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    Contact Us
    262G, 1st lane,
    Sri Lanka.

    Telephone :
    +94 11 2776271

    +94 11 2776271

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    What is rambutan?

               Referred to as Nephelium lappaceum botanically, the rambutan fruit is a round to oval drupe. Its leathery skin is reddish orange or yellow, and covered with fleshy pliable spines. The skin of the rambutan has to be removed to obtain the white flesh within, which is translucent, with a sweet, mildly acidic flavor. Rambutan is a crop best suited to the mid-country and low-country wet zones of Sri Lanka.

    Rambutan is rich in sugar, mostly fructose and sucrose, but carries lesser calories, only around 60 in a fruit. Rambutan is also abundant with vitamin C and has potassium, iron, beta carotene or vitamin A, and a little calcium, magnesium zinc, sodium, niacin, fiber and protein. The fruit has been employed in traditional medicine for hundreds of years as a treatment for diabetes and hypertension.

              Rambutans are most commonly eaten out-of-hand after merely tearing the rind open, or cutting it around the middle and pulling it off. It does not cling to the flesh. The peeled fruits are occasionally stewed as dessert and are also canned in syrup. 

    Presently, Sri Lanka exports rambutans to France, Germany and UK. Professional business practices and modern strategies lets U & H Lankafood Exports ensure that the production as well as the export of rambutans meets the highest quality standards.

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