Rambutan Jelly
Rambutan Jelly is a refreshing, fruit-based dessert popular in Southeast Asia, particularly in Malaysia, Indonesia, and Thailand. It features the sweet, translucent flesh of the rambutan fruit suspended in a clear or lightly colored jelly, often made with agar-agar or gelatin and sweetened with sugar or syrup.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from fruit sugars and added sweeteners, with minimal protein and fat. A typical serving provides a moderate amount of vitamin C and some dietary fiber from the fruit, with a calorie range of approximately 120-180 kcal.
Nutrition breakdown
| Calories | 150 kcal |
| Protein | 0.5 g |
| Carbs | 37 g |
| Fat | 0.2 g |
| Fiber | 2.5 g |
| Sugar | 32 g |
| Sodium | 15 mg |
| Vitamin C | 15 mg |
| Potassium | 180 mg |
| Manganese | 0.3 mg |
| Copper | 0.1 mg |
| Vitamin B6 | 0.05 mg |
| Magnesium | 12 mg |
| Phosphorus | 20 mg |
| Iron | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved way to enjoy the exotic rambutan fruit beyond its fresh form, often served at festivals or as a light treat in hot climates. Nutritionally, it highlights the fruit's unique antioxidants and offers a hydrating, low-fat dessert option.
