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Pulasan


Common Names - Pulasan, kapulasan (Indonesia), ngoh-khonsan (Thailand) and bulala (Philippines) are some of the common names for Pulasan.

Origin - Pulasan originated from Malaysia.

Scientific Name - Nephelium mutabile

Appearance - This ovoid dark red color fruit has a thick, leathery rind closely set with narrowed, blunt tipped tubercles. The straight spines of the fruit grow up to 1 cm long. The oblong shaped seed appears to be flattened on one side with grayish brown in color.





Vitamins (Per 100 g)
Vitamin C 11.1 mg
Parameters ( Per 100 g)
Calcium .010 mg
Proteins 0.81 g
Carbohydrates 12.9 g
Iron .002 mg

Note: The content given in the table is fixed according to our calculation, hence it may not be accurate.
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Pulasan is usually eaten fresh, though it resembles much like Rambutan, it is different from Rambutan and haves its own characteristics. The wood is light red, harder and heavier than that of rambutan. The decotion of the fruit is highly used bathing fever patients. There are two varieties of Pulasan one is dark red and the other one is light red.

The dark red fruit haves a seed that separates easily from the flesh whereas the light red fruit haves a seed that sticks on to the flesh of the fruit.

How to eat? On by twisting the fruit with both the hands, the fruit can be opened and the flesh can be consumed.

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