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Rambutan
Many people did not want to eat
rambutan during the early 60's. This was because
then, the only available rambutan is the native
variety which is sour and which flesh sticks to the
seed (for this characteristic, the name supsupin was
derived).
With the
introduction of Maharlika and other new varieties,
Rambutan became popular because of its sweet taste.
Its seeds also readily separate from the flesh.
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