Healthy fruits

Pomelo Fruit

Vitamins

Amounts Per Selected Serving

%DV

Vitamin A

15.2

IU

0%

Vitamin C

116

mg

193%

Vitamin D

~

 

~

Vitamin E (Alpha Tocopherol)

~

 

~

Vitamin K

~

 

~

Thiamin

0.1

mg

4%

Riboflavin

0.1

mg

3%

Niacin

0.4

mg

2%

Vitamin B6

0.1

mg

3%

Folate

~

 

~

Vitamin B12

0.0

mcg

0%

Pantothenic Acid

~

 

~

Choline

~

 

 

Betaine

~

 

 

BLack plum jamun

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Banana

You thought you knew bananas? Try again. There's 20 different types that grow in Thailand - ranging from small stubby ones to large fleshy types - each of which have different names. In Thailand you'll find them eaten any which way: pure, dried, boiled, fried, served in sweet coconut milk or, simply, enjoyed fresh.

Custard Apple

Light green and about the size of a tennis ball, the flesh of this knobby textured fruit is, much likecustard, best eaten with a spoon. The sweet tasting meat contains tiny black seeds.

Durian

Surely the most controversial fruit on earth, durian is to its fans a rich, unique tasting fruit, and to its critics, a putrid-smelling, lame duck of a fruit. Its extremely strong aroma - which some say resembles rotting fruit down a blocked drain - let alone its aggressive look, is enough to put many off tasting it altogether. Others, swear by it. Its the most expensive of all Thai fruits and actually banned, yes banned, from some public places, hotels and on planes.

Strawberry

An immigrant to Thailand, the strawberry nonetheless grows well in Thailand's northern rolling hills. In the cool months between December and March, you'll find this luscious red fruit making an appearance at markets. They grow here to a medium size and are juicy and very rich in flavour.

Watermelon

Thailand's rich soil imparts watermelons here with a delicious flavour. Found in a rich ruby-red and more unusually a golden yellow colour, they are often used as the centrepiece for fruit carving due to the intricate designs that can easily be made using the fruit's thick, green rind. You'll find that its thrown liberally into blenders to make delicious, refreshing drinks.

Pineapple

The Kingdom is one of the largest producers of this flavourful, juicy fruit. Growing year round it is best planted in sandy seacoast soil, and grows on a low lying plant. It's an incredibly versatile fruit that finds its way into desserts, drinks and savoury dishes.

Lychee

Covered by a red, roughly-textured rind that is inedible but easily removed, the inside of a lychee consists of a layer of sweet, translucent white flesh and has a texture somewhat similar to that of a grape. The centre contains a single glossy brown nut-like seed, that should not be eaten. This gorgeous fruit matures from July to October, about 100 days after flowering.

Mango

One of the most well-known fruits in Thailand, there are many varieties of the delicious, refreshing mango and a few different ways of eating it. When ripe, it can be halved and eaten with a spoon, while many choose to enjoy it with sticky rice and coconut milk (Khao Niew Ma-muang). Others like to eat it half-ripe and dip the crunchy slices in sugar. Also makes a wonderful juice. 

Guava

Originally from Central America and the West Indies, Guava is now grown in many tropical countries and favoured especially for its fragrant, exotic taste. Available all year round, it makes a popular snack that can be eaten green and crunchy alongside salt, sugar and chilli, or when ripe. Tasty and highly refreshing, guava can also be made into delicious drinks, luscious ice creams or rich jams and jellies. It's Thai name, Farang, is also the term that foreigners are known by.

Longan

A lesser known sibling of the lychee and rambutan, the longan has a sweet, delicate flavour and grows in Northern Thailand in the Chang Mai area, especially between June and August. The skin is pierced by the finger and the delicious, juicy flesh revealed by squeezing it out of its shell using the thumb and forefinger.

Durian 

Surely the most controversial fruit on earth, durian is to its fans a rich, unique tasting fruit, and to its critics, a putrid-smelling, lame duck of a fruit. Its extremely strong aroma - which some say resembles rotting fruit down a blocked drain - let alone its aggressive look, is enough to put many off tasting it altogether. Others, swear by it. Its the most expensive of all Thai fruits and actually banned, yes banned, from some public places, hotels and on planes.

Rambutan

Its name is derived from the malay word for rambut, meaning hair - a result of the fruits red and yellow spiky rind. Peeling this away reveals a firm, white, translucent flesh, something the Thais are especially adept at delicately carving away from its large seed.

Langsat

Native to Thailand, the langsat is a small round seasonal fruit available between July and October. Use your fingers to prise open the thin, off white skin and you'll find a translucent, juicy flesh with a slightly tart flavour. An excellent thirst quencher, its flesh falls away into five segments and is best eaten raw.

Papaya

A delicious year-round fruit that is at its best between March and June, the papaya is oval in shape and cut lengthways to remove the small black seeds in the middle. When ripe the soft dark orange coloured meat is full of flavour. Thais like to shred unripe papaya and mix it with lemon juice, chillies, peanuts and dried shrimp (Som Tam) - one of Thailand's favourite salads. 

Mangosteen

Little known outside Thailand, the Mangosteen is a bizarre looking fruit that contains in its round, deep purple shell a delicate, flavorful white flesh that is eaten in sections. The number of sections found inside match the number of petals found on the bottom of the shell. A delicious, distinctive flavour also makes it wonderful for  juices.

Sapodilla

Rather deceptively, the dull and unattractive skin of this fig-like fruit masks the soft, succulent honey flavoured flesh to be found within. A knife is used to carve away the skin, and in Thailand you'll often find it carved into decorative shapes. A definite favourite.