KOMPAS.com – The rambutan season in Indonesia usually lasts from November to February. Usually many traders sell rambutan in the form have been tied so it is important to know how to choose a sweet and good rambutan.
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Because, not all reddish red rambutan has a sweet taste. Especially if you also want to enjoy the thick rambutan of the meat.
The following are tips on choosing a sweet rambutan according to Prof. Dr. Sobir from the Tropical Horticultural Study Center, IPB, in an interview with Kompas.comTuesday (12/29/2020).
1. Pay attention to the type

Each type of rambutan has a different taste characteristic. Don’t just judge the sense of rambutan from his appearance.
Here are some types of rambutan and their characteristics.
- Rambutan Rapiah: green skin with a small size. Her hair is not long, but has a very sweet taste, legit, and the flesh is not attached to the seeds.
- Rambutan Binjai: The size is medium, the skin is attractive, the flesh is legit, not too wet, sweet, and not attached to the seeds.
- Rambutan Aceh: The size is relatively large, the meat is not attached to the seeds, but has quite a lot of water content.
Also read: Rambutan Recipes 4 Ingredients, Flavors Fight All Can Eat
2. Choose a local rambutan

Local rambutan has a distinctive and diverse taste. Some types of local rambutan that are famous for their advantages, include:
- Rambutan Pirba
- Rambutan Asmara
- Rambutan Arialaka
- Rambutan walahar
- Rambutan Mubin
- Rambutan Sibatulawang
- Rambutan Zainal Mahang
- Rambutan Parakan
- Rambutan Kundur
- Tangkeu Lebak rambutan
- Rambutan Brahrang
- Narmada rambutan
- Rambutan Miss
- Rambutan Antalagi
- Rambutan sidatuk ganal
- Garuda Rambutan
- Rambutan Binjai
- Rambutan neat
- Rambutan Lebak Bulus
Also read: Rambutan Recipes, Sweet and Spicy Snacks
By choosing the right type of rambutan, you can enjoy fruit with a sweeter taste and thick meat texture according to taste.
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