Rambutans

Rambutans are grown in Thailand as well as Malaysia, Indonesia, the Philippines, and Australia. Most rambutans are red, but in Malaysia a smaller, yellow rambutan can also be found. Rambutans grow in clusters on evergreen trees, and are hairy-looking exotic wonders!

Benefits of Rambutans

Rambutan fruit contains carbohydrate, protein, fat, phosphorus, iron, calcium and vitamin C. Skin tanin and fruits contain saponin. The seeds contain fat and polifenol. The leaves contain tannin and saponin. Skin stem contains tannin, saponin, flavonida, pectic substances, and iron.

There are usually a light brown seeds are high in some Fats and oils (mainly oleic acid and eicosanoic acid) valuable to industry, and is used in cooking and the manufacture of soap. Rambutans roots, bark, and leaves have various uses in the production of dyes and drugs.
Part of this plant can be used as a medicinal fruit and have benefits for health such as

Reduce Body Fat
Take some rambutan seeds eaten raw, or destroyed, and mashed and mixed with other food and eat.

Make skin softer face
Same way above where some rambutan seeds eaten raw, or destroyed, and mashed and mixed with other food, and eat.

Hair care
Capture some of the rambutan leaves, washed, and destroy until smooth. Little water added, and stirred into the dough flat until pasty. Then with the filtered piece cloth. Water collected is used to damp scalp. This is done every day to see the results.

Treat dysentery
Skin of rambutan fruit (10 fruit) to be washed, and cut-cut as necessary. Then added 3 glass of drinking water, then boiled water until the remaining half. After a cold, strained and drunk 2 times a day, each glass three-quarters.

Treat diabetes
Rambutan seed (5 seeds) dry fried (sangria), and mashed up into powder. Then move to the cup. After the cold water while drunk. Perform 1-2 times a day.

Cure fever
Rambutan skin that has been dried (15 g) washed. Then added 3 glass of water, then boiled until boiling for 15 minutes. After a cold, strained and drunk 3 times a day, each third section.

The rambutan, Nephelium lappaceum, is a fruit considered exotic to people outside of its native range. To people of Malaysia, Thailand, the Phillippines, Vietnam, Borneo, and other countries of this region, the rambutan is a relatively common fruit the same way an apple is common to many people in cooler climates. This may change for the rambutan over time as availability and distribution improve.

Mangosteen Fruit

The fruit has been used in countless folk remedies in Malaysia for centuries, and its juice has become quite popular in both Malaysia and the rest of the world recently, due both to its taste and its health benefits.

Known as the "Queen of Fruits" in Malaysia, the cool and sweet taste of the fruit is felt to complement and calm the "heated" flavour of the infamous durian, the "King of Fruits". The fruit's regal connections don't end with its nickname, though. A legend which has followed the fruit for decades claims that Queen Victoria herself was so taken with the taste of the fruit that she offered a knighthood to anyone who could deliver a ripe mangosteen to Buckingham Palace!

Since the mangosteen requires a climate that can only be found within a few degrees of the equator, the Queen never got her wish, but that doesn't mean you can't treat yourself to the fruit fit for a queen during your trip to Malaysia!

Banana Fruit

Banana fruit are fructose, glucose and sucrose. In both the pulp and peel of bananas ripened at 20 and 30°c sucrose is the predominate sugar in the pre and climacteric stages; in the post-climacteric period, glucose and fructose are the predominate sugars. Ethylene treatment applies prior to the onset of the climacteric increased the sucrose concentration at the peak by 8% in comparison to the controls. There is a noticeable suppression of sucrose concentrations in bananas ripening at 40°c but fructose and glucose remained unaltered. At 45°c ethylene treatment influenced glucose and fructose; at 50°c total sugar increase is less than 1. Thermal inactivation of the sucrose synthesizing enzymes is probably the cause of the lack of sucrose in bananas ripened at 40°c. Furthermore, since ethylene was shown to have an effect on glucose and fructose synthesis during ripening at 45°c, it may indicate that ethylene provides some thermal protection or can replace a cofactor in some way.

Banana fruit are only harvested in the hard green condition. Any bunches with fruit that are showing evidence of premature ripening or yellowing are rejected from being harvested. Cartons used for export fruits range from 5 to 18 kilograms, with 13 kilograms being the carton of choice. There are 54 x 13 kilogram cartons per pallet. Lowland growers use cableway systems to move banana bunches from the field to packhouses. Highland producers use mobile packing stations. The average cableway is 400 metres in length, however, some are as long as 2000 metres. Bunches remain separated on the cableway system. Any bunches that may accidentally fall to ground during transportation are discarded. In some instances fruit may be dehanded in the field. Trays are used to transport the hands to the packinghouse, and the fruit may be exposed to water and airborne inoculum, as well as dust and trash. It is estimated that 10% of fruit is dehanded in the field and transported on trays. For the specialised organic market in japan, specialised padded stretchers are used to carry dehanded bananas from the fields.