Fruit season has arrived in my city it's time for tropical fruits to make their debut and show how dazzling they are. One of the tropical fruits that are starting to bear fruit is rambutan. The shape of this rambutan is round, red when it is ripe and has hair around the fruit. The flesh of the fruit is white and has seeds and the taste of this rambutan is sweet, the taste of this fruit is like longan, but because the flesh is thick, the sweet taste of this fruit will be felt on the tongue. And there is a myth in society that when it is the season for rambutan fruit, there will also be a season of illness, namely flu and cough. Actually, this myth is not completely wrong, this is because the flu and cough viruses are very easy to spread. Mangaapa is associated with this rambutan fruit because the fruit is sweet and people who can't stop eating it will make the throat dry, maybe the logic is like that, and it's proven because now I also experience these flu symptoms and it's not just me, many of my friends and Previously my husband also had the flu and it's really very normal to happen in society when the tropical fruit season like this arrives, therefore I also have to increase my immunity and that of my family.

The rambutan fruit was my favorite fruit when I was little, because the fruit is sweet and of course it's not difficult to get this fruit in my city because almost every house has its own rambutan tree, this seasonal fruit has a lot of fans. However, when I have grown up like now, my favorite taste for rambutan fruit is very much reduced. do not want to leave my sense of taste. Even so, I still occasionally eat this fruit and sometimes process this fruit into a fresh drink, as I am currently doing.

Today I will process rambutan mixed with other useful ingredients into a fresh drink. I will describe the materials needed below:

Necessary materials :

1. Rambutan The rambutan fruit that I need is only a few fruits, I don't need too much

2. Telang Flower: The Telang flowers that I use are half dried butterfly pea flowers, and I only use a few of the butterfly pea flowers

3. ¼ teaspoon meizena flour This cornstarch functions to thicken a little of the butterfly pea syrup that I made so that it has a slightly darker color and looks thick.

4. 1 tablespoon of granulated sugar I use only 1 tablespoon of this granulated sugar so that the taste of my drink is not too sweet, because my rambutan has a sweet taste, of course.

5. 1 spoon of chea seeds I use these chea seeds because they are rich in fiber and are very good for digestion and I use 1 tablespoon of chea seeds

6. Adequate drinking water Because we are going to make drinks, of course, water is really needed and I use this in moderation according to the size of the glass that I will use

7. Ice cubes

How to make

1. The first step I will make is the butterfly pea syrup first by taking some of the butterfly pea flowers that have been washed then mixing 1 tablespoon of sugar and cornstarch then cooking over medium heat stirring until all the ingredients are mixed and boiling then let stand until it cools.

2. While waiting for the cold butterfly pea syrup, I soak the chea seeds in a glass with room temperature water only

3. Then I peeled the main star tonight, namely the rambutan fruit and I separated it from the seeds

4. After that, the rambutan fruit drink has been served by preparing the butterfly pea syrup first, then I put in the ice cubes then I put in the next layer the rambutan fruit and lastly I put in the chea seeds.

Actually, in terms of preparation, it just depends on taste and if you mix everything together without neat arrangement, it's fine too. There is no standard procedure here, everything is only adjusted to taste. Okay, now I will give this fresh drink to my husband, because I made this drink for him, and keep following our posts, good luck and greetings from us, Tomi and Maya from Kota bInjai, Indonesia