pulasan is a little larger than a rambutan, and appearance and eating
quality is very similar. The rambutans has soft spines, whereas pulasan
is covered with little rubbery studs.
Uses: The flesh of ripe fruits is eaten raw or made into jam. Boiled
or roasted seeds are used to prepare a cocoa-like beverage.
Other Uses: Oil: The dried seed kernels yield
74.9% of a solid, white fat, melting at 104º to 107.6º F (40º-42º
C), to a faintly perfumed oil.