Lychee and Rambutan are classified as cousin fruits because they are both Sapindaceae (soapberry) family members. Despite the fact that they are from the same family, they have distinct personalities and characteristics. It’s difficult to tell which fruit is which until it’s been separated from its shell. Both fruits are native to Southeast Asia, and they require the same climate and soil conditions.
Lychee and rambutan are tropical fruits that can tolerate the subtropical climate. Originally lychee comes from the southern provinces of China and can see its characteristics back to the 13th century. Rambutan is native to the Malay Peninsula.
Similarities | Benefits | Nutrients of Lychee & Rambutan
Though there are many differences between the fruits, there are similarities also.
- Once the outer cover is removed it is difficult to understand which is which fruit. Both have white flesh inside.
- Both have a large seed inside their white flesh. The seeds are not edible. Sometimes people use seeds to cultivate.
- Lychee and rambutan grow on trees. The leaves of both trees are evergreen.
- Both fruits are round and spherical in shape.
- They can be eaten from the tree. There’s no need to prepare, and they’re often used for culinary purposes as well.
- The colour of lychee and rambutan varies depending on the variety and the soil in which they grow.
- The fruits grow from green to red-pink and are high in antioxidants, vitamins, and minerals.
- Its flesh provides around 1.3–2 grams of total fibre per 100 grams.
- Rich in Vitamin C. Also can see the traits of magnesium, potassium, phosphorous, zinc and iron.
- Both need a frost-free atmosphere and they can thrive in a tropical or subtropical climate with plenty of sunlight.
- The fruits are well known for their flavour and are used in different kinds of juices, jams, syrups, mocktails, and cocktails.
- It is recommended that the fruits be left on the tree until they are fully ripe. The fruits stop ripening once they are removed from the tree.
Rambutan VS Lychee | Differences
The first noticeable distinction is in appearance. The outline of the rambutan is distinct. The outer skin seems to be thickly haired.
The rambutan dwarfs the lychee in size. It can grow up to the size of a golf ball.
Rambutan has a rich, sweet and creamy taste.
Rambutan’s tree grows taller than the lychee tree.
In comparison to the rambutan, the lychee has a harder outer cover texture. Because of this peculiarity, lychee’s outer sheath is easily broken.
Lychee is small in size comparing to rambutan. Its seeds are also small.
Comparing to rambutan, lychee is not that much sweet or creamy. The fruit is crispier than the other one.
Lychee grows big but not as big as a rambutan tree.
How to Eat Lychee and Rambutan
The process of opening a ripe rambutan and ripe lychee is close. When the fruits have matured, they can be eaten raw. Fingers may be used to open the fruits. Gently squeeze the fruits’ outer membrane. As a result, the cover will split, allowing you to eat the fruits inside flesh. The outer shell and seeds are not edible.
The fruits are versatile and can be used in a variety of juices and smoothies. Their texture and flavour complement other fruits including mango, banana, peach, and others.