Fresh fruit is
often sold prepared. You can buy a plastic bag full of fruit
pieces with a wooden skewer for picking them up. Most bags
come with a little bag of seasoning. Thai people like a balance
of flavors and fruit is no exception.
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Custard
Apple (noi naa) –
Also known as sugar apple, these have a sweet flavor
and a soft creamy texture. They have hard black seeds.
Season: June - Sept |
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Star
Fruit (ma feung) –
Also known as carambola, it has a cross-sectional star
shape and is eaten with both savory and sweet dishes.
Season: Oct - Dec |
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Durian
– This tropical
fruit is very popular in South East Asia, including Thailand.
Round oval, it has a dull green shell-like skin covered
with pointed spines that turn yellow as the fruit ripens.
Season: May - Aug |
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Banana
(kloai nam waa) –
There are more than 20 different types of banana available
in Thailand, all of which are used in cooking and are
very popular. Varieties differ in favour, with the small
sugar bananas being the sweetest.
Season:
All year |
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Mangosteen
(mang-khud) –
These have a hard casing and a soft, white, sweet flesh
that comes in segments. There are about two seeds per
fruit.
Season:
May - Sept |
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Rambutans
(ngo) –
A small round fruit with a red skin covered in soft, fine
red spikes. Buy rambutan when they are vibrant in colour.
Season:
May - Sept |
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Mango
(ma muang) –
Green unripe mangoes are used in relishes, curries, soups
and salads, or preserved in brine. Ripe mangoes are eaten
out of the hand or alongside sticky rice as a dessert.
Season:
Jan - May |
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Jackfruit
(ka-noon)
– A large spiky fruit with segmented flesh enclosing
large stones. It tastes like fruit salad and is used unripe
in curries.
Season:
Jan - May |
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Coconut
(ma-phrao)
– The fruit of a coconut palm. The inner nut is
encased in a husk which has to be removed. The hard shell
can then be drained of juice before being cracked open
to extract the white meat. Coconut meat is jellyfish in
younger nuts and harder in older ones.
Season:
All year |
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Sapodilla
(lamut) –
Soft fruit with a fuzzy yellow-brown skin. Each has three
or four flat black seeds. The flesh browns and sweetens
as it ripens.
Season:
Sept - Dec |
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Rose
Apple (chom-phuu) –
Crisp fruit eaten more for their texture than flavor.
Often served with dips like “naam phrik” and
alongside with full-flavored food.
Season:
Jan - March, July - Sept |
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Longkong
– Thai
people called this fruit Longkong, these grown in clusters
like a bunch of grapes. The skins cover segments of translucent
white flesh and green seeds.
Season:
July - Oct |
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Pomelo
(som-oh) –
Giant citrus fruit with a sweet juicy flesh. Eaten out
of the hand or sometimes broken into segments and used
in Thai salads(yum som-oh).
Season:
Aug - Nov |
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Gooseberry
(ma yom) –
Gooseberries are small and round and is connected to the
plant with a thin stem. They are green in the immature
stage, ripening to a deep purple or yellow. The skin may
have a striped appearance.
Season:
June - Nov |
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Guava
(fa rang) –
Guava fruits may be round, ovoid or pear-shaped, 2 - 4
inches long. The better varieties are soft when ripe,
creamy in texture with a rind that softens to be fully
edible.
Season:
All year |
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Longan
(lam yai) –
It is also known as Dragon's Eye. The longan fruit is
cherry-sized, with a thin cinnamon colored shell that
is easily peeled, translucent white flesh, and a large
single black seed. The taste is similar to the lychee,
slightly sweeter, but not as juicy as lychee.
Season:
June - Aug |
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Langsat
– The
fruits are oval, skin is greyish-yellow to pale brownish
or pink, leathery, thin or thick and may contain milky
latex. The fruits contain 5 or more segment of aromatic,
translucent, juicy flesh with sweet to acid taste.
Season:
July - Oct |
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Jujube
– Also known
as a lady apple, it is a small hard winter apple usually
red or green with a generous red blush. They are sweet
and juicy, and are perfect for eating out of hand, and
for desserts and sauces.
Season:
January, February and August until December |
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Lychee
(lin chi) –
A native to the low elevations of southern China. It has
a red brittle shell, with white translucent flesh and
a single large seed. They are eaten fresh or dried, and
are also available canned in syrup.
Season:
April - June |
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Marian
Plum (ma prang) –
It is a popular fruit in Thailand, It has an oval shape,
with green skin, and ripen to a bright yellow or orange
skin. There are many breeds, which differ in their taste,
such as sweet and sour and only sweet.
Season:
Feb - April |
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Santol
(ka torn) –
Fruit is round and yellow with a very thick skin and segments
inside which are very tasty. Comes from South East Asia
including Thai, and is called the "Lolly Fruit"
because you have to suck it to get the flavor, as the
flesh sticks to the seed.
Season:
May - July |
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Papaya
(ma la kor)
– Fruit has yellow- orange flesh which is firm in
texture and sweet tasting. Can be used to tenderize meat
and cure indigestion, and the green papaya can be made
into green papaya salad. It is very well known.
Season:
All year |
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Pomegranate
(tub tim) –
The skin is leathery in texture and orange to orange-red
in color. The edible portion of the fruit is the juicy
red flesh and there are many seeds inside, it has a sour
taste.
Season:
January, February and October until December |
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Pineapple
(sub pa rod) –
Pineapple fruits are compound oval fruits 6 to 8 inches
long with spiky, robust leaves at the top of the fruit.
The tough, waxy rind is green, brown, and yellow in color
with a scale-like appearance.
Season:
January and April until June |
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Zalacca
(ra kam) –
It is an almost stemless, non-climbing, spiny plant cultivated
for its fruits. The fruits are consumed fresh, candied
or canned.
Season:
May - August |
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