Visitors to Thailand will not doubt find a vast array of fresh fruits available to them, no matter which part of the country they visit. A trip to Thailand should not be complete without taking a trip to any one of the thousands of local fresh food markets. Visitors will be delighted to not only taste the array of fresh fruit on offer, they will no doubt be surprised at the prices too!
Rambutan
With bright red and yellowish or greenish hairy bristles, the rambutan is striking in its appearance. The white flesh is firm, juicy and sweet to the tastebuds. One of the most widely grown varieties in Thailand are the pink rambutan, school rambutan, and the che-mong.
Season: May to June.
Pomelo
The Thai pomelo is another popular fruit in Thailand. The fruit is easier eaten than is peeled though, however its well worth the effort as the taste and flavor of the fruit is delicious and refreshing. Most market vendors will peel the fruit for you on the spot is you ask.
Season: August to October.
Dragon Fruit
Unique to most tropical climates, the dragon fruit is an unusual sight to behold for those not familiar with it. The fruit can be an acquired taste, however once over the hurdle of the consistency, its a unique alternative to regular fruit.
Thailand’s dragon fruit season lasts into Autumn.
Snake Fruit
Covered in scales, the salak fruit can be difficult to penetrate, however once inside the neat white cloves of this fruit are a brand new taste experience. The fruit is tangy and can be addictive. Persistent peeling is required, however its well worth the effort.
Thailand’s salak fruit season runs from late spring into summer.
Jack Fruit
Much like the famous durian but even bigger, Jackfruit requires an expert with a sharp knife to penetrate its tough skin. Most people usually don’t buy a whole fruit, so any vendor will open it and remove the yellowish flesh for individual sale. Its large seeds are edible once boiled and are a nutritious snack.
Season: Almost year round.
Rose Apple
Shaped like a bell, the rose apple can be eaten whole after the hollow end is cut off and the few tiny seeds inside removed. The fruit is crisp and succulent, much like a regular apple and only slightly sweet in flavor. Thais often eat the rose apple with sugar and peppery condiments or nampla wan sauce to add to its taste.
Season: May to June.
Durian
Reputed as the king of all fruits, its strong smell turns many people away before they have a chance to taste it. However if you can overcome the initial dislike of its foul smell, you are likely to fall in love with its rich and distinctive flavor. The golden pillow variety(monthong) is a good start for any beginner. Other famous varieties include the long-stemmed (kanyao) and the gibbon (cha-ni).
Season: May to June.
Longan
It is in the North that the longan has become most popular and it's one of Thailand’s largest export fruits. The most popular of the species is the pink longan which is produced in Chiang Mai. The flesh is pinkish, thick and delightfully sweet.
Season: May to July.
Mangosteen
The white juicy fruit of the mangosteen is divided into 5 to 8 segments and only one to three of the segments contain the seed. The sweet flesh has a delicate texture and melts in your mouth. Be careful not to let the sap in the skin stain your clothes though, as it leaves marks which are extremely difficult to remove.
Season: May to July.
Sapodila
Similar to an egg in both size and shape, its best to slice off the thin brown skin, then cut the fruit lengthwise into 4 or more sections to remove its seeds and eat the sweet pulp with a fork.
Season: All year round.
