Thailands fruit
Thailand is a land of strange things. Some of the strangest are its fruits. Some of the fruits are so fragrant that they are set out to keep the whole house smelling wonderful. Some smell so terrible that, by law in some countries, people are not allowed to take them on buses, planes or any other type of enclosed place. But the one thing all Thai fruits have in common is that they are DELICIOUS!

Same this watermelon grow the fruit artful decorates. It is over and over again a pleasure to see how to make, with a little bit aptness the table to decorates and was so for all Thailand travellers an unforgettable tableau offered.

Pineapple (Sapparot)
Pineapple has been grown in Thailand for several centuries, especially in the sandy soil along sea coasts. Thai pineapples are famous for their sweet taste and found in widespread varieties upon its consumption. Thailand is the world's leading exporter of canned pineapple. Besides being eaten fresh or drunk as juice, the chopped fruit is often used as an ingredient of cooked meals such as main dishes of meat or seafood fried with pineapple.

Banana (Kluai)
Bananas are perhaps the most popular of all tropical fruits, and Thailand has about 20 different varieties, ranging from fragrant, sweet little "finger bananas" to large specimens with thick golden skins. The fruit is also among the most versatile and turns up at Thai meals in numerous forms besides fresh at the peak of ripeness.

Rose-apple green (Chomphu)
The rose apple has a glossy skin that is either green or pink and that is eaten along with the crisp, slightly acid inside. Its decorative appearance guarantees it a prominent place on any fruit platter during the peak season between June and September.

Rose-apple (Chomphu si däng)
Shaped like a miniature pear, the "chomphu" has a pink waxy surface and a porous white interior. Both are edible. Although this fruit has a subtle sweetness of its own, it is usually preferred with sugar and salt.

Jackfruit (Kho Noon)
The jackfruit, which is rich in vitamins is among the larger fruits cultivated in Thailand. The orange golden flesh around the seed is succulent and has a distinctive taste. An enormous fruit which yields small succulent segments Sweet and tasty, the jack fruit is of ten eaten chilled.

Longon (Lamyai)
The dark brown & very thin shell is easily cracked by a squeeze between thumb and forefinger. Every bite of translucent meat is delightful with sweet taste and juice. Watch out for the hard stone. Grown in the North of Thailand.

Carambola (Mafurng)
Very crisp and juicy and a refreshing taste. May be yellow to green, depending on the variety. Yellow fruit tend to be more acid in flavour, and the green ones sweeter. It is a small tree with attractive foliage, produces large quantities of fruit and is recommended for the home orchard. For those who like the tart variety, "Star King" is recommended.

Mangoes (Mamuang)
Full of goodness and rich in vitamins A and C, Thai mangoes come in many different forms. The most famous of which are the ivory mangoes whose flesh is sweet, succulent, and smooth. Mangoes are best eaten fresh or chilled as a dessert. Alternatively one can make mango puddings, which are a true delight!

Mangosteen (Mang Khut)
Southern Thailand (Surat Thani) is the home of the mangosteen, which appears on markets in May and continues through most of the rainy season. This delicious fruit has a thick, dark-red skin, inside which are creamy white segments with a sweet, slightly tart flavor; as a general rule, the more segments a mangosteen has, the fewer seeds one will find.

Pomelo (Som-O)
This is the Thai version of a grapefruit, but with a sweet rather than a sour taste and considerably larger. A number of varieties are grown, with succulent flesh that may be pale yellow, orange, or red, and since the unpeeled fruit can be kept for around a month it is a popular addition to Thai meals. The peak fruiting season is from August to November, but some pomelos are available throughout the year.

Rambutan (Ngor)
Covered by red filaments/hair, this tropical fruit contains a sweet, juicy, white translucent flesh with a seed in the center. Available between May and September, it is an especially refreshing treat!

Tamarind (Makham wan)
The fruit is, as the name suggests, a sweet variety of a fruit generally associated with an acid taste. After being peeled it is generally eaten fresh, though boiled in water it also makes a refreshing juice. Other, more sour varieties of tamarind are used in various cooked dishes for flavoring.

Litchi (Lychee)
Originally perceived as Chinese fruit, lychee is a thin brittle shell enclosing a sweet jellylike pulp and a single seed. Today, this lucrative delicacy is becoming rather famous. Nowadays, several varieties of Thai lychee are successfully growing in the northern Thailand and are available both fresh and canned.

Papaya (Ma-La-Gor)
Refreshing and very rich in Flavor. Try a slice of ripe papaya with a squeeze of lemon or lime juice. You can also eat unripe papaya as Thai salad with a lot of ingredients.

Custard apple (Noi-na)
Also known as sugar apple, this fruit has a lumpy green skin covering masses of sweet, scented white flesh: in most varieties the fruit can easily be divided into two pieces by hand and the creamy flesh eaten with a spoon. Custard apples also form the base for a delicious ice cream, served in Thai restaurants. The main growing areas are the north-central provinces such as Phetchabun and Nakhon Ratchasima.

Durian (Thurian)
With its pungent smell and thorny husk it is no wonder that the durian is hailed as the king of fruits. Despite its unforgiving appearance and smell, this fruit has a distinct taste that has to be acquired. Once acquired, you will be hooked to it for life!

Melone (Tääng Moo)
Sweet and refreshing, ruby-red chunks of watermelon are an essential part of nearly every fruit platter. In Thailand, pieces of watermelon are often dipped into salt before eating; the delicious juice is also extracted and widely sold as a beverage. Watermelons are grown in most parts of Thailand and are available throughout the year, though March is the peak of the season.