Tropical Smoothie Start the day with this sweet, nutritious drink (or add 2-4 oz. of tequila to make a summery cocktail). Ingredients: 5 rambutans 1 medium ripe banana ⅓ cup pineapple chunks 1 tbsp. honey ¾ cup plain yogurt 1 tsp. vanilla extract ½ cup crushed ice Directions: * Using a small knife, make a slit in the rambutan and remove the flesh from the red, hairy husk * Cut off the round tip of the flesh * Cut the fruit in half very carefully until you feel the seed and slide your knife along the side of the seed (the seed looks like a cylindrical clove of garlic); discard the seed and repeat this process for the other 4 rambutans * Place the seeded rambutans in a blender and add the remaining ingredients; puree until smooth Rambu-Jam Use in place of mint jellies for roasted ribs, pork, or chicken. Ingredients: 3 cups peeled and seeded rambutan 1 large lemon (for juice) 2 ½ cups granulated sugar Directions: * Seed rambutans and place the flesh into a food processor or blender; blend until smooth (or leave some chunks if you prefer more texture) * Slice a lemon in half and squeeze all the juice into a saucepan * Add the sugar and rambutans to the saucepan * Cook on medium heat until the sugar has dissolved * Lower the heat and let the mixture simmer for about 15-20 minutes (it should turn gooey) * Remove from heat (before the sugar caramelizes!) and refrigerate in a sealed glass jar until chilled and ready to use Rambutan-Prawn Salad A refreshing noodle salad with a sweet, tangy tropical taste. Ingredients: 10 rambutans 1 cup (or ~4-oz.) noodles (rice, chow mein, or ramen) 8 oz. peeled prawns ½ red bell pepper ¼-½ cup spring mix lettuce 4 tbsp. olive oil, divided 1 clove garlic 1 tbsp. honey 2 tbsp. soy sauce Directions: * Preheat oven to 410°F (210°C) * Crush garlic with a press (or peel and finely dice) * Toss the prawns with garlic and 2 tbsp. olive oil and place in an oven baking dish * Bake for about 10 minutes until done * Soak the noodles in boiling water until done; drain * Slice the bell pepper into thin strips * Peel and pit the rambutans and discard the skin and seed * In a small dish, combine the remaining olive oil, soy sauce, and honey until it thickens into a dressing * Place the lettuce onto a plate * Combine the cooked noodles, rambutans, pepper strips, and prawns in a mixing bowl and spoon on top of the lettuce * Drizzle the dressing over the salad and add pepper to taste Rambutan-Mango Salsa Serve with tortilla chips, on tacos, or as a sweet addition to grilled fish fillets. Ingredients: 10 rambutans, peeled and pitted 2 mangos ½ whole jicama ½ red onion 1 serrano pepper 2 garlic cloves, minced 2 lemons (for juice) 8 sprigs fresh cilantro Salt and pepper Directions: * Peel and dice all of the produce (rambutans, mangos, jicama, onion, pepper) and place in a large mixing bowl * Squeeze the juice of the lemons into the bowl and add the minced garlic; stir * Tear cilantro leaves in small pieces and add to the bowl; stir * Add salt and pepper to taste; stir * Seal with plastic wrap and refrigerate until chilled Coconut-Rambutan Pudding This sweet, creamy dessert is the perfect way to end a spicy meal. Ingredients: 4 young coconuts (just the meat) 1 box of unflavored gelatine (good for 4 cups of cooked gelatine) 3 cups canned rambutan, drained Syrup from canned rambutan 1 cup sweetened condensed milk 2 cups cream Coconut water (in place of water for gelatine) Directions: * Combine the syrup from the canned rambutan with enough coconut water according to the directions on the box of gelatine; pour into a saucepan * Soften the gelatin in 1 cup of this liquid, then cook over medium heat until the gelatine is melted * Remove from heat and add the remaining liquid from step 1; stir and pour into a shallow baking dish to let it set * Cut the coconut meat into strips (or use a spoon to scrape the meat out) * Slice the rambutans in half * Whisk the sweetened condensed milk and cream in a mixing bowl until smooth * When the gelatine is set, cut it into 1-inch cubes * Place the gelatine cubes, coconut strips, and rambutans in a large mixing bowl * Pour the milk-cream mixture over the gelatine and fruit; toss * Cover and refrigerate until chilled