Thailand – a fruit paradise!
This is the first thought that comes to mind when seeing such an abundance of exotic fruits. And everyone who has been to Thailand will confirm this for you.
During our first days in Thailand, we simply gorged ourselves on them.
Fruits were for breakfast, lunch, and dinner. Their taste is impossible to describe in words. You need to try them.
And there’s so much variety here.
In addition to such well-known varieties as bananas, pineapples, papaya, and mango, Thailand grows many other fruits: durian, mangosteen, sapodilla, rambutan, longan, jackfruit, and rose apples. Below are the most popular fruits of Thailand with photos and descriptions.
Pineapple (Thai name: Sapa-rot). Thai pineapples are considered some of the best in the world. There are about eighty varieties of this fruit. The yellow-green skin hides juicy and fibrous flesh, which is rich in minerals and vitamins. The taste is intense – from sweet-and-sour to sweet. The aroma of a ripe pineapple is pleasant and slightly sweet. When choosing a pineapple, pay attention to its firmness – it should give slightly under finger pressure, but not be too soft or too hard.
Dragon Fruit (Thai name: geow mangon). A bright pink fruit with scales. It’s about the size of a large apple and slightly elongated in shape. The edges of the “scales” are green or light green in color. The flesh inside is white with small black seeds.
The dragon fruit, also known as pitaya, is indeed a striking and exotic-looking fruit. Its appearance is quite unique, often described as resembling a pink or red flame. Here are some additional details that might be helpful for a comprehensive description:
- Taste: The flavor is usually mild and slightly sweet, often compared to a mix between a kiwi and a pear.
- Texture: The flesh is creamy and dotted with tiny, edible black seeds that are similar to those found in kiwis.
- Varieties: While the most common variety has white flesh, there are also varieties with red or pink flesh.
- Nutritional value: Dragon fruit is low in calories but high in fiber, antioxidants, and vitamin C.
- Usage: It’s often eaten fresh, but can also be used in smoothies, salads, or as a garnish.
- Ripeness: A ripe dragon fruit should give slightly when pressed, similar to a ripe avocado.
This fruit is not only visually appealing but also a healthy and refreshing treat, making it a popular choice among tourists and locals alike in Thailand.
Guava (Thai name: farang). Season: year-round. It’s unclear how this plant, originally from South America, appeared in Thailand. Possibly, it was brought by the Spanish. Either way, guava has taken root in Southeast Asia and is now one of the most popular fruits. In Thailand, it’s often consumed unripe (when the flesh is still green and firm) with salt, sugar, and spices.
Some additional interesting points about guava in Thailand:
- Name origin: Interestingly, “farang” in Thai also means “foreigner,” particularly Westerners, which might be related to the fruit’s foreign origins.
- Varieties: There are several varieties of guava in Thailand, including white-fleshed and pink-fleshed types.
- Nutritional value: Guava is exceptionally rich in vitamin C, even more so than oranges.
- Cultural significance: In Thai culture, guava is often associated with youth and is a popular snack among school children.
- Culinary uses: Apart from eating it raw, guava is used in Thai cuisine for making juices, smoothies, and sometimes in savory dishes.
- Medicinal uses: In traditional Thai medicine, guava leaves are sometimes used for their potential health benefits.
- Ripeness: Unlike many other fruits, Thai people often prefer to eat guava when it’s still firm and slightly unripe, which gives it a crisp texture.
This fruit’s popularity in Thailand showcases how imported foods can become integral parts of local cuisine and culture over time.
Jackfruit or Breadfruit (Thai name: kha nun). Season: from January to May. Tall jackfruit trees grow mainly in southern Thailand. The round, heavy fruit, about the size of a large melon, can only be cut with a large knife. Under the greenish-yellow skin are yellow segments with a unique taste and strong aroma, containing a large number of seeds inside. Ripe flesh is eaten fresh, while unripe fruit is cooked before eating. Jackfruit is also mixed with other fruits, added to ice cream or coconut milk. The seeds are cooked separately and added to many dishes.
Additional interesting facts about jackfruit in Thailand:
- Size: Jackfruit is one of the largest tree-borne fruits, sometimes weighing up to 55 kg (120 pounds).
- Versatility: Unripe jackfruit is often used as a meat substitute in vegetarian dishes due to its texture.
- Nutritional value: It’s rich in fiber, potassium, vitamin C, and B-complex vitamins.
- Cultural significance: In some parts of Thailand, jackfruit trees are planted near houses as they’re believed to bring good fortune.
- Sustainability: Jackfruit is considered a sustainable food source due to its high yield and resistance to pests and diseases.
- Aroma: The ripe fruit has a strong, distinctive smell that some find overpowering, similar to durian but milder.
- Preparation: Due to its sticky sap, people often oil their hands and knives when preparing jackfruit.
- Local economy: Jackfruit cultivation is an important part of the agricultural economy in southern Thailand.
Jackfruit’s versatility and unique characteristics make it a fascinating fruit in Thai cuisine and culture, appreciated for both its culinary uses and its cultural significance.
Durian (Thai name: Durian). Season: from May to August. It’s also called the “king of all fruits” due to its high content of vitamins and microelements. When durian ripening season arrives, Thai markets fill with a distinctive, persistent smell, and hotels once again bring out signs with crossed-out images of this fruit. Durian has gained fame precisely because its fruits have an exceptional taste but a very unpleasant, hard-to-describe odor. You should definitely try durian, but it’s not advisable to bring it to your hotel (you might even be fined). If you want to bring some home, it’s better to buy a hermetically sealed fruit from a duty-free shop.
Additional insights about durian in Thailand:
- Cultural significance: Durian is deeply ingrained in Thai culture and is often featured in literature and art.
- Varieties: Thailand boasts numerous durian varieties, with Monthong (“Golden Pillow”) being one of the most popular.
- Consumption methods: Besides eating it fresh, durian is used in various Thai desserts, ice creams, and even as a pizza topping.
- Economic importance: Durian is a major export crop for Thailand, particularly to China and other Southeast Asian countries.
- Regulations: Many public places in Thailand, including public transportation, have strict no-durian policies due to its strong smell.
- Nutritional value: Despite its high calorie content, durian is rich in nutrients and is sometimes called a “natural viagra” in Southeast Asia.
- Price: Good quality durians can be quite expensive, especially at the beginning and end of the season.
- Ripeness: Choosing a ripe durian is considered an art form, with locals often tapping and smelling the fruit to determine its readiness.
The durian’s status as the “king of fruits” in Thailand reflects not just its unique taste and smell, but also its cultural and economic significance in the country.
Coconuts (Thai name: ma phrao). Season: year-round. Without these fruits, Thai cuisine would be simply a combination of Chinese and Indian. Coconuts in Thailand, in terms of frequency of use in various dishes, are like potatoes in Russia: they are added to rice and eaten fresh. Most soups are cooked in coconut milk. Coconuts in syrup are offered as dessert. In markets, coconut water is sold directly in coconuts.
Additional insights about coconuts in Thailand:
- Cultural significance: Coconuts are deeply ingrained in Thai culture, used in religious ceremonies and traditional medicine.
- Varieties: Thailand has several coconut varieties, including some that are specifically bred for their sweet water.
- Economic importance: Coconut is a major crop in Thailand, with the country being one of the world’s largest producers and exporters.
- Versatility: Every part of the coconut is used – the water, meat, oil, and even the husk and shell have various applications.
- Street food: Young coconuts are a popular street food item, often sold by vendors who skilfully open them with machetes.
- Coconut oil: It’s widely used in Thai cooking and is also popular in beauty treatments.
- Sustainability: Coconut farming is generally considered sustainable and provides income for many rural communities.
- Health benefits: Coconut water is often marketed as a natural sports drink due to its electrolyte content.
- Culinary uses: Beyond curries and desserts, coconut is used in many Thai dishes, including as a wrapper for certain sweets.
- Coconut sugar: Made from coconut palm sap, it’s becoming increasingly popular as a natural sweetener.
The ubiquity of coconuts in Thai cuisine and daily life underscores their importance not just as a food source, but as a key part of Thailand’s cultural and economic landscape.
Langsat (Thai name: lang sat). Season: from July to October. This fruit is almost unknown outside the country, but in Thailand itself, it’s very popular. Its grayish flesh has both a sweet and sour taste simultaneously. The seeds of langsat are extremely bitter, so the fruit should be eaten carefully.
Additional interesting facts about langsat in Thailand:
- Appearance: Langsat looks similar to small potatoes or lychees, growing in clusters on trees.
- Texture: The flesh is translucent and segmented, similar to that of a mangosteen.
- Relatives: It’s closely related to the longan and rambutan, all belonging to the Sapindaceae family.
- Local names: In some parts of Thailand, it’s also known as “longkong” or “duku.”
- Nutritional value: Langsat is rich in vitamin C and fiber, making it a healthy snack option.
- Culinary uses: While mostly eaten fresh, langsat is sometimes used in local desserts or preserves.
- Cultural significance: In some Thai communities, langsat trees are considered auspicious and are planted near homes.
- Economic importance: Langsat cultivation is an important source of income for farmers in certain regions of Thailand, particularly in the south.
- Peeling technique: Locals often have a specific technique for peeling langsat to avoid the bitter taste from the skin or seeds.
- Storage: Langsat has a relatively short shelf life, which is one reason it’s not commonly exported.
The popularity of langsat in Thailand, despite its relative obscurity elsewhere, showcases the rich diversity of Thai fruit culture and the unique flavors that local populations cherish but that haven’t yet gained widespread international recognition.
Lychee (Thai name: Linchi). Season: from April to June. At one time, lychees were imported to Thailand from China, so the fruit was considered quite expensive. Now, there are many farms in the north of the country where lychees are grown, though prices for them still remain higher than for other fruits. There are many varieties of lychee. In general, the fruit is characterized by a sweet taste and delicate flesh, similar to grapes, with colors ranging from pink to purple.
Additional interesting facts about lychee in Thailand:
- Historical significance: Lychee has been cultivated in Thailand for centuries and is considered a symbol of love and romance in some cultures.
- Varieties: Thailand grows several varieties of lychee, with ‘Hong Huay’ and ‘Chakrapat’ being among the most popular.
- Nutritional value: Lychee is rich in vitamin C and antioxidants, making it not just tasty but also healthy.
- Culinary uses: Besides being eaten fresh, lychee is used in Thai desserts, cocktails, and sometimes in savory dishes.
- Economic importance: Lychee exports contribute significantly to Thailand’s agricultural economy, with China being a major market.
- Festivals: Some regions in northern Thailand hold lychee festivals during the harvest season, celebrating the fruit with various events and activities.
- Preservation methods: Due to its short shelf life, lychee is often canned or dried to extend its availability beyond the growing season.
- Cultural beliefs: In some Thai traditions, lychee is believed to bring good fortune and is sometimes used in religious offerings.
- Climate impact: The lychee harvest in Thailand can be significantly affected by weather conditions, making it a somewhat unpredictable crop.
- Local consumption: Despite its higher price, lychee remains a popular fruit among Thais, especially during its peak season.
The story of lychee in Thailand reflects the country’s agricultural adaptability, transforming an imported luxury into a locally grown favorite that has become an integral part of Thai fruit culture and economy.
Longan (Thai name: Lamyai). Season: from June to August. The fruit’s name is borrowed from Chinese (“long yan” – “dragon’s eye”), as the plant itself came to Thailand from China (grown in the north of the country). Thais especially love longan. It’s usually eaten fresh, and in restaurants, it’s also served with ice cream.
Additional interesting facts about longan in Thailand:
- Cultural significance: Longan is often used in religious ceremonies and is considered auspicious in Thai culture.
- Nutritional value: It’s rich in vitamin C and potassium, and is believed to have various health benefits in traditional medicine.
- Varieties: Thailand grows several varieties of longan, with ‘Edor’ and ‘Biew Kiew’ being among the most popular.
- Economic importance: Longan is a significant export crop for Thailand, particularly to China and other Asian countries.
- Preservation methods: Besides being eaten fresh, longan is often dried or canned to extend its shelf life and availability.
- Culinary uses: Apart from being eaten fresh or with ice cream, longan is used in Thai desserts, teas, and sometimes in savory dishes.
- Festivals: Some regions in northern Thailand hold longan festivals during the harvest season, celebrating the fruit’s importance to local economies.
- Comparison to lychee: While similar to lychee, longan has a more subtle flavor and is often less expensive.
- Traditional medicine: In Thai traditional medicine, longan is believed to have warming properties and is used to boost energy and blood circulation.
- Growing conditions: Longan trees require specific climate conditions, which is why they’re primarily grown in northern Thailand.
The popularity of longan in Thailand showcases how an imported fruit can become deeply integrated into local culture, cuisine, and economy. Its versatility in both fresh consumption and processing has made it a staple in Thai fruit markets and a significant agricultural product for the country.
Longkong (Thai name: long-kong). Grows in southern Thailand. Season: from May to November. Visually, these are small round fruits with a soft, sand-colored skin. They grow in clusters. The flesh is translucent white. The taste is sweet with a slight tartness. The fruit is eaten fresh. When eating, the main thing is not to bite into the seed – although it’s soft, it’s bitter in taste. It’s rich in calcium, phosphorus, potassium, iron, and vitamins B1, B2, and C.
Additional interesting facts about longkong in Thailand:
- Botanical family: Longkong belongs to the same family as langsat (Meliaceae), and they’re often confused due to their similar appearance.
- Local importance: It’s a significant crop in southern Thailand, particularly in provinces like Nakhon Si Thammarat and Narathiwat.
- Economic value: Longkong is an important export fruit for Thailand, especially to neighboring Southeast Asian countries.
- Culinary uses: While primarily eaten fresh, longkong is sometimes used in local desserts or preserved as candied fruit.
- Cultural significance: In some southern Thai communities, longkong trees are considered a symbol of prosperity and are often planted in home gardens.
- Harvesting: The fruits are typically harvested when the entire cluster is ripe, as individual fruits don’t continue to ripen after picking.
- Storage: Longkong has a relatively short shelf life, which is why it’s less commonly found outside of its growing regions.
- Traditional medicine: In Thai traditional medicine, various parts of the longkong tree, including the bark and leaves, are used for their perceived medicinal properties.
- Taste profile: Compared to langsat, longkong is generally considered to be sweeter and less acidic.
- Growing conditions: Longkong trees prefer tropical climates with high humidity, which is why they thrive in southern Thailand.
The popularity of longkong in southern Thailand and its importance as both a local staple and an export crop highlight the diversity of Thai fruit culture and the unique agricultural strengths of different regions within the country.
Mango (Thai name: Mamuang). Season: from March to June. Thai mango varieties differ from those grown worldwide, especially from American ones. Varieties that grow only in Thailand have gained such popularity in neighboring countries that mango exports now amount to millions of kilograms.
Additional interesting facts about mango in Thailand:
- Varieties: Thailand boasts numerous mango varieties, with ‘Nam Dok Mai’ and ‘Okrong’ being among the most popular for export.
- Cultural significance: Mango holds a special place in Thai culture, often featured in traditional desserts and as a symbol of prosperity.
- Culinary uses: Besides being eaten fresh, mango is used in various Thai dishes, from the famous mango sticky rice dessert to savory salads like ‘Yam Mamuang’ (spicy mango salad).
- Ripeness stages: Thais enjoy mangoes at different stages of ripeness – green mangoes are often eaten with a spicy dipping sauce, while ripe ones are enjoyed as dessert.
- Economic importance: Mango is a significant export crop for Thailand, with major markets in China, Japan, and South Korea.
- Nutritional value: Thai mangoes are rich in vitamins A and C, making them not just delicious but also nutritious.
- Mango festivals: Several regions in Thailand host mango festivals during peak season, celebrating the fruit with various events and competitions.
- Year-round availability: While the main season is from March to June, some varieties are available year-round thanks to advanced farming techniques.
- Processing: Apart from fresh consumption, Thai mangoes are processed into various products like dried mango, mango juice, and mango-flavored snacks.
- Sustainability efforts: There’s a growing focus on sustainable mango farming in Thailand, with some farmers adopting organic practices.
The diversity and quality of Thai mangoes, along with their cultural and economic significance, make them a standout fruit not just in Thailand but in the global market. For many, tasting authentic Thai mangoes is a highlight of experiencing the country’s rich fruit culture.
Mangosteen (Thai name: Mangkhud). Season: from April to September. Throughout the rainy season, markets in Thailand, especially in the south, abound with mangosteen fruits. Under the thick dark red rind lies cream-colored flesh, which is best eaten with a fork. Mangosteen tastes sweet with a slightly tangy flavor. Interestingly, the more segments in the fruit, the fewer seeds it contains.
Additional interesting facts about mangosteen in Thailand:
- Cultural significance: Mangosteen is often referred to as the “Queen of Fruits” in Thailand, complementing durian’s status as the “King of Fruits.”
- Nutritional value: Rich in antioxidants, particularly xanthones, mangosteen is believed to have various health benefits.
- Culinary uses: While primarily eaten fresh, mangosteen is also used in Thai desserts, preserves, and sometimes in savory dishes.
- Economic importance: Mangosteen is a significant export fruit for Thailand, particularly to China and other Asian countries.
- Traditional medicine: In Thai traditional medicine, various parts of the mangosteen tree, including the fruit rind, are used for their perceived medicinal properties.
- Opening technique: There’s a specific technique for opening mangosteen without staining one’s hands with the purple juice from the rind.
- Symbolism: In some Thai traditions, mangosteen is associated with gentleness and feminine beauty.
- Growing conditions: Mangosteen trees require specific tropical conditions to thrive, which is why they’re primarily grown in southern Thailand.
- Preservation challenges: Due to its delicate nature, mangosteen has a short shelf life, which presents challenges for long-distance export.
- Varieties: While there aren’t many distinct varieties of mangosteen, fruits can vary in size and sweetness depending on growing conditions.
The mangosteen’s unique flavor, appearance, and cultural significance make it a highly sought-after fruit in Thailand and a must-try for visitors. Its status as the “Queen of Fruits” reflects not just its delicious taste but also its esteemed position in Thai fruit culture.
Papaya (Thai name: Malakor). Season: year-round. Papaya appeared in Indochina back in the 16th century and has been grown there ever since. A uniquely Thai use of the fruit is the spicy salad som tam (unripe papaya cut into strips, dried shrimp, garlic, and chili peppers).
Additional interesting facts about papaya in Thailand:
- Cultural significance: Papaya is deeply ingrained in Thai culture, used in both culinary and medicinal applications.
- Varieties: Thailand grows several varieties of papaya, with some specifically cultivated for green papaya salad.
- Nutritional value: Papaya is rich in vitamins A and C, as well as antioxidants, making it a popular health food.
- Culinary versatility: Besides som tam, papaya is used in various Thai dishes, both ripe and unripe, in sweet and savory preparations.
- Economic importance: Papaya cultivation is a significant part of Thailand’s agricultural sector, with both domestic consumption and export markets.
- Traditional medicine: In Thai traditional medicine, various parts of the papaya plant, including leaves and seeds, are used for their perceived health benefits.
- Year-round availability: Thanks to its continuous fruiting cycle, papaya is available fresh throughout the year in Thailand.
- Som tam variations: While green papaya salad is the most famous, there are numerous regional variations of som tam across Thailand.
- Ripening process: Thais have specific methods for ripening papayas, often involving wrapping them in newspaper or storing them with ripe bananas.
- Sustainability: Papaya trees are relatively fast-growing and productive, making them a sustainable crop option for small-scale farmers.
The papaya’s versatility in Thai cuisine, particularly its use in the iconic som tam salad, showcases how deeply integrated this fruit is in Thai culinary culture. Its year-round availability and numerous uses make it a staple in Thai households and restaurants alike, offering visitors a taste of authentic Thai flavors.
Pomelo (Thai name: Som-oh). Season: from August to November. The taste is reminiscent of grapefruit, but it’s more sweet than sour. Moreover, pomelo is significantly larger in size. The flesh can be reddish in color, and it’s also found in pale yellow and orange varieties.
Additional interesting facts about pomelo in Thailand:
- Cultural significance: Pomelo is often used in Thai religious ceremonies and is considered an auspicious fruit.
- Varieties: Thailand grows several varieties of pomelo, with the Thong Dee and Kao Nampeung being among the most popular.
- Nutritional value: Pomelo is rich in vitamin C and antioxidants, making it a healthy snack option.
- Culinary uses: Besides being eaten fresh, pomelo is used in Thai salads, desserts, and sometimes in savory dishes.
- Economic importance: Pomelo is a significant export crop for Thailand, particularly to other Asian countries.
- Shelf life: Compared to many other tropical fruits, pomelo has a relatively long shelf life, making it suitable for export.
- Peeling technique: There’s a specific technique for peeling pomelo to easily separate the juicy flesh from the thick pith.
- Traditional medicine: In Thai traditional medicine, various parts of the pomelo, including the peel, are believed to have medicinal properties.
- Size variations: Thai pomelos can vary greatly in size, with some weighing up to 2-3 kilograms.
- Environmental impact: Pomelo trees are known for their resilience and can thrive in various soil conditions, making them a sustainable crop option.
The popularity of pomelo in Thailand reflects the country’s diverse fruit culture. Its unique taste, somewhere between sweet and tart, and its impressive size make it a standout fruit in Thai markets. For many visitors, trying a fresh Thai pomelo is a memorable part of experiencing the country’s rich fruit offerings.
Rambutan (Thai name: Ngaw). Season: year-round, with peak season from May to September. It’s one of the most noticeable and delicious exclusively Thai fruits. The bright red fruits with pale green bristles taste remotely like grapes, but sweeter. Rambutan grows in central and southern provinces (Chanthaburi, Pattaya area, Surat Thani).
Additional interesting facts about rambutan in Thailand:
- Origin: While not native to Thailand, rambutan has been cultivated in the country for centuries and is now closely associated with Thai fruit culture.
- Varieties: Thailand grows several varieties of rambutan, with ‘Rongrien’ and ‘Si Chompoo’ being among the most popular.
- Nutritional value: Rambutan is rich in vitamin C and contains various antioxidants, making it not just tasty but also nutritious.
- Cultural significance: In some Thai traditions, rambutan is considered a symbol of abundance and is often used in religious offerings.
- Economic importance: Rambutan is a significant export crop for Thailand, particularly to other Southeast Asian countries and China.
- Culinary uses: While primarily eaten fresh, rambutan is also used in Thai desserts, canned in syrup, and sometimes used in savory dishes.
- Harvesting: Rambutans are typically harvested in clusters, as the fruits don’t continue to ripen after picking.
- Peeling technique: There’s a specific way to open rambutan to easily access the translucent flesh without getting the hairy exterior stuck to it.
- Tree characteristics: Rambutan trees can grow quite large and are often a common sight in southern Thai orchards.
- Sustainability: Rambutan cultivation is generally considered sustainable, with trees producing fruit for many years once established.
The unique appearance of rambutan, with its hairy exterior, makes it a visually striking fruit that often captivates visitors to Thailand. Its sweet, juicy flesh and widespread availability during peak season make it a popular snack and a must-try for those exploring Thai fruits. The fact that it’s available year-round, with a notable peak season, showcases Thailand’s agricultural prowess in managing fruit production.
Rose Apple (Thai name: Chom-poo). Season: year-round. There are two varieties of this fruit: one is actually pink in color, the other is green. The fruits taste similar to ordinary apples, but somewhat more tart. The most beautiful rose apples appear in markets during the cool season – from November to March.
Additional interesting facts about rose apple in Thailand:
- Botanical name: The scientific name is Syzygium jambos, and it’s not actually related to apples despite its common name.
- Texture: The flesh of a rose apple is crisp and watery, with a texture that’s often described as similar to a water chestnut.
- Culinary uses: In Thailand, rose apples are often eaten fresh but are also used in salads, preserved as candied fruits, or used to make refreshing drinks.
- Nutritional value: Rose apples are low in calories but rich in vitamin C and dietary fiber.
- Cultural significance: In some Thai traditions, rose apple trees are considered auspicious and are sometimes planted near homes or temples.
- Varieties: Besides the pink and green varieties, there are also white rose apples grown in some parts of Thailand.
- Aromatic properties: When ripe, rose apples have a subtle, sweet fragrance that’s reminiscent of roses, hence their name.
- Growing conditions: Rose apple trees thrive in tropical climates and are relatively easy to cultivate, making them common in home gardens across Thailand.
- Economic importance: While not as significant an export as some other Thai fruits, rose apples are popular in local markets and contribute to domestic fruit consumption.
- Traditional medicine: In Thai traditional medicine, various parts of the rose apple tree, including the fruit and leaves, are believed to have medicinal properties.
Rose apples offer a unique taste experience for visitors to Thailand. Their crisp texture, subtle sweetness, and slight tartness make them a refreshing snack, especially during the hot Thai weather. The fact that they’re available year-round, with particularly beautiful specimens appearing during the cool season, makes them a reliable and attractive option in Thai fruit markets. Their presence in Thai cuisine and culture demonstrates the diversity of fruit offerings in the country, even beyond the more internationally famous tropical fruits.
Salak (Thai name: La Kham). Scaly fruits, burgundy-brown in color. The shape is oval with slightly elongated edges, resembling a water droplet. The skin is thin and peels off quite easily, but care should be taken while peeling as it’s covered with small and soft spine-like needles. The flesh is white with a slightly yellowish tint.
Additional interesting facts about salak in Thailand:
- Nickname: Salak is often called “snake fruit” in English due to its scaly skin that resembles snake scales.
- Taste profile: The flavor is unique, often described as a mix between apple and pineapple, with a slightly acidic aftertaste.
- Varieties: Thailand grows several varieties of salak, with some being sweeter and others more acidic.
- Culinary uses: While primarily eaten fresh, salak is sometimes used in Thai desserts or preserved as candied fruit.
- Nutritional value: Salak is rich in vitamin C, potassium, and pectin, making it a healthy snack option.
- Growing regions: In Thailand, salak is primarily grown in the southern provinces, where the climate is suitable for its cultivation.
- Cultural significance: In some Thai communities, salak trees are considered to bring good fortune and are often planted in home gardens.
- Texture: The flesh has a unique crunchy texture, often compared to that of a crisp apple.
- Seeds: Each fruit typically contains 1-3 large, inedible seeds.
- Harvesting: Salak fruits grow in clusters at the base of the palm-like plant, close to the ground.
- Economic importance: While not as significant an export as some other Thai fruits, salak is popular in local markets and contributes to domestic fruit consumption.
- Storage: Salak has a relatively short shelf life, which is one reason it’s less commonly found outside its growing regions.
Salak offers a unique taste and textural experience for those exploring Thai fruits. Its distinctive appearance and flavor make it a memorable part of Thailand’s diverse fruit offerings. For many visitors, trying salak is an exciting part of discovering lesser-known tropical fruits. Its presence in Thai markets showcases the country’s rich biodiversity and the variety of fruits available beyond the more internationally recognized options.
Sapodilla (Thai name: La-moot). Season: from September to December. An uninitiated person might mistake the fruit for a small mango, only brown in color and with a rounded, egg-like shape. The fruit is often used for garnishing dishes due to the beautiful brownish tint of its flesh. It’s best to eat sapodilla when it’s fully ripe; then the flesh is very sweet and quite soft, although not entirely juicy.
Additional interesting facts about sapodilla in Thailand:
- Origin: While not native to Thailand, sapodilla has been cultivated in the country for generations and has become well-integrated into Thai fruit culture.
- Texture: When ripe, the texture of sapodilla is often described as similar to a very ripe pear, with a grainy sweetness.
- Varieties: Thailand grows several varieties of sapodilla, with some being larger and others more compact.
- Nutritional value: Sapodilla is rich in vitamins A and C, as well as antioxidants and dietary fiber.
- Culinary uses: Besides being eaten fresh, sapodilla is sometimes used in Thai desserts, ice creams, or processed into jams.
- Ripening process: Sapodillas are often picked unripe and left to ripen off the tree, as they don’t continue to ripen once picked if left too long.
- Cultural significance: In some Thai traditions, sapodilla trees are considered auspicious and are sometimes planted near homes.
- Economic importance: While not a major export fruit, sapodilla is popular in local markets and contributes to domestic fruit consumption.
- Latex content: The unripe fruit contains latex, which disappears as the fruit ripens. This latex is sometimes used in the production of chewing gum.
- Growing conditions: Sapodilla trees are well-suited to Thailand’s tropical climate and are relatively drought-resistant once established.
- Traditional medicine: In Thai traditional medicine, various parts of the sapodilla tree, including the fruit and bark, are believed to have medicinal properties.
- Seed characteristics: The seeds are large, black, and inedible, with a hook at one end.
Sapodilla offers a unique taste experience for those exploring Thai fruits. Its rich, sweet flavor and interesting texture make it a favorite among many locals and an intriguing discovery for visitors. The fact that it’s often used for garnishing demonstrates its visual appeal in Thai cuisine. For those visiting Thailand during its season, trying a ripe sapodilla can be a delightful way to experience one of the country’s less internationally known, but locally beloved fruits.
Sugar Apple (Thai name: Noi Naa). Season: from June to September. Under the bumpy marsh-green skin lies sweet and aromatic flesh of a milky color. If the fruit is ripe enough, it can be eaten with a spoon. Interestingly, sugar apple serves as the base for a special ice cream served in Thai restaurants. The fruit loves hot and humid climates, so it’s mainly grown in the southern part of the country.
Additional interesting facts about sugar apple in Thailand:
- Alternative names: Sugar apple is also known as custard apple or sweetsop in English.
- Texture: The flesh has a creamy, custard-like texture, which contributes to its popularity in desserts.
- Seed characteristics: The fruit contains numerous black seeds that are easily separated from the flesh but are inedible.
- Nutritional value: Sugar apple is rich in vitamin C, dietary fiber, and various antioxidants.
- Culinary uses: Besides being eaten fresh and used in ice cream, sugar apple is sometimes used in smoothies, desserts, or as a flavoring for other sweets.
- Cultural significance: In some Thai traditions, the sugar apple tree is associated with good fortune and is sometimes planted near homes.
- Ripening process: Sugar apples are typically harvested when mature but still firm, and then allowed to ripen off the tree for a few days.
- Pollination: Sugar apple flowers often require hand pollination for better fruit set, making cultivation somewhat labor-intensive.
- Economic importance: While not a major export fruit, sugar apple is popular in local markets and contributes to domestic fruit consumption.
- Traditional medicine: In Thai traditional medicine, various parts of the sugar apple tree, including the leaves and seeds, are believed to have medicinal properties.
- Growing regions: Besides the south, sugar apples are also grown in some central and northern regions of Thailand where conditions are suitable.
- Shelf life: Sugar apples have a relatively short shelf life once ripe, which is one reason they’re less commonly found outside their growing regions.
Sugar apple offers a unique and delightful taste experience for those exploring Thai fruits. Its creamy texture and sweet flavor make it a favorite among many locals and an interesting discovery for visitors. The fact that it’s used as a base for ice cream in Thai restaurants highlights its versatility in local cuisine. For those visiting Thailand during its season, trying a ripe sugar apple can be a memorable way to experience one of the country’s beloved tropical fruits.
Carambola (Thai name: Ma-feung). Season: from October to December. The fruits are yellow or green in color and elongated in shape. When cut crosswise, they have the shape of a five-pointed star. Because of this, they have a second name – Star fruit. Ripe fruits are very juicy. The taste is pleasantly floral, not too sweet. Unripe fruits are quite sour in taste. They are high in vitamin C. The fruit is mainly used for preparing salads, sauces, juices, and refreshing drinks.
Additional interesting facts about carambola in Thailand:
- Origin: While not native to Thailand, carambola has been cultivated in the country for generations and has become well-integrated into Thai fruit culture.
- Texture: The flesh is crisp and watery, similar to a grape but with a firmer texture.
- Varieties: Thailand grows several varieties of carambola, with some being sweeter and others more tart.
- Nutritional value: Besides being rich in vitamin C, carambola is also a good source of fiber and antioxidants.
- Culinary uses: In Thai cuisine, carambola is often used as a garnish due to its attractive star shape when sliced. It’s also used in salads, juices, and some savory dishes.
- Medicinal uses: In traditional Thai medicine, carambola is believed to have cooling properties and is sometimes used to treat fever and sore throat.
- Caution for certain individuals: Carambola contains oxalic acid and should be avoided by people with kidney problems or those taking certain medications.
- Ornamental value: Carambola trees are sometimes grown as ornamental plants in Thai gardens due to their attractive fruits and flowers.
- Ripening process: Carambolas are usually picked when they’re mature but still firm, and then allowed to ripen off the tree.
- Economic importance: While not a major export fruit, carambola is popular in local markets and contributes to domestic fruit consumption.
- Growing conditions: Carambola trees thrive in tropical climates and are well-suited to many parts of Thailand.
- Cultural significance: In some Thai traditions, the star shape of the carambola is associated with good luck.
Carambola offers a unique visual and taste experience for those exploring Thai fruits. Its distinctive star shape when sliced makes it a popular garnish and adds visual interest to many dishes. The fruit’s refreshing, slightly tart flavor makes it a favorite for juices and salads, especially during hot Thai weather. For visitors to Thailand, trying carambola can be an exciting way to experience one of the more visually striking tropical fruits, showcasing the diversity of Thailand’s fruit offerings.
Tamarind (Thai name: Makham Thad). Season: from December to March. Tamarind is typically a sour fruit, but in Thailand, a sweet variety grows. Usually, Thais boil the fruits in water to make a refreshing drink, but many Thais also eat sweet tamarind fresh.
Additional interesting facts about tamarind in Thailand:
- Culinary versatility: Tamarind is a key ingredient in many Thai dishes, including pad thai, and is used in both sweet and savory preparations.
- Varieties: Thailand grows both sour and sweet varieties of tamarind, with the sweet variety being less common but highly prized.
- Nutritional value: Tamarind is rich in vitamins (particularly B vitamins), minerals, and antioxidants. It’s also a good source of dietary fiber.
- Traditional medicine: In Thai traditional medicine, tamarind is believed to have various health benefits, including aiding digestion and reducing fever.
- Cultural significance: Tamarind trees are often found in temple grounds and are considered auspicious in some Thai traditions.
- Economic importance: Tamarind is a significant crop in Thailand, used both domestically and exported, particularly in processed forms.
- Preservation methods: Tamarind pulp is often preserved by pressing it into blocks, which can be stored for long periods.
- Snack food: In Thailand, candied tamarind is a popular snack, often mixed with sugar and sometimes chili.
- Non-food uses: The wood of the tamarind tree is valued for furniture making, while the leaves and bark have various traditional uses.
- Growing conditions: Tamarind trees are well-suited to Thailand’s climate and are relatively drought-resistant once established.
- Historical significance: Tamarind has been cultivated in Thailand for centuries and is deeply ingrained in Thai cuisine and culture.
- Unique texture: The flesh of the tamarind pod has a unique, paste-like texture that distinguishes it from many other fruits.
Tamarind plays a significant role in Thai cuisine and culture, offering a complex flavor profile that ranges from very sour to pleasantly sweet, depending on the variety and ripeness. Its versatility in cooking, from being a key ingredient in savory dishes to a popular sweet snack, demonstrates its importance in Thai food culture. For visitors to Thailand, experiencing tamarind in its various forms – from fresh fruit to a component in traditional dishes – can provide insight into the depth and complexity of Thai flavors. The existence of a sweet variety in Thailand also offers a unique tasting opportunity for those familiar only with the sour version of the fruit.
To Koh Chang island, fruits are mostly brought from the mainland, but they are also grown on local plantations.
Bananas are everywhere on the island.
And of course, the island’s rulers – the monkeys – steal bananas.
Local residents shoot at the monkeys with slingshots to discourage them from stealing. But, I saw that this doesn’t help much.
In the next post, you’ll learn about the animals and insects of the island.
Traveler’s Tips for Digital Nomads:
Exporting Fruits from Thailand: Good news for fruit-loving digital nomads! You can take most fruits out of Thailand without restrictions. There’s one exception though – durian is a no-go due to its strong smell. Here’s what you need to know:
- Pack fruits in your checked baggage.
- Only fruits purchased from airport Duty-free shops are allowed in your carry-on.
- Durian is strictly prohibited in both checked and carry-on luggage.
Pro Tip for Long-Term Digital Nomads:
- If you’re staying in Thailand long-term, consider shipping dried fruits to your next destination. They’re lighter, last longer, and still give you that Thai fruit fix!
