La-mut shares similarity in shape to a small mango. It is eaten when ripe by removing
the peel and slicing the reddish brown flesh, most usually eaten with other fruits
as a cocktail. Avoid the hard brown seeds inside. Season: March to June
Lychee (Lin-Chi) or ( Lam Yai )
Grown in abundance in the North, Lychee comes in various forms. Small and round,
with a hard seed inside, they can be eaten peeled and seeded, with the flesh having
a sweet and juicy taste. Season: April to June
Durian ( Thurian )
Regarded as the king of fruits, durian is famous for its distinctive aroma with a
rare and expensive delicacy. What can be eaten is the creamy golden flesh within
the spiny exterior.
Season: Best from May to July
Jujube ( Putsa )
Known locally as Thai apple, this small, round, sweet fruit which can be eaten fresh,
processed for fruit juice or dried.
Season: October to February
Custard Apple ( Noina )
A heart shaped fruit with a lumpy green skin covering masses of sweet scented white
flesh, Noina is eaten ripe, in coconut milk or used as a base for refreshing ice
Season: May to August
Marina Plum ( Maprang )
Peel off the skin and discover a firm, sweet fruit inside, Maprang is eaten ripe.
It is often carved because of their firm texture.