The red rambutan, called "hairy fruit" in Thailand, is an egg-sized fruit with a shell that peels off easily to reveal a center with an intense flavor. The Washington Post asked pastry chef Leon Baker and two other chefs to develop recipes that feature the fruit, and they came up with Green mango cake with mascarpone cream, Persimmon tarte tatin, and Rambutan and pomelo fool with citrus macaroons.

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