In the markets of Singapore, the pulasan is sold as a variety of the rambutan. It is, however, a distinct species and is known elsewhere in the Malayan region under a different name.

The tree, which is considered to be indigenous in Java and Borneo, is not well known horticulturally. The leaves are compound, with two to four pairs of oblong to elliptic, acuminate leaflets commonly 5 to 10 inches long, glabrous and shining above, glaucous beneath. The fruit is larger than that of the rambutan, with a stouter stem, and is borne in closely-crowded clusters of three to five fruits, instead of loose clusters of a dozen or so. The pericarp or outer covering is thick, sometimes § inch, and the spines are short, blunt, and stout, much swollen near the base; whereas the pericarp of the rambutan is rarely more than J inch thick, and the spines are much longer and taper uniformly toward the base. The flesh of the pulasan is less juicy than that of the rambutan, sweeter, and of less sprightly flavor. The size of the seeds is about the same in both species.

Other forms of the common name are kapoelasan, capulasan, and pulassan. Like its congener the rambutan, the pulasan is probably suitable for cultivation only in moist tropical regions. It is not known to have been grown to fruiting age anywhere in tropical America, but there are many places where it should succeed. It is doubtful whether it will do so in Florida, and California is unquestionably too cool and dry for it. Harry H. Boyle says of the pulasan in Siam: "All the trees are propagated by marcot-tage (air-layering), budding and grafting being unknown arts in Siam. The flavor of some of the varieties is delicious and many trees produce seedless fruit."