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Fruit
|
Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| BANANA (Gluay) Three varieties are available; Horm, Nam Wah and Khai. |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
| CANTALOUPE Very similar to that in Europe and America, though not as sweet. |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
|
COCONUT (Maprao)
Mature coconuts are used to make coconut cream. Young coconuts are used to make coconut juice. |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
| CUSTARD APPLE (Noi Naa) Sweet fruit with many seeds and pale green bumpy outer skin. |
y |
y |
y |
y |
y |
y |
y |
y | ||||
|
DURIAN (Turian) The strong aroma usually prevents visitors from trying this soft, yellow fruit that is eaten by pinching it open. |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
|
GANDARIA or PLUM MANGO (Ma-prang) A mixture of sweet and sour tastes. The peel can also be eaten. |
y |
y |
y |
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GOOSEBERRY (Ma-yom)
Small yellow berries used in desserts and jams. Taste is a bit sour. |
y |
y |
y |
y |
y |
y |
y | |||||
| GRAPES (A-ngoon) Purple and white varieties. Both contain seeds. |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
|
GUAVA (Farang)
Thais prefer to eat this while still hard, dipped in sugar and dried pepper. |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
|
JACKFRUIT (Ka-noon) A sweet yellow fruit covered with a thick skin. Enormous in size. Buy by the 'keed' (100 gm). |
y |
y |
y |
y |
y |
y |
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JUJUBE (Poodza) Similar in taste to the apple, this is an oval green fruit known to Thais as the 'Thai Apple'. |
y |
y |
y |
y |
y |
y |
y | |||||
|
LANGSART A sweet fruit with a pale brown skin that must be carefully peeled with the fingers. An inner stone is quite bitter, so try not to bite it. |
y |
y |
y |
y | ||||||||
| LITCHEE (Lynchee) Sweet, juicy fruit inside a hard, red peel. An Asian favorite. |
y |
y |
y |
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LONGAN (Lumyai) Luscious white fruit with a dark brown skin or shell. Easily peeled and sold in bunches on unpicked branch shoots. |
y |
y |
y |
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|
MANGO (Ma-muang) A heavenly treat when eaten ripe with sticky rice and coconut cream. For a tart, salty flavor, eat unripened with Thai sauce. |
y |
y |
y |
y |
y |
y |
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|
MANGOSTEEN (Mahng-koot)
Dark purple peel with sweet, white fruit inside. Fragrant and aromatic |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
| ORANGE (Som Cheng) This variety has a thick, green dessert in a restaurant. |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
|
PAPAYA Main ingredients of "Sohm-Tumm" a spicy green papaya salad. Ripened fruit should be eaten with fresh lime squeezed on top. |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
|
PINEAPPLE (Sapa-rot)
Mostly from South Thailand. Oddly enough, Chiangrai and Lampang have unique varieties. |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
|
POMELO (Som-oh) Similar to grapefruit in size and taste, this fruit has a thick peel and is not sour. |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
|
RAMBUTAN (Ngaw) Juicy with fruit inside a spiky red skin. Easy to pinch open, it's a sweet dessert dish in many of Thailand's restaurants. |
y |
y |
y |
y |
y |
y |
y |
y |
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ROSE APPLE (Cham-poo)
Bell-shaped fruit similar to the apple, though not as tart. You'll see it in green or pink. |
y |
y |
y |
y |
y |
y | ||||||
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SANTOL (Gra-torn)
The yellow flesh of this fruit is usually pickled. The taste is 'salty-sour'. |
y |
y |
y |
y |
y |
y |
y | |||||
|
SAPODILLA (La-moot)
An oval shaped fruit with brown peel, it is usually carved before serving. |
y |
y |
y |
y |
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| STAR APPLE (Ma-feung) A tart yellow fruit when ripe. Star-shaped when cross cut. |
y |
y |
y |
y |
y |
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STRAWBERRY
This well-known fruit is now found almost everywhere. December and January are the best months in Chiangmai. |
y |
y |
y |
y | ||||||||
| WATERMELON (Tang-mo) Same great flavor as at home, red or yellow. |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |
y |