The rambutan fruit is fairly unfamiliar to most American consumers. Native to Southeast Asia, this fruit is as common as an apple is to cooler regions and is now grown in many tropical climates. The word “rambut” means “hair” in Malay and refers to the spiky outer rind of the fruit. Inside, you will find soft white flesh with a single seed, similar to the lychee fruit. Make a shallow cut through the exterior and apply light pressure to the rind until the rambutan pops out. Cutting it crosswise will reveal a single seed, which needs to be removed since it has a bitter taste. The remaining flesh is sweet, tasty and packed with nutrients, including Vitamin C. When serving rambutans, take advantage of the vibrant beauty of this fruit and leave some whole for guests to admire.