Thailand is a real paradise for the fruit lovers. A diverse selection of fruits is easily found at numerous fruit shops, supermarkets and market places. Lots of street vendors sell seasonal fruits on sidewalks, in tourist's spots or right on the beaches. Thai vendors usually retail what is called 'ready to eat' fruit, by hand or with a wooden stick in a plastic bag. Thai fruits will pleasantly surprise you.
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Durian
Thai: Thu-Rian
The king of fruits!
A delicacy that consists of several large inedible seeds covered with the creamy golden flesh, altogether hidden within the spiny exterior of this really unique and exotic treat. Durians are found in many varieties, of which the most popular one is called 'mon thong'.
Season: May to August
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Coconut
Thai: Ma-Phrao-On
Coconuts as well as tall coconut palms are inescapable in Thailand. Thai coconuts are found in many varieties, which most commonly consist of the sweet light juice surrounded by white flesh tender, both of which are often eaten fresh.
Season: Year-around
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Banana
Thai: Kluai Nam Wa
Bananas are likely the most popular tropical fruit, and Thailand has around 20 varieties.
Season: Year-around
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Mangosteen
Thai: Mang-Khud
Mangosteen is one of the tastiest fruits found in Thailand. It has a thick and stony dark-red skins with juicy white flesh.
Season: April to September
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Mango
Thai: Ma-Muang
Mango, the large oval smooth-skinned specimen with juicy aromatic flesh and a large hairy seed, is definitely among best tropical fruits. There are more than a dozen mango varieties growing in Thailand.
Season: March to June
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Papaya
Thai: Ma-la-Kor
The long yellow or orange fruit is rich in Vitamins A and C. In its most popular use, green papayas are sliced into thin strips and ground together with dried shrimp, garlic, and hot chilies to produce a fiery salad called 'som tam'.
Season: Year-around
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Orange
Thai: Som or Som Khiao Wan
This fruit is called 'orange' in Thailand, but in reality it is some kind of uncultivated tangerine. Sweet, aromatic and juicy.
Thai 'oranges' are not nice to look on, but their taste is unexcelled by any other orange.
Season: Year-around
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Lime
Thai: Ma-Nao
Thai limes are smaller and sweeter than western ones. Fresh lime juice is valued as a drink by mixing up with salt and sugar, and is also used in salad dressings.
Season: Year-around
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Lychee
Thai: Lin-Chi
Originally perceived as Chinese fruit, lychee is a thin brittle shell enclosing a sweet jellylike pulp and a single seed.
Season: April to June
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Tamarind
Thai: Ma-Kam
The fruit is a sweet variety of a fruit generally associated with an acid taste. After being peeled it is generally eaten fresh.
Season: December to March
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Pomelo
Thai: Som-Oh
This is the Thai version of a grapefruit, but with a sweet taste and considerably larger. The flesh may be pale yellow, orange or red.
Season: August to November
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Custard Apple
Thai: Noi-Naa
Also known as sugar apple, this fruit has a lumpy green skin covering masses of sweet, scented white flesh.
Season: June to September
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Guava
Thai: Fa-Rang
Guava is one of the most popular fruits for snacks, eaten either ripe or when still green dipped in a bit of salt or sugar.
Season: Year-around
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Grape
Thai: A-ngune
Most of grape varieties growing in Thailand were developed at the Kasetsart Agricultural University to thrive under tropical conditions. Both red and green species are sweet and delicious whether eaten fresh or drunk as juice.
Season: September to April
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Pineapple
Thai: Sapparot
Thai pineapples are famous for their sweet taste and found in widespread varieties upon its consumption.
Thai pineapples are more tasty and sweeter than pineapples from other parts of the world.
Season: Year-around
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Watermelon
Thai: Taeng-mo
Watermelon is certainly one of the most popular and widely available fruits. In Thailand sweet and refreshing chunks of watermelon are an essential part of nearly every fruit platter.
Season: Year-around
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Jackfruit
Thai: Ka-Noon
The fruit has a grey skin, but inside the fruit is yellow and succulent, of a sweet taste and powerful smell. Thais eat the yellow flesh alone.
Season: January to May
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Star Fruit
Thai: Ma-Feung
The star-shaped carambola is not a native species but is grown throughout Thailand. It is sweet and juicy with a slightly sour taste.
Season: October to December
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Longkong
Thai: Lam-Yai
Longkong has smoky white flesh, its taste is sweet and at the same time slightly sour.
Season: July to September
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Gooseberry
Thai: Ma-Yom
Small yellow berries used in desserts and jams. Taste is a bit sour.
Season: March to May
September to October
December to January
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Rose Apple
Thai: Chom-Poo
Rose Apple has a green or pink edible skin. It is crunchy and slightly acidic in taste.
Season: Year-around
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| Rose Apple too
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Pome Granate
Thai: Tap-Tim
The skin of the Pomegranate is leathery in texture and orange to orange-red in colour. The edible portion of the fruit is the juicy red flesh and there are many seeds inside, it has a slightly sour taste.
Season:
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Zalacca
Thai: La-Kham
The zalacca has a thin red-orange skin over a sweet, but tart fruit inside - an acquired taste.
Season: December to May
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Rambutan
Thai: Ngo
Rambutan is one of the most attractive and popular delicacies in Thailand. A ruby-red oval in size of a ping-pong ball covered with soft greenish spines. The skin is easily peeled off revealing its pleasant jellylike pulp.
Season: May to September
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Dragon Fruit
Thai: Geow-Man-Gon
Dragon Fruit or Pithaya is covered with distinguished scales and can get up to 5" long. Enclosed in the thin rind is a large mass of sweetly flavored pulp and numerous small black seeds.
Season: Year-around
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Rambeh or Burmese Grape
Thai: Ma-Fai
The ripened fruits are sweet with a subacid flavor. Pell skin and eat fruit, discarding seed. The fruit is oval, colored yellowish, pinkish to bright red or purple, 2.5-3.5 cm in diameter, glabrous, with 2-4 large purple-red seed, with white aril. It is also used medicinally to treat skin diseases.
Season: April to May
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