Rambutan the tropical fruit

Rambutan is a tropical plant belonging to the tribe lerak-lerakan or Sapindaceae, originating from the islands of Southeast Asia. The word "rambutan" comes from a fruit that has skin-like hair.
Rambutan numerous in tropical regions such as Africa, Cambodia, Caribbean, Central America, India, Indonesia, Malaysia, Philippines, Thailand and Sri Lanka. rambutan fruits contain various types of sugar. Types and levels of sugar per 100 g of fruit flesh is glucose (2.8 g), fructose (3.0 g), and sucrose (9.9 g)
Rambutan growth is influenced by the availability of water. After the fruitful completion, rambutan trees will blossom (flushing) produce new branches and leaves. This stage is very clearly observed with a light green color of the tree because it is dominated by young leaves. This growth will stop when water availability is limited and plants grown resting.
Rambutan roots, bark, and leaves have various uses in medicine and in the production of dyes Rambutan fruit is often used as a topping on pastries at five start hotels in Asia. The naturally sweet taste of the fleshy Rambutan fruit is highly prized Rambutans are usually grouped together in one branch, a little bit like grape, but not in drapes. The flesh, depending on the stage of growth, has different taste. Rambutan has a sweet, sour and fragrant taste, similar to lychee, although more acidic
Rambutan is available from February through September, with peak periods between May and August in the northern hemisphere. Thailand exports fresh and canned rambutan to Asian and European countries.Rambutan may be propagated by seed, grafting or air layers. The seed loses viability quickly, and must not be allowed to dry out before planting