Tag: Nephelium lappaceum

According to various studies, the pH of rambutan fruit generally ranges between 3.59 and 5.44, placing it on the slightly acidic side of the pH scale. This mild acidity is a key component of the fruit's sweet-and-sour flavor profile, which changes depending on the cultivar and its ripeness. This comprehensive guide explores what the pH of rambutan is, the factors that affect it, and its nutritional implications.

According to scientific research, the delicious sweet-sour taste of rambutan is primarily due to its organic acid content, with citric acid being the most prominent. This balance of sugar and acids evolves as the fruit ripens, influencing its final flavor and overall appeal.

While the sweet, juicy flesh of the rambutan fruit is a delicious and healthy treat, the seed is generally considered inedible and potentially toxic. In fact, the raw seeds contain compounds that may cause side effects, with experts widely recommending that you do not eat the seeds of a rambutan fruit.