Fruits in Thailand

Introduction

Thailand is a tropical country located between latitude
6-21 NÌ with three seasons are summer, rainy and winter of which
suitable for producing good quality fruits, in which more than 57
kinds are available all year round. Among of these, 32 kinds are
produced as commercial for domestic consumption and export to
the world market.

By advanced technologies, good management and
supporting government policies, fruit growers can be encouraged
to produce good quality fruits up to commercial standard,
particularly through the appropriate post-harvest management and
the qualities assurance before export.

We do hope that several kinds of Thai fruits being a good
choice for consumers who love tropical fruits for a long time.



CONTENT

Banana ................................... 2
Cantaloupe ............................ 4
Carambola ............................. 6
Dragon Fruit ......................... 8
Durian................................... 10
Gandaria .............................. 12
Grape .................................... 14
Guava ................................... 16
Jackfruit ............................... 18
Java Apple .......................... 20
Jujube ................................... 22
Lime ...................................... 24
Longan ................................. 26
Longkong............................. 28
Lychee .................................. 30
Mango .................................. 32
Mangosteen ........................ 34
Papaya .................................. 36
Pineapple ............................. 38
Pomegranate ....................... 40
Pummelo .............................. 42
Rambutan ............................ 44
Sala........................................ 46
Santol.................................... 48
Sapodilla .............................. 50
Strawberry ........................... 52
Sugar Apple ........................ 54
Sweet orange ..................... 56
Tamarind .............................. 58
Tangerine ............................. 60
Watermelon ......................... 62
Coconut ............................... 64
Miscellaneous Fruits ........ 66

BANANA

°≈⫬

Common name : Banana
Thai name : Kluai
Scientific name : Musa spp.

2 ë Fruits in Thailand

Varieties Usage
Eaten fresh.
Kluai Hom °≈⫬ÀÕ¡ Added in fruit salad
Weight : approximately 150 g/fruit, and desserts.
Make pies, cake and
thick skin blender drinks.
Colour : bright yellow skin;
Nutrition
yellowish white flesh Good source of energy
Taste : sweet and fragrant and rich of vitamine A,
C, B6 and potassium.
Kluai Khai °≈⫬‰¢à (recommened for patients
Weight : approximately 50 g/fruit, suffering from high blood
pressure)
thick skin
Colour : golden yellow skin; Storage
Mature green banana
yellowish orange flesh : 2-4 weeks at 13-14 CÌ ,
Taste : sweet and appetizing 90-95% RH
Ripen banana
fragrance : 5-10 days at 15-20 CÌ ,
90-95% RH
Kluai Namwa °≈«â ¬π”È «“â Depending on cultivar
Weight : approximately 100 g/fruit, and maturity stage. If
refrigerated, the skins
thick skin of moderate will turn black rapidly.
thickness
Colour : smoky yellow skin; Season
white sticky flesh Availability : year round
Taste : sweet (peak period of Kluai Khai
: August-November)

3F r u i t s i n T h a i l a n d ë

CANTALOUPE

·§πµ“≈Ÿª

Common name : Cantaloupe
Thai name : Cantaloupe
Scientific name : Cucumis melo L.

4 ë Fruits in Thailand

Varieties Preparation and eating
1. Cut the fruit in half
Green Flesh ‡πÕÈ◊  ’‡¢’¬«
Shape : round shaped lengthwise.
Weight : 1-1.5 kg 2. Cut each half into four
Colour : cracked and white skin,
pieces.
white with green soft and 3. Slice lengthwise to
juicy flesh
Taste : sweet and fragrant separate fresh
and skin.
Orange Flesh ‡πÕÈ◊   ’ ¡â
Shape : round shaped Usage
Weight : 1-1.5 kg Eaten fresh.
Colour : cracked and white skin, Added in fruit salad.
Making juice.
orange soft and juicy flesh
Taste : sweet and fragrant Nutrition
High potassium

Storage
2-3 weeks at 10-13 ÌC,
90-95% RH

Season
Availability : year round

5F r u i t s i n T h a i l a n d ë

CARAMBOLA

¡–‡øÕó ß

Common name : Carambola, Star fruit
Thai name : Mafuang
Scientific name : Averrhoa carambola L.

6 ë Fruits in Thailand

Variety Preparation and eating
1. Slice the fruit crosswise
Carambola ¡–‡øóÕß
Shape : star with cylindrical into 5-6 pieces.
2. Remove the seed.
shapped 3. Arrange them on a
Weight : 300-500 g
Colour : yellowish green plate.
Taste : sweet and sour
Usage
Eaten fresh.
Make juice and jam.
Added in fruit salad
and desserts.

Nutrition
High potassium and
vitamin C

Storage
2-3 weeks at 10-13 ÌC,
90-95% RH

Season
Availability : year round

7F r u i t s i n T h a i l a n d ë

DRAGON FRUIT

·°«â ¡ß— °√

Common name : Dragon Fruit
Thai name : Kaeo Mangkon
Scientific name : Hylocereus spp.

8 ë Fruits in Thailand

Varieties Preparation and eating
1. Cut the fruit in half
White Flesh ‡π◊ÈÕ ’¢“«
Shape : elliptical shaped fruit lengthwise.
2. Cut each half into two
with green sepals
Weight : 500-800 g pieces.
Colour : pink skin; white soft 3. Slice lengthwise into

and juicy flesh with four pieces.
tiny black seeds
Taste : sweet Usage
Eaten fresh.
Red Flesh ‡πÕ◊È  ·’ ¥ß Added in fruit salad
Shape : elliptical shaped fruit Making juice.

with green sepals Nutrition
Weight : 500-800 g Rich of vitamin C and
Colour : pink skin; red soft fiber.
The red flesh variety
and juicy flesh with contains lycopene which
tiny black seeds is a natural antioxidant
Taste : sweet known to fight cancer,
heart disease, and lower
Pink Flesh ‡π◊ÈÕ ’™¡æŸ blood pressure.
Shape : elliptical shaped fruit
Storage
with green sepals 14 days at 10 ÌC, 90-95%
Weight : 500-800 g RH
Colour : pink skin; pink soft
Season
and juicy flesh with Availability : year round
tiny black seeds Peak period : May -
Taste : sweet October

9F r u i t s i n T h a i l a n d ë

DURIAN

∑ÿ‡√’¬π

Common name : Durian
Thai name : Thurian
Scientific name : Durio zibethinus Murr.

10 ë F r u i t s i n T h a i l a n d

Varieties King of tropical fruits

Kan Yao °“â 𬓫 Preparation and eating
Shape : globular 1. The fruit ready for
Weight : 2-5 kg
Colour : greenish brown skin; eating must have a good
smell.
creamy yellow flesh 2. Slit the fruit with a knife
Taste : sweet, firm and mellow from end to end, along two
Mon Thong À¡Õπ∑Õß of the grooves in the skin
Shape : elongated, the base in the center of the
sections, on opposite sides
has a pronounced beak of the fruit.
Weight : 2-5 kg 3. Press apart the slits to
Colour : golden brown skin; open the fruit.
4. Separate the sections.
creamy yellow flesh 5. Take out the segments and
Taste : sweet remove the seed.
Chani ™–π’ Usage
Shape : the base tapers to a Eaten fresh, frozen.
Make cakes, ice-cream.
point at the stalk, the tip Nutrition
is broad and obtuse High in energy, protein and
Weight : 2-4 kg various minerals.
Colour : greenish brown skin; Storage
golden yellow flesh Mature unripe durian
Taste : sweet : 10-15 days at 14-16 ÌC,
Kradum Thong °√–¥ÿ¡∑Õß 85-90% RH
Shape : globular Ripen durian (Whole fruit)
Weight : 1.5-3 kg : 7-14 days at 13-15 ÌC, 90-
Colour : greenish brown skin; 95% RH, without refrigeration
intense yellow flesh the ripen fruit has a shelf life
Taste : sweet, firm and mellow only 2-5 days. The pulp can
Puang Ma Nee æ«ß¡≥’ be refrigerated up to 7 days
Shape : Elliptic in closed packaging or
Weight : 1.5-2.5 kg frozen for later use.
Colour : greenish brown skin; Season
intense yellowish Availability : year round
orange flesh Peak period : April-August
Taste : sweet
11F r u i t s i n T h a i l a n d ë

GANDARIA

¡–ª√“ß/¡–¬ß™¥‘

Common name : Gandaria, Maprang, Marian plum,
Plum mango
Thai name : Ma-prang
Scientific name : Bouea macrophylla Griff.

12 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Use a knife to peel skin off.
Ma Prang ¡–ª√“ßÀ«“π 2. Carve the flesh lengthwise
Shape : ovate
Weight : 100 g on both side by keeping
Colour : light orange the knife as close as
Taste : sweet and juicy possible to the seed.
3. Arrange flesh on a plate.
Ma Yong chit ¡–¬ß™‘¥
Shape : ovate Usage
Weight : 100 g Eaten fresh.
Colour : dark orange Added in fruit salad
Taste : sweet and sour
Nutrition
High calcium and vitamin B1

Storage
2-3 weeks at 10-13 CÌ ,
85-90% RH

Season
Availability : February - March
Peak period : March

13F r u i t s i n T h a i l a n d ë

GRAPE

Õßÿàπ

Common name : Grape
Thai name : A-ngun
Scientific name : Vitis spp.

14 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Mix clean water with
Red Flesh ‡πÕÈ◊  ·’ ¥ß
Shape : heart shaped cluster vegetable and fruit
Weight : 0.5-1.0 kg/cluster washing liquid or
Colour : dark purple 5-10% of salt solution.
Taste : sweet and sour 2. Soak grapes into
solution around 30
Green Flesh ‡π◊ÕÈ  ’‡¢¬’ « minutes and then
Shape : heart shaped cluster clean with clean
Weight : 0.5-1.0 kg/cluster water 1-2 times.
Colour : yellowish green 3. Arrange them in
Taste : sweet basket.

Usage
Eaten fresh.
Making juice.
Added in fruit salad.

Nutrition
High potassium and
phosphorus

Storage
3-4 weeks at 13 ÌC,
90-95% RH

Season
Availability : year around

15F r u i t s i n T h a i l a n d ë

GUAVA

Ω√ßË—

Common name : Guava
Thai name : Farang
Scientific name : Psidium guajava L.

16 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Use a knife to slice the
Kim Ju °¡‘ ®Ÿ
Shape : globular fruit lengthwise into
Weight : 500-1,000 g 4-6 pieces.
Colour : light green skin, 2. Slice off the part
containing the seeds.
white thick flesh
with a few seed Usage
Taste : crispy, sweet and Eaten fresh.
slightly sour Making juice.
Added in fruit salad,
Pan Si Thong ·ªπÑ  ’∑Õß green salad.
Shape : globular
Weight : 500-1,000 g Nutrition
Colour : light green skin, Rich of vitamin C, dietary
fiber and vitamin B2.
white flesh
Taste : fragrant, crispy, sweet Storage
Mature-green and
and slightly sour partially-ripe
: 2-3 weeks at 8-10 ÌC,
Sa Li Thong  “≈’Ë∑Õß 90-95% RH
Shape : cylindrical Fully ripe
Weight : 250-350 g : 1 week at 5-8 ÌC,
Colour : yellowish green skin, 90-95% RH

white flesh, no seed Season
Taste : sweet and slightly sour Availability : year round

17F r u i t s i n T h a i l a n d ë

JACKFRUIT

¢ππÿ

Common name : Jackfruit
Thai name : Khanun
Scientific name : Artocarpus heterophyllus Lam.

18 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Cut the fruit in half
The yellow flesh group
‡πÕÈ◊  ’‡À≈Õ◊ ß lengthwise.
Shape : ovate or oblong 2. Wipe out all the latex
Weight : 7-15 kg
Colour : yellowish brown skin; with paper.
3. Remove the core.
golden yellow flesh 4. Place each of the half fruit
Taste : sweet and fragrant
on a table or a flat
Jackfruit of this group surface; press the skin
are planted widely. along the edge down
with your hands to
The yellowish orange separate fruit section
flesh group ‡π◊ÕÈ  ®’ ”ª“ 5. Pull out each section.
Shape : ovate or oblong 6. Cut open the flesh and
Weight : 7-15 kg remove the seed.
Colour : yellowish brown Usage
Eaten fresh and frozen.
skin; yellowish Added in fruit salad,
orange flesh ice-cream and desserts.
Taste : sweet and fragrant Nutrition
High in protein, calcium,
phosphorus, vitamins A and
C.
Storage
2-4 weeks at 12-14 CÌ ,
85-90% RH
Depending on cultivar and
maturity stage. The pulp can
be refrigerated up to 7 days
in closed packaging.
Season
Availability : year round
Peak period : April-May

19F r u i t s i n T h a i l a n d ë

JAVA APPLE

™¡æàŸ

Common name : Wax jambu, Wax apple, Java apple,
Rose apple
Thai name : Chomphu
Scientific name : Syzygium samarangense (Blume)
Merr.& L. M. Perry

20 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Cut the fruit in half
Thapthim Chan ∑—∫∑‘¡®—π
Shape : big bell shaped lengthwise.
Weight : 100-150 g 2. Slice each half length
Colour : shiny and dark red
wise into two pieces.
skin; white thick 3. Arrange the pieces on
firm and crispy flesh;
no seed a plate.
Taste : sweet and fragrant
Usage
Phet Sam Phran ‡æ™√ “¡æ√“π Eaten fresh.
Shape : bell shaped Added in fruit salad,
Weight : 100-150 g green salad.
Colour : greenish red skin
Taste : sweet and fragrant Nutrition
Good source of vitamins
Khieo Am Phan ‡¢¬’ «Õ”æπ— C, B2 and phosphorus.
Shape : long bell shaped
Weight : 100 - 150 g Storage
Colour : greenish pink skin 1-2 weeks at 12-14 ÌC,
Taste : sweet and sour 90-95% RH

Thun Klao ∑Ÿ≈‡°≈â“ Season
Shape : conical Availability : year round
Weight : 80-120 g Peak period : January -
Colour : shiny green skin March
Taste : sweet and sour
21F r u i t s i n T h a i l a n d ë

JUJUBE

æÿ∑√“

Common name : Jujube
Thai name : Phutsa
Scientific name : Zizyphus mauritiana Lam.

22 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Gird circle the fruit in
Phutsa Chedi æÿ∑√“‡®¥¬’ å
Shape : round shaped lengthwise.
Weight : 30 g 2. Separate flesh into
Colour : yellow
Taste : sweet and sour pieces and remove the
seed.
Phutsa Jumbo æÿ∑√“º≈‚µ 3. Arrange them on a
Shape : round shaped plate.
Weight : 80 - 100 g
Colour : yellowish green Usage
Taste : sweet Eaten fresh.
Added in fruit salad.
Phutsa Nomsot æÿ∑√“π¡ ¥
Shape : obovate Nutrition
Weight : 80-120 g High calcium and vitamin
Colour : yellowish green C
Taste : sweet
Storage
3 - 4 weeks at 10 - 13 CÌ ,
90 - 95% RH

Season
Availability :
July - September

23F r u i t s i n T h a i l a n d ë

LIME

¡–π“«

Common name : Lime
Thai name : Manao
Scientific name : Citrus aurantifolia Swingle

24 ë F r u i t s i n T h a i l a n d

Variety Preparation and eating
1. Cut fruit crosswise
Paan Puang ·ªÑπæ«ß
Shape : round shaped into two pieces.
Weight : 90-110 g 2. Remove the seed.
Colour : green pale skin 3. Squeeze juice for

yellow and juicy flesh making fruit juice.
Taste : sour and fragrant
Usage
Making fruit juice.
Added in fruit salad.

Nutrition
High vitamin C

Storage
3-4 weeks at 10-13 ÌC,
90-95 % RH

Season
Availability : year round
Peak period :
May - September

25F r u i t s i n T h a i l a n d ë

LONGAN

≈”‰¬

Common name : Longan
Thai name : Lamyai
Scientific name : Dimocarpus longan Lour.

26 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Slit the skin with a knife
Biao Khiao ‡∫’Ȭ«‡¢¬’ «
Shape : globular, but the top or using a strong thumb-
nail around the fruit from
distorted end to end.
Weight : 0.5-1.0 kg/cluster 2. Remove the skin.
Colour : brownish green skin; 3. Remove the seed.

white flesh Usage
Taste : sweet and fragrant Eaten fresh and frozen.
Added in fruit salad and
E-do Õ’¥Õ desserts.
Shape : flattened spherical shaped
Weight : 0.5-1.0 kg/cluster Nutrition
Colour : yellowish brown skin; High in sugar and
vitamin C.
white flesh
Taste : sweet Storage
2-3 weeks at 4-7 ÌC,
Puang Thong æ«ß∑Õß 90-95% RH
Shape : spherical
Weight : 2.5-3.0 kg/cluster Season
Colour : brown skin;white flesh Availability : year round
Taste : sweet Peak period : June-August

Si Chomphu  ™’ ¡æŸ
Shape : globular
Weight : 0.5-1.0 kg/cluster
Colour : reddish brown skin;

white flesh with
slightly pink
Taste : sweet and fragrant

27F r u i t s i n T h a i l a n d ë

LONGKONG

≈Õß°Õß

Common name : Longkong
Thai name : Longkong
Scientific name : Aglaia sp.

28 ë F r u i t s i n T h a i l a n d

Variety Preparation and eating
1. Press lightly with your
Shape : globular
Weight : 350-800 g/bunch fingers to break and
Colour : creamy yellow skin; open the skin at the
stalk point.
smoky white flesh 2. Separate the fruit in
with bitter seeds half.
Taste : sweet with slightly 3. Take the flesh out and
sour and fragrant it is ready for eating,
do not bite the seed
because it is bitter.

Usage
Eaten fresh.

Nutrition
Good source of vitamins
C, B1, niacin and
phosphorus.

Storage
2-3 weeks at 18 CÌ ,
90% RH

Season
Availability :
May - September

29F r u i t s i n T h a i l a n d ë

LYCHEE

≈πÈ‘ ®Ë’

Common name : Lychee, Lichi
Thai name : Linchi
Scientific name : Litchi chinensis Sonn.

30 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Slit the skin with a
Honghuai ŒßŒ«¬
Shape : ovate knife or using strong
Weight : 375 g/cluster thumb-nail around the
Colour : pinkish red skin fruit from end to end.
Taste : sweet, slightly sour 2. Remove the skin.
3. Remove the seed.
and fragrant
Usage
Kom §àÕ¡ Eaten fresh and frozen.
Shape : round shape Make juice and jam.
Weight : 375 g/cluster Added in desserts.
Colour : dark red skin
Taste : sweet and fragrant Nutrition
Very good source of
Chakraphat ®°— √æ√√¥‘ vitamin C.
Shape : heart shaped
Weight : 375 g/cluster Storage
Colour : bright red skin 3-5 weeks at 2-5 ÌC,
90-95% RH
white flesh Do not leave the fruits
Taste : sweet, slightly sour directly exposed to ambi-
ent air because the red
and fragrant rind will turn dark brown
rapidly.

Season
Availability : April-June

31F r u i t s i n T h a i l a n d ë

MANGO

¡–¡«à ß

Common name : Mango
Thai name : Mamuang
Scientific name : Mangifera indica L.

32 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Carve the flesh
Fa-lun øÑ“≈π—Ë
Shape : ovate with sharp- lengthwise on both
sides, keeping the
pointed tip knife as close as
Weight : 260-500 g possible to the seed.
Colour : dark green skin 2. Chop into squares.
Taste : sweet, slightly sour and 3. Eat with a fork.

crispy. It is better to eat Usage
at mature green stage Eaten fresh and frozen
Khiao Sawoei ‡¢¬’ «‡ «¬ Make juice, jam and
Shape : oblong sauce.
Weight : 260-500 g Added in fruit salad
Colour : dark green skin; and desserts.
yellowish white flesh
Taste : sweet, slightly sour Nutrition
and crispy. It is better to Rich of vitamins A, C,
eat at mature green stage dietary fiber and various
Rad ·√¥ minerals.
Shape : ovate with rounded tip
Weight : 250-300 g Storage
Colour : bright green skin 2-3 weeks at 10-13 CÌ ,
Taste : slightly sour and crispy. 58-90% RH
It is better to eat at mature
green stage Season
Nam Dokmai πÈ”¥Õ°‰¡â ’∑Õß Availability : year round
Shape : ovate with sharp- Peak period : March-May
pointed tip
Weight : 260-500 g 33F r u i t s i n T h a i l a n d ë
Colour : golden yellow skin;
deep yellow flesh
Taste : sweet and fragrant
Oc-rong Õ°√Õà ß
Shape : ovate with rounded tip
Weight : 250-300 g
Colour : yellowish orange skin;
yellowish orange flesh
Taste : sweet and slightly sour
Maha Chanok ¡À“™π°
Shape : oblong with curved tip
Weight : 300-400 g
Colour : yellowish pink skin
Taste : sweet, slightly sour with fragrant

MANGOSTEEN

¡ß— §¥ÿ

Common name : Mangosteen
Thai name : Mangkhut
Scientific name : Garcinia mangostana L.

34 ë F r u i t s i n T h a i l a n d

Variety Queen of tropical fruits

Mang Khut ¡—ߧÿ¥ Preparation and eating
Shape : globular 1. Cut the rind around the
Weight : 70-110 g
Colour : thick skin with middle.
2. Open the fruit, the
dark purple colour;
white flesh segments inside will
Taste : sweet juicy and stick to the basal part.
mild fragrant 3. Use a fork to lift the
segments out.

Usage
Eaten fresh and frozen.
Added in fruit salad and
desserts.

Nutrition
Good source of vitamins B1,
B2, C, various minerals and
dietary fiber.

Storage
3-4 weeks at 13 ÌC,
90-95% RH

Season
Availability : April-
December
Peak period : April-August

35F r u i t s i n T h a i l a n d ë

PAPAYA

¡–≈–°Õ

Common name : Papaya
Thai name : Malako
Scientific name : Carica papaya L.

36 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Cut the fruit crosswise
Khaek Dum ·¢°¥”
Shape : cylindrical shaped into rings.
2. Peel with a knife.
with a pointed tip 3. Remove the seeds.
Weight : 1,000-2,000 g 4. Cut into pieces for
Colour : reddish orange skin;
eating.
red flesh
Taste : sweet Usage
Eaten fresh.
Plak Mai Lai ª≈—°‰¡â≈“¬ Added in fruit salad
Shape : cylindrical and desserts.
Weight : 1,000-1,500 g
Colour : red thick flesh Nutrition
Taste : sweet High in fiber, vitamins A,
C and potassium.

Storage
1-3 weeks at 13-15 ÌC,
85-90% RH

Season
Availability : year round

37F r u i t s i n T h a i l a n d ë

PINEAPPLE

 ∫— ª–√¥

Common name : Pineapple
Thai name : Supparot
Scientific name : Ananas comosus (L.) Merr.

38 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Remove the rind with
Pattawia ªíµµ“‡«’¬
Shape : big, cylindrical, a knife and remove all
seedy sections.
and shallow seedy 2. Slice the fruit
sections lengthwise into 8-10
Weight : 1,000-1,500 g pieces.
Colour : dark green or yellowish 3. Remove the core.
orange rind; mild yellow 4. Cut up the pieces
flesh crosswise and arrange
Taste : sweet and sour them on a plate.
Usage
Phuket (Trat Si Thong) µ√“¥ ’∑Õß Eaten fresh.
Shape : medium, cylindrical, Make juice and jam.
Added in fruit salad,
and bulging seedy sections green salad and
Weight : 1,000-1,500 g desserts.
Colour : brownish yellow Nutrition
High in vitamins C (Fresh
rind; bright yellow flesh pineapple is the perfect
Taste : pungent sweet fragrant ending to a dinner
because of its enzymes
aid digestion)
Storage
Pattawia variety
: 2-4 weeks at 13-15 CÌ ,
85-90% RH
Phuket variety
: 1-2 weeks at 15-20 CÌ ,
85-90% RH
Season
Availability : year round
Peak period : April-July

39F r u i t s i n T h a i l a n d ë

POMEGRANATE

∑∫— ∑¡‘

Common name : Pomegranate
Thai name : Thapthim
Scientific name : Punica granatum L.

40 ë F r u i t s i n T h a i l a n d

Variety Preparation and eating
1. Slit the skin with
Shape : round
Weight : around 500 g a knife in lengthwise
Colour : pink and red skin 4 lines.
Taste : sweet 2. Separate fruit into 4
pieces.
3. Arrange them on
a plate.

Usage
Eaten flesh.
Making juice.

Nutrition
High calcium

Storage
3-4 weeks at 10-13 ÌC,
90-95% RH

Season
Availability : year round

41F r u i t s i n T h a i l a n d ë

PUMMELO

 â¡‚Õ

Common name : Pummelo, Pomelo, Shaddock
Thai name : Som-o
Scientific name : Citrus grandis Osbeck.
Syn. C. maxima Merr.
:

42 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Use a knife to carve the
Khao Namphung ¢“«πÈ”º÷Èß
Shape : pear shaped outer green skin off.
Weight : 1,500 g 2. Use a knife to peel off
Colour : yellowish green skin;
white fleshy part of
yellowish brown flesh the skin.
Taste : sweet 3. Use a knife to separate
Thong Di ∑Õߥ’ the fruit into two pieces.
Shape : globular 4. Separate into segments.
Weight : 1,500 g 5. Remove the skin on the
Colour : dark green skin; segments, and the seeds.

pink flesh Usage
Taste : sweet and juicy Eaten fresh.
Khao Taeng Kwa ¢“«·µß°«“ Making juice
Shape : globular Added in fruit salad.
Weight : 1,500 g
Colour : yellowish green skin; Nutrition
High in vitamins C, B1 and
white flesh phosphorus.
Taste : sweet
Khao Yai ¢“«„À≠à Storage
Shape : pear shaped 4-6 weeks at 12-15 ÌC,
Weight : 1,500 -2,000 g 95% RH
Colour : yellowish green skin;
Season
yellowish brown flesh Availability : year round
Taste : sweet, slightly sour Peak period : October-
Khao Pan ¢“«·ªÑπ December
Shape : flattened spherical shaped
Weight : 1,000 - 1,500 g 43F r u i t s i n T h a i l a n d ë
Colour : yellowish green skin;

white flesh
Taste : sweet, slightly sour

and fragrant

RAMBUTAN

‡ß“–

Common name : Rambutan
Thai name : Ngo
Scientific name : Nephelium lappaceum L.

44 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Cut the fruit in
Rong Rian ‚√߇√’¬π
Shape : ovate lengthwise.
Weight : 450 g/cluster 2. Remove the seed.
Colour : bright red skin
Usage
with green hair; Eaten fresh and frozen.
white flesh Making jam.
Taste : sweet and fragrant Added in fruit salad
and desserts.
Si Chomphu  ™’ ¡æŸ
Shape : ovate Nutrition
Weight : 450 g/cluster High in vitamins C and
Colour : pink skin with potassium, various
minerals and dietary fiber.
pink hair; white flesh
Taste : sweet and fragrant Storage
4-6 weeks at 12-15 ÌC,
Si Thong  ’∑Õß 95% RH
Shape : ovate
Weight : 450 g/cluster Season
Colour : reddish orange skin Availability : April -August

with yellow hair;
white flesh
Taste : sweet and fragrant

45F r u i t s i n T h a i l a n d ë

SALA

 ≈–

Common name : Sala
Thai name : Sala
Scientific name : Salacca sp.

46 ë F r u i t s i n T h a i l a n d

Varieties Preparation and eating
1. Hold the fruit with
Nern Wong ‡ππ‘ «ß
Shape : pear shaped both hands.
Weight : 1,500-1,800 g/bunch 2. Break the skin at the
Colour : dark brown scaly
small end of basal with
skin; thick soft and your fingers.
juicy yellow flesh; 3. Pull it off around the
small seeds fruit anticlockwise.
Taste : sweet with a touch 4. Arrange flesh on a
of sour flavor plate.

Su Ma Lee  ¡ÿ “≈’ Usage
Shape : pear shaped Eaten fresh.
Weight : 1,500-1,800 g/bunch Make juice, jam and
Colour : light brown scaly skin; pickle (in syrup).

thick soft and juicy Nutrition
yellow flesh; small seeds Good source of vitamins
Taste : sweet C and B2.

Mor À¡Õâ Storage
Shape : pear shaped : 3-5 weeks at 2-5 ÌC,
Weight : 1,500-1,800 g/bunch 90-95% RH
Colour : brown scaly skin; : 8-10 days at ambient
temperature
thick soft and juicy
yellow flesh; small seeds Season
Taste : sweet Availability : year round
Peak period :
Numpung π”È ºßÈ÷ April -August
Shape : pear shaped with
47F r u i t s i n T h a i l a n d ë
rounded bottom
Weight : 1,500-1,800 g/bunch
Colour : dark brown skin;

seed is easily
removed
Taste : sweet and crispy,