Without its soft spines, the rambutan would resemble its lychee cousin, ‘rambut’ meaning ‘hairy’. Underneath the orange-pink skin is a single inedible seed wrapped in translucent, milky white flesh. As the fruit ages, its splinters may blacken but this doesn’t affect the juicy inner that remains fresh for several days; wrap in plastic film to slow down moisture loss and store in the fridge. Delicately flavoured, the rambutan can add interest to fruit salads but is probably best eaten directly from its case; using the tip of a sharp knife, cut part way round and prise apart to release the fruit. Half and remove the stone or, a better alternative is to simply pop into your mouth, letting teeth do the work.