Common Uses: The fruit are usually sold and consumed fresh. However, it is also processed into various canned products of de-seeded fruits in heavy syrup or stuffed with pineapple chunks, also in heavy or light syrup, both of which are in high demand in the markets locally and abroad. Rambutan can also be processed into delicious jams.

Canned rambutan	Rambutan Juice	Vacuum fried rambutan
Rambutan stuffed with pineapple	Freeze-dried rambutan	Rambutan_mangosteen jam

Seed fat: the seed kernel yields 37-43% of a solid, white fat or tallow resembling cacao butter. When heated, it becomes yellow oil having an agreeable scent. Its fatty acids are: palmitic, 2.0%; stearic, 13.8%; arachidic, 34.7%; oleic, 45.3%; and ericosenoic, 4.2%. Fully saturated glycerides amount to 1.4%. The oil could be used in making soap and candles if it were available in greater quantity.

Wood: The tree is seldom felled. However, the wood-red, reddish-white, or brownish-is suitable for construction though apt to split unless carefully dried. Rambutan's root, bark, and leaves have various uses in the production of dyes (refer to: http://treasure.1x1y.com.cn)

Timber from rambutan trunk

Medicinal Uses: The fruit (perhaps unripe) is astringent, stomachic; acts as a vermifuge, febrifuge, and is taken to relieve diarrhea and dysentery. The leaves are poulticed on the temples to alleviate headache. In Malaya the dried fruit rind is sold in drugstores and employed in local medicine. The astringent bark decoction is a remedy for thrush. A decoction of the roots is taken as a febrifuge. A root extract is used to treat fever, and a bark extract for tongue diseases.

Toxicity: There is trace of an alkaloid in the seed, and the testa contains saponin and tannin. The seeds are said to be bitter and narcotic. The fruit rind also is said to contain a toxic saponin and tannin.