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  Home / Recipes / Fruit Chart 
Fruit Chart

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
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
y
y
LITCHEE (Lynchee)
Sweet, juicy fruit inside a hard, red peel. An Asian favorite.
y
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
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
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
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
SANTOL (Gra-torn)
The yellow flesh of this fruit is usually pickled. The taste
is 'salty-sour'.
y
y
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
STAR APPLE (Ma-feung)
A tart yellow fruit when ripe. Star-shaped when cross cut.
y
y
y
y
y
STRAWBERRY
This well-known fruit is now found almost everywhere.
December and January are the best months in Chiangmai.
y
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

 

 
 

 

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