Fruit in a Shell

Rambutans & Lychees

An intriguing sweet flavor, sturdy packaging, and sheer weirdness–those attributes describe my idea of an appealing fruit.  Rambutans and lychees (and longans, a.k.a. “dragon eyes”)  get outstanding marks in all three categories.  If you can find fresh ones, snap them up–they’re worth the high price.  Besides, just having two or three is a fun gastronomic experience.  They’re commonly found in Asian cuisines and therefore in Asian markets, but they usually come canned and in heavy sugar syrup.  Fresh ones are much lighter and more flavorful–they nearly dance on the tongue.  And peeling them in an experience all in of itself.  (Serve them to guests and watch their eyebrows go up!)  Peeled lychees and rambutans can also be served atop ice cream, in fruit salads, or lightly dusted with ginger.  Due to their whimsical appearance, they also make eye-catching centerpieces and garnishes.

When selecting these members of the Sapindaceae family, choose fruits that are still pink/red (longans should be light brown) and ones that still respond to the touch–when you lightly press them between your fingers, you should feel the fruit inside quickly re-expand as soon as the pressure is gone.  Fruits that are stiff to the touch and dark brown in color are dried out and no longer fresh.  Peeling them can sometimes be a double task since they have the outer, thicker “shell” and an inner white membrane that covers the opaque/translucent white fruit.  Caution:  each one contains a dark, smooth, oblong pit in the center that can either be nibbled around or spat out.

The best way to enjoy lychees and rambutans is to picnic with them in the summer–then you can peel, examine, savor, and pit-spit to your heart’s content.  Have fun!

Tags: exotic fruit, lychee, rambutan, southeast asia