Rambutan
Rambutan is closely related to lychee and longan, producing spiky red fruits with sweet, translucent flesh. Hawaiʻi Island ’s warm, humid zones support commercial rambutan orchards with consistent yields.
Orchards are usually established in windward or partially rainy areas, taking advantage of year-round moisture and well-drained soils. Rambutan harvest peaks in fall or winter, with orchard owners selling fresh fruit to local markets, restaurants, and sometimes through mainland distribution in small shipments. Enthusiasts prize rambutan for its exotic appearance and refreshing taste, often describing it as more aromatic than lychee. Though scale is smaller than mainstream fruits, rambutan stands among Hawaiʻi’s sought-after tropical crops, benefiting from stable local demand and niche export possibilities.