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Thailand's Exotic Fruits
Thai-grown tropical fruits are becoming legendary the world
over. Their heady fragrances, ripe colours and succulent flavors
have rightfully contributed to the country's burgeoning
reputation as one of the world's major culinary hubs.
The Hot Tropical Climate and abundant rainfall in Thailand are
ideal for growing a huge variety of fruit which, for range and
quality, are among the most diverse and delicious to be found
anywhere.
Some Thai fruits are incredibly sweet and juicy. While the taste
of other may, at first, seem strange and exotic to visitors,
they add a delightful extra dimension to the found in this
magical country.
Fresh fruit is popular with Thais as an anytime snack and is
eaten as dessert at most meals. It may be served raw, freshly
sliced, in salads, or cooked in many different ways The carving
of fruit is also a tradition art form, often forming a major
decorative element in buffet presentations.
Some fruits are seasonal in Thailand, but there is always a wide
choice available, so the visitor is assured of ample opportunity
to enjoy a mouth-watering variety.
Banana (Kluey)
The most popular Thai bananas are Kluey Hom (fragrant banana), Kluey Khai (egg banana), and Kluey Naamwa (monkey banana). Bananas are sweet and nutritious and can also be made into desserts. Raw bananas are sliced, dried, and fried as banana crisps.
Bread Fruit (Sah-Kaay)
Tastes like potato and the outer skin resembles that of the
jackfruit. Breadfruit is usually eaten as a dessert by boiling
it in sugar and topping with coconut cream.
Coconut (Ma-Phrao)
young coconuts (maphrao-on) have tender white flesh and very refreshing sweet, scented juice. Mature coconuts (maphrao-kae) contain less liquid and the flesh is used to make coconut milk, the base for Thai curries and desserts.
Custard Apple (Noi-Na)
An interesting looking fruit that is heart shaped with green knobby skin. Squeeze open a soft, ripened fruit with your hand and eat the creamy white flesh with a spoon, then spit out the shiny black seeds. When cool, the taste is like a delicious ice cream.
Dragon Fruit (Kaew-Mang-Korn)
(also called Pitaya) is fruit of a cactus plant. The flesh looks
like that of a kiwi and is typically scooped-out with a spoon.
 Durian (Turian)
The Turian is famous for its strong smell. Covered by a thick skin with sharp spikes, the large fruit has light yellow flesh that is sweet and custardy. Aficionados wait eagerly for Turian season between May and September. Many fly in from neighboring countries to enjoy Thailand's "King of Fruits."
Golden Apple (Makok-Num)
Tastes somewhat like a crabapple and is eaten before it ripens,
usually with dipping sauce
Green Plum (Put-Sar)
A fruit with firm crispy white flesh that is mildly sweet. Eat it like an apple but mind the hard seed. Poodsa can be round or plum shaped and comes in diferent size.
Guava (Farang)
A globular greenish fruit with white aromatic flesh and hard yellow seeds in the middle. Thais prefer to eat it when it is hard and unripe with crisp flesh. When eaten this way, it is accompanied by a slightly spiced salt and sugar dip.
Jack Fruit (Kanoon)
A large fruit with rough tick skin. Cut in sections to remove the soft fibrous yellow flesh which is sweet and fragrant. The oval seeds can be eaten if boiled and taste hutty.
 Langsat
Sold in bunches, the Langsat has a thin yellowish skin that is sticky on the inside. Split the skin with your hand or a knife and the inside reveals milky uneven segments that are sweet, slightly sour and juicy. The larger and sweeter version is called the Longkong.
Longan (Lamyai)
From Northern Thailand, a small, round, brown fruit that grows in clusters. The brittle skin, which can be easily removed, covers translucent white or pinkish flesh. Lamyai is very sweet and juicy. But don't eat too many - they are high in calories!
 Lychee (Lin-Chee)
A Linchi is a plump, heart-shaped fruit with ruby red, thin
spiked skin that is easily peeled with a knife, The translucent
white flesh covering a black seed is sweet and very juicy.
 Mango
(Ma-Muang)
The Mangoes are famous for being the sweetest in the world, The many varieties can be eaten ripe or raw, The young sour mangoes are enjoyed with a sweet salty dip called 'Nam Pla Wan'. Ripe mango with sticky rice and coconut milk is an all-time-favourite dessert, available at the height of mango season from March to June.
 Mangosteen (Mangkhut)
One of the tastiest tropical fruits with thick, spongy, purple skin and a green stem. Open with a knife by cutting around the middle, then use your thumbs to push back the purple skin. Shaped like orange segments, the white flesh is a delightful blend of sweet and sour and is absolutely delicious!
Marina Plum (Ma-Prang)
Peel off its golden yellow skin and a firm, sweet fruit is
exposed inside, with a dark seed. Marina plums are often carved
because of their firm texture.
Orange (Som-Kee-O-Warn)
Sweeter than those usually found in the West, the Thai orange is
hugely popular and is eaten as a between-meals snack, as
dessert, or squeezed for the juice. Best enjoyed with pinch of
salt.
Papaya (Malakoh)
A large fruit with yellow-green skin and orange flesh. Cut in half or quarters, scoop out the small black seeds, and eat the firm, delicately sweet flesh with a spoon. Sprinkle with lime juice to counteract the strong fragrance.
 Pineapple (Sapparot)
A large tropical fruit with thick rough skin. Peel what a sharp knife, remove the hard core and enjoy the juicy, sweet and slightly tangy flesh. Add a little salt to bring out the flavour. The sweetest part is gold-colored and near the stem.
Palm Fruit (Rakam)
Shaped like a drop of water, Rakams have scale-like skin that is easily removed but mind the fine thorns. The pungent flesh has a slightly strong aroma and covers a large seed.
 Persimmon
(Luke-Pawp)
Resembles a tomato in shape and tastes like a medium-sweet
papaya (not quite ripe). Persimmons are usually eaten when firm
and are crunchy in texture.
Pomelo (Som-O)
The Thai version of the Grapefruit has a thick green skin and can weigh as much as a kilogram. The flesh is infinitely sweeter in taste and sometimes has a sour tang.
Rambutan (Ngor)
An exotic looking fruit with ruby red, furry skin that is easily removed with a knife. Eat the sweet, translucent white flesh but take care not to chew the seed.
Rose Apple (Chompoo)
A bell shaped fruit of red, pink and green, eaten like an apple. There is no need to peel the skin. The crispy flesh is sweet, slightly sour and refreshingly cool.
Santol (Kratorn)
A brown fruit the size of a large orange. Peel the thick soft skin with a knife. The pinkish flesh covers several large seeds. Kratorn is sweet and sour and makes a refreshing dessert when served with syrup and crushed ice.
Sapodilla (Lamood)
A brown lemon-shaped fruit with a yellowish brown flesh that tastes like honey when ripe. Peel the thin skin, cut in sections and removed the black seeds. The flesh is slightly gritty.
Star Fruit (Ma-Phuang)
Also called carambola, is a star-shaped fruit that has a subtle,
citrusy flavor.
Sweet Tamarind (Makham Wan)
The brown brittle tamarind shell shields the sticky brown flesh wrapped around hard dark brown seeds. The sweet and sour flesh is ideal as an ingredient for sauces and soups, or eaten fresh dipped in sugar and salt.
Tangerine (Som)
A small green orange with thin loose rind, tangerines are sweet and tangy and packed with vitamin C. Take care not to chew the bitter pips.
Watermelon (Tang-Mo)
Available all year round and especially refreshing during the Hot Season. There are two main varieties in Thailand, the red and the yellow, Due to its size and firm skin, the Tang-mo is most popular for fruit carving as a decoration.
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