Mercado Monday: Mamón Chino (Rambutan)

BUYING GUIDE

There is no real trick to finding ripe mamón chino. If they are red they are ready to go.

HOW TO EAT IT

Mamón chino is a great fruit to eat on the run. Just pinch or bite a small hole in the skin and peel it away to expose the flesh inside. Then just pop the whole thing into your mouth and chew and suck the flesh off the seed inside.

FLAVOR

Mamón chino (also referred to as rambutan) is a cousin to the much more well-known lychee fruit. The two taste very similar. They are sweet and slightly tart, with the consistency of a firm grape. 

HARVESTING SEASON

Mamón chino can be harvested twice per year, but is most prevalent July through September.

NUTRITION

Mamón chino is low in calories and high in Vitamin C, iron and anti-oxidants.

INTERESTING FACTS

Mamón chino roughly translated means “Chinese sucker”.  Originating from Indonesia and Malaysia it can be found growing naturally all over Southeast Asia. Most Nicaraguans refer to people of any Asian descent as Chinese.  For example, our good friend Kenny is Hawaiian. Locals refer to him as “chinito” (cute little China man). Thinking in true Nica logic – a fruit of Asian background that you suck on – should obviously be called a  Chinese sucker.