Besides eating it straight from the rind, how else can one use rambutan fruit? I saw it at the grocery store for the first time tonight and would like to try it.
In my personal opinion rambutans are more suitable for decoration than anything else. Other (much cheaper) fruit, like lychees, grapes, cactusfruit have much more pronounced tastes in the same general area. Of course you should try for yourself and hope to disagree.
Rambutan is the fruit of an evergreen tree native to Malaysia, Indonesia, the Philippines, Sri Lanka and Southeast Asia; it is a "cousin" of the longan, lychee, and mamoncillo. Its texture is that of a firm, fleshy grape, and it's sweet and very juicy. Rambutan can be eaten after it has been peeled out of its rind (salted if desired), but care should be taken so as not to choke on the seed inside of the fruit (young children should be given seeded rambutan to avoid choking).
A cold dessert and drink can be made with rambutan; it is also used to make a martini and wine. Other culinary applications for rambutan include using it as a component in curry paste, fruit salad (including flambéed fruit salad), a fool, a frappe, and a savory dish.
Because rambutan doesn't last long once picked (although it lasts longer when cut with its stems still attached), rambutan is often sold in cans.
I've answered my own question because I'm eager to try the fruit, but I'd appreciate hearing from people who are familiar with it and might know other culinary applications for it.