How long should rambutan, cardamom, and lime zest stay in the jar before the flavor turns flat or bitter?

Expanded Explanation

For this recipe, the main tasting window is usually between day 10 and day 14. Rambutan is delicate and water-rich, so leaving it too long can reduce freshness rather than deepen flavor. Instead of becoming richer, it may start tasting softer, duller, and less defined.

Lime zest and spices should be watched closely during that same period. Lime zest can become sharp and pithy if the peel includes too much white layer, and cardamom can grow perfumed in a way that starts to dominate the fruit. White pepper and coriander are lighter here, but they still become more noticeable as the fruit fades.

The safest approach is to begin tasting from day 10 and strain as soon as the fruit is clear, floral, and bright. If the profile still feels too light, a short extra infusion is better than committing to a full extra week without checking. Timing matters more than force with a fruit like rambutan.