Fresh Fruits Fresh Vegetables & Herbs Misc.
  Name: Durian
Thai Name: Tu Rian
Description: "King" of Thai fruits, elongated, the base has a pronounced beak, weight 2-5 kgs, the mature fruit is golden yellow - brown, the flesh is creamy yellow and very sweet. Thais prefer a Durian that is just ripe. The flesh should be slightly soft to the touch but without being crunchy. The ripe flesh can perhaps best be enjoyed when mixed with glutinous rice and coconut milk.
Name: Rambutan
Thai Name: Ngoh
Description: Ruby red and covered with fine green-tipped hairs, the Rhambutan is one of the most attractive Thai fruits and also one of the most delicious when eaten at the peak of ripeness between May and September when it is most plentiful. Thai Rambutan are noted for their sweetness and considerable quantities are exported both fresh and canned.
  Name: Yellow Mango
Thai Name: Ma Muang
Description: Thai mangoes are sweet, juicy, and fragrant when ripe. The famous varieties are Nam Dok Mai and Ok Rong. This kind of mango is traditionally served at the peak of ripeness, accompanied by a mound of glutinous rice topped with sweetened coconut milk; the light yellow Ok Rong and the slightly darker Nam Dok Mai are especially good in this way.
Name: Green Mango
Thai Name: Ma Muang
Description: The famous variety is Kiao Sa Woei and Raat. Green Keaw Sa Woei is sweet and has a powdery texture, while Raat is predominantly sour with a hint of sweet. Green mangoes are served with a dry salt-and-sugar dip seasoned with crushed chilli called Prik Kab Gleua or a savoury chilli dip prepared by blending palm sugar with fish sauce heated to a caramel-like consistency called Nam Pla Wan.
  Name: Salak Palm Fruit
Thai Name: Sa la
Description: The Salak, or snake fruit, comes attractively packaged in its own distinctively patterned, leathery hide. The dark-brown skin is tough, but surprisingly thin and easy to peel. Inside you'll find a light-tan fruit divided into three or more lobes, usually with a single seed in the largest section. Salaks are not juicy which makes them especially convenient to peel and eat. The fruit has the firmness of a carrot and a distinctively agreeable flavour quite unlike any other fruit. The unusual beauty of the Salak and its ability to endure travelling conditions make it a tasty and unusual gift for friends back home.
Name: Guava
Thai Name: Fa Rang
Description: Crunchy raw Guava is served with a dry salt-and-granulated sugar dip seasoned with crushed chilli called Prik-Kab-Kleua or a savoury chilli dip prepared by blending palm sugar with fish sauce heated to a caramel-like consistency called Nam Pla wan. In any event, the Guava is one of the most popular fruits for snacks, eaten either ripe or when still green dipped in a bit of salt or sugar. In addition to the usual one with white flesh, another variety is bright red when peeled.
  Name: Sapodilla
Thai Name: La Moot
Description: Somewhat resembling a small brown mango in shape. The fruit is eaten when ripe. After the peel is removed, the firm reddish-brown flesh is sliced into pieces which are often carved into decorative shapes. While oval-shaped Sapodilla is a dessert fruit that resembles Kiwi Fruit in its external appearance, it has smooth brownish skin instead. Sapodilla that is just ripe is slightly soft to the touch and is easily peeled with a knife. The caramel brown Sapodilla flesh is fragrant, honey-flavoured, slightly gritty and somewhat crisp. As it ripens further, Sapodilla becomes extremely sweet and increasingly juicy.
Name: Dragon Fruit
Thai Name: Kaew Mang Korn
Description: Dragon fruit comes in two colours. The white fleshed variety has a slightly citrus flavour and the deep red fleshed fruit has a mild sweet taste, both are speckled with tiny black seeds, this fruit is unlike any other fruit, and is the perfect addition to any exotic tropical fruit salad. Dragon fruit are delicious fresh and make a great addition to fruit salads, where its mild sweet taste complements the more intense flavours of other tropical fruits. The fruit is most often eaten chilled and cut in half so the flesh may be spooned out. The juice is used in frozen drinks.
  Name: Young Coconut
Thai Name: Ma Praow Onn
Description: The cool light refreshing juice of fresh young coconuts is a popular "Welcome Drink" and mixer for exotic tropical cocktails. The tender, white flesh is edible and can be easily scooped out with a spoon. It is often featured as a key ingredient in light desserts served with crushed or shaved ice and topped with coconut milk.
Name: Pomelo
Thai Name: Som O
Description: Pomelo is the Asian equivalent of grapefruit, but significantly larger in size. The green peel is aromatic. The sweet and juicy champagne pink flesh of Som O Thong Dee or Brilliant Gold Pomelo and the virtually translucent and crisper flesh of Som O Khao Hom or Fragrant Rice Pomelo are considered to be the best of Thai Pomelo.
  Name: Red flesh Water Melon
Thai Name: Taeng Mo
Description: The variety with dark, green skin has rich red flesh that is sweet and juicy, and crisp when well-chilled. Its texture is slightly gritty. Thai watermelons are said to be the best in the world in terms of its flavour and texture. Sweet and refreshing, ruby-red chunks of watermelon are an essential part of nearly every fruit platter.
Name: Yellow flesh Water Melon
Thai Name: Taeng Mo
Description: The variety with light green skin and alternating dark stripes has sweet, juicy yellow flesh. Thai watermelons are said to be the best in the world in terms of its flavour and texture. Sweet and refreshing, ruby-red chunks of watermelon are an essential part of nearly every fruit platter.
  Name: Sugar Apple
Thai Name: Noi Na
Description: 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.
Name: Jackfruit
Thai Name: Ka Noon
Description: The jackfruit is the shape of a large melon. The fruit has a grey skin, and contains a great number of pips or kernels which are about the size of a "pigeonís egg". These, when roasted, taste like chestnuts. The fruit is yellow and succulent, has a sweet taste and powerful smell.
  Name: Longan
Thai Name: Lum Yai
Description: Longan is much esteemed by Thai fruit lovers, who eagerly await the annual high season from June to August when piles of the small brown fruit can be found in markets throughout the country. The crisp skin is easy to remove and the white flesh has a texture and sweetness reminiscent of litchi. Thais generally eat Longan fresh at room temperature, but the canned fruit is often served over ice as a dessert.
  Name: Red and Green Rose Apple
Thai Name: Chom Poo
Description: The rose apple is Bell - shaped, and has a glossy skin that is either green or pink, or red and is eaten along with the crisp, very juicy, slightly acid fresh. Its decorative appearance guarantees it a prominent place on any fruit platter during the peak season between June and September.
  Name: Thai Pineapple
Thai Name: Sub Pa Ros
Description: There are four distinct varieties of pineapple grown in Thailand. Pattawia pineapple, a sweet and slightly sour succulent pineapple with soft lemon-yellow flesh, Sri-Ratcha, a sweet pale yellow fleshed variety, usually eaten fresh, Phuket pineapple, a crunchy pineapple with a delicate sweet taste. A pinch of salt is often rubbed into freshly cut pineapple to offset its bite, and a miniature variety Called Pulare, which is a hybrid of the Phuket Pineapple, crossed with a miniature variety called Nang Lare.
Name: Jujube
Thai Name: Put Sa
Description: Jujube is oval-shaped and green or Red. The outer peel gradually turns into a light golden yellow as it ripens. Like freshly-picked Golden Delicious apple, its flesh is crisp and crunchy. To offset the slightly tart taste of fresh jujube, the entire fruit is dipped into a dry salt-and-granulated sugar dip seasoned with crushed chilli.