Three varieties are available; Horm, Nam Wah and Khai.
Very similar to that in Europe and America, though not as sweet.
Mature coconuts are used to make coconut cream. Young coconuts are used to make coconut juice.
|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.
|GANDARIA or PLUM MANGO (Ma-prang)|
A mixture of sweet and sour tastes. The peel can also be eaten.
| || ||Y||Y||Y|| || || || || || || |
Small yellow berries used in desserts and jams. Taste is a bit sour.
|Y|| ||Y||Y||Y|| || || ||Y||Y|| ||Y|
Purple and white varieties. Both contain seeds.
Thais prefer to eat this while still hard, dipped in sugar and dried pepper.
A sweet yellow fruit covered with a thick skin. Enormous in size. Buy by the 'keed' (100 gm).
| || ||Y||Y||Y||Y||Y||Y|| || ||Y|| |
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|
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|| |
Sweet, juicy fruit inside a hard, red peel. An Asian favorite.
| || || || ||Y||Y|| || || || || || |
Luscious white fruit with a dark brown skin or shell. Easily peeled and sold in bunches on unpicked branch shoots.
| ||Y|| || || || ||Y||Y||Y||Y|| ||Y|
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|| || || || || || |
Dark purple peel with sweet, white fruit inside. Fragrant and aromatic
|ORANGE (Som Cheng)|
This variety has a thick, green dessert in a restaurant.
Main ingredients of "Sohm-Tumm" a spicy green papaya salad. Ripened fruit should be eaten with fresh lime squeezed on top.
Mostly from South Thailand. Oddly enough, Chiangrai and Lampang have unique varieties.
Similar to grapefruit in size and taste, this fruit has a thick peel and is not sour.
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||Y|
|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|| || ||Y||Y|| ||Y|
The yellow flesh of this fruit is usually pickled. The taste is 'salty-sour'.
|Y|| || || || ||Y|| || ||Y||Y|| ||Y|
An oval shaped fruit with brown peel, it is usually carved before serving.
| || ||Y||Y||Y||Y|| || || || ||Y|| |
|STAR APPLE (Ma-feung)|
A tart yellow fruit when ripe. Star-shaped when cross cut.
| || || || || || || || || || || || |
This well-known fruit is now found almost everywhere. December and January are the best months in Chiangmai.
|Y||Y|| || || || || || || || || ||Y|
Same great flavor as at home, red or yellow.