Rambutan is indigenous to the Malay archipelago and has been widely cultivated throughout the region in South-east Asia. Once grown solely for domestic consumption, rambutan is increasingly gaining popularity in western markets. Rambutan is a close relative of lychee and longan. Recent studies indicate that the fruit has antioxidant properties and may be a potential source of an anti-hyperglycemic agent. Rambutans are most commonly eaten out-of-hand after merely tearing the rind open, or cutting it around the middle and pulling it off. The peeled fruits are occasionally stewed as dessert. They are canned in syrup on a limited scale. The processed fruit is used for pies, ice cream and fruit ice. Sometimes the pulps are canned by stuffing with pineapple in heavy syrup.

Thai rambutan
Rambutan is one of the popular tropical fruits in Thailand because it produces a very attractive fruit that has an acceptable texture and flavour. Development of package of technologies for improving rambutan production is focused in R&D program. The cost effectiveness in producing quality rambutan is also considered. Appropriate post-harvest technology, packaging, and cultivars of processed rambutan are ideas that may contribute towards an increase of market share of Thai rambutan in foreign markets.