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The Differences Between Lychee and Rambutan

Rambutan and lychee are similar in taste and nutritional value. They are both low in calories and contain high levels of vitamin C. Both fruits are rich in antioxidants and contain more Vitamin C than your daily recommended allowance. However, they differ in other ways, including their sweetness and seed-removal process. Read on to learn more about lychee and rambutan, and how to enjoy these fruits and pair them with different foods.

Although they are similar in appearance, the rambutan is larger and has hair-like prongs on the outer skin. Its flesh is similar to the lychee, but tastes slightly sweeter and crisper. Both are commonly eaten in juice and in jam, while lychees are best consumed in whole fruit form. Listed below are some of the differences between lychee and rambutan, and how to choose the right fruit for your taste.

Lychees are poisonous, so pesticides and fertilizers are frequently used to control insect populations and fungi. Some pesticides are applied in quantities that are far higher than the maximum allowed by the World Trade Organization. One Australian study found lychees from China had high levels of pesticide residue and a fungicide that is suspected to cause cancer. Pesticides are inconsistently regulated in the countries that grow these fruits. Some reports have also shown that child poisonings in India and Bangladesh were attributed to illegal pesticide usage in orchards. These children were peeling the lychees with their teeth.

Both lychee and rambutan fruit growers can be found throughout the world. Rambutan fruit is eaten almost daily in its homeland, where it is similar to apples in the West. The fruit is harvested from the rambutan tree, which is a member of the Sapindaceae family. Rambutan fruit is slightly sweeter than lychee. These two fruits are surprisingly similar and are often used interchangeably.

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