Pulasan is a tropical fruit native to Southeast Asia, particularly found in Malaysia, Indonesia, and the Philippines. The scientific name of pulasan is Nephelium ramboutan-ake, and it belongs to the same family as the rambutan and the lychee.
The fruit has a round shape and is about the size of a golf ball, averaging 3-5 centimeters in diameter. It is covered with a thick, hairy, reddish-brown skin that is firm and spiky. The skin is easily removed to unveil the sweet, translucent white flesh inside. The flesh of the pulasan is juicy, succulent, and has a slightly fibrous texture, similar to that of a lychee, but with a greater depth of flavor. It is known for its unique taste, which combines sweetness and tanginess with a hint of acidity.
Pulasan is commonly eaten fresh, either as a snack or as a dessert, and is often enjoyed chilled. Its flavor and texture make it a popular ingredient in fruit salads, drinks, and various desserts. The fruit is highly nutritious, containing vitamins, minerals, and antioxidants that contribute to overall health and well-being.
Pulasan trees thrive in warm, tropical climates, typically growing in lowland forests. They require a humid environment, with abundant rainfall and well-drained soil. The fruit is harvested when ripe, usually during the months of June to August.
In conclusion, pulasan is a delicious tropical fruit with a hairy, reddish-brown skin and sweet, juicy flesh. It is highly valued for its unique flavor and is often enjoyed fresh or used in various culinary preparations.
