Rambutan

Abstract

The rambutan is an exotic fruit that grows in Southeast Asia and belongs to the Sapindaceae family. It is famous for its cultivation in tropical and subtropical regions. The fruit is characterized by its yellow peel or bright red color and soft spines with a succulent aril flavor that combines sweet and sour tastes. Rambutan fruit exhibits nutritional and functional properties when consumed in different forms. Rambutan fruit is used in many commercial products on the market such as syrups, beverages, chips, jam, marmalades, spreads, jellies, and candies. The rambutan fruit is a rich source of phytochemicals including polyphenols, flavonoids, alkaloids, tannins, sterols, steroids, glycosides, quinones, minerals, vitamins, dietary fiber, proteins, and amino acids, which are of great importance in the food and pharmaceutical sectors. The bioactive compounds found in rambutan fruit have the following properties: antioxidant, antidiabetic, antimicrobial, anti-inflammatory, antiviral, and anti-proliferative according to in vitro and in vivo studies. This chapter highlights the general characteristics of rambutan fruit, its chemistry, nutraceutical potential, post-harvest application, and food applications. The chapter also identifies various gaps for exploring rambutan fruit as a functional food for future research work.