It's looks  red round shave and hairy shell.  The flesh inside sweet and juicy.  It's contain the raw seed inside it not eaten.

Tinned rambutan in syrup is also available found abroad at Asian or Chinese grocers. It's must be easier to eat more than the fresh ones.

Rambutan season in Thailand  and the best time for tasting is from May to September.  

"Ngaw Rongrian" is seem to be the best quality and popular in Thailand. It has a red and the end of hairy shell outside has a light green in colour.  The fresh inside is more crunchier than the red hairy shell.

^{Home /Thai Food /Menu /Ingredient /Curry Paste /Dessert/Accommodation /Transport /Car rental / Travel /Herb/Drinks/Fruits /Guest Book/Thai cooking school}