manufacture of candles and soap.

Rambutan is rich source of dietary fibers. This fruit contains moderate amount of vitamins C and B3 and minerals such as iron, calcium and copper. Rambutan (fruit) can be used in treatment of dysentery and diarrhea and prevents cell damage, facilitates synthesis of blood cells and elimination of the waste from the body and increases strength of teeth and bones. Rambutan (Leaves) can be used in treatment of headache, tongue disorders, while root can be used to soothe the fever.

* Bright red rind with a yellow blush over a small portion of the Rambutan

* The hairy fruit, often a dense, long and neon green pliable spines on the outside

* White flesh and Thin-woody seed coat

Packaging: 2KG/box

Storage Instrument: To keep Rambutan fresh, put them in PE plastic bag with temperature under 10*C. Fruit can be served 4 – 6 days.