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Thai Food - Thai Fruits cont.

Food Thai, a selection of Thai fruits

Sapodilla  ( La-Mut )

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 cream.

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.

Season: March to September

Food Thai, Year round fruits