One of Thailand's most popular fruits, with many varieties to be found, Thai mango
is traditionally eaten ripe; slice open lengthwise, remove the large seed, then scoop
out the delicious juicy flesh with a spoon. It can also be eaten unripe in many Thai
salads. As Thailand's signature dessert, mango is accompanied by sticky rice and
coconut milk. Alternatively, raw green mangos can be sliced and dipped into Nam Na
Wan (sweet fish sauce).
Season: February to May
Rambutan ( Ngo )
An exotic fruit with a bright red skin covered in green tipped hairs, rambutan is
a delicious, white fleshy fruit particularly famed for their sweetness. It can be
eaten fresh by squeezing the skin open by hand or cut with a knife. Alternatively,
it can be made into jams, ice-cream or even added to make delicious salads
.Season: May to October
Mangosteen ( Mang Khut )
This delicious fruit has a thick, dark red skin, and creamy white segments inside
with a sweet, slightly tart flavour. It can be eaten raw, made into tarts or added
to seafood curries.
Season: March to November
Rose Apple ( Chomphu )
A bell shaped, with a glossy, edible skin that can be either green or pink. It is
crisp and slightly acidic in taste; eaten fresh or added to several salad dishes.