PULASAN
NEPHELIUM MUTABILE. Family: SAPINDACEAE . Other names include Bulala, Ngoh-Khosan
Pulasan is an ultra-tropical fruit, often confused with Rambutan. And they do look very similar.
It is an exotic and delicious fruit that is native to Southeast Asia. It is a part of the rambutan family and is closely related to other tropical fruits like lychees and longans. Pulasans are medium to large in size and have a thin, leathery skin. The skin can range from yellow to a light pink or even purple, and it's covered in soft spines. When the skin is peeled back, a white, juicy flesh is revealed. This flesh is sweet and very fragrant. It has a taste that is similar to a mix of a grape and a pear, but with a hint of citrus.
The pulp of the pulasan fruit is full of antioxidants, minerals, and vitamins, making it an incredibly nutritious treat. It contains high levels of vitamin C, which can help to boost the immune system and protect cells from damage. It also contains some B vitamins, which are essential for energy production and healthy metabolism. Additionally, the fruit has a good amount of dietary fiber, which can aid in digestion.
Pulasan can be eaten raw, but it is often used in desserts and drinks. It can be made into juices, jams, and preserves. It can also be added to smoothies, cakes, and other baked goods. Since the fruit has a strong flavor, it can easily overpower other ingredients, so it is important to use it sparingly.
Pulasan is an evergreen tree with a short trunk that’s native to western Malaysia and Singapore. The tree produced fruits that are ovoid, dark red to red or rarely yellow in color, with a thick leathery exterior that’s covered in short and soft spines.
The pulp is sweet and juicy with a single seed. The fruits are usually eaten fresh or used for preparing fruit jam. They‘re a great source of calcium, vitamin C, and carbohydrates. The seeds are edible when raw and their flavor is reminiscent of almonds.
Once roasted or boiled, the seeds can be transformed into a beverage similar to cocoa.
The pulasan is ultra-tropical and thrives only in humid regions between 360 and 1,150 ft (110–350 m) of altitude. In Malaysia, it is said that the tree bears best after a long, dry-season.
The Pulasan may look very similar to its spiky cousin, the rambutan, but the flavors are very different. The pulasan is much sweeter than rambutans and is more fruity and less acidic than its tropical relative.
Overall, pulasan is much sweeter than rambutan, with more complex fruity notes. It’s also important to note that pulasans are juicier than rambutans, and the seed pulls away from the flesh much easier.
