Rambutan (Nephelium lappaceum L.) fruit peels have significant potential to be utilized as a source of antioxidants due to the high amount of health-promoting compounds. Blanching as the pre-treatment and fermentation of rambutan peels are expected to increase the antioxidant characteristics. This research was aimed to study the antioxidant characteristics of rambutan fruit peels juice as it treated with different blanching methods (steam blanching, water blanching, and unblanched) and (4, 6, and 8 minutes) and the physico-chemical characteristics and antioxidant characteristics of rambutan fruit peels cider as it treated with different methods in producing cider (filtered, unfiltered and combination of filtered and unfiltered cider) and fermentation time (0 - 21 days). The selected blanching treatment was the water blanching with IC50 = 3.71±0.09 mg/L and the 6-minutes blanching time with 1050 = 9.00±6.21 mg/L. The effect of different methods in producing cider showed that the unfiltered had the highest antioxidant activity with 1050 of 166.06±28.74 mg/L. While the effect of fermentation showed increasing of antioxidant activity up to day-12 with 1Cso = 137.60±14.80 mg/L. The final cider from the unfiltered cider had alcohol content of 4.21 % (v/v), total reducing sugar of 12.20 %, total titratable acidity of 8.63 g citric acid/100 mL, pH of 3.51, total dissolved solids of 20.24 °Brix, total phenolic content of 30.53 mg GAE/g sample, total flavonoid content of 0.54 mg QE/g sample and 1050 of 211.79 mg/L. Taken all together, fermentation applied to rambutan fruit-peel juice improved the antioxidant characteristics cider up to certain point of fermentation time.