Rambutan is native to the Malay Archipelago, the name of this fruit is derived from the¬†Malay word meaning “hairy,” and you can see why. But once the hairy exterior of the rambutan is peeled away, the tender, fleshy, delicious fruit is revealed. Its taste is described as sweet and sour, much like a grape. Though it has its origin in Southeast Asia, rambutan has been imported around the world, and now is commonly cultivated as close to home as Mexico and Hawaii.

Rambutans are generally eaten raw but are sometimes stewed with sugar and cloves and eaten as a dessert, reports Purdue University. (source: mnn.com)