it is rambutan season, so for ROSE’S heavenly CAKES: Saint-Honore Triffle (page 227), i will use rambutan instead of strawberries. rambutan is a cousin of the lichee, so adore.
the best way i find to skin and seed rambutan is as follow. with a sharp chef knife, slice the whole fruit lengthwise in half. the knife goes thru the skin and thru the seed fairly easily, like cutting carrots. slice slightly off center, making one half larger.
to the smaller half, remove the seed. because this half is smaller, the seed is very easy to remove, leaving the flesh intact.
to the larger half, the seed is harder to remove, leaving the flesh broken. it is near impossible to obtain two perfectly intact halves! use the broken pieces for the filling, use the nice whole halves for decoration.