Below is a list of all known varieties for Rambutan. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Jitlee | A "Rambutan" variety. Produces "large" fruit with a "sweet," "juicy," "aromatic" white flesh. |
| Lebak Bulus | A "Rambutan" variety. Produces "large" fruit with a "sweet," "juicy," "aromatic" white flesh. |
| R134 (Chompoo) | A common variety, known for its deep red color and sweet, juicy, and slightly acidic flesh. |
| R156 (Binjai) | A popular, high-quality variety. Large, with a bright red rind and long, soft spines. Flesh is thick, juicy, sweet, and easily separates from the seed. |
| R162 (See-Chompoo) | A rambutan with a pinkish-red rind. The flesh is sweet, juicy, and has a good, firm texture. |
| R191 (Rongrien) | A prized variety from Thailand. Fruit is large, with a red rind and green-tipped spines. Flesh is very sweet, crisp, and does not stick to the seed. |
| Rambutan Gading | A "Rambutan" variety. Produces "large" fruit with a "sweet," "juicy," "aromatic" white flesh. |
| Rambutan Rapiah | A "Rambutan" variety. Produces "large" fruit with a "sweet," "juicy," "aromatic" white flesh. |
| Rambutan Si Nyonya | A "Rambutan" variety. Produces "large" fruit with a "sweet," "juicy," "aromatic" white flesh. |