 
Wholesalers and Restaurants CLICK HERE For a Quotation In Thailand, there are two varieties of Rhambutan, a fruit with a thick and hairy outer skin. "Ngoh Rong Rian" has sweet, succulent flesh that clings to the seed, while the oval-shaped Si Chompoo, the "pink" Rambutan, has crisp, white flesh that comes off the seed easily. Ruby red and covered with fine green-tipped hairs, the Rhambutan is one of the most attractive Thai fruits and also one of the most delicious when eaten at the peak of ripeness between May and September when it is most plentiful. Thai Rambutan are noted for their sweetness and considerable quantities are exported both fresh and canned; the main growing areas are Chantaburi and southern provinces such as Surat Thani. Varieties Preparation and eating
 Cut the fruit lengthways through the middle. Remove the seeds.
Nutritional value
High vitamin C, calcium and phosphorus Fruiting season
May - September Uses
Eating fresh, canning Storage
Keep the fresh fruit at room temperature (25-30 Celsius),
they can be kept for 3-4 days. | 
