Rambutan may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Both the flesh of the rambutan and the seed inside can be choking hazards, so take care to prepare rambutan in an age-appropriate manner before serving.

Rambutan is the juicy fruit of an evergreen tree that originated in Southeast Asia and thrives wherever the weather is warm and wet like the tropics of the Americas, Africa, Asia, and the Pacific Islands, where the fruit is also known as chôm chôm, mak ngor, ngoh, and rambut. That last name, which means “hairy” in Malay, hints at rambutan’s appearance: the edible part of the fruit is protected by a thin, leathery casing that is covered with pliable spines.

Yes. Rambutan is packed with vitamin C, a powerful antioxidant that not only aids in the absorption of plant-based iron, but also supports baby’s skin and bone health. The high fiber content in this tropical fruit helps digestion by nourishing a baby’s developing gut microbiome. Rambutan also contains a fair amount of zinc and a dash of vitamin E—essential nutrients that help support baby’s immune system and much more.

Depending on where you live, canned rambutan may be more accessible than the fresh fruit, but the canned fruit is typically high in added sugars, making it not ideal for babies and young toddlers. Soak or rinse canned rambutan in water to reduce the sugar content, then cut according to baby’s age and eating ability.

Note that the seeds and peels of fresh rambutan, while consumed in certain cultures, can be toxic when regularly consumed in large amounts (according to animal studies), and are best avoided for baby. The seeds are also a choking risk and should be removed before serving.

Yes. You won’t find rambutan on most lists of the top choking hazards for babies, but the fruit’s chewy, firm, and slippery consistency poses a risk, as do the fruit’s seed and peel. To minimize the risk, remove the fruit from its peel, remove the inner seed, and cut the flesh into small pieces. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.

No, rambutan is not a common allergen, but allergic reactions to rambutan have been reported. People who are allergic to pollens and individuals with Oral Allergy Syndrome (also known as pollen-food allergy) may be allergic to rambutan’s cousin, the lychee fruit, and possibly rambutan, by extension. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Fortunately, cooking the fruit can help minimize or even eliminate the reaction.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes. Rambutan is a good source of both insoluble and soluble fiber and polyphenols – together, they contribute to overall digestive health and bowel regularity. Note that pooping patterns can vary significantly from child to child. Be sure to talk to your pediatric healthcare provider if you have concerns about your baby’s pooping and digestive function.

There are different varieties of rambutan, each with their own distinctive flavor, but most have a floral aroma and sweet and sour taste that is similar to pulasan and lychee, tropical fruits in the same family. Once removed from its spiny shell, the translucent egg-shaped fruit can be eaten fresh, pickled, preserved, or cooked in sweet desserts or savory curries, salads, salsas, and more. Try finely chopped or minced rambutan in savory and sweet warm cereals, coconut rice or quinoa, and chia puddings.