 Eaten fresh as well as made into a Thai dessert with syrup, ''kluey khai'' is a type of banana that is delicate and easily grown.
Season: All year round
|
 An enormous fruit which yields small succulent segments Sweet and tasty, the jack fruit is often eaten chilled.
Season: August to September
|
 Once opened, be careful of the mangosteen's purple rind, which is liable to stain, but enjoy its scrumptious white segments.
Season: June to November |
 The ''ngo's" or "hairy's' rubbery shell is easily opened with a slight cut of the knife. Omit the pit but enjoy the translucent flesh.
Season June to October |
 The ' lamood" is eaten in the same manner as the mango. Embedded in its luscious pulp are large black seeds.
Season: March to July |
 Also known under the name Carambola the starfruits are good sources of vitamins A and C. Its color changes from green to yellow which is accompanied by an increase in soluble solids including sugars (sweetness). It is used not only for delicious fruit shakes but also for decoration. |
Shaped like a miniature pear, the "chompoo" has a pink waxy surface and a porous white interior. Both are edible. Although this fruit has a subtle sweetness of its own, it is usually preferred with sugar and salt.
Season: January to March. |
The mango is probably the most popular and typical of Thai fruits. Cut it in the middle length-wise and scoop out its delicious orange pulp with a spoon.
Season: March to June |
 You can immediately smell when durian season has started - it is also called the stinky fruit. For Durian you only have two possibilities - you love it or you hate it. It is very rich of proteins and should never be eaten after drinking alcohol - or before.
Season: May to July |
 Lychee is grown in North of Thailand, because the climate of the South is not suitable for the lychee, which originally comes from China. Just peel it and enjoy the white tasty meat.
Season: June to August |
 This fruit tastes for farangs very sour - it is used for cooking in Gaeng Som, which is a kind of curry, often eaten in South Thailand - very spicy. |
 The papaya is a pear-shaped fruit with a bright golden-yellow skin. The flesh, also golden-yellow, is juicy and silky smooth, with a sweet-tart flavor. The large center cavity is filled with shiny, gray seeds. Though the peppery seeds are edible, they're generally discarded. Papaya has been grown in tropical regions of the world for as long as history has been recorded. Papaya is available all year round. |
 On a hot day what can be more refreshing? And I think there is not much to say about a watermelon. Maybe some not so well known facts: Egyptians were growing watermelons already 5000 years ago and the biggest ever recorded watermelon grown according to the 1996 Guiness Book of World Records weighed in at 262 pounds (about 130 kg) ! Wow!
|
 Phuket has some of the finest pineapple you can imagine. Very tasty, very juicy ... they are also used in all the sweet-sour dishes and give them the very special taste.
Season: All year round
|
 This fruit can grow very big though it has a very thick skin. You have to peel it all off and also peel the skin from the single slices, otherwise it tastes bitter. But you can buy them prepared for ready to eat on almost every market. Very refreshening if you put them in the fridge for half an hour before eating.
|
| |
