I'd heard that these redheaded spiky spheres were easy to eat, so I started small, grabbing one and prying it open. It had a semifirm shell, but gave in easily to my knife, revealing a translucent white flesh with a sticky floral scent, much like a lychee or a longan. And just like those fruits, this one had a pit on the inside.
Once I embraced the freakish-looking red hair, it was a piece of cake shelling and pitting the rambutans, and they were succulent eaten straight out of hand, albeit messy. I ate most of them, and saved a cup full to make what I'll call a rambutan martini. Have you found yourself intimidated by rambutans — or are you a big fan?