Article-review of exotic tropical fruits of Asia with photos, names, descriptions and prices in Vietnam, Thailand, Malaysia and Indonesia. We wrote it based on our travel notes. Enjoy it for your health!
Tropical fruits of the Southeast are a real treasure and a storehouse of health. It would be a shame not to try them all! In addition, exotic fruits sold in Russia (for example, pineapple, mango, bananas or carambola) only vaguely resemble real ripe fruits. Read the article about - it is especially relevant for those who are going to this country for the first time.
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List of tropical fruits with photos, names and descriptions
Rambutan (Rambutan, Ngo - Thai, Chôm chôm - Vietnamese)
The funny hairy red balls on the counter are rambutans. Their “hairiness” comes in varying degrees: the hairs can be greenish and strong, withered and black, or moderately withered. Practice shows that the latter are the best.
The flesh of rambutans is dense and white translucent; it does not come off the stone very well. To get to the pulp, you need to make a cut across and separate the halves. The taste is subtle and sweet, similar to green grapes. Unripe rambutans may be slightly sour. Sometimes markets have already peeled rambutans, but they spoil much faster - there is a risk of running into spoiled ones. They are also sold canned with sugar syrup.
Season: May to October.
Rambutans are one of the most inexpensive tropical fruits in Asia. Prices per kg:
- in Vietnam - from 40 thousand dong;
- in Thailand - from 30 to 150 baht (and about 15 baht per peeled substrate);
- In Indonesia (Sumatra) - 10 thousand rupees.
(Photo © jeevs / flickr.com / Licensed CC BY-NC-ND 2.0)
Lychee (Litchi, lin-chi - Thai, vải - Vietnamese)
Lychee, otherwise known as litchi, or Chinese plum, is distinctive and delicious. From a distance, the neat red-pink fruits resemble the skin of a reptile - their skin is dotted with small tubercles. Pleasant to the touch, elastic, rough. The thin shell is easily separated from the pulp, revealing a translucent white mass with a stone in the center. Lychees are very juicy, with a sweet and sour taste. They are actively used in cooking.
The harvest is harvested from April to June. The price per kilogram in Thailand is about 60 baht.
(Photo © su-lin / flickr.com / License CC BY-NC-ND 2.0)
Longan (Lam-yaj - Thai, Nhan - Vietnamese)
If you see bundles of panicles of small potatoes on the counter, you know that this is longan, or dragon's eye. The fruits are juicy and sickly sweet - it’s almost impossible to tear yourself away from them: longan cracks like seeds, easily and quickly. In Vietnam you can often see longan shells on the ground. The pulp is transparent white, sometimes with a slight yellowish tint. When cut, the longan resembles a dragon's eye, since inside round bone, hence its name.
Season: May - November.
Prices per kilogram:
- in Vietnam - from 30 thousand dong;
- in Thailand - from 60 baht.
(Photo © Muy Yum / flickr.com / Licensed CC BY-NC-ND 2.0)
Longkong (Langsat)
Longkong (langsat) is one of the most delicious exotic fruits in Asia, in our opinion. It looks like a bunch of small potatoes, beige-yellow in color with specks, but larger than longan. Longkong is easy to clean - you just need to peel off the peel (although your hands will be a little sticky after that). The pulp is in the form of translucent slices, similar in shape to garlic. Its taste is simply amazing - sweet and refreshing, with a barely noticeable sourness, a little like a pomelo. Be careful not to bite the seeds - they are bitter.
Season: May to November.
Prices per kg:
- in Thailand - from 100 baht;
- in Indonesia - from 10 thousand rupees.
(Photo © Yeoh Thean Kheng / flickr.com / Licensed CC BY-NC 2.0)
Mango (Mango, Ma-Muang - Thai, Xoài - Vietnamese)
The variety of mango species is amazing - from dark green to red. Flavor palette impressive too. In Vietnam, mangoes are somewhat fibrous, while in Thailand their flesh is more smooth and flavorful. The bone is usually flat and wide.
It is better to choose slightly soft mangoes; hard ones may turn out to be underripe (although there are exceptions), and too soft ones may be overripe, as they will quickly spoil. In Thailand, yellow mangoes (and durians) are eaten with gluten rice and coconut milk - a traditional dish sticky rice.
Season: in Thailand in spring, in Vietnam - also in spring and winter.
Prices vary and depend on the variety (per kg):
- in Vietnam - from 25 to 68 thousand dong;
- in Thailand - from 20 to 150 baht;
- in Indonesia - from 20 thousand rupees;
- in Malaysia - from 4 ringgit.
(Photo © Philip Roeland / flickr.com / Licensed CC BY-NC-ND 2.0)
Noina, or sugar apple (Sugar Apple, Noi-na - Thai, Mẵng cầu - Vietnamese)
Noina is very similar to cherimoya - they are relatives. Noina looks like a light green lumpy apple with scale segments covered with a light whitish coating. They called the sugar apple for a reason: the ripe fruit really looks like sugar, with a creamy aftertaste. The flesh is white and so soft that the noina is cut in half and eaten with a spoon, removing inedible seeds. Cherimoya is similar in many ways to noina, but its skin is scaleless.
Try to choose fruits that are as ripe as possible, as unripe noina will be unpleasant - hard and with a pine aftertaste. A ripe sugar apple is soft, the flesh can even show through between the segments. Don't press it too hard - it may fall apart in your hands.
Harvest: June - September. The cost of a kilogram of these tropical fruits in Vietnam is from 49 thousand dong (in the supermarket), we bought it at the market for 30 thousand.
(Photo © Hanoian / flickr.com / Licensed under CC BY-NC-ND 2.0)
Guanabana, or soursop (Soursop, Guanabana, Mãng cầu xiêm - Vietnamese)
Another relative of the noina is the guanabana. Its pulp is similar to a sugar apple, but not as sweet and with a bright creamy taste. Its consistency is a bit like thick sour cream or yogurt, which is why guanabana is nicknamed soursop. They eat it with a spoon or cut it into pieces. Guanabana fruits are much larger than noina and cherimoya, you can’t confuse them - they sometimes reach 10 kilograms or more. The peel is dark green, with small shoots in the form of soft spines.
Guanabana is a rare guest on the shelves of markets and shops. Choose something slightly soft soursop- it can easily ripen in the refrigerator for a couple of days (but no more, so don’t overdo it). An unripe fruit is hard and almost tasteless, but an overripe one will sour and fermentation processes will begin.
Fruits all year round. Usually the price per kilogram in Vietnam is from 43 thousand dong.
(Photo © tara marie / flickr.com / Licensed under CC BY 2.0)
Pomelo (Pomelo, Som-o - Thai)
Probably everyone knows what a pomelo looks like and what it tastes like, so we won’t describe it. However, we found it sweeter in Asia. When purchasing, you should choose by sniffing: the stronger citrus aroma, the better the broom will be. Also pay attention to the softness.
Season: July - September.
Price per kg:
- in Thailand - from 30 baht;
- in Vietnam - from 40 thousand dong.
Salak (Snake fruit, Sala and Ra-kum - Thai, Salak - Indonesian)
Notable tropical fruit with a skin resembling snake skin. It comes with and without thorns. The pulp is beige-yellow or white, sweet and sour in taste, with a wine flavor. Sometimes there is a taste of valerian. Salak with thorns must be cleaned with care: cut at the edge with a knife and peel off like a tangerine. Quite easy to clean.
Season: June to August.
Prices per kg:
- in Thailand - from 60 baht;
- in Indonesia - from 25 thousand rupees.
(Photo © hl_1001a3 / flickr.com / License CC BY-NC 2.0)
Pineapple (Pineapple, Sa-pa-rot - Thai, Khóm (Dứa) - Vietnamese)
Pineapple is an exotic fruit that has been familiar to us since childhood. Only in Asia it is much tastier than in Russia. Large and small pineapples are sold - these are different varieties. We recommend taking small Thai ones, about the size of your palm, with an orange peel - they are the sweetest. It is convenient to buy already peeled or cut pineapples.
Season: January, April - June.
Prices per kg:
- in Vietnam - from 20 thousand dong;
- in Thailand - about 15-20 baht (per piece or kilogram - depending on the variety).
Chrysophyllum (star apple, Caimito, Star apple, Vú sữa - Vietnamese)
We weren’t particularly impressed with the star apple: its taste seemed pleasant, but not outstanding, and besides, the fruits secrete a milky juice, which is then difficult to wash off your hands and lips. Mature chrysophyllums come in green, brown, and various shades of purple. You need to choose soft star apples, as unripe ones are inedible. It is better to eat them with a spoon, cutting them crosswise and pre-cooling them.
The harvest is harvested from February to March. The price in Vietnam per kg is from 37 thousand dong.
(Photo © tkxuong / flickr.com / Licensed under CC BY 2.0)
Mangosteen (Mangosteen, Mong-khut - Thai, Mang cút - Vietnamese)
Mangosteen (mangosteen), like almost all tropical fruits in Asia, looks attractive and arouses the curiosity of tourists. Small dark purple round balls with neat leaves on top, dense to the touch and quite heavy.
The peel of the mangosteen is thick, reminiscent of pomegranate in smell and astringent properties. Behind the thick rind are several cloves of aromatic and extremely tender white pulp, similar in shape to garlic. The taste is unforgettable and indescribable! Light, sweet, refreshing. But we didn’t like the mangosteen wine.
It is important to choose the right fruits: when purchasing, lightly press the mangosteen - it should be a little soft and yield when pressed. If not, it is most likely damaged.
When cleaning the mangosteen, be careful not to stain your clothes. In many hotels it is prohibited to eat it. Clean better with your hands- just tear off the leaves and press on the center. You can also use a knife - make a cut and open the fruit. If the mangosteen is fresh, it will peel easily.
Season: April - October.
Price per kg:
- in Thailand - from 80 baht;
- in Indonesia - from 15 thousand rupees.
(Photo © olivcris / flickr.com / Licensed CC BY-NC 2.0)
Papaya (Papaya, Ma-la-koo - Thai, Đu đủ - Vietnamese)
Papaya is sweet and nutritious, with a flavor reminiscent of carrots and pumpkin. The pulp of the ripe fruit is very soft, aromatic, juicy, orange-red in color, and the peel is bright yellow to orange. Choose moderately soft fruits. Green papaya not sweet - it is added to salads and eaten with pepper and salt.
Season: all year round.
Prices per kg:
- in Vietnam - from 10 thousand dong;
- in Thailand - from 40 baht;
- in Malaysia - from 4 ringgit;
- in Indonesia - from 4 thousand rupees.
(Photo © Crysstala / flickr.com / License CC BY-NC-ND 2.0)
Sapodilla (sapodilla, La-mut and Chiku - Thai, Lòng mứt or hồng xiêm - Vietnamese)
Sapodilla is called a tree potato - in appearance it really looks like an oblong potato. But inside there is a sickly-sweet orange pulp Brown, reminiscent of the Korolek variety of persimmon, only softer. Buy soft fruits that are brown in color, as unripe sapodilla has an astringent effect.
Season: all year round.
Prices per kg:
- in Vietnam - from 21 thousand dong;
- in Thailand - from 40 baht.
(Photo © GlobalHort Image Library/ Imagetheque / flickr.com / Licensed CC BY-NC 2.0)
Pitahaya (dragon heart, pitaya, Dragon fruit, Geow-mangon - Thai, Thanh long - Vietnamese)
Pitahaya is one of the most recognizable exotic fruits, a photo of which probably everyone has seen. Bright pink pitaya belongs to the cactus family and looks unusual: inside there is white or beet-colored pulp with small black seeds. It has a barely perceptible sweetish taste - in my opinion, pitahaya is almost bland. Eat with a spoon, cutting in half.
Season: May - October.
Price per kg:
- in Vietnam - from 20-23 thousand dong;
- in Thailand - from 45 baht.
(Photo © John Loo / flickr.com / Licensed under CC BY 2.0)
Coconut (Coconut, Ma-phrao - Thai, Dừa - Vietnamese)
In Southeast Asia, coconuts are large and light green in color, and not brown and hairy, like those on our shelves. These are young coconuts and they are drunk. The sellers will carefully cut off the top of the nut with a machete, give you a straw and a spoon - you can scrape off the pleasant jelly-like pulp remaining on the walls of the coconut. We recommend buying chilled coconuts.
Season: all year.
Price per piece (depending on size):
- in Vietnam - from 8-15 thousand dong;
- in Thailand - 15-20 baht;
- in Malaysia - from 4-5 ringgits.
(Photo © -Gep- / flickr.com / License CC BY-ND 2.0)
Tamarind (Sweet Tamarind, Ma-kham-wan - Thai, Me thái ngọt - Vietnamese)
Sugary-sweet tamarind resembles the taste and consistency of dates. It looks like a brown pod, under a fragile shell there is dark flesh enveloping hard seeds.
Season: December to March.
Prices per kg:
- in Vietnam - from 62 thousand dong;
- in Thailand - from 100 baht.
(Photo © Mal.Smith / flickr.com / Licensed CC BY-NC-ND 2.0)
Banana (Banana, Kluai - Thai, Chuối - Vietnamese)
There are many types of bananas in Asia. Mostly small, palm-length. They taste sweet and are very different from those sold in Russia. Be sure to try different varieties. For example, in Malaysia there are wonderful triangular bananas. They are red on the outside, but taste like dried ones.
Season: all year round.
Prices per kg:
- in Vietnam - from 15 thousand dong;
- in Thailand - from 30 baht;
- in Malaysia - from 4 ringgit.
Passion fruit (Passionfruit, Chanh dây - Vietnamese)
This tropical fruit has another, more sonorous name - Passionfruit, which translates as passion fruit. The taste of passion fruit is not for everyone: too sharp, sweet and sour (but I really like it). Similar to concentrated multifruit juice.
The peel is dense, sometimes different colors, but mostly purple, burgundy, brown and green-brown. The fruits can be smooth or wrinkled - this is the type of passion fruit that will be ripe. The pulp is jelly-like, with edible seeds. They eat it with a spoon, cutting it crosswise.
Season: September - December.
Prices per kg:
- in Vietnam - from 20 thousand dong;
- in Thailand - from 190 baht.
(Photo © geishaboy500 / flickr.com / Licensed CC BY 2.0)
Carambola (Carambola, Star fruit, Ma-fuang - Thai, Khẽ - Vietnamese)
The beautiful yellow-orange fruit is carambola. The taste is sweet and sour, reminiscent of strawberries. Carambola is juicy and refreshing, pleasant to eat in hot weather. It is so named because when cut transversely, it produces star-shaped lobes.
Season: October to December.
Prices per kg:
- in Thailand - from 120 baht (and 50 baht for the substrate);
- in Malaysia - from 4 ringgit.
(Photo © berenicegg / flickr.com / Licensed under CC BY 2.0)
Chompu (rose apple, waterapple, Chom-phu - Thai, Mân thái đỏ - Vietnamese)
Chompus are unusually juicy - it seems as if they are made of water. Perfectly quenches thirst. The taste is barely noticeable sweetish, very pleasant. The aroma is reminiscent of a rose, hence the name. Chompus come in red, green and white colors.
Season: all year round.
Prices per kg:
- in Thailand - from 200 baht (and 20-70 baht for the substrate);
- in Malaysia - from 4 ringgit.
(Photo © beautifulcataya / flickr.com / License CC BY-NC-ND 2.0)
Jackfruit (Jackfruit, Kha-nun - Thai, Mít - Vietnamese)
Perhaps one of the most memorable and delicious exotic fruits in Asia is jackfruit. Its fruits are round and very large, so it is sold peeled. When cut, jackfruit smells sweet, the aroma is reminiscent of chewing gum and travels far. The segments are bright yellow and smooth. The fruit is very nutritious.
Season: January - May.
Prices for jackfruit substrate:
- in Vietnam - about 25 thousand dong;
- in Thailand - from 20 baht.
(Photo © mimolag / flickr.com / License CC BY 2.0)
Guava (Guajava, Farang - Thai, Ổi - Vietnamese)
We're not crazy about guava. It looks like a pear or a green apple, but the taste is somewhere between them. In general, the pulp is pleasant, sweetish, and comes in white and pink colors. Choose a softer guava; it is impossible to eat an unripe one - it is hard and has a pine flavor.
Season: all year round.
Prices per kg:
- in Vietnam - from 19 thousand dong;
- in Malaysia - from 4 ringgit.
(Photo © cKol / flickr.com / License CC BY-ND 2.0)
Durian (Durian, Too-ree-an - Thai, Sầu riêng - Vietnamese)
The same king of fruits that everyone has heard about. Reviews about durian are contradictory: some say they will never eat it, while others are crazy about it. Our first acquaintance with durian turned out to be unsuccessful: the sweetness was mixed with a distinct taste of either onion or garlic - not the pleasure we expected after reading laudatory reviews about the heavenly taste of this exotic fruit. After consumption, the garlic taste lingers in the mouth for a long time. By the way, the smell is not completely disgusting, but sometimes even pleasant - apparently, it depends on the variety. We tried durian the second time, having bought a traditional Thai dish, sticky rice with durian and coconut milk. What to say? Don't lie, the taste is truly heavenly! The pulp is very tender, creamy. Remember that it should not be consumed with alcohol.
Season: April - August.
Durian prices in Thailand: from 200 baht per kg (Phuket Town) and from 900 baht per kg in Patong - the price difference is impressive. The most profitable option is to buy sticky rice with durian - from 55 baht per pack. Nourishing and tasty. The most delicious durians are the small ones sold in Malaysia.
(Photo © Mohafiz M.H. Photography (www.lensa13.com) / flickr.com / License CC BY-NC-ND 2.0)
Introductory image source: © Andrea Schaffer / flickr.com / Licensed under CC BY 2.0.
Many tourists and travelers visit Thailand not only for the beautiful beaches and summer all year round, but also to taste exotic thai fruits, which are charged with sun and vitamins!
Thai fruits are like a medicine for immunity throughout the winter :)
So, what is worth trying in Thailand in my opinion, and not buying in our Russian supermarkets and then saying that these exotic fruits are not for us!
Durian(in Thai thu-rian) is the most favorite fruit!
Durian season in Thailand is from May to September. Durian is rightfully considered the king of fruits in Thailand. The large, spiny green fruits are difficult to peel because the needles cut the skin of the fingers and there is not much fruit pulp inside. The color of the pulp is from yellowish-white to bright bright yellow, the consistency is custard, if it is ripe and like a tree, if not ripe. In general, the color and size of the fruit depends on the variety of durian, in Asia there are a large number of durian varieties, the most famous durian varieties in Thailand: Montong, Kradum Thong, Puang-manee, Chanee, Aroncillo, Puyat, Konyao, Native, Cobe, Kradumtong, Duyaya, Salika.
The taste and smell of durian cannot be described in words, it’s not for everyone, but you definitely need to try it, 100%! It is very sweet, like vanilla ice cream if ripe, but there are also notes of fried onions, and something rancid and at the same time something vanilla. I also didn’t like it the first time, the main thing is not to run into a MISSING durian, it spoils very quickly, literally within a few minutes, especially in the open sun. The first time you try durian, cover your nose with your hands so that its smell does not irritate you! Due to the smell of durian, it is prohibited from entering many hotels, airplanes and other places. After a couple of tastings, durian may blow your mind and you will become hooked on it, just like me. It is quite high in calories, although it contains a lot of fiber, so it improves digestion and will not damage your figure.
A pineapple(sa-pa-rot).
Pineapples are in season all year round. This is one of the most common and cheapest fruits in Thailand; they are grown in huge plantations in any region of Thailand. You can buy a large pineapple from 10 to 50 baht per piece, there are also mini pineapples, very sweet but expensive, from 60 baht per piece. Generally all pineapples are sweet if they are ripe, but be careful. If you eat a lot of it, the acid can eat away the mucous membrane and tongue until it bleeds. I had this happen when I ate a whole pineapple alone. When preparing Thai dishes with meat, pineapple is often used, although unripe, thanks to its enzymes, it makes the meat soft and also gives the dish a pleasant taste. sweet and sour taste.
Watermelon yellow or red (ten-moo in Thai).
Watermelon can hardly be called an exotic fruit, but in Thailand it costs about 20 baht per kilogram all year round! Here they are always fresh and juicy, perfectly quench your thirst in the heat and are used as a base for shakes. Thai watermelons come with red and yellow flesh, be sure to try it as the tastes are slightly different!
Bananas(klu-ay).
There are dozens of banana varieties in Thailand. There are giant brown ones (they are called black ones) and ordinary ones - like we have in Russia, Lite bananas, there are small plump ones with seeds - Nam Wa, there are even smaller ones - Khai (Thai egg), very sweet. There are small “finger” Leb Meu Nang bananas that are very tender. There are bananas that are more astringent, white inside, and have a sweet and sour taste. In general, in Thailand everyone will find bananas to their taste. Bananas contain a lot of potassium, and will prevent you from gaining weight, because ripe bananas not much starch. Many desserts are made from bananas: they are boiled, dried, baked in banana leaves, grilled, fried in batter and made into chips. I wrote more about bananas on the page.
Guava(fa-rank).
The Thai guava fruit differs from the Balinese guava, perhaps some other varieties are brought to Russia, I have not tried it here. Thai Guava looks like a big green apple with hard seeds inside. Take care of your teeth and peel the skin to taste the sweet pulp and do not eat it with the seeds, which are concentrated in the center.
Thais eat guava, and not only it, slightly under-ripe with sugar and chili pepper, they will give you such a bag if you take sliced guava at the market! Know that guava contains more vitamin C than citrus fruits, as well as vitamins A and B, magnesium, calcium and phosphorus. Jeanne loves it, but I don't really like guava.
Jackfruit(kha-nun).
Jackfruit is a type of breadfruit. Huge fruits are attached directly to the trunk, the peel is green with small thorns. Cutting the fruit in half, carefully wearing gloves so as not to get dirty with the sticky rubber-like juice, remove the light yellow fruits with seeds inside. The fruits are sweet, dense, starchy in consistency with a strong odor. Chips are made from jackfruit, deep-fried and eaten raw; the seeds are also used for something; we have seen them sold separately in markets more than once.
dragon fruit is the fruit of a cactus :)
Dragonfruit or pitahaya (according to Taishi keu-man-gon).
Dragonfruit is in season all year round. Dragonfruit is a member of the cactus family - it is literally the fruit of a cactus. It looks very unusual and you are unlikely to miss it. Its thin pink skin peels easily to reveal white or purple flesh with black seeds. You can eat the fruit with a spoon, cutting it in half. The taste is very delicate, not pronounced, sweetish. Dragonfruit is a good source of vitamin C, as well as phosphorus and calcium. It's low high-calorie fruit, it is rich in dietary fiber, you can include it in the “Thai diet” when you are there on vacation! Zhanna wrote more about this fruit on the page.
Carambola or Starfruit(Ma Phuang in Thai).
The carambola season is from October to December. Carambola attracts with its unusual star shape and bright yellow color. But its taste is not pronounced, sweet and sour, but very juicy. In my opinion, only the appearance is attractive, you don’t have to try it. We saw on Koh Chang how the fruits fell off the trees and no one ate them, apparently it was almost a wild option, because... Those fruits were very sour.
Coconut(ma-prao).
Coconuts rightfully occupy first place in Thai cuisine, both raw and cooked, and everything is included, both young coconuts and old ones, both juice and pulp. Coconut milk is made from the old pulp and extracted Coconut oil. We made coconut milk ourselves on Koh Phangan, do not confuse it with coconut juice.
In Thailand, most soups are cooked with the addition of coconut milk; many desserts with coconut milk, pulp, shavings are sold, especially a lot of homemade “sweets” made from rice and coconut. Coconut juice perfectly quenches thirst and is compared to mother's milk. You need to drink the coconut, opened in front of you, chilled and not sour. For the first time in our lives we tried warm coconut juice and we didn’t like it, and only later did we try it, so I advise you to try everything at least 2-3 times. I wrote more about coconuts on the page.
Longkong or langsat(in Thai lan-sat).
Longkong clusters can be found at the market or in TESCO Lotus and BIG C supermarkets. The fruits are in the form of balls with a sand-colored peel that is easy to peel off with your hands and hides sweet and sour or sweet cloves of pulp, similar to garlic. It's worth trying this fruit for variety. Longkong fruits are rich in calcium, phosphorus, carbohydrates and vitamin C.
Longan(lam-yay).
Longan season is from June to September. Longan is a type of lychee. Longan is usually sold in the form of branches tied with a broom. The fruit has a thin yellowish-brown skin that is easy to peel with your hands. Inside you will find transparent juicy and sweet ball with a bone in the center. Longan has a peculiar taste, similar to musk. Longan is undoubtedly worth trying when in Thailand, especially since it contains a lot of vitamin C, calcium, iron and phosphorus, as well as many bioacids that are good for the skin.
Lychee(ling-tie).
Lychees are called the “dragon’s eye” because under the pink skin, transparent flesh envelops a black seed that resembles a pupil. Lychee has an exotic, strong aroma and juicy sweet and sour pulp. Lychee, like longan, contains a high percentage of vitamin C. 9 lychee fruits cover the daily requirement for this vitamin in an adult. Among other things, lychee contains a lot of copper, phosphorus and potassium. I also recommend trying it.
Mango(ma-muang).
Mango season is from April to August, depending on the varieties, on average they begin to ripen in the spring. One of business cards Thailand is, of course, Thai mango. Although there are many varieties of mangoes, the most common classic version of yellow Thai mango is called Nam Doc Mai, it is considered the sweetest and juiciest. Mangoes here range from green to yellow-red. Under the green peel there may be juicy yellow flesh, depending on the variety, or there may be wooden green flesh; Thais also eat green mangoes with spices, even pickle them and add them to other dishes. Ripe juicy fruits make wonderful shakes and smoothies, which are also pleasant to drink, no juice in a pack, even if it says MANGO on it, will not replace this heavenly fruit, it is 100% a must try in Thailand. Typically, ready-to-eat mango slices are sold with sweet glutinous rice cooked on coconut milk+ give coconut milk separately in a bag or pour it over mango and rice in a plate, be sure to try it!
Mangosteen or Mangosteen (in Thai, mang-khuk).
Mangosteen is in season from April to October and is known as the “queen of fruits.” Under the very thick purple skin of the mangosteen are hidden slices of snow-white pulp with a sweet and sour refreshing taste. Mangosteen has a cooling effect. The fruits are rich in antioxidants that rejuvenate the body, as well as xanthones that strengthen the immune system. Be sure to try it when in Thailand.
passion fruit(sau-va-rot).
Passion fruit season is from September to December. Fruit size is large egg. Under the thick and strong shell there are, like larvae, small capsules that need to be eaten, it is better to do this with a spoon. The taste of passion fruit is unlike any other fruit, it is sweet and sour, but it is worth trying at least once in Thailand. We were only able to see it twice, despite the fact that it was in season, so you will need to look for it if you want to try this fruit.
young unripe noina on the tree
Sugar apple(noina).
The sugar apple season is from June to September. The name sugar apple accurately reflects its essence. Noina are green scaly fruits, slightly larger than an apple in size, with white pulp inside - very aromatic and sweet. The consistency is soft and meaty. The only drawback is that there are a lot of seeds. It is better to choose the ripest and softest fruits, but not overripe ones, so as not to start fermenting. You should definitely try noina in Thailand!
Papaya(ma-la-ko).
Papaya is in season all year round. These are long green, yellow or orange fruits, depending on the variety, with orange-red flesh inside that look a bit like a melon. There are also varieties in Thailand imported from other countries; they usually have yellow or orange skin, are smaller in size and sweeter. There is a Hawaiian papaya - very tiny and very sweet. The papaya fruit must be peeled with a knife or vegetable peeler, remove the seeds from the core, remove all the white part and eat only the orange pulp! It is very juicy and sometimes melts in your mouth. Sometimes papaya is sprinkled with lime juice to enhance the taste, although I can eat it like this without even cutting it. Green, unripe papaya fruits are used for the famous spicy Thai salad Som Tam. Papaya has antiviral, choleretic and diuretic effects. Face masks are made from papaya pulp. I 100% recommend trying papaya on your first visit to Thailand!
Pomelo(som-o).
Pomelo season is from July to September. Pomelo happens different varieties: some are yellow, others are pinkish, others are bright pink inside. This is a citrus fruit, larger than a grapefruit, with a very thick peel that is not so easy to peel. But, it's worth it. The fruits are slightly sweet and very sweet, but still not like tangerines. You can’t eat a lot of it; one fruit is enough for several people, since it is quite large. Pomelo, like all citrus fruits, is rich in vitamin C, so for fun it’s worth including it in your diet at least once.
Rambutan is a red hairy fruit :)
Rambutan(n-go-o).
Rambutan season is from April to October. This is another variety of lychee. In Malay, rambut means hair. This is a reddish hairy fruit, of course it does not have hairs on the peel, but such processes that look like hair. But it’s even more interesting on the inside; its seed is sometimes not easy to separate so that the pulp is completely removed, but the taste is tender, juicy, and worth trying. Its juice is like nectar, especially if the fruits are fresh. Freshness can be easily determined by the “hairs”; if the hairs have darkened and dried out, then the rambutan is not fresh, you will not enjoy the taste, and the fruit may be spoiled. I definitely recommend trying it - it’s one of our favorite Asian fruits!
Rose apple(chom pu in Thai).
Rose apple season is all year round. This is a very juicy, slightly sweet, light fruit, mostly consisting of air and water! It can be eaten directly with the peel; it perfectly quenches thirst, because... it just oozes out when you eat it. Personally, I like this fruit, I advise you to try it when you are in Thailand. There are also very small chompus, they are sour, try the ones in the photo.
Salak or Snake fruit(in Thai ra-kum or sa-la).
The herring is covered with prickly needles, which can scare away the buyer, but inside it has a sweet and sour pulp, yellow-brown in color; if you guess the ripeness, you can taste it very juicy and delicious salak, although the smell is slightly reminiscent of valerian. We liked Balinese herring more than Thai herring, its fruits are 2-3 times larger, it is worth trying it on the island of Bali in Indonesia.
Sapodilla(la-mut).
Sapodilla season is from September to December. Looks like small potatoes with pointed ends. The peel is thin, easily cut with a knife, inside there is pulp with seeds, divided into segments, like in a persimmon. Very sweet if ripe. If it is not ripe and you feel that it is astringent, it is better to wait for ripeness after 1-2 days, otherwise it will be impossible to clean your tongue from the latex-sticky sapodilla juice. But I still highly recommend trying it.
Tamarind(ma-kham).
Tamarind season is from December to February. A fruit in a shell in the form of a legume or peanut pod. The shell is easily broken with your fingers, and inside there is pulp with a pit, the taste is similar to dried fruit, the consistency is viscous and sweet. Sweet tamarind is eaten, and sour tamarind is used to prepare sauces for various Thai dishes.
Tangerine(catfish).
Tangerine is a variety of mandarin. There are several varieties of tangerines and tangerines in Thailand, all of them are very juicy, sweet and inexpensive, and it is good to make freshly squeezed juices from them. Sometimes these are sold on every corner in Bangkok; they perfectly quench your thirst. The plozh is similar to a tangerine with the same segments, only sometimes there are a lot of seeds inside. Be sure to try it.
I also advise you to try whatever you like at the market, sometimes shakes and smoothies are prepared right in front of you, you can try freshly squeezed cane juice and other things...
We love fruits, vegetables, nuts in any form and with the whole family :)
I came across an interesting diagram of the fruit season, which I decided to publish below.
Thailand and exoticism are complementary concepts. One of the exotic discoveries for our compatriots in this country was the fruits of Thailand. The tropical climate allowed nature to create unique combinations of shapes, colors, flavors and aromas. The harvest in Thailand is harvested before three times per year. Fruits in Thailand reach the peak of ripeness without the addition of nitrates and other chemical fertilizers, so they are safe from an environmental point of view, for which they are loved and appreciated by tourists all over the world.
However, this fact does not in any way affect the cost of fruits in Thailand itself. Fruits in Pattaya are cheap and you can buy them in markets, street vendors, mobile motorcycle kiosks, etc. Don’t be surprised if Thais offer purchased fruits with a bag of salt, pepper or local spices. Asians believe that combining sour, bitter or spicy with sweet is in the order of things.
No one doubts that Thai fruits are a storehouse of useful vitamins and microelements. Fruit pulp is traditionally used in national dishes Thai cuisine. Freshly squeezed juice, popsicles, sliced fruits, salads and fruit-based soups are sold everywhere.
Thai fruits amaze the imagination with their diversity. But there is one fruit in Thailand - endowed with royal status. A fruit with amazing taste, but an absolutely disgusting smell. It was the smell of durian that became a stumbling block, because of which the fruit is prohibited from being transported in transport or consumed in hotels and other public places in Thailand.
The fruits grow on gigantic tropical trees reaching 50 meters in height. About 30 species of this plant are known, of which only 9 are suitable for human consumption. The Thais nicknamed Durian the king of fruits in Thailand for its large weight - up to 4 kg, majestic and formidable appearance, reminiscent of the weapons of orcs from the famous fantasy epic. Essentially, it is a ball or oval with a diameter of up to 15 cm, covered with prickly spines, attached to a rod up to 30 cm long. Under a strong peel with spines lies saffron-colored pulp with a delicate creamy consistency.
Despite the repulsive smell, durian has fans, and not only among the residents of Thailand, who happily eat the fruit, claiming that it has an incomparably delicious taste. The rest take their word for it, without even trying Durian because of the repulsive smell.
If you decide to taste the royal fruit of Thailand, we recommend trying the “golden pillow” variety (literal translation from Thai). The smell is less intense, and the taste is as “magical” as that of other varieties of durians.
Harvest season: May-June.
Price: about 250 baht per 1 kg (500 rubles per 1 kg)
Dragon fruit
He can be rightfully proud of such wealth! After all, there is such an endless variety of fruits that sometimes it seems as if nature is experimenting with shape, color, tastes and smells, creating unexpected combinations.
Harvests are harvested here three times a year! That's why fresh fruits in Thailand are constantly available, and their prices are very cheap. Thanks to the favorable climate, their cultivation does not require any chemical fertilizers, which means that all fruits are environmentally friendly and very healthy.
When approaching a fruit stand, travelers usually cannot immediately make their choice. After all, having seen so many fruits unfamiliar to them, colorful bright colors, I want to try everything at once! You can try the first thing you like, at random. Most likely it will turn out to be an incredibly tasty fruit, and it will be very difficult to compare this taste with something already familiar. But sometimes the taste and smell of the chosen fruit can be very surprising. It may be salty, or it may have no taste at all.
Therefore, it is important to know something about Thai fruits in advance: how to peel them, what taste and smell they have, how they are eaten and what dishes they are used in. Each of these fruits is worth studying in more detail, with names and photos.
Pineapple
: Sa-pa-rotPineapple is a familiar large tropical fruit. He oval shape, covered on the outside with a hard, angular skin, with a tuft of hard leaves on top. Inside is bright yellow juicy pulp, soft and sweet. Exist various varieties pineapples, which differ in size and taste. It is believed that Thailand has the best pineapples in the world. They are sold whole, straight with peel and leaves, and also peeled. Either on a stalk, by which the fruit can be held and eaten immediately, or cut into slices and packaged in cling film. In Thailand, pineapples are used in salads and curries, and they are also used to make jam, fresh juices, shakes and alcoholic cocktails.
Watermelon (Watermelon)
In Thai: Taeng-moWatermelon is also a fairly popular delicacy all over the world. This is a large round fruit (or more precisely, a berry) with a dark green striped rind. Inside there is very juicy red pulp with black seeds. In Thailand you can find not only red watermelons, but also yellow ones. They are practically the same in taste - they all have very sweet flesh. Watermelons are sold whole, as well as peeled and cut into slices, that is, immediately ready to eat. Thais like to drink watermelon juice or shake (watermelon pulp with crushed ice), and they often eat it with salt.
Banana
In Thai: Kluai Bananas are a very common fruit in Thailand, and you can find a lot of them here. different types bananas Classic, familiar bananas are large in size and have an oblong shape. Under the thick yellow skin there is almost white pulp of a delicately sweet taste, and sometimes slightly astringent. In Thailand, such bananas are used only for cooking. They are fried with spices, boiled in coconut milk, dried to form banana chips, or cooked delicious pancakes with egg-banana filling. IN fresh Another type is usually consumed - finger bananas. They are three times smaller than usual, have thin skin and more yellow and sweet flesh. Red finger bananas are also found.
Guava
In Thai: FarangGuava is a Thai fruit that resembles a large green apple or pear with an uneven surface. Inside there is white or pink pulp, the consistency is like that of an apple, with many small seeds. The fruit is very sweet and has a record content of vitamin C. Guava is eaten fresh directly with the skin, or cut into slices and sprinkled with sugar, spices or salt. Sometimes it is used to make juices, salads and desserts.
Jackfruit
In Thai: Kha-nun Jackfruit is a very large oval fruit that can weigh up to 40 kilograms. It is covered with a dense crust-shell with small spines. Inside, it consists of many large yellow slices with a very delicate sweet taste and pleasant aroma. Jackfruit is most often sold already peeled and ready to eat. They even take out the bones from the slices, which are then cooked separately and added to different dishes. Jackfruit is very nutritious, it is eaten fresh, added to fruit salads, make juices and cocktails. Pulp unripe fruits used in cooking.
Durian
In Thai: Too-ree-anDurian is nicknamed the “king of fruits” in Thailand. Its fruits are very large in size and weigh several kilograms. Durian has an oval shape, the outside is covered with a hard crust with large spines, resembling a shell. Inside it is divided into several sections, which are filled with soft yellow pulp. They may contain a couple of large seeds. Durian pulp has a pleasant tart-sweet taste, which cannot be said about the smell. It is because of the disgusting smell that this fruit is prohibited from being brought into many hotels. Hence another nickname - “the taste of heaven, the smell of hell.” Despite this, durian is popular in Thailand and is loved by both locals and tourists. This fruit is usually eaten fresh or fried with salt. It is worth noting that the flesh should be soft and not elastic (which is found in unripe durians), otherwise the taste will be the same as the smell. Durian is a very nutritious fruit, it contains many vitamins and warms the body. But it should not be consumed with alcohol.
Carambola (Star Fruit)
In Thai: Ma-fuangCarambola is a small angular oval fruit of bright yellow color, the texture resembles Bell pepper. In cross section, the carambola fruit has the shape of a star, hence the second name - “star fruit”. It is usually eaten fresh, cut into slices, without peeling. The fruits are very juicy with a pleasant floral, slightly sweet taste and aroma. Unripe fruits have a sour taste and are often used to make refreshing juices, as well as salads and sauces.
Coconut
In Thai: Ma-phraoCoconuts or more correctly - coconuts widespread in Thailand. This is a large fruit, weighing up to three kilograms, with a hard shell, green on the outside and white on the inside. Underneath it, in the very center of the fruit, is, in fact, the nut itself - a hard shell with pulp and liquid inside. This liquid is called coconut milk. It has a sweetish herbaceous taste, perfectly quenches thirst and has many beneficial properties. In Thailand, coconuts are used in the most different areas. As for the kitchen, coconut flesh is fried, stewed, grilled and added to the composition various dishes. Soups, sauces, cocktails, desserts and ice cream are made with coconut milk.
Lichi
In Thai: Lin-chi Lychee is a small fruit round shape, with a dense, bumpy red skin. The peel is easily separated from the white pulp, which has a sweet, tart taste and an oblong black seed inside. Depending on the lychee variety, the shape and shade of its fruit may differ slightly. In addition to round ones, there are oval and heart-shaped fruits, and the color ranges from crimson-pink to dark red. Lychees are eaten fresh; this fruit quenches thirst well and is very useful for anemia. Juices and syrups are also prepared from lychee fruits.
Longan (Dragon Eye)
In Thai: Lam-yaiLongan are small nut-like fruits that grow in clusters like grapes. They have a light brown skin that is easy to peel. Underneath there is white translucent pulp, the consistency of grapes, and a round black seed in the center. Because of appearance Loggan received the name “dragon’s eye” from its fruits, which is how its Thai name is translated. The pulp of longan is very juicy and sweet, with a honey flavor and a pleasant aroma. It is eaten fresh or dried to produce a dried fruit similar to raisins. Ice cream and desserts are also made from longan fruits.
Longkong
In Thai: Langsat Longkong is similar in many ways to longan; it is also a small round fruit that grows in clusters. The skin is also dense, light brown in color. The flesh is slightly different. In longkong it is slightly yellowish in color, translucent and divided into segments. They are easily removed from the skin and have a sweet and sour taste. Longkong is eaten fresh and added to ice cream.
Mango
In Thai: Ma-muangMango is widespread in South Asian countries, with dozens of varieties of mangoes found here, which is why it is called the “tropical apple.” This is an oval fruit, slightly narrowed on one side. Classic Thai mangoes are yellow in color with thin, smooth skin. Underneath it lies dense pulp of the same bright yellow color, with a pleasant aroma and sweet honey taste. Depending on the variety, mangoes are very diverse. Their color can be green, pink or orange, or they can combine a couple of different colors. The taste and consistency of these fruit varieties also differs. Mangoes are eaten fresh, peeled, and also used in various dishes, desserts and drinks.
Mangosteen
In Thai: Mong-khutMangosteen is a true Thai fruit that is grown here in huge quantities and exported throughout the world. And if durian is called the “king of fruits” in Thailand, then mangosteen is called the “queen of fruits”. It is a medium-sized purple-burgundy fruit with dense leaves on top. It looks like a round eggplant. Inside there are several slices of white, oily pulp with a delicately sweet taste. Sometimes there are a couple of hard bones in it. Mangosteen is eaten fresh and also used in desserts. This fruit cools the body, so it is recommended to eat it after durian.
Mandarin, Tangerine
In Thai: SomMandarin is a small citrus fruit that is popular all over the world. Thai Mandarin is somewhat different from the European ones familiar to many. A more literate name for this fruit is tangerine. It is smaller in size, its peel is rich green and noticeably thinner. The taste is sweeter. In Thailand, they sell fresh tangerines, as well as freshly squeezed tangerine juice, which, immediately after squeezing, is poured into bottles with a straw. Sweet rich citrus juice rich essential oils and vitamin C.
Papaya
In Thai: Ma-la-ko Papaya fruits look like a zucchini or an elongated pear. When unripe, the papaya skin is green, and inside there are many small seeds concentrated in the center, and dense light pulp with a sour taste, which is used only for preparing dishes, especially salads. Here papaya appears as a vegetable. It becomes a fruit when the fruits ripen: the skin turns yellow and the flesh becomes orange and softer. The seeds are easy to remove, just like a melon. In this form, papaya has a sweet, delicate taste and a pleasant aroma. It is eaten fresh, cut into slices, and is also used in the preparation of desserts, drinks and ice cream. Fresh papaya is great for improving digestion and getting rid of any stomach problems.
Pitahaya, Dragon Fruit (Pitahaya, Dragon Friut)
In Thai: Geow mangon Pitahaya is a fruit (or more precisely, a cactus) originally from Australia, but has taken root well in Thailand. Its fruits are large, oval in shape and covered with large scales. The color of the peel can be pink, bright crimson or yellow. Inside there is white or pink pulp of a sweet and sour taste with small seeds, reminiscent of kiwi. Pitahaya (sometimes pitaya) is widely used in Thai cuisine - drinks, including alcoholic ones, are prepared from it, as well as many desserts: jams, sauces, yoghurts, candies, etc. Fresh pitahaya or dragon fruit are peeled, cut into slices and ready to eat. It is worth noting that the raspberry part of the fruit has the same bright juice, which practically does not wash off from the tissues. Therefore, this fruit is often prohibited from being brought into hotel rooms.
Pomelo
In Thai: Som-o Pomelo is the largest citrus fruit. Externally, it looks like a large grapefruit and is covered with a thick green or yellow peel, depending on the variety. Inside there are slices, again, like grapefruit or orange, but a little less juicy. The film separating them is denser, and the taste of the pulp is sweeter, slightly bitter. The segments of different varieties of pomelo can be light yellow or orange-pink. The more aromatic the peel of the fruit, the sweeter it will be inside. Pomelo is a very nutritious fruit and is most often eaten fresh, especially for breakfast. In the city it is usually sold already peeled and filmed, only sweet slices. Juices and refreshing cocktails are also prepared from pomelo fruits.
Rambutan
In Thai: NgohRambutan is a fruit that immediately attracts attention. Its fruits are round, small in size and have a dense red skin covered with long fibers. It is easy to peel, inside there is white pulp, similar to grapes, with a sweet taste and delicate aroma. In the center of the pulp there is a small stone that can also be eaten - it looks like a nut. Rambutans are best eaten fresh, but they are also added to desserts and often canned.
Rose Apple
In Thai: Chom-phu The rose apple got its name not because of its color, but because of its aroma. The fruits of this fruit are very similar in texture and consistency to an apple; their color can range from light green to red. However, they are bell-shaped and have a pleasant rose scent. The rose apple usually tastes sweet and sour. It is eaten fresh; the skin does not need to be peeled. This fruit is often added to fruit salads and desserts.
Salak, Snake Fruit
In Thai: Ra-kumSalak or Sala is a small tropical fruit that looks like a strawberry from afar. But in fact, it has a dense peel of a bright burgundy color, reminiscent of snake scales. It is not easy to peel it with your own hands; it is better to use a knife or other object to pick out the peel. The pulp of this fruit is yellowish-white, similar in consistency to soft apple and is divided into several lobules. It tastes sweet and sour, a little like strawberries. But it has a unique aroma; many compare it with valerian. The aroma of the fruit is light, so it doesn’t particularly interfere with enjoying the pleasant taste. Salak is eaten fresh, sometimes it is sold already peeled and ready to eat.
Sapodilla
In Thai: La-mutSapodilla is a small, oval, light brown fruit that resembles a kiwi in appearance, but without the hairs. Under the thin skin there is brownish-creamy flesh with a sweet, milky-carmel flavor and several small seeds. You should not store sapodilla for more than two days after purchase, as its taste changes noticeably. This fruit is eaten fresh and is also used to decorate various dishes due to the unusual color and aroma of the pulp.
Sugar Apple
In Thai: Noi-na The sugar apple is a round fruit with a green, lumpy surface. Unripe fruits have hard, crispy pulp inside. white like an apple. There are also several large seeds. When the fruit ripens, it becomes very soft, like a puree. The sugar apple tastes very sweet in both cases, which explains its name. Its pulp is often used in making ice cream, and, of course, eaten fresh. It is important to note that the seeds of the sugar apple are used to prepare insect poisons, so after removing the seeds, you should not touch your eyes and nose to avoid irritation.
Tamarind
In Thai: Ma-kham-wan Tamarind fruits look like a cross between beans and peanuts. Its peel, or even shell, is very easy to peel. Underneath it is a fibrous brown pulp with a tart, sweet and sour taste and hard seeds inside. In taste and consistency, this fruit is often compared to dates. Tamarind is consumed fresh, and is also used as a spice or boiled to make soft drinks.
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)
Round green fruit, looks like an apple. It has white, rather hard, edible pulp with a slightly bittersweet taste. Eaten with the peel as ripe fruits, and unripe, 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. It will work out 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. U different people causes different taste sensations. Apparently because taste buds 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 putrid 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 knead well after pressing with a finger; elastic pulp should not be 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 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 devoid of 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 whole fruit, main feature ripeness - soft thorns. 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 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
Essentially this 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 is made from delicious compote, also often added to ice cream, dried - eaten like raisins. It is not recommended to eat it at once a large number of longana – 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, 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, and it is not for nothing that many consider it the No. 1 fruit in the world. The fruits are rich big amount 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)
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 with a knife in a circle, 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)
Quite a large oval-shaped fruit with orange pulp. In appearance and texture it is similar to a melon (the second name for papaya is melon tree), to taste - more 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's easy to get rid of it by pouring lemon or lime juice over the pulp. Often served at hotels for breakfast. Unripe papaya main ingredient the famous spicy Thai salad “Som Tam”, to which crab meat, fish, dried shrimp, garlic, chili, lime and spices. 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 refer to crayfish or snake fruit as 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, strengthens 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, perhaps this is the most unusual fruit. Red furry hedgehogs, the size of Walnut, under the skin hide tender sweet pulp. "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 other 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, well, you can also use the dragon’s eye, because unusual looking and names.
Video about fruit prices in Pattaya (May 2014)
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