Rambutan is a tropical fruit that chinese people are less exposed to.
Compared with lychee, not many people have eaten it, but friends who have eaten rambutan will have a question: Is this a variety of lychee? Because in addition to the "long thorns" on the body, the other features are too similar to lychees.
But in fact, rambutan is not a variety of lychees, not a long-spined lychee.
However, rambutan does have a "relative" relationship with lychee, and has a similar "blood relationship", and the two are naturally similar.
Today Inon will talk to you about rambutan, this long thorn "relative" of lychee.
Rambutan is a large perennial tropical fruit tree of the genus Shaozi of the family Apocynaceae, with many other names for red hairy fruit, red gall, hairy lychee, and Shaozi, and lychee is also a fruit tree of the family Apocynaceae (lychee genus), so they are considered "relatives".
Rambutan is native to the Malay Archipelago, has a long history of cultivation and cultivation in the local area, China began to introduce planting in the 1930s, but due to the high requirements of rambutan on the growth environment, the scale of cultivation is not large, only southern Guangdong and Hainan have small-scale planting.
However, although the time of cultivation of rambutan in China is less than 100 years, there are two "brothers" who are closer to the relationship between rambutan and lychee in China.
They are Shaozi of the genus Shaozi and Shaozi of Hainan, the fruits of these two plants are similar to the fruits of rambutan, but they are much more acidic than rambutan, not easy to eat, and even in ancient times, they were only used as medicinal herbs rather than fruits.
Although rambutan is indeed similar to lychee in some respects, it is actually quite different.
The most obvious is that there are thorns outside the skin of the rambutan, the reason why the skin of the rambutan is covered with thorns, there are many explanations in the botanical community, and one of the explanations that is easier to be accepted by everyone is to prevent insects.
For us, rambutan's thorns also have a more practical role, that is, we can judge the ripeness of rambutan by the characteristics of the thorns.
In general, the thorns of rambutan will become softer with the ripening of the fruit, if the rambutan thorns the hand, it proves that it is not ripe, but it is not the softer the thorns, the higher the ripeness of the fruit, and the softer the thorns indicate that the rambutan has been placed for a long time after harvesting, and it is not fresh.
We all know that in China, the peel of lychee can be used in medicine, and the skin of rambutan also has a high use value, and the substances it contains are natural pigments, so the peel of rambutan can be used for the extraction of natural dyes.
<h1 class="pgc-h-arrow-right" data-track="16" > the flesh taste and taste are different, and the seeds are different</h1>
Rambutan and lychee are the closest to the pulp, especially in appearance, but if you taste it carefully, you will find that there is still a big difference in taste and taste.
In terms of taste, in general, the flesh of rambutan is more sour than the pulp of lychee, not so sweet, mature rambutan tastes sour and sweet, but this acid is slightly sour.
In terms of taste, in general, the flesh of rambutan is tighter, has stronger toughness than lychee pulp, and does not have as much juice as lychee.
As for which fruit is better, rambutan or lychee? The problem of "turnip greens" has its own love, and according to the farmer, there is really no way to make up his mind.
Here is a supplement to a knowledge point, in fact, whether it is rambutan or lychee, the part we eat is not the real sense of the pulp, but the false seed skin, "pulp" is just a customary name.
The difference between rambutan and lychee seeds is greater than that of pulp.
In appearance, the seeds of lychees are smoother, while the seeds of rambutan are much rougher.
In addition, the flesh and seeds of lychee are easy to separate, but most of the rambutan seeds and pulp are adhered to a membrane, and friends who have eaten rambutan know that this thing is very annoying.
If you don't eat this film, you will definitely leave part of the pulp to eat clean, and eating this film will greatly affect the taste, not only the layering will be different, but also the bitter taste.
I do have a way to eat the flesh clean and not eat the membrane, but I don't guarantee that every grain will be successful, when eating rambutan, first bite from the stem, and after biting the flesh, it will not stick to the membrane.
Friends who love planting and have strong hands-on skills try to plant leftover rambutan seeds, and theoretically 3-4 years can bear fruit.
I mentioned "theoretically" that in reality, if you want to make the sown rambutan seeds come to fruition, you must not only take a lot of effort but also be lucky enough.
This is because rambutan has higher requirements for the growth environment, the environmental low temperature can not be lower than 10 ° C, the average annual temperature is required to be more than 24 ° C, you have to water it, the water can not be more.
Even if you take the trouble to make it grow into a flowering tree of more than 2 meters, if you are not lucky, it still cannot bear fruit, because rambutan has hermaphroditic plants (small proportion) and hermaphroditic plants (large proportions), and only hermaphroditic plants can bear fruit on their own.
So perhaps the biggest success is that you plant rambutan into a small potted plant.
<h1 class="pgc-h-arrow-right" data-track="54" > rambutan will also "change face" into rambutan</h1>
Lychee is a native and endemic fruit in China, and has a long history of cultivation and cultivation, so there are many cultivated varieties.
Rambutan we see very little, may have friends think it is that way, but in fact, rambutan also has a lot of cultivated varieties.
The various cultivars of lychee vary from taste to fruit, core size and smoothness of the peel, as well as rambutan, which also has small or seedless varieties, and in Thailand, where rambutan is the largest cultivation scale, there are nucleated varieties, so that everyone no longer has to worry about eating that bitter taste.
In addition, rambutan has a clear difference, directly "change the face" of the cultivation species - huangmaodan, its peel is yellow, the peel can be used to extract natural yellow pigments, huangmaodan in the pulp taste, taste and rambutan is not much different, do not have to spend a lot of money to buy it.
<h1 class="pgc-h-arrow-right" data-track="55" > written at the end, the barbed rambutan is also a "little petite baby"</h1>
If the lychee leaves the branch, the color changes in one day, the fragrance changes in the second day, the taste changes in the third day, and the color and fragrance are gone in four or five days. The inability to store makes lychee an extremely "delicate" fruit.
Although rambutan is prickly and looks more powerful, it is also a "little petite baby" who is impatient with storage.
After the harvest of mature rambutan, the next day at room temperature, the fruit will undergo breathing changes, nutrients will begin to lose, the taste will begin to decrease, and on the fourth day, the peel will gradually brown, the beautiful appearance will be gone, and the 7-8 days will deteriorate and completely lose its commerciality.
If you eat rambutan with a sour taste, don't eat it again, it has already spoiled.
Rambutan's impatience with storage and transportation is also an important reason why it is relatively rare in the fruit market in northern China.
Of course, with the in-depth development of storage and transportation technology research, at this stage, through physical, chemical, improved packaging and other measures, it is possible to extend the shelf life of rambutan, but it is still not too long, even worse than lychee.
If you are interested in fresh rambutan and want to taste it.
You can go to the production area of rambutan, although the scale of planting in China is not large, but the development has been tens of thousands of acres so far.
At the end of the article, Inon would like to ask a question: Do you think rambutan is delicious or lychee is delicious?
<h1 class="pgc-h-arrow-right" data-track="57" > like articles about the three rural areas, agriculture, planting, rural life, plant science and other types, then please pay attention to, like @ Yinong to see the world will continue to share what I know, learn, see to everyone. </h1>
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