Thai Fruits

Watermelon Watermelon (taeng-mo) The large round fruit has a hard green rind, a watery red pulp and small brown seeds. It provides plenty of not-too-sweet water and is an ideal fruit to eat when you are thirsty. Its quality is by no means inferior to any famous species produced in […]

Watermelon (taeng-mo)

Tangerine Tangerine (som) Much improved in taste and texture in the past few decades. Formerly, only those grown in Bangmot district in the outskirts of Bangkok were famous. Now, orchards in Samut Sakhon, Rayong,

Tangerine (som)

Sapodila Similar to an egg in shape and size, but not in colour. Pare off the thin brown skin, slice it lengthwise into 4 or more sections to remove its few seeds, which are flat, hard and in jet black, and eat the sweet pulp with a fork. Season: All […]

Sapodila (la-mut)

Rose Apple Rose Apple (chomphu) Another lovely fruit mostly in light green. Shaped like a bell, it can be eaten whole after the hollow end is cut off and a few tiny seeds inside removed. The fruit is crisp and succulent and only slightly sweet. Thais often eat it with […]

Rose Apple (chomphu)

Rambutan Rambutan (ngo) In bright red with yellowish or greenish hair, the rambutan is beautiful in appearance. Its white flesh is firm, sweet, and juicy. The most widely grown species are the pink rambutan, the school rambutan and the che-mong. If you find that the meat does not come off […]

Rambutan (ngo)

Pomelo Pomelo (som-o) The Siamese pomelo was well known in the native country of the ethnic Chinese in Thailand decades ago. In fact, that was about the only Thai fruit known to their relatives at home. Although that was partly because the pomelo is more durable than most other fruits […]

Pomelo (som-o)

Pineapple Pineapple (saparot) Sweet, succulent and rich in vitamin C. Add a little salt to enrich the flavour. Largest plantations are in Prachuap Khiri Khan and Phuket in the South, Chon Buri and Rayong along the eastern coast, Prachinburi near Cambodia, and Lampang in the North. Most of the fruits […]


Papaya Papaya (malako) Originating from tropical America, the plant has been grown in this country for so long and so extensively that the Thai people tend to consider it a native of their land. It is easy to grow and highly productive. That is why it is among the cheapest. […]


Mangosteen Mangosteen (mangkhut) Cut open the thick dark red rind with a sharp knife. Be careful not to let the sap contained in the skin stain your clothes, which would leave marks hard to remove. The white juicy pulp is divided into 5 to 8 segments, of which 1 to […]


Mango Mango (ma-muang) Like the persimmon, the mango can be eaten both ripe and unripe. Some varieties are best eaten ripe and some others, unripe. The former includes namdokmai and okrong, and the later, the khiao-sa-woei and nangseam. The Thais are fond of eating ripe mangoes with sticky rice and […]


Lychee Lychee or Litchi (linchi) Also transplanted from South China, but much later than the longan. Now, it is widely grown in Chiang Mai and other northern provinces and is just as good in quality as the fruit produced in China. Its slight tartness gives its sweet pulp a unique […]