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rambutan (fruit) — Ingredient · Foodgeist
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rambutan fruit of Nephelium lappaceum
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About fruit of Nephelium lappaceum
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
odorless ×5 ~
mint ×4
minty ×4
sweet ×4
mentholic ×3
peppermint ×3
camphoreous ×3
strawberry
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
(2e)-octenoyl-coa (24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa (22α)-hydroxy-sitosterol (+)-cis-abscisic aldehyde (3r)-sophorol (24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa (22α)-hydroxy-campest-4-en-3-one (+)-neomenthol (-)-vestitol (4s)-4-hydroxy-2,3,4,5-tetrahydro-(2s)-dipicolinate (5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate (-)-maackiain (3z)-phytochromobilin Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Imported 6/3/2026, 4:08:57 AM
Verification Multi-layer verified
Share Pinterest converts best for culinary content ×3
~
(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa
(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa
(-)-menthone
(+)-taxifolin
(+)-7-iso-jasmonate
(-)-medicarpin-3-o-glucoside
(-)-matairesinol
(2-trans-6-trans)-farnesoate
(24r)-ergost-4-en-3-one
(3s)-2,3-epoxy-2,3-dihydrosqualene
(22s,24r)-22-hydroxy-5α-ergostan-3-one
(11z,14z)-icosa-11,14-dienoyl-coa
(22r,23r)-22,23-dihydroxycampesterol
(2e)-2-ethylidene-4-hydroxy-5-methyl-3(2h)-furanone
(-)-pinoresinol
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says ingredient property “The solid content at 0°C was 53.5% and the fat melted completely at 40°C”
red-skin rambutan seed fat → melts completely at → 40°C
ingredient property “The solid content at 0°C was 53.5% and the fat melted completely at 40°C”
red-skin rambutan seed fat → has → solid content at 0°C
ingredient property “HPLC analysis showed that the fat comprised mainly unknown triacylglycerols (TAG) with high retention times indicating they have higher carbon numbers compared with many vegetable oils”
red-skin rambutan seed fat → contains → triacylglycerols (TAG)
ingredient property “The fat has melting and cooling points of 44.2°C and -42.5°C, respectively, making it a semi-solid at room temperature”
red-skin rambutan seed fat → has → cooling point
ingredient property “The fat has melting and cooling points of 44.2°C and -42.5°C, respectively, making it a semi-solid at room temperature”
red-skin rambutan seed fat → has → melting point
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