Identify chemically ripened rambutan

Summer is the season of many delicious fresh fruits.

Few people know that this fruit is rich in vitamin C, containing nutrients that are good for the body such as iron, protein, copper, potassium... Thanks to that, rambutan helps replenish energy, eliminate toxins and waste in the kidneys, beautify the skin, stimulate blood cells...

However, rambutan is also one of the fruits that often originates from China but is 'disguised' as Vietnamese goods.

Rambutan in our country is not rare, however, thanks to its beautiful appearance, long shelf life, and low price, Chinese rambutan can easily infiltrate the domestic market.

Currently, many Chinese traders buy rambutans before they are ready for harvest and then use chemicals to force ripening. These chemicals are always ingredients that health experts recommend against using because they have a great impact on consumers' health.

Therefore, to avoid buying rambutans originating from China, ripened with chemicals, consumers need to clearly understand some identifying signs.

Summer is the blooming season of many delicious fresh fruits, including rambutan (Illustration: Internet)

How to identify Chinese rambutan

Peel: If the rambutan is forced to ripen, the branches and leaves are still fresh, while the rambutan peel, especially the small thorns, look withered, not as fresh and green as when it is naturally ripened on the tree. Normally, when the rambutan is ripened on the tree, the small thorns are still fresh and strong, and after 2-3 days of picking, they will not wither at all.

Pulp: When you split the fruit in half, a lot of water will flow out. In addition, if the pulp inside is mushy, it is a forced-ripened rambutan. You should also avoid fruits with yellow pulp because it is a spoiled rambutan.

To choose delicious rambutan, you should only choose fruits with thick flesh and opaque white color, without unusual color.

Taste: Forced ripe rambutan has a bland taste, sometimes sour. Naturally ripened rambutan has a sweet, cool, delicious taste.

Rambutan season usually only lasts from April to June (Illustration: Internet)

In addition, to buy fresh and delicious rambutan, you can press hard on the fruit. If the skin is still hard, the fruit does not feel sunken or waterlogged, then it is a good fruit. If you squeeze and feel the skin is soft, water flows out or cracks easily, you should not buy it.

In addition, you should also buy fruits with green or bright red thorns, which are fresh fruits. Fruits with black or bruised thorns are wilted fruits.

You should also note that rambutan season usually only lasts from April to June of the solar calendar. When it comes to the 7th lunar month, rambutan is out of season and is susceptible to worms in the stem. Therefore, limit buying during this time.

To preserve it for a long time, wash the rambutan thoroughly, then cut it in half and peel off the skin. Take the pulp with the seeds and put it in a sealed plastic box in the refrigerator. You can use it for about 2-3 days without fear of spoilage.

To preserve rambutan for about 12 months, you can soak it with citric acid and sugar water in a glass jar, close the lid and store it in the refrigerator. Otherwise, you can store it in a dry place, away from sunlight. Once opened, use it within 2 days.

According to Health and Life