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Banana (Kluey)

The most popular Thai bananas are Kluey Hom (fragrant banana), Kluey Khai (egg banana), and Kluey Naamwa (monkey banana). Bananas are sweet and nutritious and can also be made into desserts. Raw bananas are sliced, dried, and fried as banana crisps.

Coconut (Maphrao)

young coconuts (maphrao-on) have tender white flesh and very refreshing sweet, scented juice. Mature coconuts (maphrao-kae) contain less liquid and the flesh is used to make coconut milk, the base for Thai curries and desserts.

Custard Apple (Noina)

An interesting looking fruit that is heart shaped with green knobby skin. Squeeze open a soft, ripened fruit with your hand and eat the creamy white flesh with a spoon, then spit out the shiny black seeds. When cool, the taste is like a delicious ice cream.

Durian (Turian)

The Turian is famous for its strong smell. Covered by a thick skin with sharp spikes, the large fruit has light yellow flesh that is sweet and custardy. Aficionados wait eagerly for Turian season between May and September. Many fly in from neighboring countries to enjoy Thailand's "King of Fruits."

Guava (Farang)

A globular greenish fruit with white aromatic flesh and hard yellow seeds in the middle. Thais prefer to eat it when it is hard and unripe with crisp flesh. When eaten this way, it is accompanied by a slightly spiced salt and sugar dip.

Jack Fruit (Kanoon)

A large fruit with rough tick skin. Cut in sections to remove the soft fibrous yellow flesh which is sweet and fragrant. The oval seeds can be eaten if boiled and taste hutty.

Jujube (Poodsa)

A fruit with firm crispy white flesh that is mildly sweet. Eat it like an apple but mind the hard seed. Poodsa can be round or plum shaped and comes in diferent size.

Langsat

Sold in bunches, the Langsat has a thin yellowish skin that is sticky on the inside. Split the skin with your hand or a knife and the inside reveals milky uneven segments that are sweet, slightly sour and juicy. The larger and sweeter version is called the Longkong.

Longan (Lamyai)

From Northern Thailand, a small, round, brown fruit that grows in clusters. The brittle skin, which can be easily removed, covers translucent white or pinkish flesh. Lamyai is very sweet and juicy. But don't eat too many - they are high in calories!

Lychee (Linchi)

A Linchi is a plump, heart-shaped fruit with ruby red, thin spiked skin that is easily peeled with a knife, The translucent white flesh covering a black seed is sweet and very juicy.

Mango (Mamuang)

The Mangoes are famous for being the sweetest in the world, The many varieties can be eaten ripe or raw, The young sour mangoes are enjoyed with a sweet salty dip called 'Nam Pla Wan'. Ripe mango with sticky rice and coconut milk is an all-time-favourite dessert, available at the height of mango season from March to June.

Mangosteen (Mangkhut)

One of the tastiest tropical fruits with thick, spongy, purple skin and a green stem. Open with a knife by cutting around the middle, then use your thumbs to push back the purple skin. Shaped like orange segments, the white flesh is a delightful blend of sweet and sour and is absolutely delicious!

Papaya (Malakoh)

A large fruit with yellow-green skin and orange flesh. Cut in half or quarters, scoop out the small black seeds, and eat the firm, delicately sweet flesh with a spoon. Sprinkle with lime juice to counteract the strong fragrance.

Pineapple (Sapparot)

A large tropical fruit with thick rough skin. Peel what a sharp knife, remove the hard core and enjoy the juicy, sweet and slightly tangy flesh. Add a little salt to bring out the flavour. The sweetest part is gold-colored and near the stem.

Palm Fruit (Rakam)

Shaped like a drop of water, Rakams have scale-like skin that is easily removed but mind the fine thorns. The pungent flesh has a slightly strong aroma and covers a large seed.

Pomelo (Som-O)

The Thai version of the Grapefruit has a thick green skin and can weigh as much as a kilogram. The flesh is infinitely sweeter in taste and sometimes has a sour tang.
 

Rambutan (Ngor)

An exotic looking fruit with ruby red, furry skin that is easily removed with a knife. Eat the sweet, translucent white flesh but take care not to chew the seed.

Rose Apple (Chompoo)

A bell shaped fruit of red, pink and green, eaten like an apple. There is no need to peel the skin. The crispy flesh is sweet, slightly sour and refreshingly cool.

Santol (Kratorn)

A brown fruit the size of a large orange. Peel the thick soft skin with a knife. The pinkish flesh covers several large seeds. Kratorn is sweet and sour and makes a refreshing dessert when served with syrup and crushed ice.

Sapodilla (Lamood)

A brown lemon-shaped fruit with a yellowish brown flesh that tastes like honey when ripe. Peel the thin skin, cut in sections and removed the black seeds. The flesh is slightly gritty.

Sweet Tamarind (Makham Wan)

The brown brittle tamarind shell shields the sticky brown flesh wrapped around hard dark brown seeds. The sweet and sour flesh is ideal as an ingredient for sauces and soups, or eaten fresh dipped in sugar and salt.

Tangerine (Som)

A small green orange with thin loose rind, tangerines are sweet and tangy and packed with vitamin C. Take care not to chew the bitter pips.