How to eat Thai fruits. Sapodilla is a Thai “persimmon”. Fruit market in Kamala

Thailand's fruits and vegetables are very diverse. Below we have collected for you what you should definitely try while in the land of smiles.

Fruits in Thailand

1. Durian

Durian (Thai name - durian) - undoubted leader our list. The fruit is pale green-yellow in color with a shell-like skin. Weight from 2 to 5 kg. Durian has a very bad smell and excellent sweet-creamy taste. Durian is eaten raw, and the seeds are roasted and eaten instead of nuts. Storing at home or in a hotel, as well as transporting, is not recommended due to the smell. In many hotels, hospitals, shopping centers and other public places you can find special signs reminding you that it is prohibited to bring durian into your room. The Thais themselves describe durian as “a fruit with the taste of heaven and the smell of hell.”

If you don't try durian, your vacation is in vain))

2. Mango

Mango (Thai name - mamuang) is an outwardly yellow, green or reddish fruit of an oblong shape, slightly similar in appearance to a melon. Inside is juicy yellow-orange or green pulp with a sweet and sour taste.

In my opinion, the most delicious mango is green on the outside and yellow on the inside.

3. Dragon fruit

Pitaya or pitahaya (“dragon fruit”, dragon’s eye) (Thai name - geow mangon). Bright pink or yellow fruits with sparse green scales. Inside there is white or red pulp with small black seeds.

4. Guava

Guava (Thai name - farang) is a light green fruit that looks like an apple. The outside is rough skin. The flesh is white or red, crisp like an apple, with many small seeds.

5. Papaya

Papaya (Papaya) (Thai name - malakor) is a pear-shaped fruit, green or yellow in color. The flesh is orange or bright pink. Papaya is eaten both as a vegetable and as a fruit, depending on the degree of ripeness. Thais love to make their famous “papaya salad” from papaya.

6. Mangosteen

Mangosteen (Thai name - mangkhud) is a small apple-like fruit with a brown or purple peel. Sweet. It tastes like grapefruit.

7. Lychee

Lychees (Thai name - linchi) are fruits the size of a small plum, with scaly pink skin. Inside there is white pulp that is eaten, and not edible seed. It tastes like grapes.

8. Sapodilla

Sapodilla (Thai name - la moot) is a yellow-brown fruit similar to kiwi. Crispy flesh with a creamy caramel flavor and several hard seeds. The taste is reminiscent of persimmon.

9. Passion fruit

Passion fruit is a purple-violet or golden-colored fruit, about the size of a small grapefruit. Under the skin there are seeds in a juicy, sweet shell. The cocktail is very tasty: soda, passion fruit and sugar syrup.))

10. Longan

Longan (Thai name - lamyai) is a small fruit of light brown color, reminiscent of walnuts in appearance. Inside there is transparent white flesh and a hard bone.

11. Jackfruit

Jackfruit (Indian breadfruit, eve) is a large fruit with thick, spiky yellow-green skin. It looks similar to durian, but its “thorns” are smaller. The pulp is yellow, sweet, with an unusual smell and taste of a Duchess pear. The segments are separated from each other and sold in bags. Ripe pulp is eaten fresh, unripe pulp is cooked. Jackfruit is mixed with other fruits, added to ice cream, and coconut milk. The seeds are edible when boiled.

12. Pineapple

Pineapple (Thai name - sapa rot). Thailand's pineapples are considered to be some of the best in the world. There are about 80 varieties of this fruit. Its taste is rich - from sweet and sour to honey. The smell of ripe pineapple is pleasant and slightly sweet. When choosing a pineapple, pay attention to its texture: it should bend slightly under your fingers, but not be too soft or, conversely, too hard. In Thailand, mini pineapple or as it is called “royal pineapple” has also become widespread.

13. Coconut

Coconut (Thai name - ma phrao). Season: all year round. If not for these fruits, Thai cuisine would simply be a combination of Chinese and Indian. They are added to rice and eaten fresh. Most soups are cooked with coconut milk. Coconuts in syrup are offered as a dessert. In markets they sell coconut milk directly from the fruit. Be prepared for the fact that coconuts in Thailand are not the coconuts we are used to seeing in “bounty” advertisements. They are green and big. But, there is another type - small light brown ones.

14. Langsat

Langsat (Thai name - lang sat). Season: July to October. This fruit is almost unknown outside the country, but is very popular in Thailand itself. Its grayish flesh has both a sweet and sour taste. Langsat seeds are bitter, so the fruit should be eaten with caution. Do not confuse with longan.

15. Pomelo

Pomelo (Thai name - som oh). Season: August to November. The taste is reminiscent of grapefruit, but more sweet than sour. In addition, the broom is much larger in size. The pulp is reddish, pale yellow and orange.

16. Rambutan

Rambutan (Thai name - ngaw). Season: all year round, peak from May to September. One of the most noticeable and delicious exclusively Thai fruits. The bright red fruits with pale green bristles taste vaguely like grapes, only sweeter. Rambutan grows in the central and southern provinces (Chanthaburi, Pattaya region, Surat Thani).

17. Rose Apple

Rose apple (Thai name - chom poo). Season: all year round. There are two varieties of this fruit: one is really pink, the other is green. The taste of the fruits is similar to ordinary apples, only slightly sour. The most beautiful pink apples appear in markets during the cool season - from November to March.

18. Salak

Salak, snake fruit (Thai name - la kham). The scaly fruits are burgundy-brown in color, the shape is oval and slightly elongated, reminiscent of a drop of water. The peel is thin and comes off fairly easily, but you need to be careful when peeling the fruit: it is covered in small, soft spines. The flesh of the herring is yellowish-white.

19. Sugar Apple

Sugar apple (Thai name - noi naa). Season: June to September. Under the lumpy green skin lies a sweet and aromatic milky pulp. If the fruit is ripe enough, you can eat it with a spoon. By the way, the basis of the special ice cream served in Thai restaurants, it is the sugar apple that serves. The fruit loves hot and humid climates, so it is grown mainly in the south of the country.

20. Carambola

Carambola (Thai name - ma feung). Season: October to December. The fruits are yellow or green, oblong. Cut crosswise, they have the shape of a five-pointed star. Because of this, they have a second name - star fruit, or “star fruit”. Ripe fruits are very juicy. The taste is pleasant, with floral notes, not very sweet. Unripe fruits are quite sour. They contain a lot of vitamin C. The fruit is mainly used for making salads, sauces, juices and soft drinks.

21. Tamarind

Tamarind (Thai name - makham thad). Season: December to March. Tamarind is a sour fruit, but a sweet variety grows in Thailand. Typically, Thais boil the fruits in water to create a refreshing drink.

22. Watermelon

Watermelon (Thai name - Taeng Mo). Season: all year round. Peak season: October-March. Appearance: Watermelons are small in size, with red or yellow flesh. Yellow ones are more expensive because... in Thailand it is the color of wealth. Taste: usual for watermelon, sugar-sweet, refreshing in both types. Significantly sweeter than Astrakhan ones. Use: shakes, smoothies and juice from fresh watermelon. Used for figured fruit carving.

23. Banana

Banana - (Thai name - Kluai). Season: all year round. Appearance: yellow or green. Taste: very sweet than smaller size and the thinner the skin, the tastier, but these are not stored. Long ones store better and cost more. Very nutritious, they are eaten unripe with spices, semi-ripe ones are dried in the sun, ripe ones are deep-fried, boiled in coconut milk or syrup, the flowers are used in preparing various dishes.

24. Mandarin

Mandarin (Thai name - Som). Season: all year round. Peak season is September-February. Appearance. Smaller in size than European varieties, with thinner greenish-yellow skin. Taste: sweet with slight sourness, very juicy. Compared to European varieties, not so bright taste. Consumption: In Thailand, they are mainly juiced and sold everywhere on street stalls.

Fruits in Thailand by season.

Thailand is a mystery, an unprecedented thing, a miracle. Tourists are unanimously surprised by the beauty of the temple complexes and Buddha statues, regularly admire the beauty of nature and for the time being do not know that in search of curiosities they can go to the nearest food market.

Oh yes, the markets of Southeast Asia are replete with unusual fruits: you might not immediately guess whether they are grapes or nuts? eggplant or apple? As a rule, neither one nor the other, but something third, with an unfamiliar name and indescribable taste.

All of this is edible, all of it is healthy and, most importantly, almost all of it can be included in baby food.

So that you don’t get lost in this diversity, Kidpassage has collected information about all the exotic fruits of Thailand. You will learn how to choose fruits, how to eat them, and what you can give to your child.

And since you probably want to buy fruit as a gift for your family and friends, we will also tell you how to bring fruit from Thailand.

What fruits are there in Thailand?

Walking through Thai markets, you can easily count at least thirty types of fruit. They are grown in Thailand without the use of chemicals - in a hot, humid climate, all plants bear fruit abundantly, allowing them to be harvested several times a year.

There will be few usual fruits - pineapples, bananas, tangerines, watermelons, coconuts, there are even apples and strawberries (they began to be grown relatively recently in the north of the country).

Let's also include some exotic fruits that can be found in our supermarkets: mango, pomelo, physalis, carambola.

Thai stores sell not only local fruits, but also imported ones. Grapes, figs, pears, lemons, apples, kiwis, cherries, cherries, and plums are imported into the country.

We will start with a description of well-known fruits. Why? Firstly, because in this country they have different names - the names of Thai fruits in Thai will be indicated in brackets. Secondly, the appearance, taste, and color of local fruits are different from those sold in our supermarkets. In some cases, we will give recommendations on how to select and store the fruits.

Pineapple (sa-pa-rot)

The fruit, originally from South America, has taken root remarkably well in Thailand, and they even say that the most delicious pineapples- exactly Thai. In the markets you will see different varieties of pineapples, which differ primarily in the size of the fruit.

Season: December-January, April-June.
How to choose: peel ripe pineapple should be soft but elastic.
note: Pineapple is contraindicated for stomach ulcers.

Watermelon (teng-mo)

Thai watermelons are very sweet and medium-sized, weighing about 4-5 kg, with red or yellow flesh. Those with yellow flesh are more expensive, and this is not due to taste or benefits, but to the symbolism of color: Thais consider yellow to be the color of wealth.

Season: October-March.
How to choose: ripe watermelon It has a dried tail and makes a booming sound when tapped. It is not recommended to buy large watermelons.

Banana (kluay)

At least two dozen types of bananas are grown in Thailand. Bananas differ not only in fruit size, but also in color: in addition to the usual yellow bananas, green, brown and red fruits are sold in Thailand. Not all of them are tasty raw - some are only suitable for frying or baking.

The most delicious, soft and sweet are kluay hom and kluay hom tong (large fruits), kluay nam wa (bananas of this variety have a bitter seed the size of a peppercorn - we recommend removing it), kluay kai (small rounded fruits).

Season: all year round.
How to choose: Buy unripe bananas. In the heat they ripen quickly, and if they are too ripe they spoil.
How to store bananas: They are usually sold in large clusters of 10-15 fruits. Bananas are best stored hanging.

Coconut (maprao-on)

The name "maprao-on" means "young coconut". Young fruits have a green, very thick skin, under which there is tender pulp. The core of the coconut is filled with sweet whitish juice.

The juice of young coconuts quenches thirst well, and also contains vitamin C, B vitamins, micro- and macroelements. The juice in old coconuts with brown, fibrous skin is tasteless, but the flesh is very sweet.

Season: September-December.
How to choose coconut: the fruit of a young coconut should be quite large, but not gigantic, and have a light green smooth skin. Supermarkets usually sell shelled coconuts wrapped in film. It is better to buy unshelled fruits at the market: if necessary, the seller will help you open the coconut.
How to eat coconut correctly: Drink the juice through a straw, then scrape out the loose pulp with a spoon.

Mango (ma-muang)

There are several varieties of mangoes sold in Thailand, and they are all equally tasty and healthy. The skin of fruits of different varieties can be light or dark green, yellowish, pinkish, and the flesh can be from almost white to bright yellow.

Season: March-May.
How to choose mango: It is worth taking medium-sized, dense fruits without spots on the skin. Mangoes can be purchased unripe and stored at room temperature. When choosing mangoes, you do not need to crush them - this will cause the fruits to spoil faster.
How to get there: Buy unripe fruits and do not put them in the refrigerator before traveling.
note: Mango has a laxative effect.

Pomelo (som-o)

Pomelo is the largest representative of citrus fruits. Under its thick skin there is a pulp that tastes like orange and grapefruit. This is not a very juicy fruit, so you can give a slice of pomelo to your baby without fear that the child will get dirty.

Season: January-February, August-November.
As it is: peel, divide into slices and remove the film from them (it is usually bitter).
note: Cannot be combined with cholesterol-lowering medications.

Exotic fruits of Thailand

We have prepared detailed information about the exotic fruits of Thailand. You will learn the benefits of each fruit, how to eat it correctly, and whether you can give this or that fruit to your child.

General rule: your child can be offered any fruit that is sold in Thailand. But you need to start with a small piece and wait at least a day to make sure there is no allergy or intolerance.

Of course, neither photographs of Thai fruits nor descriptions of taste will help form an opinion. Tourists who have tried exotic fruits for the first time are simply dumbfounded when they come across something with the taste of citrus and the smell of valerian.

But in most cases the impression is positive - moreover, some fruits quickly become favorites. So, what fruits should you try in Thailand?

Guava, or Guava (farang)

The fruit is the size of an average apple, has loose greenish skin and white, sometimes slightly pinkish flesh. The sweet and sour fruits are similar in taste to quince and have the same astringent properties. Unripe guava, according to many, tastes better than fully ripe one.

Season: all year round.
Beneficial features: one of the most healthy fruits Thailand. It is famous for its high content of vitamin C. It has an antimicrobial, bactericidal effect, and has a beneficial effect on the cardiovascular system.
How to eat guava: Cut into slices and remove the seeds. It is advisable to leave the skin, since it contains all the valuable elements. Guava can be cut into pieces and dried - it will not lose its properties.

Jackfruit or Indian breadfruit (nongka or ka-nun)

The oblong, spiky fruits can weigh more than 30 kg, but markets usually sell smaller jackfruits. Large fruits are peeled before sale and sold in slices, similar to huge kernels of corn.

The flesh of Nongka resembles a very sweet melon. Large seeds are also eaten, but not raw, but boiled or baked - their taste is reminiscent of roasted chestnuts.

Season: January-May.
Beneficial features: Very nutritious due to its high carbohydrate content, particularly starch. Contains a large amount of vitamin A and folic acid.
How to choose: The ripe fruit is yellow-green or brownish-yellow in color and makes a booming sound when tapped. Stores well in the refrigerator.
note: Jackfruit peel contains sticky latex, so if you plan to peel the fruit yourself, wear rubber gloves or oil your hands. Jackfruit can have an unpleasant odor, just like durian.

Durian (tu-ree-an)

The large, thorny durian fruit can weigh several kilograms, its slice can replace a whole lunch, the list of nutrients and healing properties will be very long, and its taste is reminiscent of... fruit salad with cream. Because of this, durian is often called the king of fruits.

Only one property prevents you from loving this fruit with all your heart: a specific smell, because of which it is even forbidden to bring durian to some places. Nevertheless, the king of fruits is very popular in Thailand: tasting durian among tourists is equated to extreme sports.

Season: June August.
Beneficial features: high content of vitamins B and C, iron, phosphorus, calcium, organic sulfur.
note: It is not advisable for pregnant and lactating women to eat durian. May increase blood pressure. It is dangerous to combine with alcohol.
How to choose: When choosing durian, it is better to trust the seller at the market. Ripe but not overripe fruit does not have a strong repulsive odor.

Carambola (ma-pheong)

In our latitudes, the exotic fruit is used to decorate dishes: the cross section of carambola looks like a star. Well, in Thailand they simply eat it, enjoying the sweet taste with a pleasant sourness. You don't have to peel the carambola, but eat it with the peel.

Season: October December.
Beneficial features: high content of vitamin C, beta-carotene, B vitamins, microelements. It has a hemostatic and antidiarrheal effect.
How to choose: To eat, choose fruits that are yellow-green, fleshy, but not too soft, with a brown stripe along the ribs. The smell of ripe carambola is floral, a bit like the smell of jasmine. Unripe carambola is sour and can be used to prepare salads and meat dishes.
note: carambola contains oxalic acid, which is contraindicated for ulcers and gastritis.

Langsat (Long Kong or London)

The fruits are covered with pale yellow skin and grow in clusters. Peeled langsat looks a bit like heads of garlic. The pulp is translucent, sour and juicy.

Season: November December.
Beneficial features: high content of vitamins B1 and B2, potassium, calcium, phosphorus, iron.
As it is: peel the skin, being careful not to stain your clothes with juice, and remove the bitter seeds from the pulp.

Longan (lam-yai)

Small fruits with a brownish skin are sold along with the branch on which they grew. A small bone is hidden inside the transparent white pulp. The fruit is honey-sweet and juicy, has a light musky aroma. The dark seed against the background of pearlescent pulp looks like an eye, which is why one of the names of longan is “ dragon eye».

It is better to limit yourself to a few fruits a day - sometimes the temperature may rise after eating longan.

Season: July-September.
Beneficial features: contains vitamin C, calcium, iron and phosphorus, antioxidants. Useful for hypotension, skin and thyroid diseases. Dried longan retains all the benefits of fresh fruits.
How to choose: The collected fruits are usually allowed to sit for a while - this is how they accumulate sweetness. Before buying, it is advisable to try longan so as not to buy sour fruits.
How to eat longan: The skin must be removed and the bitter seeds must be thrown away.

Lychee

Lychee pulp resembles longan in appearance and taste, but the skin of the fruit is red and rough, and the taste is tart. Only ripe fruits are eaten. In Thailand, they sell several varieties of lychees, which differ in color and size of the fruit. This is a very aromatic fruit, and some people find its smell too strong and intrusive.

Season: April-July.
Beneficial features: high content of B vitamins, a number of macro- and microelements. Used for anemia, useful for diseases of the liver, kidneys, and lungs. Has a tonic effect.
How to eat lychees: peel off the skin and remove the pit. Lychee peel can be dried and added to tea - the drink will be very fragrant.

Mangosteen (mangot)

These unusual fruits, reminiscent of a child's toy (or, according to many, a small eggplant), are also called mangosteen or mangosteen.

Under the thick, fleshy purple peel hides sweet white slices that taste like peach. Sometimes the taste of mangosteen is compared to grapes and even ice cream. On sale you can also see wild mangosteen, or santol (kra-chton), with a brown or red skin.

Season: May-September.
Beneficial features: high amount of vitamin C and B vitamins, micro- and macroelements. Contains antioxidants. The highest concentration of useful substances is in the peel; it is used to prepare various medicinal preparations. You can brew the peel as tea. Wild mangosteen is considered an effective preventative during the ARVI season.
How to choose: To determine if the fruit is ripe, squeeze the mangosteen - the skin should be very soft. If you choose santon, choose the one with brown skin.
How to eat mangosteen: Only the pulp is edible. To get to it, you need to cut the peel across the fruit and divide it into two halves. There are seeds in some mangosteen slices. When cutting the fruit, try not to stain your clothes, since mangosteen juice is difficult to wash off. Due to its coloring properties, this fruit is sometimes prohibited from being brought into hotels.

Papaya (Malaco)

Large oblong fruits can be up to 50 cm long. The taste of ripe papaya is sweet, not very pronounced, a little like pumpkin or boiled carrots. Due to its neutral taste, papaya is easy to add to porridge for children who are wary of new foods.

Season: all year round.
Beneficial features: contains almost a complete set of vitamins. It has a beneficial effect on the liver and regulates blood sugar levels. Useful for diseases of the digestive system, promotes the healing of ulcers.
How to choose papaya: Choose firm, flavorful fruits with yellow or orange skin.

Pitaya, pitahaya or dragonfruit (mangkon)

Outwardly, this tropical fruit vaguely resembles red kohlrabi cabbage. But inside it is soft purple or white pulp, dotted with small black seeds. Pitaya tastes similar to kiwi.

Pitaya, like beets, can change the color of urine and feces - this is not dangerous. Pitaya juice also leaves stubborn stains on clothes.

Season: July-November.
Beneficial features: Watery pitaya is a good thirst quencher. Stimulates blood circulation and has a beneficial effect on the functioning of the thyroid gland. Contains phosphorus, iron, calcium, vitamin C, vitamins B1 and B2.
How to choose: Pitaya is the fruit of a cactus. Unlike prickly pear, whose fruits are covered with dangerous spines, pitaya can be safely handled with bare hands. The ripe fruit is slightly soft, but elastic and has no spots.
As it is: The easiest way is to cut the pitaya in half and eat the tender pulp with a spoon.

Rambutan (ngo)

The names of exotic fruits are often very apt, and rambutan is no exception. The word “rambut” is translated as “hair”: the skin of the rambutan is indeed “shaggy”.

The pulp of this fruit is tender and very sweet, and tastes like lychee - these plants are close relatives. Rambutan improves digestion and restores the body's defenses, so it is recommended for those who are often sick. In Thailand, they believe that this fruit is useful for the prevention of cancer.

Please note: Rambutan seeds cannot be eaten.

Season: May-September.
Beneficial features: contains vitamins A, C, B1, B2, B3, B5, B6, B9, B12, calcium, phosphorus, iron.
How to choose rambutan: Fresh rambutan has reddish-green hairs. Do not buy rambutan for future use - it does not last long.

Rose apple (Malay apple, chom-poo)

It’s not easy to describe this fruit: in appearance it looks a little like a pear or an upside-down bell pepper. And its taste is not entirely fruity - it rather resembles salad greens. By the way, a pink apple may well turn out to be... green, but at the same time ripe. And the name is connected not with the color, but with the smell: chom-poo smells like a rose.

Season: January June.
Beneficial features: watery pulp quenches thirst well. Has an antimicrobial effect.
As it is: Wash and eat - this is one of the few fruits in Thailand that can be eaten with skin and seeds.

Sala, or herring, snake fruit (la-kam)

The unpeeled herring fruit looks a little like a cone. But they rarely sell it unpeeled: it is difficult to remove the tough, scratchy peel without skill. Under the peel there is pulp with a sweet and sour taste, reminiscent of tangerine.

Descriptions of tastes differ greatly: some people detect notes of pineapple, others - strawberries, and others are able to smell the aroma of valerian.

Season: May-August.
Beneficial features: due to the tannin content, it has an astringent, antidiarrheal and hemostatic effect.

Sapodilla (la-mut)

This unsightly fruit has an extremely sweet, almost candy-like taste. Sapodilla is a bit reminiscent of persimmon (especially the seeds) and pear.

Please note: Sapodilla may increase blood pressure.

Season: September-December.
Beneficial features: has anti-inflammatory and regenerating effects.
How to choose: You need to buy soft fruits with intact skin. Hard fruits may be tart and even bitter. It is not worth stocking up on sapodilla for future use, as it spoils quickly.

Sugar apple (noy-na)

This fruit is really similar in size to an apple, but its skin is completely different: scaly. The juicy, sweet pulp is very pleasant to the taste. Unripe sugar apples have dense flesh, fully ripe ones are loose and soft, they can be eaten with a spoon.

Before treating your child, cut the sugar apple into slices and remove the seeds - they can cause irritation to the mucous membranes, so wash your hands after removing the seeds.

Season: June-September.
Beneficial features: content of vitamin C, B vitamins, calcium, iron, magnesium, phosphorus, folic acid.
How to choose: choose large, slightly soft fruits.

Tamarind (makam-tad)

The long pods of tamarind hide a tart, sweet and sour pulp that tastes like a date. Hard seeds are hidden in the pulp, so this fruit should not be given to children.

Please note: tamarind has a mild laxative effect.

Season: December-March.
Beneficial features: contains pectin substances that serve as natural enterosorbents.

Tangerine (catfish)

Tangerine, although classified as an exotic fruit of Thailand, is actually a close relative of the mandarin. It has a thin green skin, inside of which are hidden juicy orange slices.

Tangerine has a lot of seeds, so it is often used for making juice. Juicy fruits are grown everywhere in Thailand, so they can be bought from farmers.
Season: September-February.
Beneficial features: a whole set of vitamins - A, B1, B2 C, P, PP.

You may notice other fruits on the shelves - kumquat, passion fruit, gandaria, Antillean gooseberry. They are not sold so often in Thailand, but they are still found. Try them too - what if you like them more than popular fruits?

What can you make from Thai fruits?

It seems no one needs to be taught how to eat fruit. The easiest way to consume it - eat it whole or make a puree - is well known.

This way, the beneficial properties of fruits are fully revealed, and it will be easier for you to control how much your child has eaten (excessive consumption of fruits is fraught with allergies and other unpleasant consequences).

Some fruits - durian, jackfruit, coconut, herring - are difficult to peel yourself. Sometimes they are sold already peeled, but if not, sellers are always ready to provide this service.

But in Thailand, fruits are often eaten differently than we are used to. For example, local residents eat pineapples sprinkled with salt, and pomelo, guava and noina, in addition to salt, are also sprinkled with pepper.

Green bananas are also eaten with spices. Guava is also often cut into slices and dipped in sugar syrup, a delicacy often seen at street stalls.

Many fruits are used to prepare meat and vegetable dishes. So, pineapple is added to red curry. Unripe papaya is the main component of the Thai som tam salad and an excellent addition to meat dishes.

Coconut milk is an ingredient in the famous Thai soups “tom yum” and “tom kha kai”; it is used to season salads and desserts. But coconuts are used not only to obtain coconut juice and milk: they are baked whole, after which the juice and pulp become even sweeter.

Bananas are deep-fried, grilled, boiled in coconut milk, and often simply dried, resulting in an incredibly sweet treat.

Carambola is added to salads and sauces, and its juice is used to make soft drinks. Longan, rose apple, tangerines and tangerines are also used to prepare thirst-quenching drinks.

Watermelons are also used to make juice or shake. To obtain a refreshing drink from tamarind, the fruit is boiled.

Mangoes are used to make salads. This fruit is also used to prepare the dessert Khao Niaow Ma Muang - sticky rice cooked in coconut milk with mango pieces.

Ice cream is made from sweet noina, papaya and longan. Among other things, jams and marmalade are made from almost all fruits.

But the famous Thai dessert “luk chup” in the form of tiny apples, pears, strawberries, and peaches is not made from fruit at all. The mixture for these sweets consists of bean puree, coconut milk, sugar and agar-agar, and natural dyes are used to add color.

Many parents who travel, instead of many jars of baby food, take a blender with them and puree fresh fruit. This is the right approach that works at any time of the year. But in order for acquaintance with new food to proceed without difficulties, you need to exercise caution and moderation.

1. Do not invite your child to try the entire range of Thai fruits. Many fruits are similar, and the baby hardly needs to appreciate the nuances of tastes.
2. Let your child try one type of fruit at a time.
3. To start, give your child a small piece of fruit. If all is well, in next time the portion can be increased. Most fruits are real vitamin bomb. Therefore, even if this is not your first time in Thailand and you know for sure that your child is not allergic to anything, you still need to dose the amount of fruit.
4. We also recommend eating familiar fruits - pears, apples, strawberries, plums, grapes - a little at first.
5. In Thailand, give preference to local fruits. Imported fruits may be less healthy because they were grown with pesticides, picked unripe, and treated with preservatives.
6. Buy fruit whole, not sliced, and wash thoroughly under running water.

How to export fruits from Thailand

I really want to bring exotic fruits with me from Thailand so that I can surprise my family and friends and enjoy them myself at the end of my vacation. This can be done if you follow simple rules.

1. You need to know what fruits can be exported. We will give a list of fruits that cannot be exported below.
2. Buy unripe fruits at the market that can be stored well without refrigeration.
3. Wrap the fruit in wrapping paper and place it in a container that does not deform (special plastic baskets and foam containers are sold in markets and supermarkets, but you can place the fruit in a suitcase among your things).
4. Place it in the luggage compartment. If you are transporting fruit in a basket or container, we recommend wrapping the container with packaging film for safety. It is not prohibited to transport fruits in hand luggage, but then you need to take care of packaging that is not too large, which will ensure the safety of the fruits. Sometimes, however, it happens that when passing through control at the airport, fruits are not allowed to be taken into the aircraft cabin.

Here's what you can easily bring home:

• mango;
• a pineapple;
• guava;
• mangosteen;
• dragonfruit;
• papaya;
• carambola.

It is unlikely that you will be able to bring sapodilla: the soft fruits spoil extremely quickly. Rambutans do not always survive transportation successfully.

There is no limit on how much fruit you can take out of Thailand. This is usually governed by common sense, airline limits and customs regulations of the country you will be returning to.

To make fruits take up less space, you can take dried fruits with you: mango, guava, tamarind. And to bring a real curiosity to your friends and family, buy durian chips.

The technology for preparing such dried fruits is dehydration. Sometimes the fruits are cut into small pieces, as for preparing candied fruits, and sometimes they are dried in large pieces.

In supermarkets you can find dehydrated pulp of mango, coconut, jackfruit, durian, guava, mangosteen, papaya, longan and other exotic fruits.

What fruits cannot be exported from Thailand

Customs rules undergo changes from time to time, but one of the points regarding the export of fruits from Thailand remains unchanged: it is prohibited to export durians.

The reason for this is the unpleasant odor emitted by the fruit. If during your holiday in this country you decide to come across durian, so to speak, nose to nose, this point will become clear to you.

Some tourists still decide to circumvent the ban by wrapping the fragrant fruit in several thick bags. Airline representatives and border guards may not find a durian packaged in this way, but things that are near the fruit may become saturated with an unpleasant odor, and it will be very difficult to get rid of this smell.

From time to time, travelers are faced with the fact that airport security does not allow watermelons and coconuts through. Watermelons - because during a flight the fruits can explode, staining everything, and coconuts - for other reasons: it happened that airport security services identified fruits in which drugs or explosives were hidden.

Fruit prices

Fruits in Thailand are relatively cheap. A kilogram of any fruit in season can be bought for about $1. The cheapest ones are pineapples, watermelons, bananas - a dollar can buy about 2 kg. The most expensive fruits are durian, mango, pitaya.

During the season, prices for fruits in supermarkets and markets are approximately equal. Prices from farmers in areas where exotic fruits are grown are noticeably lower. But on the beaches and in tourist areas the price of fruit increases, sometimes significantly.

We have collected information about how much different fruits cost during the harvest season. The price is indicated for 1 kg, in some cases - for 1 piece.

• Pineapple - 15-25 baht (per 1 piece)
• Watermelon - 10-30 baht
• Bananas - 10-20 baht
• Jackfruit - 20-40 baht
• Durian - 60-120 baht
• Carambola - 35 baht
• Coconut - 10-30 baht (for 1 piece)
• Lychee - 35-40 baht
• Longon - 10-40 baht
• Longsat - 30-50 baht
• Mango - 40-70 baht
• Mangosteen - 35-40 baht
• Noina - 40-60 baht
• Pitaya - 35-60 baht
• Pomelo - 10-30 baht (for 1 piece)
• Rambutan - 10-45 baht
• Rose apple - 40-60 baht
• Sala - 30-60 baht
• Sapodilla - 20-35 baht
• Tamarind - 90-100 baht
• Tangerine - 40 baht

Fruit season

Tourists know that almost all fruits in Thailand are sold all year round. But only a few bear fruit all year round: bananas, guava, papaya. The remaining fruits are harvested only at certain times. Of course, during storage, fruits lose some of their nutritional and taste properties.

The cost of fruit directly depends on the season. For example, a kilogram of mango at harvest time can cost only 40 baht, and at other times the price of this fruit reaches 200 baht.

Using our table, you will find out what fresh fruits will be in the markets during your trip to Thailand. Don't be discouraged if your vacation doesn't fall during the season of lychees, mangosteens or rambutan - amazing gastronomic discoveries await you anyway.

Fruits	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	But I	Dec
A pineapple	X			X	X	X						X
Watermelon	X	X	X							X	X	X
Banana	X	X	X	X	X	X	X	X	X	X	X	X
Guava	X	X	X	X	X	X	X	X	X	X	X	X
Jackfruit	X	X	X	X	X
Durian						X	X	X
Carambola										X	X	X
Coconut									X	X	X	X
Langsat											X	X
Lychee				X	X	X	X
Longan							X	X	X
Mango			X	X	X
Mangosteen					X	X	X	X	X
Mandarin	X	X							X	X	X	X
Noina						X	X	X	X
Papaya	X	X	X	X	X	X	X	X	X	X	X	X
Pitaya							X	X	X	X	X
Pomelo	X	X						X	X	X	X
Rambutan					X	X	X	X	X
Rose apple	X	X	X	X	X	X
Sala					X	X	X	X
Sapodilla									X	X	X	X
Tamarind	X	X	X									X
Tangerine	X	X							X	X	X	X

Where to buy fruit

Fruits in Thailand are sold everywhere - in markets, in supermarkets, on beaches, in tents on the streets, from mobile carts.

The best place to buy is the market. The markets, which are open from morning to evening (and sometimes at night), offer all the abundance of fruits in Thailand. The fruits here do not remain stale, as in stores, so you can buy the freshest.

It is better to entrust the choice of exotic fruits that you are going to try for the first time to the seller. Sometimes, if you don’t like the fruit, it’s enough to buy it from another seller and enjoy the unusual taste.

The price of fruit in Thailand may differ even among nearby sellers. Therefore, it’s worth walking around the market, choosing the fruits you like at a good price. Fruits that are about to become overripe often have the lowest price.

The range of fruits in supermarkets is also very wide. True, you will have to determine ripeness yourself. It’s also worth a look at the supermarket if you want to buy not an exotic fruit, but something familiar - apples, pears, grapes.

Mangoes, papayas, watermelons, tangerines, and tangerines can be bought from farmers. They sell directly from their machines, and their prices for fruit are lower than on the market.

The price of fruits sold on the beach is usually twice as high as in stores or markets. The most popular fruit that can be bought on the coast is coconut. The “lid” is cut off from young coconuts, a straw is inserted inside, and the soft drink is ready!

We do not recommend buying cut fruits, which are sold from carts. In the heat, peeled fruits quickly deteriorate and may ferment or begin to rot. If you still want to buy peeled fruit, have it cut right in front of you.

Of course, the exotic nature of Thailand is not limited to fruits. Here they cook unusual and very spicy soups, rice is put in almost all dishes and even - not too often - they eat insects.

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Only the most timid traveler, finding himself in an exotic country, embarrassed by its appearance, smell or name, will refuse to try some unfamiliar fruit. Accustomed to apples and oranges, tourists can hardly force themselves to bite into a piece of mangosteen, durian or herring. Meanwhile, it is a gastronomic revelation that can become one of the most vivid impressions of the entire trip.

Below are exotic fruits different countries- with photos, descriptions and English equivalents of names.

Durian

Durian fruits - “a fruit with the taste of heaven and the smell of hell” - are irregularly oval in shape, with very sharp spines. Under the skin there is viscous pulp with a unique taste. The “king of fruits” has a pungent ammonium smell, so strong that durian is prohibited from being transported on airplanes and taken into hotel rooms, as evidenced by the corresponding posters and signs at the entrance. The fragrant and most exotic fruit in Thailand is very rich in vitamins and nutrients.

A few rules for those who want to taste (not try!) durian:

• Do not try to choose the fruit yourself, especially during the off-season. Ask the seller about this, have him cut it up and pack it in transparent film. Or find already packaged fruit in the supermarket.
• Press the pulp lightly. It should not be elastic, but easily knead under your fingers, like butter. The elastic pulp already smells unpleasant.
• It is not advisable to combine it with alcohol, since durian pulp acts on the body as a huge stimulant. Thais believe that durian warms the body, and a Thai proverb says that the “heat” of durian can be tempered by the coolness of mangosteen.

Where to try: Thailand, Philippines, Vietnam, Malaysia, Cambodia.

Season: from April to September, depending on the region.

Mangosteen

Other names: mangosteen, mangosteen. It is a delicate fruit with thick purple skin and round leaves at the stem. The white pulp resembles a peeled orange and has a difficult to describe sweet and sour taste. Inside the mangosteen there are six or more soft white segments: the more there are, the fewer seeds. To choose the right mangosteen, you need to take the most purple fruit in your hand and lightly squeeze it: the peel should not be hard, but not very soft. If the skin is wrinkled unevenly different places, the fruit is already stale. You can open the fruit by making a hole in the peel using a knife and fingers. Do not try to take the slices with your hands: the pulp is so tender that you will simply crush it. Tolerates transportation well.

Where to try: Myanmar, Thailand, Vietnam, Cambodia, Malaysia, India, Philippines, Sri Lanka, Colombia, Panama, Costa Rica.

Season:

Jackfruit

Other names: Indian breadfruit, eve. It is a large fruit with thick, spiky yellow-green skin. The pulp is yellow, sweet, with an unusual smell and taste of a Duchess pear. The segments are separated from each other and sold in bags. Ripe pulp is eaten fresh, unripe pulp is cooked. Jackfruit is mixed with other fruits, added to ice cream, and coconut milk. The seeds are edible when boiled.

Where to try: Philippines, Thailand, Vietnam, Malaysia, Cambodia, Singapore.

Season: from January to August, depending on the region.

Lychee

Other names: litchi, Chinese plum. The heart-shaped or round fruit grows in clusters. Under the bright red skin there is white transparent pulp, juicy and sweet in taste. During the off-season in Asian countries, these tropical fruits sold canned or in plastic bags.

Where to try: Thailand, Cambodia, Indonesia, Australia, China.

Season: from May to July.

Mango

One of the most popular fruits in all tropical countries. The fruits are large, ovoid, elongated or spherical in shape. The pulp is yellow and orange, juicy, sweet. The smell of mango is reminiscent of apricot, rose, melon, and lemon. Unripe green fruits are also eaten - they are eaten with salt and pepper. It is convenient to peel the fruit with a sharp knife.

Where to try: Philippines, India, Thailand, Indonesia, Myanmar, Vietnam, China, Pakistan, Mexico, Brazil, Cuba.

Season: all year round; peak in Thailand from March to May, in Vietnam in winter and spring, in Indonesia from September to December.

Papaya

A large fruit with yellow-green skin. The cylindrical fruits of exotic fruits reach 20 centimeters in length. The taste is something between melon and pumpkin. Ripe papaya has bright orange, unusually tender flesh that is pleasant to eat and aids digestion. Unripe papaya is added to spicy Thai salad (som tam), it is fried, and meat is stewed with it.

Where to try: India, Thailand, Sri Lanka, Bali, Indonesia, Philippines, Mexico, Brazil, Colombia.

Season: all year round.

Longan

Other names are lam-yai, “dragon's eye.” It is a round, brown fruit that looks like a small potato. Very sweet and juicy, it has a lot of calories. The easily peeled skin covers translucent white or pink flesh, similar in consistency to jelly. At the core of the fruit there is a large black seed. Longan is good for health, but you should not eat a lot at once: this will lead to an increase in body temperature.

Where to try: Thailand, Vietnam, Cambodia, China.

Season: from mid-June to mid-September.

Rambutan

Rambutan is one of the most famous tropical fruits, which is characterized by “increased hairiness.” Under the red fuzzy skin hides white translucent flesh with a sweet taste. To get to it, you need to “twist” the fruit in the middle. The fruits are eaten fresh or canned with sugar. Raw seeds are poisonous, but roasted ones are harmless. When choosing, you need to be guided by color: the pinker, the better.

Where to try: Malaysia, Thailand, Indonesia, Philippines, India, partly Colombia, Ecuador, Cuba.

Season: from mid-April to mid-October.

Pitaya

Other names are pitahaya, long yang, “dragon fruit”, “dragonfruit”. It is the fruit of a cactus from the genus Hylocereus (sweet pitaya). Very beautiful in appearance: bright pink, the size of a large apple, slightly elongated in shape. The peel is covered with large scales, the edges are green. If you remove the skin (as in the case of an orange), you can see dense white, red or purple pulp inside with many small seeds. good at fruit cocktails combined with lime.

Where to try: Vietnam, Thailand, Philippines, Indonesia, Sri Lanka, Malaysia, China, Taiwan, partly Japan, USA, Australia, Israel.

Season: all year round.

Carambola

Other names are “tropical stars”, starfruit, kamrak. Its yellow or green fruits are similar in size and shape to bell peppers. When cut, they have the shape of a star - hence the name. Ripe fruits are juicy, with a slight floral taste, not very sweet. Unripe fruits contain a lot of vitamin C. They are good in salads and smoothies; they do not need to be peeled.

Where to try: Borneo island, Thailand, Indonesia.

Season: all year round.

Pomelo

This fruit has many names - pomela, pamela, pompelmus, Chinese grapefruit, sheddock, etc. The citrus fruit looks like a huge grapefruit with white, pink or yellow pulp, which, however, is much sweeter. It is widely used in cooking and cosmetology. The smell is the best guide when buying: the stronger it is, the more concentrated, rich and fresh the taste of the pomelo will be.

Where to try: Malaysia, China, Japan, Vietnam, India, Indonesia, Tahiti, Israel, USA.

Season: all year round.

Guava

Other names are guava, guava. Round, oblong or pear-shaped fruit (from 4 to 15 centimeters) with white flesh and yellow hard seeds. Edible from skin to pit. When ripe, the fruit turns yellow and is eaten with the peel to improve digestion and stimulate the heart. When unripe, it is eaten like a green mango, sprinkled with spices and salt.

Where to try: Indonesia, Thailand, Vietnam, Malaysia, Egypt, Tunisia.

Season: all year round.

Sapodilla

Other names are sapotilla, tree potato, ahra, chiku. A fruit that looks similar to kiwi or plum. The ripe fruit has a milky caramel taste. Sapodilla can be a little "knitty" like a persimmon. Most often it is used for making desserts and salads. Unripe fruits are used in cosmetology and folk medicine.

Where to try: Vietnam, Thailand, Philippines, Cambodia, Malaysia, Indonesia, Sri Lanka, India, USA (Hawaii).

Season: from September to December.

Sugar Apple

A very healthy pale green fruit. Under the distinctly lumpy, swamp-green skin hides sweet, aromatic flesh and seeds the size of beans. Aroma with subtle pine notes. Ripe fruits are moderately soft to the touch, unripe ones are hard, and overripe ones fall apart in the hands. Serves as the basis for Thai ice cream.

Where to try: Thailand, Philippines, Vietnam, Indonesia, Australia, China.

Season: from June to September.

Chompoo

Other names: rose apple, Malabar plum. The shape resembles a sweet pepper. It comes in both pink and light green. The pulp is white, dense. There is no need to peel it, there are no seeds. The taste does not stand out in any way and is more reminiscent of slightly sweetened water. But when chilled, these tropical fruits quench your thirst well.

Where to try: India, Malaysia, Thailand, Sri Lanka, Colombia.

Season: all year round.

Ackee

Ackee, or bligia savory, is pear-shaped with a red-yellow or orange skin. After full ripening, the fruit bursts and creamy pulp with large glossy seeds comes out. These are the most dangerous exotic fruits in the world: unripe (unopened) fruits are highly poisonous due to their high toxin content. They can be eaten only after special processing, for example long-term boiling. Ackee tastes like a walnut. In West Africa, soap is made from the peel of the unripe fruit, and the pulp is used for fishing.

Where to try: USA (Hawaii), Jamaica, Brazil, Venezuela, Colombia, Ecuador, Australia.

Season: from January to March and from June to August.

Ambarella

Other names: Cythera apple, yellow plum, Polynesian plum, sweet mombin. Oval golden-colored fruits with thin, hard skin are collected in clusters. Inside there is crispy, juicy, yellow flesh and a hard bone with spines. It tastes like a cross between pineapple and mango. Ripe fruits are eaten raw, juices, jams, and marmalade are prepared from them; unripe fruits are used as a side dish and added to soups.

Where to try: Indonesia, India, Malaysia, Philippines, Fiji, Australia, Jamaica, Venezuela, Brazil, Suriname.

Season: from July to August.

Bam-balan (Bambangan)

Winner in the category “Most native taste”. Bam-balan resembles borscht with sour cream or mayonnaise. The fruit is oval-shaped, dark in color, the smell is slightly pungent. To get to the pulp, you just need to peel off the skin. The fruit is also added to side dishes.

Where to try: Borneo island (Malaysian part).

Salak

Other names are sala, herring, rakum, “snake fruit.” Round or oblong small fruits grow in clusters. Color - red or brown. The peel is covered with small spines and is easily removed with a knife. There are three sweet segments inside. The taste is rich, sweet and sour, reminiscent of either persimmon or pear.

Where to try: Thailand, Indonesia, Malaysia.

Season: all year round.

Bael

Other names: tree apple, stone apple, Bengal quince. When ripe, the grey-green fruit turns yellow or brown. The peel is dense, like a nut, and it is impossible to get to it without a hammer, so the pulp itself is most often sold in the markets. It is yellow, with fuzzy seeds, and is divided into segments. Bail is eaten fresh or dried. It is also used to make tea and sharbat drink. The fruit has an irritating effect on the throat, causing a sore throat, so the first experience with bail may be unsuccessful.

Where to try: India, Sri Lanka, Bangladesh, Pakistan, Indonesia, Malaysia, Philippines, Thailand.

Season: from November to December.

Kiwano

Also - horned melon, African cucumber, horned cucumber. When ripe, the shell becomes covered with yellow thorns, and the flesh becomes rich in color. green color. The oblong fruits are not peeled, but cut, like a melon or watermelon. The taste is a cross between banana, melon, cucumber, kiwi and avocado. In other words, it can be added to both sweet and spicy dishes and also marinate. Unripe fruits are also edible.

Where to try: Africa, Australia, New Zealand, Chile, Guatemala, Costa Rica, Israel, USA (California).

Season: all year round.

Miracle Fruit

Other names: wonderful berries, sweetish puteria. The name of the exotic fruit is completely deserved. The taste of the fruit itself does not stand out in any way, but for an hour it will seem to a person that everything he eats after is sweet. Taste buds deceives a special protein contained in magic fruits - miraculin. Sweet foods seem tasteless.

Where to try: West Africa, Puerto Rico, Taiwan, Japan, Australia, Australia, USA (South Florida).

Season: all year round.

Tamarind

Tamarind, or Indian date, belongs to the legume family, but it is also consumed as a fruit. Curved fruits up to 15 centimeters long with a brown peel and sweet and sour pulp. It is used as a spice, is part of the famous Worcestershire sauce and is used to prepare snacks, desserts and various drinks. Sweets are prepared from ripe dried tamarind. As souvenirs, tourists bring home meat sauce and syrup for cocktails based on Indian dates.

Where to try: Thailand, Australia, Sudan, Cameroon, Oman, Colombia, Venezuela, Panama.

Season: from October to February.

Marula

Fresh marula is found exclusively on the African continent, and all because after ripening the fruits begin to ferment in a matter of days. The result is a low-alcohol drink (you can find elephants “intoxicated” by marula). Ripe fruits are yellow in color and resemble a plum in appearance. The flesh is white, with a hard stone. Until the fermentation process begins, it has a pleasant aroma and unsweetened taste.

Where to try: South Africa (Mauritius, Madagascar, Zimbabwe, Botswana, etc.)

Season: since March.

Kumquat

Other names are Japanese orange, fortunella, kinkan, golden apple. The fruits are small, they really look like mini-oranges, the crust is very thin. Edible entirely, excluding the seeds. It tastes a little sour than orange, smells like lime.

Where to try: China, Japan, Southeast Asia, Middle East, Greece (Corfu), USA (Florida).

Season: from May to June, on sale all year round.

Citron

Other names: Buddha's hand, cedrate, Corsican lemon. Behind the external originality lies a trivial content: the oblong fruits have an almost solid peel, reminiscent of lemon in taste and violet in smell. It can only be used for making compotes, jellies and candied fruits. Often the Buddha's hand is planted in a pot as an ornamental plant.

Where to try: China, Japan, Malaysia, Indonesia, Thailand, Vietnam, India.

Season: from October to December.

Pepino Dulce

Also - sweet cucumber, melon pear. Formally, it is a berry, although a very large one. The fruits are varied, coming in different sizes, shapes and colors, some are bright yellow with red or purple streaks. The pulp tastes like melon, pumpkin and cucumber. Overripe pepino is tasteless, as are unripe ones.

Where to try: Peru, Chile, New Zealand, Turkey, Egypt, Cyprus, Indonesia.

Season: all year round.

Mamey

Other names are sapota. The fruit is small and round. Inside there is orange pulp, the taste, as you might guess, is reminiscent of apricot. It is added to pies and cakes, canned, and jelly is made from unripe fruits.

Where to try: Colombia, Mexico, Ecuador, Venezuela, Antilles, USA (Florida, Hawaii), Southeast Asia.

Naranjilla

Other names: naranjilla, lulo, golden fruit of the Andes. Externally, naranjilla resembles a hairy tomato, although its taste is reminiscent of pineapple and strawberries. The juice and pulp are used to make fruit salads, ice cream, yoghurts, biscuits, sweet sauces and cocktails.

Where to try: Venezuela, Panama, Peru, Ecuador, Costa Rica, Colombia, Chile.

Season: from September to November.

Other names: Indian mulberry, cheese fruit, pork apple. The fruit is the size of a potato or large plum, the skin is translucent. When ripe, noni turns from green to yellow and almost white. Noni has a strong aroma and bitter taste, which is why it is sometimes called the “vomit fruit.” Popular rumor ascribes to noni the properties of curing almost half of the diseases, and some call it the most useful exotic fruit.

Where to try: Malaysia, Polynesia, Australia, Southeast Asia.

Season: all year round.

Jabuticaba

Also - jaboticaba, a Brazilian grape tree. The fruits, which look like grapes or currants, grow in clusters on trunks and main branches. The skin is bitter. Juices, alcoholic drinks, jellies, and marmalade are made from the pulp.

The juicy and aromatic fruits are shaped like a melon, reaching 25 centimeters in length and 12 centimeters in width. The skin is slightly hard, red-brown. The pulp is white, sour-sweet, the seeds are located in five nests. It is eaten fresh and used to make juices, yoghurts, liqueurs, jams, sweets and chocolate. It is believed that the most delicious cupuacu is the one that fell to the ground.

Where to try: Brazil, Colombia, Venezuela, Ecuador, Mexico, Peru, Colombia.

Season: all year round.

Marang

Marang fruits are elongated and have a thick skin covered with spines that harden as they ripen. Inside there are white segments with seeds; they are quite large, about a third of the palm of your hand. Everyone describes taste differently. So, some are sure that it resembles an ice cream in a waffle cup, others - that it resembles a marshmallow. Still others cannot describe their feelings at all. Marang is not exported because it spoils instantly. If the dents do not straighten out when pressed, you need to eat it immediately. If the fruit is slightly squeezable, it should be allowed to sit for a couple of days. Marang is usually eaten fresh, but is also used in desserts and cocktails. The seeds are fried or boiled.

Where to try: Philippines, Brunei, Malaysia, Borneo, Australia.

Season: from August to the end of April.

Fruits of Thailand

Fruits are sold year-round, although mangosteen, for example, is not very common during the off-season, and pineapples are twice as expensive. You can buy it at markets, from street stalls, or from merchants with mobile carts.

Pineapple, banana, guava, jackfruit, durian, melon, star fruit, coconut, lychee, longan, longkong, mango, mangosteen, tangerine, mapla, noina, papaya, pitaya, pomelo, rambutan, herring, sapodilla, tamarind, jujube.

Fruits of Vietnam

Vietnam, one of the largest suppliers of fruits in the world market, can become a serious competitor even to Thailand. The most fruit is in the south of Vietnam. During the off-season, prices for especially exotic fruits can increase 2-3 times.

Avocado, pineapple, watermelon, banana, guava, jackfruit, durian, melon, star apple, green orange, carambola, coconut, lychee, longan, mango, mangosteen, tangerine, passion fruit, milk apple, mombin, noina, papaya, pitahaya, rambutan, rose apple, sapodilla, tangerine, citron.

Fruits of India

India is located in several climatic zones, which creates favorable conditions for growing fruits characteristic of both tropical and temperate zones (highlands). On the shelves you can find familiar apples, peaches and grapes and exotic coconuts, papaya and sapodilla.

Avocado, pineapple, anonna (cherimoya), watermelon, banana, guava, guava, jackfruit, fig, carambola, coconut, mango, tangerine, passion fruit, papaya, sapodilla, tamarind.

Fruits of Egypt

The harvest in Egypt is harvested in spring and autumn, so fruit is almost always in season here. The exception is border periods, for example, early spring, when the “winter” fruits have already departed, and the “summer” fruits are just approaching.

Apricot, quince, orange, watermelon, banana, grapes, pomegranate, grapefruit, pear, guava, melon, fig, cantaloupe, starfruit, kiwi, red banana, lemon, mango, pickle, medlar, pepino, peach, pitaya, pomelo, sugar apple, physalis, date, persimmon.

Fruits in Cuba

Unlike Egypt, the seasons in Cuba are much more clearly defined. All year round you can buy pineapples, oranges, bananas, guavas, and papaya. In July-August the most delicious mangoes, in the summer the season of mamoncillo, cherimoya, carambola and avocado also starts, in the spring - coconuts, watermelons, grapefruits.

Avocado, pineapple, annona, orange, banana, Barbados cherry, grapefruit, guava, caimito, star fruit, coconut, lime, lemon, mamoncillo, mango, passion fruit, papaya, sapodilla, tamarind, cherimoya.

Fruits in the Dominican Republic

The tropical Dominican Republic predictably has a lot of fruits: from the most common ones like bananas and pineapples to exotic ones - granadillas, mamoncillos and sapotas.

Avocado, pineapple, annona, watermelon, banana, granadilla, pomegranate, grapefruit, guanabana, melon, caimito, kiwi, coconut, mamoncillo, mamon, mango, passion fruit, sea grapes, medlar, noni, papaya, pitahaya, sapota.

Fruits in Thailand - an amazing, colorful world of tropical colors, tastes, unusual aromas. Ice cream tree, king of fruits durian, mangosteen and. There are dozens of varieties of pineapples, and ripe mango looks like jelly and butter at the same time. Welcome to the world of tastes that this mysterious but so attractive country opens up!

The fruits of Thailand are as much an obligatory part of getting to know the country as a Thai massage or the famous Tom Yum coconut milk soup. You can live half your life, and in Bangkok, right at the market, discover that your horizons are offensively narrow. All why? Because you have tasted the taste of exotic Thai fruits. Delicate, creamy, reminiscent of cream and perfume at the same time, with an unusual mixture of aromas. Even the seemingly well-known pineapples and watermelons in Thailand are completely different. The sun rotates differently in this country, the Asian spicy air with sea notes seems to penetrate into the depths of the fruits, imparting to them a unique taste.

If you find yourself in the Kingdom of Thailand, be sure to try all the Thai fruits. And we will tell you how to choose ripe fruits and eat them with caution for the Russian organism, which is not accustomed to exotic things.

The first thing you will discover in a new way in Thailand will be pineapple. There are at least 6 varieties in the country, each tastier than the other. The most popular one is called Phuket. This is a very prickly pineapple with sweet, juicy, crunchy, cabbage-like flesh. The second most popular variety in Thailand is Sriracha. Small plump pineapples have a tender melt-in-your-mouth pulp that seems to “flow” into your mouth. There are tiny, weighing 300-400 g fruits of an unusual, slightly square shape. This variety of fruit is the most expensive in the country, but it is also extremely popular in Thailand, calling it “royal pineapple.”

In Thailand there is a real pineapple cult. The fruit is used everywhere: added to soups, desserts, sauces. It’s difficult to come across bad fruit at the market, but still choose elastic fruits that can be slightly crushed under your hands. And then ask him to peel the merchants: the Thais skillfully and deftly cut off the peel, all you have to do is inhale the honey-sweet smell of the fruit and immediately take a bite.

Watermelon

In Thailand they are also unusual. There are more than a dozen varieties, and each differs in size, shape, texture and color of pulp, and taste. Yellow and orange fruit pulp is rare, although these are the most delicious and juicy fruits. But also inexpensive oval and red watermelons, weighing about 600 g in Thailand, are juicy, melting in your mouth, and sweet right down to the skin.

If you are in Thailand, be sure to try small and round watermelons. Inside they hide a filling of pulp, reminiscent of an ice cream sundae. They eat it with a spoon, savor it, getting great pleasure. Just ask to sell ripe ones seasonal fruits– the peak of the harvest is in October, but the harvest here is harvested until May.

Bail

Bail is called stone apple and Bengal quince in Thailand. The fruits on our shelves are not at all similar to the quince, so eat it only in tropical countries. The fruit looks just like, it is very beautiful in cross-section, resembling a star with seeds. The taste and texture of bail in Thailand is similar to fruit marmalade, especially when dried. Unripe fruits are a little sticky, but in Thailand they are considered incredibly useful for anyone who is often sick. Thais believe that bail is a powerful natural immunomodulator.

You are unlikely to be able to open the baile yourself - in Thailand they open the fruit with a hammer, and it is not for nothing that the fruit is called stone. But you can take it with you to Russia and be sure of its freshness - the peel reliably protects the fruit from spoilage and the delicate dense filling of the fruit.

Banana

There are so many bananas in Thailand that the country is often called banana heaven. In terms of sweetness, aroma, and juiciness, the fruits are superior to the varieties that appear on our shelves. The LuayNamWa variety is especially worth highlighting. The skin of bananas is covered with light fluff, so they are called hairy. The flesh inside is white, there are seeds that resemble black peppercorns. The taste of the fruit is reminiscent of an exquisite jelly with tropical aromas, in which, in addition to the specific banana flavor, passion fruit, pineapple, honey and a little cream are clearly discernible.

In Thailand, choose ripe fruits that are bright yellow in color. Slightly overripe ones with brown spots are also safe for health (they even have their own charm), but they are clearly not for amateurs.

Guava

Guava or tropical apple in Thailand has a strange aroma and an unusual tropical taste. It is almost impossible to compare it with local fruits: the bouquet is so diverse that it includes pineapple, strawberries, etc. There are unusual pine notes in the fruit - they are imparted by the dense skin of the fruit. Guavas resemble pears in appearance or have a dense, lumpy, seemingly inaccessible and rough skin. In fact, it is tender and the fruit is eaten with the skin. There are a lot of seeds inside that you can safely eat without spitting them out.

It’s nice that guava bears fruit several times a year; the fruit season in Thailand lasts all year round. Whatever time of year you come to Thailand, immediately go to the market and buy sweet exotic fruits. Fruits are selected by eye, focusing on visual attractiveness and the absence of visible damage.

Dragon fruit

Dragon fruit in Thailand, also known as pitaya or pitahaya, looks and smells amazingly exotic. These are small fruits weighing 150-600 g with thick bright pink peel, growing on cacti. The fruit looks even more striking in cross-section, revealing ice cream-colored flesh interspersed with dark chocolate-colored seeds. Dragon fruit is the one Thai exotic, for which it makes sense to fly to distant lands. It is tender and fresh, reminiscent and at the same time. In this case, fruits should not be exposed heat treatment– they instantly lose their taste.

Very delicate and difficult to transport, so enjoy the fruits in Thailand. Chilled pitahaya is especially good, instead of ice cream. In Thailand, they make wine from dragon fruit, squeeze the juices, and brew special tea.

After eating the fruit, a slight surprise is possible - in the toilet you will find that the urine has turned sharply red. But you shouldn’t be afraid of this - the phenomenon is absolutely harmless. When choosing a fruit, pay attention to the peel. It should be tight and without damage. You cannot eat the peel of the fruit; only the tender pulp of the fruit is suitable for food.

Jackfruit or breadfruit

In Thailand it grows and bears fruit abundantly. Here the fruit is collected from January to May and is often eaten raw (bread is not baked from it).

The fruits are large with rough skin into large prickly pimples - in Thailand no one picks fruits with bare hands, much less cuts them up. You can easily identify an unripe jackfruit by simply tapping it. The immature one makes a dull sound, while the mature one makes a dense and hollow sound.

Inside the breadfruit there is sweet, juicy, slightly slimy pulp. It tastes like a sugary, slightly overripe melon. In Thailand they know how to soften the sweetness of fruits. Thais add fruits to coconut milk, make mixes with sour fruits and enjoy desserts. Breadfruit seeds in Thailand are valued as a cure for almost all diseases.

With all its advantages, jackfruit is a powerful allergen. In Thailand, tourists have had cases of severe attacks of allergic reactions, including Quincke's edema. When tasting the fruits, be very careful. Start tasting with a tiny piece and always keep a first aid kit with antihistamines on hand.

Durian

The king of fruits in Thailand looks like a large pine cone covered with large spines. The fruit weighs up to 5 kg and feels hard to the touch, which is why when harvesting the fruit, workers wear special helmets and suits - if the fruit suddenly falls from the tree onto your head, it will not seem like much.

“Hell outside, heaven inside” is an apt definition of the fruit given in Thailand itself. Believe me, the locals themselves are far from delighted with the smell of these fruits. An unpleasant aroma that has been compared to rotten fish, dirty socks, garlic, onions and other foul-smelling things. But inside there is pulp with a taste that everyone describes in their own way. reminiscent of ice cream with strawberries, papaya and pineapple in one mix, nuts, ice cream and even a slight aftertaste onions. Having once tasted durian in Thailand, everyone says one thing: this is the king of fruits, which has no equal in the whole world.

Because of the smell of durian, in Thailand you are allowed to eat the fruit only in open spaces, in hotels, and even more so, you won’t be allowed on the plane with it. In some tropical countries, there is a stiff fine for eating the fruit in public. Do you want to introduce your friends and family to the unusual taste of the fruit? Buy durian toffee or candy. It’s difficult to convey the taste of durian, but your friends will be happy with such exotic souvenirs.

You can take a bag of dried durian seeds with you - in Thailand they are dried and hulled, just like Russian people eat sunflower seeds.

Carambola

Carambola or star fruit is shaped like a star. In Thailand, it is associated with a relaxing holiday and cocktails by the sea. Imagine a warm evening, a glass of cocktail decorated with lush umbrellas, and a carambola star on the edge of the glass. Among tourists, the fruit is among the top most popular exotics, although it is possible to grow a carambola tree even in the warm regions of Russia - the trees are absolutely unpretentious in care.

It's amazing that the smell (and taste) of Thai fruit stars slightly reminiscent of cucumbers. No wonder another name for fruits common in Thailand is gherkins. They are juicy, crispy, and excellent when pickled, which is what bartenders use when stocking the fruits for cocktails. In Thailand, carambola is harvested almost all year round - from May to December. Thais prefer ripe fruits that glow amber, letting in the rays of the sun. Carambola in Thailand is valued for its high sodium and calcium content. Local nutritionists prescribe it to people who have gained extra pounds to regulate appetite.

Coconut

The coconut in Thailand is not at all the brown hairy ball that we are used to seeing in Russian supermarkets. in Thailand, this nut is large, covered with greenish dense skin with a glossy sheen. Once you open it, you find fresh, surprisingly tasty juice with a characteristic coconut flavor inside. The pulp of the fruit is dense, juicy, slightly crispy, not cloying.

So many coconuts grow in Thailand that residents add it everywhere - in salads, soups, seafood is fried in oil from the pulp, vegetables are poached in juice, they are washed with milk. There is not a single area of ​​the life of an ordinary Thai where this fruit is not present. In any fruit shop, supermarket, market, cafe, restaurant, on the beach, you can buy healthy, thirst-quenching young coconut.

Since coconuts are harvested all year round in Thailand, they are cheap. The average cost is 25-30 baht, but you can get a discount and buy a copy for 10-15 baht, this is if the expiration date is coming to an end, but the fruit is still usable.

Choose green, hard fruits for eating and drinking. There should be juicy pulp and tender juice inside. in Thailand they have adapted to quickly open nuts around the circumference with special tools, so it’s better not to do this yourself; trust the experience of the locals.

Placers of longkong (langsat) in Thailand will remind a novice tourist from afar of potato deposits in Russia in local markets only in bunches. In fact, here is a true tropical joy - a soft and juicy fruit with a subtle, indescribable aroma. The fruits are revered in Thailand for their healing properties and special taste. The fruit has become a symbol of the Thai province, where it is depicted on the coat of arms.

Ripe fruits have smooth, firm skin that feels firm to the touch. There are no cracks or bulges on it, and the color is from earthy brown to sandy. It is not difficult to verify its ripeness - just ask a Thai to open the fruit, and he will do it with pleasure. Inside you will find pulp with cloves like garlic, spreading in the mouth with sweet juices.

In Thailand, it would be disrespectful to throw a large bone, for example, onto the road. Local residents will not appreciate this, because healing extracts and oils are extracted from longkong seeds, which are used to treat anemia, infertility and even dementia. The fruit retains its properties when dried, and in Thailand it is prepared for future use by drying it, like raisins.

Longan

Or la mai in Thailand is called the “eye of the dragon”: as soon as you open the Thai fruit, you will see a large reddish bone, reminiscent of the eyeball of a fantastic reptile. The fruits grow in clusters on tall trees, up to 10 meters, and Thais collect them from May to December. In Thailand, fruits are very popular for their high content of fructose, calcium, iron and phosphorus. Also, fruit juice is often used to rejuvenate the skin; the effect is equivalent to a light fruit peeling.

The taste of dragon eye is quite difficult to describe. It contains melon, grapefruit and honey notes. Longan in Thailand is often added to desserts and eaten with ice cream. When choosing a fruit, pay attention to the skin; it should be dense, without visible damage. If you didn’t get to the market during the season, feel free to take it dried fruits. But be careful: in Thailand it is believed that dried dragon eye has a strong sedative effect.

Mangosteen

In Thailand, round fruits covered with a thick burgundy-purple skin are common. Here is a fruit called mangosteen (or mangosteen). The fruits grow small, the maximum diameter is 7.5 cm and are distinguished by a dense inedible skin containing inedible latex. Segments resembling garlic are found inside. They taste sweet and sour, very fresh, with a subtle pleasant taste of a mixture with peach.

Thai mangosteen contains a lot of organic fruit acids; they are valued for their high content of vitamins and microelements. Thanks to the thick skin, fruits are perfectly transported over long distances. You will be surprised, but Nikolai Vasilyevich Gogol tried them and even described them in one of his poems. When purchasing in Thailand, opt for large, dense, slightly springy mangosteens. Throw away hard, woody fruits immediately - they are spoiled. In Thailand, mangosteens are harvested in the summer, when they are ripe and inexpensive - from 20 baht per kg, in winter the price soars to 150 baht / kg.

Lychee

Even in Thailand it is a kind of exotic - plantations grow only in the northern regions of the country, and lychees are harvested exclusively in early summer, from where they are transported throughout the country. Lychees in Thailand look like small, prickly, round nuts with a thin red shell. Thai fruits grow on very tall trees - the height of individual specimens reaches more than 30 meters. Just imagine how much work it takes to collect it at the very top. But the work is worth it - lychees are surprisingly tender, refreshing, and taste similar to our grapes with a mixture of peach or kiwi. In Thailand, the fruit is treated with respect: it is believed that it relieves excess weight, heals joints, fills with vigor. In Thailand they like to make fresh juices from lychees: in the hot climate of the country they have a truly life-giving effect.

This Thai fruit spoils quite quickly. Save delicious fruits in Thailand it is possible only at a temperature of 2-7 degrees, and even in these conditions lychees remain fresh for a maximum of 3-4 days. Lychees have a large, hard, brown seed hidden inside them; they are not eaten. It has been proven that fruit seeds are toxic and lead to poisoning. Also, do not give Thai fruits to small children - Chinese plums cause allergies in many children.

Mango

Which we have the opportunity to try is not even close to Thai fruits! In Thailand, these fruits with fragrant, slightly oily pulp and a bright tropical taste are simply incomparable. There are dozens of varieties in Thailand, you should definitely try them all. What is real Thai mango? This is an elongated fruit up to 20 cm long with a large fleshy and fibrous seed, as if filled with oils. Ripe fruits have no fibers, but slightly unripe ones can get stuck in the teeth.

The mango season in Thailand lasts all year round; Thais eat the fruit a lot and with pleasure. Mangoes are eaten fresh, the national dessert Stikirice is cooked (sticky rice, where mango fruits are placed during cooking), freshly pressed, added to puddings and even fried in coconut oil. In Thailand, some varieties are treated like royalty: they are already wrapped in paper bags on the trees, protecting the fruits from pests and the scorching sun. Tourists call the Kae Savoy variety one of the most delicious for its juiciness, unusual taste with a slight pine flavor. Mangoes are allowed to be exported from Thailand, but it is worth purchasing slightly unripe fruits for travel. Like bananas, the fruit reaches its ripeness in warm, sheltered areas and becomes sweet.

passion fruit

Passion fruit in Thailand is an amazingly tasty and very unusual fruit for a European. It grows exclusively in tropical countries, and it is almost impossible to take it out from there for testing. The fruit spoils almost instantly! If you find yourself in Thailand, eat it to your heart's content, there will be no other opportunity like this.

It is a large rough purple ball. As soon as you cut it, a delicate pulp is revealed inside - a jelly with a subtle, exciting, rich taste. It is very difficult to describe what he is. This is a whole range of subtle flavors, where the aroma of strawberries and bananas, peach and gooseberries is intertwined. Eating Thai fruit with a spoon, like delicious dessert, added to yoghurts, ice cream, creams.

In addition to its unforgettable taste, in Thailand the fruit is famous for its ability to rejuvenate, strengthen the heart, and treat insomnia. But people with allergies should be careful: passion fruit can cause an allergic reaction.

Mafai

Maphai (another well-known name for the Thai fruit is Burmese grape) is a fruit for everyone due to its peculiar sweet and sour taste. Although mafai is called grapes in Thailand (it also grows in clusters), the taste does not resemble grapes. Gourmets compare it with gooseberries. And some cannot define it at all.

Since this Thai fruit has an unexpressed taste, the people of Thailand use it not as an independent dish, but as an additive to fruit salads, a base for sauces, and an additive for pickling vegetables. Cabbage marinated with mafai is interesting, and homemade wine is even tastier. Tart, sweet-sour, spicy and unusual. Wine is credited with the ability to treat cystitis and alcoholism, no matter how strange it may sound.

In Thailand, try mafai, and you will know exactly what it tastes like, truly exotic.

Noina

Noina (or Annona) is a favorite delicacy in Thailand, which is also called Thai apple, cream or sour cream. Outwardly, noina looks more like a pear, overgrown with convex dense growths. The top of the fruit is covered with a dense green peel, and inside there is a creamy, creamy pulp with seeds, reminiscent of curd dessert with vanilla.

It’s surprising that everyone, without exception, likes Anonna the first time they meet her. Even flowering plantations in Thailand attract thousands of fans from June to September, when the fruits begin to ripen and fill with juices. Noina is worth its weight in gold among Thai healers. She is credited anti-cancer properties and the ability to rejuvenate the body at the cellular level. It's all about the special substance acetoginin: it can selectively influence cells, killing strangers no worse than a powerful medicine. Apple skin stops diarrhea and kills helminths. It is possible to undergo “noinotherapy” even in Russia. From Thailand - a sugar apple is perfectly transported in a special mesh package, in which friendly Thais will be happy to pack the fruit for you on the road.

Noni

Noni (the official name of the Thai fruit is citrus-leaved morinda) is a very curious fruit-berry, specific not only to Europeans, but also to the Thais themselves. Outwardly, it looks like a huge mulberry, only light green in color. Noni grows in Thailand on tall bushes up to 8 meters in height, and it is harvested all year round.

Berries and fruits have a strange taste with bitterness, a pungent odor reminiscent of moldy cheese. Adherents of healthy eating have elevated the berry to a cult, having discovered in it amazing properties. Fruit juice is no worse than any protein shake, restoring the athlete’s strength and promoting muscle growth. muscle mass. The fruits prevent any neoplasms, including cancerous tumors, treat bone tissue and strengthen the immune system.

To smooth out the peculiar cheese taste, fresh morinda in Thailand is mixed with grape. It turns out quite delicious drink, sour and spicy. And lovers of unusual cheeses can take a chance and try it raw - they will definitely like noni.

Papaya

In Russia, children are given carrots as their first complementary food, and in Thailand - papaya (mala-koo, you must agree, the name is similar to the Russian sound of the word “milk”). The fruit looks like zucchini, but tastes like the familiar boiled carrot. in Thailand it grows quite large: weighing up to 8 kg and long (up to 50 cm), it is very loved in the country. The Thais affectionately call the trees melon trees; they enjoy feasting on them during the season, adding legendary salad Tom himself, and they just eat it raw.

In Thailand, papaya is peeled and eaten like potatoes, removing the large seed and then cutting the fruit into slices. The most valuable is the winter variety, which is harvested in January. There is no seed inside this papaya, and its taste is reminiscent of carrots with a hint of peach or. It will seem to anyone. Ripe fruits are greenish-brown in color and have a thick, glossy skin that is not suitable for food.

Pomelo

We are used to seeing it in the form of large green-yellow balls on supermarket shelves in mesh packaging. This is where all the similarities with the Thai “brothers” end. If only because in Thailand pomelo grows simply huge, weighing up to 10 kg, with a diameter of more than 20 cm. It is difficult to imagine that such fruits grow on trees in Thailand, but this is a fact.

The Thai pomelo fruit is sweet and sour, very juicy with a signature bitterness for citrus fruits, which is more pleasant than repulsive. In Thailand, they like to add it to fresh juices in pure or diluted form, free the slices from the films and cut them into salads with seafood, and put the pieces in ice cream.

The great advantage of the fruit is that children and pregnant women are allowed to eat them: they rarely cause allergies, but they bring enormous benefits.

Rambutan

In Thailand you can’t confuse it with anything else – small round hairy balls with the smell of roses. The fruit also tastes floral with a hint of grapes and spices. Thais are extremely fond of hairy fruits, considering them a national treasure. In August, Thailand solemnly honors the “hairies” at a special holiday, where fresh rambutan flows like a river. Fruits have the ability to improve digestion and cleanse the body of waste and toxins. The Rambutan diet helps Thais maintain their miniature shape. Especially between May and September, when they are collected in whole bunches and eaten constantly.

Fruits are stored very little. The pulp spoils in a matter of days even in the refrigerator, so the fruit is eaten freshly picked. In Thailand, they learned to preserve the delicate taste of rose petals and spices by making preserves, sauces and jams from rambutan. Fruits with spoiled withered “hairs” are not used for food. But it is quite difficult to find spoiled fruit in markets in Thailand; usually Thais offer tourists only fresh fruit; here they do not stay stale.

(or lekham) in Thailand looks like a large nut, covered with a dense peel similar to the skin of reptiles. People call it “snake fruit”, and when you cut it, you find a fruit surprisingly similar to garlic. With a strawberry-nut flavor, the aroma of expensive perfume, and pulp with the texture of cotton candy. The combination is incredibly attractive, especially if you add fruit to vanilla ice cream or eat it with your morning coffee.

In Thailand, the fruit - herring - is prescribed as folk remedy from internal bleeding, blindness. It is prescribed to all aged people to prolong youth. Tourists can try herring in Thailand without fear - it rarely causes allergies. Just learn how to peel the fruit first. For the Thais, this is an entire art that requires skills.

Tamarillo

In Thailand, a direct relative of the well-known eggplants and tomatoes with chili peppers grows and bears fruit almost all year round. Although in Thailand tamarillo is not a vegetable, but a real fruit. The name tamarillo comes from the word tomato, and the fruit grows not on bushes, but on a large tomato tree up to 10 meters high. And there, like Russian tomatoes, they ripen in large clusters.

- small round “tomatoes” with a diameter of 10 cm. The taste is an exotic mix, where you can guess passion fruit and tomatoes with peach notes. There are yellow, orange, and bright red varieties of tamarillo (they are the sweetest); when cut, a scattering of black round seeds is visible inside all the fruits; the fruit looks extremely attractive.

In Thailand, they make jam from tamarillo, cut it into salads, and like to make thick, tart juices with pronounced sourness from it. Tamarillo contains little simple carbohydrates, they can be safely enjoyed even by people with diabetes and anyone who follows a low-carb diet. The calorie content is 31 kcal per 100 g. In this regard, you can eat Thai tomatoes without limiting yourself. But before eating, it is important to eat a small piece to make sure there is no allergy.

Tamarind

(Indian dates) in Thailand look just like our green beans, dried after harvest. But you don’t know how far the taste of tamarind is from our beans! Its texture resembles apple jam, and the taste of dried apricots with notes of prunes, where sweetness and light sourness are successfully combined. At the same time, overripe fruits in Thailand taste similar to classic toffees, isn’t this a miracle?

In Thailand, Indian dates grow and ripen in dense tropical forests, releasing an intoxicating, spicy and densely fragrant scent for several kilometers around their entire circumference when ripe. The bees flock to the smell and then produce a surprisingly unusual tamarind honey. The trees where the pods ripen are tall, thick in diameter with fleshy giant leaves. One can only wonder how tamarind pickers climb high trees to collect tons of fruit per season. in Thailand it lasts from early December to February.

In Thailand, they like to add tamarind to desserts and eat it raw. Teas and drinks are made from the seeds (and they are hidden inside each bean), they are dried and used as a food additive and a natural sweetener. Indian treats rheumatism and stomach diseases, but is strictly contraindicated for children under 8 years of age; the fruit can cause severe allergies, including angioedema.

Santol

Santol fruits in Thailand grow and ripen on trees that grow huge, up to 50 m in height. During the flowering period, the tree looks unusually picturesque, dotted with tiny yellow-green flowers. By May, round fruits of brownish-yellow color, shaped like apples, are born from the flowers. Thai children enjoy eating santol fruits on a stick - with a velvety filling with segments that look like garlic. The taste of the fruit is similar to mangosteen (there is even a name for the fruit - false or wild mangosteen); it is sweet and sour, fresh and not cloying. You can eat a lot of fruits in Thailand and not get tired of them.

The skin of the santol is also edible and is sweet and slightly crunchy. But in Thailand the seeds of the fruit are not used as food - they lead to intestinal disorders and sometimes cause poisoning. Doctors in Thailand consider santol a cure for joint diseases and obesity. It is given to children to strengthen the immune system and to women during pregnancy to bear a healthy fetus.

Sapodilla

Sapodilla, an ahra or butter tree in Thailand, is very similar to potatoes - the fruits are uneven, rough and do not look very pretty. These fruits are harvested in Thailand in November, but tourists are in no hurry to buy sapodilla, but those who have tried the fruit at least once note its unique, incomparable taste - sweetish, delicate, reminiscent in texture of either marmalade or exquisite jelly .

In Thailand, chefs highly value the fruit; they add it to meat, cut it into salads, bake it, make sauces from it, and whip it with creams. However, before cooking, they always remove the seeds, which are considered inedible. Sapodilla trees in Thailand bear fruit from spring to February, almost all year round. In Thailand, ahra is also valued for its medicinal properties - it treats anemia, heals hair, legs and teeth. In Thailand, children are recommended to eat sapodilla during adolescence, when the body is growing and needs a lot of vitamins. However, diabetics cannot eat the fruits of the butter tree due to large quantity fructose. Also, fruits are not recommended for people with excess body weight due to their high calorie content - 81 kcal per 100 g of product.

Cherimoya

In Thailand, cherimoya is called the ice cream tree - the pulp is so similar to everyone’s favorite dairy dessert. Large green-yellow fruits ripen in Thailand all summer. The trouble is worth it - the Thai fruit is so delicious that both children and adults adore it. Think peach and strawberry, pineapple and papaya combined with hints of mango, cream and banana. Is it hard to fit it all into one flavor? But cherimoya is just like that - creamy, sweet, not at all cloying. A healthy stand-alone dessert. In Thailand, waffle cones are filled with fruit cream (by the way, this dish is the national treasure of the Chileans), it is cut into salads, compotes are made from it and eaten, washed down with cool fresh juice. Just be sure to remove the seeds from the fruit before eating - they are not suitable for food.

These fruits are very popular in Pattaya, they are valued as a source of fructose, they are high in folic acid, iron and vitamin C. It strengthens the immune system and quite rarely causes allergies. In Thailand, choose large ripe fruits, cut them in half and eat them with a dessert spoon.

Chompu pink apple

Chompu, pink, paradise apple or Malabar plum - in Thailand there are different names for the same fruit. All of them belong to the myrtle family. Imagine a plant up to 15 meters high with dense massive rose-colored leaves, strewn with bright pink fruits. In Thailand, Malabar plum trees look very beautiful during the flowering period: the creamy flowers smell incredible and look amazing.

But the main value of chompu is its taste and beneficial properties. The fruit looks like a large bright pink pear with dense, as if whipped, pulp. It perfectly quenches thirst, but it is recommended to eat it chilled so that the taste is fully revealed - subtle, delicate, not cloying with soft apple shades, in which the taste of rose petals is clearly felt. As a rule, in Thailand the rose apple is eaten on its own, but it combines well with other fruits to form incredible tropical mixes. Therefore, chompa in Thailand is often added to fruit desserts, salads and ice cream. It is important to choose large, glossy fruits where the skin seems to glow in the sun.

Conclusion

When choosing any fruit in Thailand, it is worth choosing seasonal ripe fruits that look appetizing. There should be no damage, dents, or rot on the fruit, although it is quite difficult to encounter spoiled fruit. Thailand is a country rich in aromatic and tasty fruits; no one would even think of selling spoiled goods.

The Thais themselves are friendly, smiling people, they will be happy to teach you how to eat exotic foods correctly, if desired, they will cut up the fruits and squeeze out fresh juice from them. Help yourself to Thai fruits, but keep them in moderation, because the most healthy food in large quantities can be harmful to health.

Visit the Kingdom of Thailand, discover a new world of tastes, be happy.

Fruits of Thailand - from this article you will learn almost everything about the exotic fruits growing in Thailand. I will tell you where they are sold, how much they cost, their beneficial properties, and, of course, let’s not forget about their names. And for dessert, I’ll give you tips on places where it’s cheaper to buy them.

Fruit of Thailand

IN exotic Thailand tourists are fascinated by absolutely everything: nature, architecture, weather, culture, the cheerful character of the Thai people, and also local fruits. There is simply an incredible amount of them growing here, starting with the well-known bananas (there are more than 10 types of them, some even have seeds) and ending with the mysterious rambutans and sapodillas. On the one hand, you want to try everything, but on the other hand, questions arise: how to eat them, what is the benefit of this or that fruit, where to buy them, how much do they cost and is it possible to eat them at all? Below you will find answers to these questions.

Pineapple (Sa-pa-rot in Thai)

Description. The Thais pronounce it SapaLot, for those who have forgotten why, let's go to, where I wrote about it. The “appearance” of a pineapple is familiar to everyone, but in Thailand they grow different varieties of pineapples, including those that have a greenish peel when ripe, which often confuses tourists. Pineapples grown in Thailand are considered almost the best in the world. They are very sweet and never leave a sore taste in your mouth. You should select pineapples by touch - a good ripe fruit will be slightly crushed under your fingers. If the fruit yields too much, the fruit is most likely rotten. The small, yellow pineapple from Chang Rai is considered the most delicious and sweet, but it is much more difficult to buy, since it is often sold only in some markets.

Beneficial features. Pineapples are rich in vitamins C and A, phosphorus, calcium and bromelain, a high-fiber element. These delicious fruits can be a good help in the fight against colds and low blood pressure. They improve digestion and promote the breakdown of fats, which means they help in the fight against excess weight.

Season: all year round, peaking in December, January and April to June.

Prices: from 10 baht per piece, from 20 baht for peeled and cut (the price does not change throughout the year).

Description. The origin of this fruit (more precisely, the berry), of course, is not Thai, but in Thailand watermelons are grown on almost every plantation. Two varieties of watermelons are common in the country - with the familiar red flesh and with exotic yellow flesh. The taste of a yellow watermelon is almost no different from a red one; you can buy it in the BIG C shopping center or, in markets and in the city this is rarely found.

Beneficial features. Watermelon pulp contains a set of easily digestible sugars (fructose, sucrose, glucose), vitamins C, B1, B2, PP and many other useful substances. Watermelon has a beneficial effect on the functions of the heart and blood vessels, the gastrointestinal tract and the endocrine glands. A well-known property of watermelon is its diuretic effect.

Season: all year round.

Prices: the average price in the markets and around the city is from 25 baht for a whole, small watermelon (2-4 kg) (the price does not change throughout the year).

Description. There are many varieties of bananas grown in Thailand, from the tiny, thin-skinned Kluai Khai finger bananas to the long Kluai Hom. A whole book could be written about the use of bananas in Thai cuisine: green bananas are eaten with spices, medium-ripe fruits are cut and dried in the sun, ripe bananas are boiled in coconut milk, deep-fried or in syrup - and this is just a small part of the possible options.

Beneficial features. Bananas contain vitamins B, A and C, iron, calcium and potassium. These fruits are rich in fiber and carbohydrates. Bananas are of particular health value due to their content of tryptophan, a substance necessary for the normal functioning of the brain.

Season: all year round.

Prices: the average price of small, finger bananas is 25 baht per armful (8-12 pcs.), a little larger from 30-35 baht, large ones from 40 baht (from 4-8 pcs.) (the price does not change throughout the year)

Description. The guava fruit looks like an apple with rough, wrinkled skin. Inside, the loose white guava pulp is filled with hard, light-colored seeds. In general, guava is a rather tasteless fruit; it contains no acids. Despite this, guava is very popular in Thailand; Thais cut it into slices and eat it with sugar and chili pepper. In addition, peeled guava fruits are soaked in sugar syrup and then served chilled. These fruits are bright green or bright pink in color and can be bought from street vendors or in the BIG C shopping center.

Beneficial features. Guava is recommended to be consumed to stimulate the heart and improve digestion; it contains more vitamin C than oranges.

Season: all year round.

Prices: average price per 1 kg. 40 baht, price may vary depending on the size of the fruit. (the price does not change during the year).

Jackfruit (Kha-Nun)

Description. The jackfruit fruit is similar in shape to the durian, only its spines are smaller and larger in size. Jackfruit is one of the largest fruits in the world; the weight of this fruit often reaches 40 kilograms. As the jackfruit ripens, the skin turns from green to brown and the thorns lose their sharpness. The pulp is dense, juicy and has a sweet taste; inside the fruit there are starchy seeds.

It is almost impossible to extract edible pulp from the fruit on your own, without special skills. Therefore, jackfruits in Thailand are sold already peeled and with the seeds removed. The ready-to-eat fruit looks like a giant, flattened corn kernel and tastes like marshmallow. Jackfruit seeds are sold separately in baked or boiled form; they taste like both beans and chestnuts. Jackfruit is my favorite fruit!

Beneficial features. Jackfruit fruit is very nutritious. The fruit is recommended as a source of vitamin A, sulfur, calcium and phosphorus.

Season: from January to May.

Prices: The fruits of this fruit are usually not sold by weight; they are wrapped in special wrappings. packaging, which is subsequently sold, the average price of a package is from 30 baht. During the ripening season, the price can drop to 20 baht.

Description. Durian is an impressive fruit in every way. Its fruits sometimes reach a weight of 5-7 kilograms and have a hard, thorny peel. The inside of the fruit is usually divided into five or six sections. Durian is the most famous and perhaps the most controversial fruit. Durian, like JackFruit, is not sold in shell, since not everyone can cut it. Usually the pulp is packaged and offered for sale. What epithets were awarded to it: “king of fruits”, “heavenly taste and hellish smell”, etc. Durian gained a scandalous reputation due to the discrepancy between the rich and pleasant tart-sweet taste and the disgusting smell, at best reminiscent of the “aroma” of a mixture of onions and turpentine. The smell is the reason that in Thailand durian is prohibited from being brought into hotels and any public premises.

It is advisable to eat the durian pulp with a spoon - if you do it with your hands, the disgusting smell will remain on them for a long time. Thais usually wash down durian with salted water, pouring it into half a giant shell.

Useful properties and contraindications. Thais consider durian to be an excellent aphrodisiac, but this has not been proven by science. But it is known for sure that durian greatly increases blood pressure, so it should not be consumed with alcohol.

Season: from May to August.

Prices: starts from 70-90 baht per package; during the off-season it is more difficult to buy durian, so its price increases by about 30%.

Description. Carambola fruits, in size, shape and even color - green or yellow - resemble bell peppers, and if you look at them from below or above they are shaped like a star. The pulp of ripe carambola is very juicy and has a pleasant, not very sweet, floral taste. If the carambola is sour, it means it is unripe. In Thailand, carambola is used to make juices, soft drinks, salads, sauces, and canned food. There is no need to peel the fruits; they are simply cut into pieces.

Beneficial features. Carambola is the richest source of vitamin C.
Season: from October to December
Prices: This fruit is not very popular, so it is not always found on sale; the average price for it is from 50-70 baht.

Lychee (Thai Lin-Chi)

Description. This fruit has red skin and white flesh, delicate aroma and its delicious tart-sweet taste was brought to Thailand from southern China around the 17th century. Lychees are now grown on many farms in the northern regions, but their prices are higher than most other Thai fruits. There are approximately 20 varieties of lychee in Thai markets.

Beneficial features. Lychee is a rich source of B vitamins, as well as iron and phosphorus. In traditional oriental medicine, lychee is used as a tonic and is considered an effective remedy for anemia (anemia).

Season: from April to June.
Prices: price from 60-80 baht per kg.

Longan (in Thai Lam-Yai)

Description. Longan has small, nut-like fruits with a thin, easily peeled, cinnamon-colored skin, underneath which lies aromatic, juicy, and sugar-rich white pulp. There is a seed inside the fruit. Longan came to Thailand from China (its name comes from the Chinese “long yang”, which means “dragon eye”) and is grown in the north of the country. In Thailand, longan is especially popular: it is usually eaten fresh; in restaurants it is sometimes served with ice cream.

Beneficial features. Longan contains vitamin C, iron, calcium, phosphorus and many acids that are beneficial for the skin. Due to its high sugar content, this fruit gives strength during illness, but too much longan can cause a fever.

Season: from mid-July to mid-September.

Prices: average price from 60 baht per 1 kg.

Longkong (in Thai Long-Gong)

Description. Longkong is a round, small fruit that grows in grape-like clusters with soft, pale yellow skin. Another Thai fruit, langsat, is very similar in appearance and taste to longkong, distinguished by a slightly lighter skin and a sticky, milky juice that releases when peeled. The peeled longkong fruit is somewhat reminiscent of a small head of pickled garlic. The translucent white pulp of the fruit has a sweet and slightly sour taste.

Beneficial features. Longkong is recommended as a source of calcium, phosphorus, potassium, iron, vitamins B1, B2, C.
Season: from July to September.
Prices: average price from 40-50 baht per kg.

Description. Mango fruits are oval and smooth, with a yellow, green or red surface and a thin skin. The taste of the juicy and aromatic pulp depends on the variety of mango and ranges from sour to sweet. Due to its enormous popularity, mangoes have been nicknamed the “apple of the tropics.” In Thailand, mangoes are sold all year round, but this fruit tastes best during the peak season - from April to June.

Beneficial features. Mango is a source of vitamins A, B and C, as well as iron and phosphorus. The fruit has a beneficial effect on the cardiovascular and digestive systems, and is useful for inflammation of the gums and oral cavity. But it is advisable not to overdo it with mango: in large quantities it can cause a laxative effect.

Season: from April to June.

Prices: from 70 baht per 1 kg. in season and from 100 and above in off-season.

Description. Thailand is the world leader in growing mangosteens, an incredibly tasty tropical fruit. Externally, a mangosteen resembles a small round eggplant. The round fruits have a diameter of 5 to 10 centimeters. Sometimes in mangosteen more than half of the volume comes from the peel. Inside there are from three to five white slices. The taste of these slices is magical: slightly oily, sweet, but not cloying. Some people find mangosteen to taste similar to grapes, peach or even creme brulee.

Beneficial features. Mangosteens are very rich in phosphorus, calcium and vitamins C and B. It is believed that mangosteen has a rejuvenating effect on the body.

Season: from May to October.
Prices: During the season, the price of this fruit can reach 15 baht per 2 kg or 7.5 baht per kg, but out of season it rises to 50-80 baht, and buying it becomes problematic.

Mandarin (Thai Som)

Description. Thai tangerines differ from Western varieties in their smaller size and thinner yellowish-green peel. In Thailand, tangerines with an excellent sweet and sour taste are most often used to make juice, which is sold literally on every corner from street stalls.

Beneficial features. Tangerines contain a lot of different vitamins (A, C, B1, B2, PP, P) and essential oils. Due to the high content of phytoncides, these fruits have an antimicrobial effect.
Season: all year round, peak from September to February.
Prices: price from 25 baht per kg.

Noina or Sugar Apple (Noi-Na in Thai)

Description. The round fruits of noina are similar to apples, only they have a bumpy surface. When unripe, noina resembles an apple and tastes like a very sweet apple (this explains one of the variants of the name). When the fruits are fully ripe, their “sugar” pulp becomes so soft that it can be eaten with a spoon. In Thailand, this fruit is consumed raw, sometimes with spices. In addition, delicious ice cream is made from noina.
Beneficial features. Noina is rich in vitamin C, calcium and amino acids.
Season: from June to September.
Prices:

Description. Papaya fruits have an oblong shape, reach 30–35 centimeters in diameter, and can be up to half a meter long. The taste of papaya changes as the fruit ripens. Thais use unripe tart papaya in salads and add it to meat dishes (the fruits contain papain, an enzyme that destroys tough meat fibers and makes it soft). The most popular dish of Thai cuisine is som tam, a salad made from green papaya fruits. When ripe, papaya acquires sweetness and is used as a dessert.

Beneficial features. Papaya is high in vitamins B, C, A, D and iron. The fruit helps normalize liver function, blood sugar levels and stomach acidity. Eating papaya has a good effect on the digestive process.
Season: all year round.

Prices: From 20-30 baht per fruit (the price does not change throughout the year).

Description. Pitaya is native to Australia but is widely accepted in Thailand. It must be said that pitaya is not a fruit, but is the fruit of a cactus. Dragonfruit (or dragon's eye) fruits come in pink, red and yellow colors. They have a very unusual appearance: the bizarrely curved “petals” of the peel resemble the scales of a fairy-tale dragon. The edible pulp of pitaya is white or burgundy and contains many small black seeds. Pitaya tastes most like kiwi.

Beneficial features. Dragon fruit stimulates blood circulation and is very useful for cardiovascular diseases. In addition, Thai doctors recommend this fruit for thyroid dysfunction.

Season: all year round.

Prices: from 60-80 baht per kg.

Description. Pomelo is the largest fruit in the citrus family. Outwardly, it is very similar to a large grapefruit, but the taste is more like an orange. Residents of Thailand eat pomelo by dipping pieces of it in a mixture of sugar, salt and red pepper. Foreigners find this tradition strange at first, but after trying it, most are delighted with the combination of the sweet and sour taste of the fruit with the bitter-pungent taste of spices.

Beneficial features. Pomelo contains a special lipolytic enzyme that promotes the breakdown of fats. Therefore, this fruit is often made the basis of a weight loss diet. High concentration antioxidants makes pomelo a good means of preventing cancer. In addition, pomelo contains ascorbic acid, vitamin C and essential oils, making it suitable for the prevention of colds.

Season: all year round, with peak season from August to November.

Prices: Usually in shopping centers and markets they sell pomelo in sliced ​​form, the price is 50-60 baht per package. (price does not change during the year)

Rambutan (Ngo in Thai)

Description. Rambutan fruits are walnut-sized balls with a firm orange-green or green-red skin. The surface of rambutans is strewn with long and stiff, sometimes green and sometimes pink hairs. The very name of this fruit comes from the word “rambut”, which means “hair” in Indonesian. The pulp of the fruit is a white gelatinous mass that tastes pleasant and sweet; usually rambutan with pink hairs is much sweeter than its counterpart, but this can only be found in local markets in Thailand; in stores it is usually sold only with green ones. Rambutans have an edible seed inside, but I have never tried it.

Beneficial features. Rambutan pulp contains a lot of proteins, carbohydrates, iron, phosphorus, calcium and vitamin C. It is very beneficial for the skin.

Season: from May to September.

Prices: the price depends on the size of the fruit and its color; during the season, rambutan can be bought for 15 baht per 2 kg., in the off-season the price rises to 60-80 baht per kg.

Description. Like a number of other exotic fruits that, due to some misunderstanding, began to be called “apples,” this fruit bears absolutely no resemblance to a real apple. Fruit shape pink apple resemble bells. The thin skin of the rose apple hides crisp, doughy flesh that emits a sweet scent a bit like the scent of roses. The fruits are eaten fresh or used in making desserts.

Beneficial features. In Eastern medicine, the pulp of the rose apple is endowed with antimicrobial properties. This fruit is also believed to normalize blood pressure.

Season: from April to June.

Prices: price from 50-70 baht per kg.

Sala or Snake Fruit (Ra-Kum in Thai)

Description. The fruits of lard are covered with a rich red-brown skin, dotted with small spines. This peel resembles the skin of a snake, which is why lard is often called snake fruit. Before consumption, this fruit must be peeled; due to the abundance of thorns, this procedure can be repeated several times only by the most true connoisseurs taste of lard. Sala has an intense sweet and sour taste that is difficult to compare with anything. Some describe the taste as being both strawberry and valerian.

Beneficial features. The pulp of lard is rich in tannin, which relieves inflammation in the intestinal mucosa and kills some types of pathogenic microflora.

Season: from June to August.

Prices: the average price for 1 kg is from 35-50 baht. This fruit is almost never found in shopping centers out of season.

Sapodilla (Thai La-Mut)

Description. Externally, the sapodilla is very similar to a plum; its surface is dark brown or light yellow and completely devoid of “hairs”. Sapodilla fruits have a sweet milky-caramel taste. The fruit in Thailand is most often used to prepare various drinks, desserts and sauces.

Beneficial features. In oriental medicine, sapodilla is used to normalize low blood pressure.

Season: from September to December.

Prices: this fruit is one of the most expensive in Thailand; out of season it is almost nowhere to be found, and during the season the price reaches 200 baht per 1 kg.

Tamarind (in Thai Ma-Kham-Wan)

Description. Externally, tamarind resembles large brown beans, the length of the fruit is 10-15 centimeters. Hidden inside the tamarind are dark, hard seeds, covered with a sticky dark cherry shell, which is edible. This pulp has a sweet and sour, tart taste. In Thailand, tamarind is boiled, resulting in an interesting-tasting, refreshing drink, and is also eaten fresh. When choosing tamarinds, you should pay attention to the fact that the fruits are firm to the touch, with a smooth, non-wrinkled skin. Before use, the fruit can be cut lengthwise. Scoop out the pulp and remove the seeds. Note: Another variety of tamarind grows in Thailand - sour, and Thais use it to make sauces.

Beneficial features. Tamarind is rich in calcium, vitamins B, A and C and a whole range of minerals. The fruit is widely used by Thais as an effective yet mild laxative.

Season: from December to March.
Prices: 30-50 baht per kg.

They also sell coconuts, passion fruit, santol, palm fruits, physalis and much more. In addition to local fruits and berries, you can find many imported ones from China and New Zealand.

Where to buy fruits in Thailand

Well, now we have come to the main question, where to buy them. In fact, you don’t have to travel far; they are sold almost everywhere. If you come to a resort town or island, you won’t have any problems finding it.

On the beaches. Boys and girls walk along the beach and sell already cut pineapples, rambutans, etc. Price 30-40 baht per package.

On the streets in tents. Here you can buy them by weight, as well as cut into packages. A little cheaper than on the beach. Such tents are located almost throughout the city.

In makashnitsa. These are mobile motorcycles or carts. Here you can choose from a dozen of the most popular fruits, usually sold individually or in slices. The price for almost all types is 10 baht, for some examples 20. Such mopeds can be found on crowded streets, near shopping centers, as well as in beach areas.

From farmers with vans. At the peak of ripening, farmers harvest their crops and come to cities to sell their goods. Since not everyone wants to spend money on renting places at the market, some people stop along the road and sell from a van. This is often significantly cheaper than in shops, tents, beaches or tourist markets. But the choice is limited, since one farmer concentrates on one, maximum two fruits.

In supermarkets Big C, Tesco Lotus, etc. These are some of the most popular and not very expensive places to buy. There is a large selection here, reasonable prices, sometimes there are promotions, and, of course, don’t forget about the evening sale of cut fruits.

In the evening, at about 20:00 in large shopping centers like Big C, Tesco Lotus, in order to sell today's sliced ​​or baked goods, the shopping center reduces prices by 2 or even 3 times, so if in the morning half a watermelon cost 30 baht, then by the evening it can cost 10.

In markets for foreigners. One of the most popular is the market opposite the Mike Shopping Mall; prices here are much higher than in any other place, perhaps due to the popularity of the area, as well as the large selection. For example, on 06/11/2013 I bought 2 kg of rambutan at the Thai market for 15 baht. When I arrived here, they tried to sell me 1 kg for 50 baht. Although during this period in the city the average price for 1 kg is 25 baht. The sellers are very smart, they do not post prices for their goods, and accordingly it can be different for each foreigner.

In Thai markets. These are markets that foreigners know almost nothing about; they are usually located in less fortunate areas of the city and are visited only by Thais. Accordingly, prices here for certain goods are attractive.

In my opinion, the best places to buy fruit are: the Thai market or BIG C and Tesco Lotus. If you are not going to eat a lot of fruit, then you shouldn’t look for these places, just buy them at the nearest stall and enjoy.

How and what to transport fruits in

To begin with, I would like to answer the question “Is it possible to export fruits from Thailand?” — Yes, you can, there are no restrictions on export. The main thing is to keep the total weight of your luggage to 25 kg. including hand luggage.

But it should be remembered that the Federal Law “On Plant Quarantine” is in force on the territory of the Russian Federation.

Excerpt:
Article 13. Seizure, destruction, return of regulated products (regulated material, regulated cargo)
In accordance with the legislation of the Russian Federation, in order to prevent the penetration of quarantine objects into the territory of the Russian Federation and (or) the spread of quarantine objects on the territory of the Russian Federation, regulated products (regulated material, regulated cargo) may be seized, destroyed or returned according to the instructions of officials of the state supervision body and customs authorities. bodies in the manner established by the Government of the Russian Federation.

Thus, our customs can legally seize your food from you. But as practice shows, such cases are rare.

As fruits for transportation, I would recommend:

• rambutan,
• a pineapple,
• the mango is not very ripe (not very yellow),
• longan,
• mangosteen

In my opinion, they last longer and are one of the most delicious and interesting.

IMPORTANT! Durian is prohibited for export.

It is easier and more convenient to take out in special plastic baskets, as in the photo below.

Firstly, they are not very heavy, and secondly, they are quite strong and reliable. You can buy them in almost all places where they sell fruit. Unfortunately, you won’t be able to take these baskets with you on the plane; they can only be carried in your luggage.

Another option for exporting fruit is to pack it in a suitcase with things. The main thing is to seal them securely so that they do not stain your things. This option is the safest in terms of import into Russia, since customs is unlikely to pay attention to an ordinary suitcase, and accordingly, the chances of giving gifts to “friends” are reduced.

That's all! Share your impressions and leave reviews about the fruits that you liked the most!