Wednesday, May 3, 2017
Pulasan / Pulusan - 'Nephelium mutabile' - fam: Sapindaceae
The Pulasan is a little larger than its cousin, the Rambutan, although its appearance and eating quality, is very similar. The Rambutans have soft spines, whereas Pulasan is covered with little rubbery studs.
The fruit is ovoid, 5-7.5 cm long, dark red, with its thick, leathery rind closely set with conical, blunt-tipped tubercles, or thick, fleshy, straight spines, which are up to 1 cm long. There may be one, or two, small, undeveloped, fruits nestled close to the stem. Within is the glistening, white, or yellowish-white flesh (aril) to 1 cm thick, more or less clinging to the thin, grayish-brown seedcoat (testa) which separates from the seed. The flavour is, however, slightly sweeter than the Rambutan, and Lychee 1.
While very similar to rambutan, the fruit lacks the hairy spines. The flesh is very sweet and juicy, and separates easily from the seed, much more easily than the rambutan. In addition, unlike the seed of the rambutan, the seed of the pulasan is readily edible raw. It has a flavour somewhat similar to that of almonds.
The flesh of ripe fruits is eaten raw or made into jam. Boiled, or roasted seeds, are used to prepare a cocoa-like beverage 2.
REFERENCES: Wikipedia 1 Australian Tropical Foods 2