Rambutan's flesh contains glucose, sucrose, rich in vitamins, amino acids, carbohydrates, and a variety of minerals. Its sweetness is warm, its flesh is fragrant/sweet and juicy, and it is also known as the litchi of Lingnan in China.

Rambutan pulp yellow-white, translucent, juicy, meat crisp, sweet or sweet and sour, or aroma. The ratio of pulp to pulp accounted for 31 to 60.2%, total solids 14 to 22.2%, sugar 3.61 to 6.25%, citric acid 0.39 to 1.53%, and vitamin c 100 grams of pulp containing 0.63 to 5.5. Rambutan fine varieties of fruit, thin skin, small fleshy nuclear, nuclear separation, meat crisp and sweet and delicious.

Rambutan fruit is rich in nutrients for fresh food and processed cans. It can also make candied fruit, jam, jelly and wine.

Rambutan shells washed with boiling water when the tea, can improve the oral mass inflammation and diarrhea. The roots of Rambutan plants are washed with water and boiled as daily beverages to reduce the risk of heat and heat. The bark is boiled as tea and has a significant effect on inflammation of the tongue.

Other effects:

Enhance human immunity

Long-term consumption can clear away heat and detoxify and enhance human immunity.

Hair Beauty

It has the effect of nourishing, strengthening blood, regulating blood, and strengthening skin.

Improve dizziness

Rambutan also has high iron content, which helps to improve dizziness and hypotension.

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