Hairy fruit from Thailand. Anyone who has not eaten carambola has never been to Thailand: a guide to Thai fruits. Durian is the king of fruits in Thailand

You can vacation in Thailand almost all year round, you just need to choose the right places to relax. It’s no secret that while in the south of the country it’s the height of beach holidays and the heat is 35 degrees, in the north the thermometer can drop to +10 degrees. Unfortunately or fortunately, most tourists are interested in a beach holiday in the south of Thailand, so today we’ll talk about the best time to relax on the beaches and about the rainy season in Thailand.

The whole of Thailand can be divided into several climatic zones, each with its own microclimate and weather conditions.

northern Thailand (Chiang Mai, Chiang Rai, Mae Hong Son);
coast of the Andaman Sea (Khao Lak, Phuket, Similan, Phi Phi, Lanta, Krabi, Phang Nga);
surroundings of Bangkok (Pattaya, Koh Larn, Rayong, Cha Am, Hua Hin, Mak, Kut, Chang);
Gulf of Thailand (Samui, Koh Phangan, Koh Tao, Chumpon).

Rainy season in Thailand

The fruit season in Thailand is greatest during the rainy season, and it is at this time that many of the most delicious Thai fruits ripen. But don’t despair, because there are a number of tropical fruits that delight tourists all year round, and those that are not ripe in Thailand at this time will definitely be brought from neighboring countries.

Fruit season in Thailand by month

Bananas, guava and papaya always grow in Thailand, but other tropical fruits adhere to their seasonal schedule.

Fruits of Thailand by month

Month	Fruit
January	Rose apple, watermelon, pineapple, tangerine
February	Rose apple, watermelon, tangerine
March	Rose apple, watermelon, mango
April	Mango, pineapple, lard, lychee
May	Mango, pineapple, lard, lychee, rambutan, mangosteen
June	Durian, pineapple, lard, lychee, rambutan, mangosteen, sugar apple
July	Durian, pitaya, longan, lychee, rambutan, mangosteen, sugar apple
August	Durian, pitaya, longan, rambutan, mangosteen
September
October	Mandarin, pitaya, longan, sapodilla, rambutan, mangosteen
November	Mandarin, pitaya, longsat, sapodilla
December	Mandarin, pineapple, longsat, sapodilla

Have good weather and an even tan.

It won’t be difficult to answer the question of what tourists take most from Thailand – fruit, of course. You are unlikely to see such a variety of taste, smell, color and shape anywhere else. Moreover, all the fruits are environmentally friendly; they are grown without any chemicals. For those traveling to Thailand for the first time

Some fruits will, of course, already be familiar, but most of those growing here have not yet been imported to Russia. Therefore, we will conduct a small educational program: You can look at the photo to see what these fruits look like, and read their brief description.

Season – all year round, price – from 20 baht/piece.

Pomelo (Som-Oh)

The largest fruit of the citrus family, which has been purchased by Russian retail chains for a long time. Many people like it better than oranges and grapefruits, although they do not have much useful weight due to their very thick peel. Like all citrus fruits, it is rich in vitamin C. Choose those that smell stronger. Many Thais eat pomelo with a mixture of salt, sugar and pepper. Added to some dishes. Often used in various diets.

Season – June-February, price from 50 baht/piece.

Dragon eye, dragon fruit, dragonfruit (Geow mangon)

A very interesting looking fruit, it is actually the fruit of a cactus. The scientific name is pitaya. The taste and consistency are a bit like kiwi. The pulp with small black seeds, which comes in white and red colors, is edible. Red is tastier, but also more expensive. Pitaya is good for the thyroid gland, skin, vision, promotes weight loss, and helps in the treatment of gout. It is recommended to eat chilled, cutting in half and scooping out the pulp with a spoon. Pitaya flowers are brewed with tea. Be careful - the juice from the peel is very difficult to wash off.

Guava (Farang)

A round green fruit that looks like an apple. It has white, rather hard, edible pulp with a slightly bittersweet taste. They eat both ripe and unripe fruits with the peel, in this case with a mixture of salt, sugar and pepper. You can also cut the guava into slices, remove the seeds, soak in sugar syrup and cool. Make a delicious dessert. Guava is also used to make delicious jelly, jam and marmalade. The fruit is good for the heart and digestion. Rich in vitamin C, guava has 5 times more of it than oranges. Interesting fact: Thais call European tourists farangs.

Season – all year round, price – from 30 baht/kg.

Durian (Durian, Too-ree-an)

The most interesting and controversial fruit in the whole world. Translated as “reverse aroma.” Considered the king of all fruits. A storehouse of microelements and vitamins. It has the terrifying appearance of a war club - large (up to 8 kg), prickly and hard. Inside, in peculiar five chambers, there is edible cream-colored pulp.

The taste is very unique. It evokes different taste sensations in different people. Apparently because taste buds are closely related to the sense of smell. The peculiarity of this fruit is that before opening it practically does not smell, but after opening, after 10-15 minutes, a reaction with oxygen occurs and a very strong and persistent nasty putrefactive odor appears. Therefore, not many people decide to try it. So if you take a risk, do not buy already cut and packaged fruit, but ask them to open it right in front of you. Ripe pulp should squash well after pressing with a finger; if it is elastic, it does not have a very pleasant taste. It’s better to eat it with a spoon, because if you take it with your hands, it’s difficult to get rid of the smell later.

I definitely recommend trying it. Firstly, you will then tell that you ate the famous durian, and secondly, such an opportunity will not arise anywhere else, since the export of durian from Thailand is prohibited. It cannot even be brought into hotels and airports. True, those who want to treat friends can buy a permitted alternative - durian jam or chips. Most people who have tasted freshly cut durian believe that its taste is nutty, cheesy, creamy, and strawberry.

Rich in microelements, amino acids and vitamins. It is very useful for manhood, but keep in mind - you should not try durian if you drank alcohol that day; there may be problems with blood pressure and heart. Roasted durian seeds are also eaten.

Interesting facts: Breeding work is currently underway to develop a variety that does not have an unpleasant odor. Durian pickers always wear helmets, since a large fruit falling from a tree can easily kill a person.

Season – April – September, price – from 80 baht/piece, or from 120 baht/kg (butchered), not a cheap pleasure.

Jack fruit, jackfruit, breadfruit (Kha-nun)

A very large fruit, can grow up to 40 kg. How can trees withstand them? But the trees, however, match the fruit, grow up to 25 meters, and the fruits, by the way, grow not on the branches, but on the trunk itself. It is considered the largest fruit in the world. It looks like a durian, only the spines are smaller and not sharp. Inside there are many seeds in the form of lobes, surrounded by a soft pericarp. These are the ones that are eaten, after removing the seeds. The taste is sweet and cloying, vaguely reminiscent of melon. They are sold already cut and packaged.

If you choose a whole fruit, the main sign of ripeness is the soft spines. Jackfruit is also added to meat dishes, in salads, canned and made into chips. Dried or roasted seeds are also eaten. The peel is used to produce chewing gum. Wood is used to make boards, furniture and musical instruments. Latex is extracted from tree trunks. The fruits are rich in calcium, sulfur, phosphorus and vitamin A.

Season – January-September, price – from 20 baht per bowl of 6-8 slices.

Carambola (Ma-fuang)

The fruits are green or yellow in color and have a very unusual shape. If you cut it across you will get beautiful five-pointed stars. Often used to decorate various dishes. Ripe fruits are juicy, without a pronounced taste, a bit like a mixture of bell pepper, pineapple, apple and kiwi. Moreover, the green variety is sweeter than the yellow one. Can be eaten with sugar or salt. Contains a lot of vitamin C and oxalic acid, therefore it is contraindicated for people with peptic ulcers. Carambola is used to make salads, juices and sauces, and added to meat dishes.

Season – May–December, price – from 40 baht/kg.

Kumquat

Probably the smallest representative of the citrus family, but at the same time very useful. Rich in vitamins, has bactericidal and antipyretic properties. It is quite difficult to peel, but you can eat it with the peel on. Compotes, preserves, jams, marmalade and jellies are made from kumquat, and candied fruits are made. Jam is good for colds.

Season – May-June, price – from 40 baht/kg.

Langsat, Longkong

In fact, these are different fruits, but from the same family. It grows in clusters, like grapes. The taste also reminds me a little of it. It only has a hard, thin skin, under which lies a translucent, sweet and sour elastic flesh. We can say that these are Thai seeds. Contains many vitamins. The seeds are bitter and inedible.

Season – May-November, price – from 40 baht/kg.

Longan (Lam-yai)

Practically the same as langsat. Under the skin there is juicy sweet pulp with an inedible pit. Translated from Chinese as dragon's eye. Longan makes a delicious compote; it is also often added to ice cream, and when dried it is eaten like raisins. It is not recommended to eat large amounts of longan at a time - your body temperature may rise.

Season – May-October, price – from 50 baht/kg.

Lychee

Similar to langsat and longan, only with a red and pimply skin. Has a pleasant strawberry aroma. They started growing it in Thailand not so long ago, so it is still quite expensive. They are consumed raw and canned, made into jellies, juices and wine. Used in cooking, production of cosmetics and household chemicals. Helps with anemia, good for digestion. You can't eat bones.

Season – April-June, price – from 60 baht/kg.

Mango (Ma-muang)

One of those fruits that are worth bringing from Thailand. The mangoes here are very juicy and tasty. They have a pleasant smell. They sell both ripe yellow and unripe green fruits. Greens are eaten with salt and pepper or added to salads. Many Thai dishes are prepared with mangoes, as well as pickled, juice, jelly, sauce and chips. The export of mangoes and pineapples brings good money to the Thai budget.

Mango is not only tasty, but also a very healthy fruit; it is not for nothing that many consider it the No. 1 fruit in the world. The fruits are rich in a large amount of vitamins, amino acids and microelements. It has a beneficial effect on the proper functioning of the intestines, heart and brain. On the road, do not take soft fruits, choose yellow ones, but quite elastic, they will ripen well later.

Season – January-June, price – from 45 baht/kg.

Mangosteen, Mangosteen (Mang-khut)

It is considered one of the most delicious fruits. If durian is the king of fruits, then mangosteen is the queen. Under the thick purple peel hide tender sweet and sour, similar in appearance to garlic cloves. In some there are bones. The bulk of the weight comes from the thick peel, so if you calculate the actual useful weight, it turns out that mangosteen is not only one of the most delicious, but also one of the most expensive fruits. By the way, monkeys also love mangosteens, more than bananas. Is a powerful antioxidant. Contains half of the periodic table.

If you are lucky with your things, pack them well, because the juice from the peel is very difficult to wash off. Choose fruits with hard (but not stone-like) intact peel. Very hard, spotty, dry peel or, on the contrary, too soft peel indicates that the fruit is already old and possibly spoiled. It’s better to eat it this way - cut it in the middle in a circle with a knife, but not all the way, you only need to cut the hard shell. Then divide the fruit into two parts with your hands. The pulp will end up in one of the halves. Mangosteen is used to make juice, wine, and is used in cooking and cosmetics production.

Passion Fruit (Passion Fruit)

Translated as the fruit of passion. It has a bright, rich sweet and sour taste. The fruit is cut in half and the jelly-like pulp along with the seeds is eaten with a spoon. The taste of passion fruit is familiar even to those who have never tried it, since it is part of the Multifruit juice. Good for vision, improves immunity.

Season – January-April, price – from 10 baht/piece.

Noi-na, Sugar Apple (Noi-Naa)

The fruit, the size of a large pomegranate, is light green in color, with a bumpy skin and white sugar pulp inside. The taste is very pleasant. You can eat it by cutting it in half and scooping it out with a spoon. Ripe fruits are quite soft to the touch. If you mix the pulp with coconut juice and freeze it, you get delicious ice cream. Noy-na is rich in vitamins, fiber, and contains virtually no calories. Can be stored in the refrigerator for several weeks. Don’t even try to eat the seeds - they are poisonous, they are even used to make insect poison and a lice repellent.

Season - June-September, price - from 50 baht/kg.

Noni

A very controversial fruit. Manufacturers consider noni juice to be very beneficial for health and say that it is a strong antioxidant. Helps in curing many diseases. A good remedy for weight loss, as it puts the metabolism in the body in order. Many generally consider noni to be a panacea for all diseases. Most scientists are not so optimistic and consider noni juice to be simply fortified fruit juice. And the Anti-Doping Committee generally included it in the list of prohibited drugs. The noni fruits themselves are rarely found on sale, as they have a bitter taste and unpleasant odor. They are mainly made from them, which are sold in Thailand and in many other outlets.

Season – all year round, price from 250 baht/0.7 l. 100% juice.

Papaya (Ma-la-koo)

A fairly large oval-shaped fruit with orange flesh. In appearance and texture it is similar to a melon (the second name for papaya is melon tree), in taste it is more like boiled carrots. An unripe papaya has green and tough skin, a ripe one has golden yellow skin, and the fruit is slightly pressed when pressed with a finger. Useful for blood vessels, digestion, proper liver function, for people with diabetes and peptic ulcers.

Some people don't like the smell of papaya; it can be easily eliminated by pouring lemon or lime juice over the pulp. Often served at hotels for breakfast. Unripe papaya is the main ingredient in the famous spicy Thai salad “Som Tam”, to which crab meat, fish, dried shrimp, garlic, chili, lime and spices are also added. Meat cooked with papaya will be very soft and juicy.

Season – all year round, price – from 25 baht/kg.

Sala, Salak, Rakam (La Kham, Ra-kum)

A very unique fruit. It has tough brown skin covered with small spines, so be careful when peeling. It is also called snake fruit because of its scaly skin, although some classify crayfish or snake fruit as a separate species. The white-yellow pulp has a strong aroma and distinctive taste. Cancer is useful for intestinal diseases.

Season – May-August, price from 50 baht/kg.

Sapodilla, Sapodilla (La-moot)

A brown, potato-like fruit with a thin, inedible skin. They don't eat the seeds either. The yellow-brown pulp has a sweetish taste of burnt sugar, beer root, honey and pear. It is better to eat soft, ripe fruits. Many people don’t like it because they taste unripe fruits, and they contain a high content of latex and tannin, which is not very pleasant to the taste. Latex is even extracted from tree trunks. It is better not to store fruits for a long time, as the smell becomes not very pleasant. Sapodilla is rich in vitamins and tannins, has antibacterial and anti-inflammatory properties, and strengthens the immune system. You can puree it, jam it, or add it to a milkshake.

Season: September–December, price: from 30 baht/kg.

Rambutan (Ngaw)

Because of its appearance, it is perhaps the most unusual fruit. Red, furry hedgehogs, the size of a walnut, hide tender, sweet flesh under their skin. "Rambut" is translated as "hair". It tastes like sweet grapes. Rambutan is used to make juice, marmalade, jelly and even candles. Eating rambutans has a beneficial effect on the skin and also reduces the risk of cancer. Choose bright red (but not dark red) fruits with greenish hairs. Best eaten chilled. Sometimes on sale there is a fruit similar to rambutan, but one and a half times larger in size and not hairy. This is a palasan. It tastes like rambutan, only even sweeter.

Season – April-October, price – from 40 baht/kg.

Tamarind (Ma-kham-Wan)

Looks like bean pods. Having broken the hard peel, inside you will find sweet, viscous pulp with hard, inedible seeds. Tastes a bit like dates. Tamarind is used to make compotes, sweets and other sweets. There is a variety with sour pulp; sauces are mainly made from it. Has a mild laxative effect and reduces cough.

Season – all year round, price – from 40 baht/kg.

Tangerine (Som)

A variety of tangerine with green skin. It tastes like tangerine, only sweeter. Rich in vitamin C. On the streets they often sell juice from tangerines and tangerines, bottled in small bottles.

Season – August-February, price – from 30 baht/kg.

Chom phu, shompu, Rose apple (Chom-phu)

The fruit looks like a bell. It comes in green, red or pink. No need to clean. It has a slightly pronounced sweet and sour taste, crispy, very refreshing and quenches thirst if eaten chilled.

Season – all year round, price – from 45 baht/kg.

You can see about a dozen more unfamiliar fruits on sale, but they are quite rare, so we did not describe them in this article.

As for the season, if it is written, for example, January-May, this does not mean that this fruit will not be on the shelves in December. Of course it will, only in smaller quantities and for more money. Don’t really look at the price either, this is the price during the season and in good places.

Personally, I tried almost everything, but most of all I liked pineapples, mangoes and mangosteens. These are the ones I advise you to take with you to your homeland, and the dragon’s eye is also possible, because of its unusual appearance and name.

Video about fruit prices in Pattaya (May 2014)

One of the goals of going on holiday to Thailand is to try local fruits. Much of the local assortment is not sold in our latitudes, or the taste is far from the real one, which is possible only in season.

It is better to buy fresh fruits at the market or from street vendors. It is preferable to take whole fruits, because cut ones quickly spoil. If it is difficult to clean and cut something exotic on your own, then choose a place where the seller will help you with this.

The already cut form is offered to feast on by traders on mobile carts. But it is better not to use such offers.

What and when ripens in Thailand

January

A pineapple
Tamarind
passion fruit

Pineapple in Thailand is easy to find at any time of the year, but if you want to try the most delicious and sweet, then January is the time.

Passion fruit is also worth trying this month. The seemingly inconspicuous fruit, when cut, will fill the air with an amazing aroma. The taste is quite specific - immediately sweet and sour, and then simply sour.

February

Tamarind
passion fruit
Jackfruit

Ripe jackfruit fruits

The ripening season for tamarind and passion fruit continues.

Jackfruit joins them in February. The second name of this exotic dish is breadfruit. If the jackfruit is not yet ripe, you need to boil it. Fully ripe ones are eaten fresh. In appearance it resembles a melon, but inside it consists of segments and a large number of seeds.

March

Mango

In March, Thai mangoes begin to ripen. This fruit is also known in our area, but you are unlikely to find the variety that is in Thailand. In order not to miss the taste, it is better to buy yellow fruits - they will definitely be sweet. A green peel does not mean that the mango is not ripe, but a variety with this peel color most likely has a sour taste.

April

Mango

This is what a ripe lychee looks like

The sweet taste and delicate pulp of lychee make this fruit a desirable delicacy on the table. True, its cost is noticeably higher than average. And it's not that the season is just beginning. It’s just that lychee was once considered very expensive, because it was brought from China. Now it is grown in Thailand, but the reputation of an expensive dish remains.

May

Kumquat
Rambutan
Mangosteen
Salak

Rambutan - the pride of Thailand

For rambutan, the season lasts all year round, but it is in May that the peak begins, when the fruits are especially tasty. It is unlikely that you will be able to try it anywhere else - it is considered exclusively Thai.

June

Kumquat
Mangosteen
Salak

Kumquat belongs to the citrus family and is somewhat reminiscent of a small orange. It contains a lot of vitamins. Their season is quite short - only two months.

July

Mangosteen
Salak
Rambutan

This is what langsat looks like

Langsat fruits begin to ripen by mid-summer. Many, many balls that look like potatoes, attached to a branch - this is what this delicacy looks like. Some resourceful tourists compare it to sunflower seeds. Not because of the taste, but because it needs to be peeled off, like sunflower seeds, and the balls go off with a bang in a friendly company while chatting.

August

Pomelo
Salak

Pomelo appeared in domestic grocery stores some time ago, but the Thai fruit is sweeter and the beginning of the season falls in August. If you buy it already cut, the seller will most likely offer you another bag of spices. And this will reveal the taste of the pomelo from the other side.

September

Pomelo
Sapodilla

The first autumn month is the time to try another exotic taste, because sapodilla begins to ripen. Fully ripe fruits will delight you with a sweet taste. The fruit itself is soft, but not entirely juicy.

October

Pomelo
Sapodilla
Carambola

Carambola is often used for serving and decorating the table. It is shaped like a star, which is why it is also called star fruit. And the taste leaves much to be desired. According to those who have tried it, there is practically no taste.

November

A pineapple
Rose apple
Sapodilla
Carambola

There is no seasonality for pink apples in Thailand, but the most beautiful ones appear in the last month of the calendar autumn. The taste is like regular apples, although somewhat sour. They can be either pink or green (contrary to their name).

December

A pineapple
Sapodilla
Tamarind
Carambola

December is the time to try a delicious tamarind compote. Pineapple will delight you not only with its taste, but also with its price.

Are you attracted by the variety of street fruits in the carts of sellers, but are you afraid to try unfamiliar fruits with intricate colors and shapes? Fears away - we have prepared a guide to the main exotic fruits of Tai

So different and mysterious... the fruits of Thailand make me want to try them all. How to choose, where to buy, what season? We answer!

Mangosteen

Season: April to September. All the time it rains in the markets of Thailand, especially the South, the shelves are bursting with ripe mangosteens. The thick, dark red skin conceals cream-colored flesh that is best eaten with a fork. The fruit tastes sweet with a slight tartness. By the way, the more slices, the fewer seeds.

Photo: Shutterstock 2

Rambutan

Season: all year round, peak from May to September. The Kingdom's "specialty fruit" is easily found in the market due to its bright red color and pale green stubble. It tastes like grapes, but sweeter and richer. Grows in the central and southern provinces (Chantanaburi, Pattaya area, Surat Thani).

Photo: Shutterstock 3

Guava

Season: all year round. It is still unclear how the plant from South America ended up in Thailand. Perhaps it was brought to ancient Siam by Spanish sailors. Be that as it may, guava took root in Southeast Asia and became one of the most popular fruits there. Thais consume it unripe (when the flesh is still green and hard) with salt, sugar and spices. By the way, the fruit looks so exotic that the residents of Thailand called it “stranger”: farang.

Photo: Shutterstock 4

Sugar apple

Season: June to September. Under the lumpy, marsh-green skin lies a sweet and aromatic milky flesh. If the fruit is ripe, it can be eaten with a spoon. By the way, the basis of the branded ice cream served in Thai restaurants is the sugar apple. loves hot and humid climates, so it is grown mainly in the south of the country.

Photo: Shutterstock

Carambola

Season: October to December. The fruits are yellow or green, oblong in shape, cut crosswise, and have the shape of a five-pointed star. Because of this, they received a second name - Starfruit, or star fruit. Ripe carambola is very juicy, its taste is pleasant, floral, not very sweet. Unripe fruits are quite sour, but they contain a lot of vitamin C. The fruit is used for salads, sauces, juices and soft drinks.

Photo: Shutterstock 6

Coconut

Season: all year round. If it were not for coconut, Thai cuisine would simply be a combination of Chinese and Indian. In terms of frequency of use, coconuts in the Kingdom are like potatoes in Russia. They are added to rice, eaten fresh, most soups are cooked with coconut milk, and coconuts in syrup are offered as dessert. And in the markets they sell milk directly in nuts.

Photo: Shutterstock 7

Lychee

Season: April to June. Lychees were once brought to Thailand from China, so the fruit was quite expensive. Today, lychees are grown on farms in the north of the country. There are a lot of varieties. In general, the fruit has a sweet taste and delicate pulp, similar to grapes, and its color ranges from pink to purple.

Photo: Shutterstock 8

Tamarind

Season: December to March. The usual tamarind is sour, but a sweet variety is grown in Thailand. Thais boil the fruits in water to obtain a refreshing drink. Sweet tamarind is sometimes eaten fresh.

Photo: Shutterstock 9

Pomelo

Season: August to November. The taste is reminiscent of grapefruit, but more sweet than sour. In addition, the broom is much larger. The pulp is reddish, less often pale yellow or orange.

Photo: Shutterstock 10

Jackfruit

Season: January to May. Jackfruit trees grow in Southern Thailand. The round, heavy fruit, the size of a large melon, can only be cut with a large knife. Hidden under the greenish-yellow skin are yellow slices with an unusual taste, strong aroma and a huge number of seeds inside. The ripened pulp is consumed fresh, the unripe pulp is pre-cooked, and the seeds after processing are added to many dishes.

Photo: Shutterstock 11

Rose apple

Season: all year round. There are two varieties of this fruit: pink and green. They taste like regular apples, only sour. The most beautiful ones appear in the markets during the cool season - from November to March.

Photo: Shutterstock 12

Mango

Season: March to June. Thai mangoes are not like those grown in other countries, especially American ones. Varieties that grow only in Thailand have gained such popularity abroad that mangoes are exported in the millions of kilograms!

Photo: Shutterstock 13

Longan

Season: June to August. The name of the fruit is borrowed from Chinese (“long yang” - “dragon eye”), because it itself came to Thailand from the Middle Kingdom (it grows in the north of China). Thais usually eat longan fresh, and in restaurants they also serve it with ice cream.

Photo: Shutterstock 14

Sapodilla

Season: September to December. An inexperienced person may mistake the fruit for a small mango, simply brown in color and round, ovoid in shape. The fruit is often used for serving dishes due to the beautiful brownish tint of the pulp. It is recommended to eat sapodilla after it is fully ripe: then it is very sweet and quite soft.

Photo: Shutterstock

Longkong

Season: May to November. Grows in southern Thailand. Externally, these are small round fruits with soft, sand-colored skin. They grow in clusters. The pulp is translucent and white. The taste is sweet and sour. Fruits are eaten fresh. The main thing is not to bite the bone - although it is soft, it is bitter. Longkong is rich in calcium, phosphorus, potassium, iron, vitamins B1, B2 and C.

Photo: Shutterstock 16

Dragon fruit

Season: May to October. A bright pink fruit with “scales”, the size of a large apple and slightly elongated in shape. The edges of the “scales” are green or light green, and the flesh inside is white, with small black seeds.

Photo: Shutterstock 17

Papaya

Season: all year round. Papaya appeared in Indochina back in the 16th century, and has been grown by the local population ever since. An exclusively Thai use of the fruit is the spicy som tam salad (cut green papaya into strips, dried shrimp, garlic, chili). Ripe fruits are usually sprinkled with freshly squeezed lime juice before consumption.

Photo: Shutterstock 18

Salak

Season: April to May. The scaly fruits are burgundy-brown in color - oval, with slightly elongated edges, reminiscent of a drop of water. The peel is thin and easily removed, but when peeling the fruit, you need to be careful: the herring is covered with small thorny needles, fortunately not very hard. The pulp is white with a yellowish tint.

Photo: Shutterstock 19

A pineapple

Season: all year round. Thai pineapples are called one of the best in the world. The taste is rich, from sweet and sour to sweet. The smell of ripe pineapple is pleasant and slightly sweet. When choosing a fruit, pay attention to its hardness - it should bend slightly under your fingers, but not be too soft or, on the contrary, hard.

Photo: Shutterstock 20

Durian

Season: May to August. The fruit is also called the “king of fruits” due to its rich content of vitamins and microelements. However, durian is glorified primarily for its exceptional taste, but unpleasant, difficult to describe smell. You should definitely try the fruit, just don’t take it to the hotel - you may be fined! And if you really want to bring durian home, take the hermetically sealed fruit from duty free.

Photo: Shutterstock

The variety of Thai fruits makes your head spin. To have time to try everything, fly to Thailand right now!

Thailand has long been famous for its fruit abundance and variety all year round. The huge number of exotic fruits that you can buy pleases the eye and makes you want to try everything. Before satisfying your gastronomic desires, it is better to become familiar with the characteristics of each fruit, its characteristic taste and effect on the body. What kind of fruits are there in Thailand, their names, you will see photos and pictures.

Exotic fruits in Thailand are a separate expense item for almost any tourist; some of them, as a rule, can be tasted at the hotel, while the rest will have to be purchased. But before spending money, it is advisable to have at least a little idea about the purchase.

Dragon fruit or pitaya

Dragon fruit or (geow mangon) is a scaly fruit the size of a very large apple, elongated in shape, and rich pink in color. The flesh is white or purple with many small black seeds. It tastes vaguely like strawberries.

Durian

Durian (stinky fruit in Thailand, too-ree-an). It is called the “king of fruits” because of its rich vitamin composition. The golden pulp tastes oily, creamy, somewhat similar to sweet dough, but the smell...

It is difficult to describe, but it is strong and definitely unpleasant, although if you cut the fruit and eat it right away, the pulp does not have time to oxidize in the air and there is no pungent smell. Many hotels have a warning sign that prohibits bringing this fruit onto the premises, otherwise a fine is possible. Season: May-August.

By the way, a photo of Thai fruits will help you navigate them only by appearance, so in any case it is more useful to read the description. But as for the photo of Thai fruits and, in particular, jackfruit (kha-nun), it is better to see it here, since the second name - Indian breadfruit - can mislead you.

The photograph shows a fruit the size of a large melon with a yellow-green skin. The many seeds inside do not interfere with enjoying the aromatic yellow pulp, which tastes like a duchess pear. Fruit season: January-May.

Langsat

Langsat (lang sat) is a fruit with greyish, sweet and sour pulp and bitter seeds. Very popular in Thailand, but almost unknown outside of it. Season: July-October.

Lychee

Lychee (linchi) has many varieties. It has a sweet taste and soft, grape-like pulp. The color can range from pink to purple. The fruit is more expensive than its counterparts. Season: April-June.

Mangosteen

Mangosteen (mangkhud) - The thick, dark purple skin of the fruit hides a delicate, creamy flesh that is sweet with a tart note. It is most convenient to eat the fruit with a fork. Season: April-September.

This is not a complete list of the country’s wonders, and you can find out what other Thai fruits there are on your own, just by going there on a trip.

Mango

Belyj mango bears fruit in summer. The cost of fruit is up to 65 baht. Characteristics:

oval appearance;
the skin is yellowish-green;
creamy pulp;
big bone;
sweetish taste, with a peculiar smell.

Eat fresh and as a dessert. Mango is added when preparing salads and main dishes. When buying mangoes, you need to look for soft fruits without dents.

Guava or Guava

Another name for Farang is a year-round fruit that is the most popular among locals. It is consumed unripe and costs up to 50 baht. Guava looks like a regular green apple.

Main characteristics:

the flesh of this fruit is pinkish-white;
there are many bones;
the taste is very sweet;
contains vitamin C.

When purchasing guava, you need to pay attention to freshness. To try it, you need to cut the guava into several pieces.

In Thailand it is called Ma feung, it begins to bear fruit in October and ends in December.

Characteristics:

the flesh is greenish-yellow;
there are bones;
The fruit is sweet, sour and floral aroma.

Carambola is used for sauces or salads, but can be eaten fresh. The fruit does not need to be peeled, just washed and divided into slices. When purchasing, you need to pay attention to the freshness of the fruit, which should be firm. The yellower the carambola, the sweeter it is.

Pomelo

An exotic representative of the citrus family. Fruiting almost all year round.

Characteristics:

thick skin, easy to remove;
the taste is sweet with sourness;
the pulp is juicy, yellowish in color;
lobules;
lots of vitamin C.

While eating, it is better to remove the bitter film from the slice.

A pineapple

Exotic pineapples are distinguished by their exquisite taste and come in several varieties. Fruiting almost all year round.

Characteristics:

fruits are yellowish-green, large;
tastes sweet with sourness;
the pulp is yellowish-cream in color;
lots of vitamin C.

When buying a fruit, you need to look at its color, which should be yellowish. They are eaten fresh, canned, or made into compotes or desserts. If you have an ulcer, pineapples are contraindicated.

Thai watermelons are incredibly sweet and small, weighing up to 6 kg. Fruiting from autumn to spring.

Characteristics:

the flesh is yellow or red;
round appearance;
there are a lot of seeds;
contains diuretics.

When choosing a watermelon, you need to look at its dried tail and the booming sound when tapped.

Papajya season is all year round. Cost up to 40 baht, similar to zucchini. It is used as a vegetable when unripe because it has a very sour taste. When ripe, it is eaten fresh as it becomes sweet. You can make a salad from papaya.

Peel it off with a knife; the bones can be removed with a spoon. By choosing an unripe fruit, you can age it until it ripens. But by choosing orange fruits, you can immediately enjoy the sweet taste.

Longan

The longan or dragon's eye plant bears fruit in June, July and August. The cost is up to 70 b, sold in bundles.

Characteristics:

in appearance - a dark small brownish fruit;
honey-sweet taste;
the bone is small.

Longan is consumed fresh, dried, or as desserts.

Sala or herring, snake fruit

The salak plant bears fruit all year round. The fruits are covered with small scales similar to snake skin, costing up to 75 baht.

Characteristics:

oval shape;
dark brown, scaly skin;
juicy yellow pulp, slices;
the taste is sweet and sour.

Baltic herring is consumed as a dessert and fresh. When purchasing, you need to choose large, dense fruits that are not damaged. It is better to clean with your hands, trying not to get pricked by the scales.

The hairy fruit bears fruit in May and until September. Cost up to 50 b. It is distinguished by reddish bristly skin.

Characteristics:

the pulp is yellow-white;
there is one bone;
sweetish taste.

Rambutan is consumed fresh, desserts, compotes, etc. are made from it. When buying rambutan, you need to look at its bristles, which should be green. You can peel rambutan by cutting the skin.

Fruiting of a pink (rose-apple) apple is year-round, costs up to 100 bp. It looks like a bell and smells like a rose. The peel is greenish-pinkish in color. It has a sour taste, like an apple, but without the seeds.

When purchasing, you need to look at the freshness and integrity of the skin. Rambutan can be consumed like a simple apple.

Banana

There are several types of bananas in Thailand, which differ in size and color. There are not only yellow, but green, red and brown varieties. Some people do not eat it raw, but use it as a dietary supplement.

Banana varieties:

kluay khom - large fruits;
kluay nam va - with a bone;
kluay hom tong - large fruits;
Kluai kai are small, round fruits.

They grow all year round and are inexpensive.

Fruiting all year round. The Thais add coconut pulp to almost all dishes. The cost reaches 40 baht.

Characteristics:

the shell is greenish-yellow;
the flesh is white;
pleasant aroma;
coconut milk, very tasty;
has many vitamins.

You can cook soup with sweet milk, the pulp can be added to main dishes or desserts, and is often used for cosmetic products.

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