To reveal the edible inside, I began by using a sharp knife and cutting around the soft-spined outer shell. Here is what I discovered: a milky-white, pearl-like, fruit-flesh. I took a nibble... It had a chewy consistency. And the flavor... Mild, quite mild. It reminded me slightly of the taste of raw coconut. Probably the easiest way of putting it is this: eating rambutan is kind of like eating a large grape, but without the extreme sweetness and juiciness of a grape.
And do you know what else? There really wasn't much flesh to eat, what with the big ol' gray pit I found in the center! I ate around it. And it looks like that was a good thing to do because from what I read about the rambutan, the pit is bitter and potentially poisonous. So... don't eat the pit!
Rambutan also appear to have some useful nutrition factoids. I read that they are a quality source of calcium, magnesium, potassium, sodium, and phosphorus.
It was a strange experience, the rambutan. I didn't love it, but I didn't hate it either. The taste was so indistinct and the texture so... somewhat gummy, I don't know quite what to make of it. In all fairness I may have selected a past-its-prime piece, in which case that may explain the so-little-flavor and lack of moisture. The web says to choose a rambutan that is bright red, its little spines devoid of any black color. My rambutan was nearly all black before I even purchased it! Just look at my photos! Oh dear...
As of this moment, I don't feel a pull to consume any more of these exotic fruit. But I ought try rambutan again because maybe I still don't know what I'm truly missing--maybe I just didn't select a good juicy one.
So when I decide to give rambutan a second chance, I'll be certain to write a follow-up. Stay tuned! :)