Thai Food Recipes, Cookbooks, &  Articles
KNOWLEDGE
Eat Like Thai
Regional Food
Equipment
Cooking Techniques
INGREDIENTS
Thai Sauces
Chili Paste
Herbs & Spices
Noodles
Rice
Flour
Vegetables
Mushrooms
Fruits
RECIPES
RECIPES CARDS
COOKBOOKS
ARTICLES
MASTER CHEF COOKING
LINKS
CONTACT US

Home > Thai Sauces > Chili Paste > Herbs & Spices > Noodles > Rice > Flour > Vegetables > Mushrooms > Fruits

Fruits

Tropical fruit (phon-la-mai) is taken for granted as part of everyday life in Thailand. Even in town, every spare scrap of land has a banana tree or two, a papaya tree and possibly a mango tree.

Poll
What is your favorite Thai Dessert?
Fried Banana
Sticky Rice w/ Mango
Black Rice Pudding
Coconut Ice Cream


Partners

Spicy Beef StewShrimp Scallop Sate
Saigoncooking.com
free easy Vietnamese Recipes

Fresh fruit is often sold prepared. You can buy a plastic bag full of fruit pieces with a wooden skewer for picking them up. Most bags come with a little bag of seasoning. Thai people like a balance of flavors and fruit is no exception.

Custard Apple (noi naa) – Also known as sugar apple, these have a sweet flavor and a soft creamy texture. They have hard black seeds.
Season: June - Sept

 
Star Fruit (ma feung) – Also known as carambola, it has a cross-sectional star shape and is eaten with both savory and sweet dishes.
Season: Oct - Dec
 
Durian – This tropical fruit is very popular in South East Asia, including Thailand. Round oval, it has a dull green shell-like skin covered with pointed spines that turn yellow as the fruit ripens.
Season: May - Aug
 
Banana (kloai nam waa) – There are more than 20 different types of banana available in Thailand, all of which are used in cooking and are very popular. Varieties differ in favour, with the small sugar bananas being the sweetest.
Season: All year
 
Mangosteen (mang-khud) – These have a hard casing and a soft, white, sweet flesh that comes in segments. There are about two seeds per fruit.
Season: May - Sept
 
Rambutans (ngo) – A small round fruit with a red skin covered in soft, fine red spikes. Buy rambutan when they are vibrant in colour.
Season: May - Sept
 
Mango (ma muang) – Green unripe mangoes are used in relishes, curries, soups and salads, or preserved in brine. Ripe mangoes are eaten out of the hand or alongside sticky rice as a dessert.
Season: Jan - May
 
Jackfruit (ka-noon) – A large spiky fruit with segmented flesh enclosing large stones. It tastes like fruit salad and is used unripe in curries.
Season: Jan - May
 
Coconut (ma-phrao) – The fruit of a coconut palm. The inner nut is encased in a husk which has to be removed. The hard shell can then be drained of juice before being cracked open to extract the white meat. Coconut meat is jellyfish in younger nuts and harder in older ones.
Season: All year
 
Sapodilla (lamut) – Soft fruit with a fuzzy yellow-brown skin. Each has three or four flat black seeds. The flesh browns and sweetens as it ripens.
Season: Sept - Dec
 
Rose Apple (chom-phuu) – Crisp fruit eaten more for their texture than flavor. Often served with dips like “naam phrik” and alongside with full-flavored food.
Season: Jan - March, July - Sept
 
Longkong – Thai people called this fruit Longkong, these grown in clusters like a bunch of grapes. The skins cover segments of translucent white flesh and green seeds.
Season: July - Oct
 
Pomelo (som-oh) – Giant citrus fruit with a sweet juicy flesh. Eaten out of the hand or sometimes broken into segments and used in Thai salads(yum som-oh).
Season: Aug - Nov
 
Gooseberry (ma yom) – Gooseberries are small and round and is connected to the plant with a thin stem. They are green in the immature stage, ripening to a deep purple or yellow. The skin may have a striped appearance.
Season: June - Nov
 
Guava (fa rang) – Guava fruits may be round, ovoid or pear-shaped, 2 - 4 inches long. The better varieties are soft when ripe, creamy in texture with a rind that softens to be fully edible.
Season: All year
 
Longan (lam yai) – It is also known as Dragon's Eye. The longan fruit is cherry-sized, with a thin cinnamon colored shell that is easily peeled, translucent white flesh, and a large single black seed. The taste is similar to the lychee, slightly sweeter, but not as juicy as lychee.
Season: June - Aug
 
Langsat – The fruits are oval, skin is greyish-yellow to pale brownish or pink, leathery, thin or thick and may contain milky latex. The fruits contain 5 or more segment of aromatic, translucent, juicy flesh with sweet to acid taste.
Season: July - Oct
 
Jujube – Also known as a lady apple, it is a small hard winter apple usually red or green with a generous red blush. They are sweet and juicy, and are perfect for eating out of hand, and for desserts and sauces.
Season: January, February and August until December
 
Lychee (lin chi) – A native to the low elevations of southern China. It has a red brittle shell, with white translucent flesh and a single large seed. They are eaten fresh or dried, and are also available canned in syrup.
Season: April - June
 
Marian Plum (ma prang) – It is a popular fruit in Thailand, It has an oval shape, with green skin, and ripen to a bright yellow or orange skin. There are many breeds, which differ in their taste, such as sweet and sour and only sweet.
Season: Feb - April
 
Santol (ka torn) – Fruit is round and yellow with a very thick skin and segments inside which are very tasty. Comes from South East Asia including Thai, and is called the "Lolly Fruit" because you have to suck it to get the flavor, as the flesh sticks to the seed.
Season: May - July
 
Papaya (ma la kor) – Fruit has yellow- orange flesh which is firm in texture and sweet tasting. Can be used to tenderize meat and cure indigestion, and the green papaya can be made into green papaya salad. It is very well known.
Season: All year
 
Pomegranate (tub tim) – The skin is leathery in texture and orange to orange-red in color. The edible portion of the fruit is the juicy red flesh and there are many seeds inside, it has a sour taste.
Season: January, February and October until December
 
Pineapple (sub pa rod) – Pineapple fruits are compound oval fruits 6 to 8 inches long with spiky, robust leaves at the top of the fruit. The tough, waxy rind is green, brown, and yellow in color with a scale-like appearance.
Season: January and April until June
 
Zalacca (ra kam) – It is an almost stemless, non-climbing, spiny plant cultivated for its fruits. The fruits are consumed fresh, candied or canned.
Season: May - August

Go to top of the page

Submit your Free Thai Recipe
 
NAME:
 
EMAIL:
 
PASTE RECIPE:

Didn't find what you were looking for?

Google

Home | Contact us | Privacy | Links | Link Exchange
Copyright ©2003-2017 bangkokcooking.com. All rights reserved.
Thailand Search Engine

Knowledge Thai Ingredients Thai Recipes Thai Cookbooks Useful Cooking Links Contact us Master Chef Cooking Articles
Knowledge Thai Ingredients Useful Links