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Exotic Fruits of Thailand
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Thai-grown tropical fruits are becoming
legendary the world over. Their heady fragrances, ripe colors and
succulent flavors have rightfully contributed to the country's
burgeoning reputation as one of the world's major culinary hubs.
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All About Citrus and Subtropical Fruits
A good summary on a variety of citrus and
subtropical fruit. Most interesting varieties are indicated. There are
informations about cold tolerance, fertilizing, propagating your plants,
a lot of pictures. It is also a very inexpensive book, a great value. |
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now in:
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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. |
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Banana
(Kluey)
Many varieties of banana are grown in Thailand, but the most
popular for dessert are kluey hom or kluey kai. Other popular ways of
eating bananas are deep-fried in a light coating of batter to make
fritters, or as banana cake.
Season: All year |
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Coconut
(Ma-phrao)
Widely available in several varieties. Coconut milk is a
refreshing drink and the soft white flesh of the young fruit is
delightful as a snack. Coconut flesh and milk is also widely used in
Thai cooking.
Season: All
year |
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Custard
Apple (Noi-na)
With its distinctive knobbly outer skin, this delicious fruit
is pulled apart by hand to reach the soft, sweet pulp inside. The black
seeds are discarded.
Season: May to
August |
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Durian
(Toorian)
The most charismatic, and known to Asian people as the 'King
of Fruits', the durian is about the size of a melon, and covered with
hard spikes. Colour ranges from green to yellow. The yellow segmented
flesh inside has the consistency of custard and a distinctive taste,
with a pungent smell that people either love or hate.
Season: Best from May to July |
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Green
Plum (Put-sar)
Also called crab apple, or jujube, this yellowish-green plum
has a crisp texture and a sharp taste.
Season: October to
February |
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Guava
(Farang)
This fruit bears the same name as that used to describe a
non-Asian person in Thailand. Hard as an unripe apple, with a somewhat
tart taste, the guava is best eaten with pinch of salt and sugar.
Season: All year |
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Jackfruit (Ka-noon)
Huge and sticky, the jack-fruit has concealed within it
hundreds of fleshy pieces with a distinctive, sweet taste,. Extracting
the segments is always left to the vendor, as it is such a tedious job.
Season: All year |
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Lychee
(Lin-chee)
Highly regarded by Thais, lychees are grown in abundance in
the North, but for only a brief period. Small and round, with a hard
seed inside, they are easily peeled by hand and are really juicy.
Season: April to
June |
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Mango
(Ma-muang)
One of the most popular Thai fruits, with many varieties to
be found, mostly yellow and soft to the touch when ripe. Slice open
lengthwise, remove the large seed, then scoop out the delicious juicy
flesh with a spoon. It is also eaten unripe, in salads.
Season: February to May |
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Mangosteen (Mangkut)
The hard purple shell conceals a soft pulpy flesh surrounding
large seeds. A popular fruit with visitors as well as Thais for its
sweet juiciness.
Season: March to November |
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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.
Season: March to September |
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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.
Season: All year |
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Papaya
(Malakor)
When ripe, the papaya turns and orange colour with streaks of
red. The flesh inside is sweet, juicy and full of vitamins. Unripe
papaya is used to make a popular spicy salad known as som-tam.
Season: All year |
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Pineapple (Saparot)
Sweet and juicier than those grown in other countries, the
Thai pineapple is reckoned to be the best of them all. The southern
variety is smaller, but even tastier. A Pinch of salt enhances the
flavour.Season: All year |
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Pomelo
(Som-oh)
Similar in appearance to the grapefruit, though generally
rather larger, the pomelo is much sweeter and may need a touch of salt
to bring out the best taste.
Season: All year |
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Rambutan (Ngo)
Pink and hairy in appearance, the rambutan's skin can be
squeezed open by hand or cut with a knife. Inside is a juicy,
pale-coloured fruit and a large seed. Cheap and plentiful while in
season.Season: May to October |
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Rose Apple (Chom-poo)
Shaped like a small, pale green bell, the rose apple has a
firm and crunchy inside, similar to a melon, but not so juicy. Several
varieties are Available, with most having a rather sharp taste. |
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Sapodilla (Lumut)
Sweet, but somewhat pungent in taste, the sapodilla is most
usually eaten with other fruits as a cocktail. Avoid the hard brown
seeds inside. |
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Strawberry
Not native to Thailand, but now grown widely in northern
regions, where the kind climate produces generous crops. Similar in
taste and taxture to western varieties. |
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Tangerine (Som)
The Thai tangerine is small-er and has a thinner peel than
its western counter-part. It is sweet and delicious and full of
vitamins. Squeezed, the juice makes an excellent drink. |
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Watermelon (Theng-moh)
Big and succulent, Thai watermelons are usually eaten after a
spicy dinner, when their delicate taste helps to quench the hot chillies
of Thai food. Another type of melon, cantaloupe, is also now widely
available. This is smaller and yellow or white inside Both are ideal for
decorative carving. |
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Zalacca (Ra-gam)
The zalacca has a thin red-orange skin over a sweet, but tart
fruit inside An acquired taste. |
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TAT
Travel License No. 11/4155