Thai Fruit

Fruit		Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec
	BANANA (Gluay) Three varieties are available; Horm, Nam Wah and Khai.	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y
	CANTALOUPE Very similar to that in Europe and America, though not as sweet.	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y
	COCONUT (Maprao) Mature coconuts are used to make coconut cream. Young coconuts are used to make coconut juice.	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y
	CUSTARD APPLE (Noi Naa) Sweet fruit with many seeds and pale green bumpy outer skin.	Y	Y					Y	Y	Y	Y	Y	Y
	DURIAN (Turian) The strong aroma usually prevents visitors from trying this soft, yellow fruit that is eaten by pinching it open.	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y
	GANDARIA or PLUM MANGO (Ma-prang) A mixture of sweet and sour tastes. The peel can also be eaten.			Y	Y	Y
	GOOSEBERRY (Ma-yom) Small yellow berries used in desserts and jams. Taste is a bit sour.	Y		Y	Y	Y				Y	Y		Y
	GRAPES (A-ngoon) Purple and white varieties. Both contain seeds.	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y
	GUAVA (Farang) Thais prefer to eat this while still hard, dipped in sugar and dried pepper.	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y
	JACKFRUIT (Ka-noon) A sweet yellow fruit covered with a thick skin. Enormous in size. Buy by the 'keed' (100 gm).			Y	Y	Y	Y	Y	Y			Y
	JUJUBE (Poodza) Similar in taste to the apple, this is an oval green fruit known to Thais as the 'Thai Apple'.	Y		Y	Y					Y	Y	Y	Y
	LANGSART A sweet fruit with a pale brown skin that must be carefully peeled with the fingers. An inner stone is quite bitter, so try not to bite it.		Y									Y
	LITCHEE (Lynchee) Sweet, juicy fruit inside a hard, red peel. An Asian favorite.					Y	Y
	LONGAN (Lumyai) Luscious white fruit with a dark brown skin or shell. Easily peeled and sold in bunches on unpicked branch shoots.		Y					Y	Y	Y	Y		Y
	MANGO (Ma-muang) A heavenly treat when eaten ripe with sticky rice and coconut cream. For a tart, salty flavor, eat unripened with Thai sauce.			Y	Y	Y	Y
	MANGOSTEEN (Mahng-koot) Dark purple peel with sweet, white fruit inside. Fragrant and aromatic	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y
	ORANGE (Som Cheng) This variety has a thick, green dessert in a restaurant.	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y
	PAPAYA Main ingredients of "Sohm-Tumm" a spicy green papaya salad. Ripened fruit should be eaten with fresh lime squeezed on top.	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y
	PINEAPPLE (Sapa-rot) Mostly from South Thailand. Oddly enough, Chiangrai and Lampang have unique varieties.	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y
	POMELO (Som-oh) Similar to grapefruit in size and taste, this fruit has a thick peel and is not sour.	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y
	RAMBUTAN (Ngaw) Juicy with fruit inside a spiky red skin. Easy to pinch open, it's a sweet dessert dish in many of Thailand's restaurants.	Y				Y	Y	Y	Y	Y	Y	Y	Y
	ROSE APPLE (Cham-poo) Bell-shaped fruit similar to the apple, though not as tart. You'll see it in green or pink.	Y	Y	Y	Y	Y	Y			Y	Y		Y
	SANTOL (Gra-torn) The yellow flesh of this fruit is usually pickled. The taste is 'salty-sour'.	Y					Y			Y	Y		Y
	SAPODILLA (La-moot) An oval shaped fruit with brown peel, it is usually carved before serving.			Y	Y	Y	Y					Y
	STAR APPLE (Ma-feung) A tart yellow fruit when ripe. Star-shaped when cross cut.
	STRAWBERRY This well-known fruit is now found almost everywhere. December and January are the best months in Chiangmai.	Y	Y										Y
	WATERMELON (Tang-mo) Same great flavor as at home, red or yellow.	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y	Y

THAI FRUITS