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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.
 
 
Available Varieties: Rongrein, Malaysia R162, R5, Singapore Jitlee, Hue
   
 

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