Two of my favorite “foodies” were over yesterday, and they brought a bag of Malaysian rambutans. A fruit entirely new to me, they reminded me of brown horse chestnuts, though not as prickly. They open easily to a yummy, glossy center. The appearance and texture of peeled rambutans is similar to lychee nuts, and they have a slight coconut flavor. You can eat the seed in the center, and it will taste a bit like an almond. Unpeeled Rambutans We enjoyed these fruit for dessert after a simple vegetarian entree. They are roughly the size of plums, so you will want two or three per person. To open them, make a slit going about a third of the way around the circumference of the fruit. Ease the husk off by pulling it apart with your fingers. Be sure to remove all the fibers from the fruit before serving and remind your guests that the center is hard like a nut. Peeling the Rambutan
