Green oval fruit. All Fruits of Thailand - names, descriptions, photos, prices and season for eating them

It’s strange why I didn’t try this fruit in Spain. Apparently the title confused me - nisperos. I didn’t know the translation, and there was no one nearby who could tell me what kind of exotic it was.

This time I bought it and tried it. And I was not disappointed - tasty, juicy, refreshing. The fragrant and fleshy fruits caused an explosion of taste sensations. Out of surprise, I even coughed, as the juice jumped out of the fruit in splashes, like from a bottle of gas. Now I will no longer miss an opportunity to enjoy a fruit I have discovered to my heart’s content. That’s how you live forever, and you won’t try everything.

Nisperos ( Nisperos) in Spanish (emphasis on first syllable) or Japanese medlar is an Asian fruit that has existed on earth for several millennia. The birthplace of this tree is China, its subtropical regions. Medlar has taken root well in Japan and hence its name.

Until the 19th century, loquats did not grow in Spain or other Mediterranean countries. It was brought to Spain by sailors about two thousand years ago. The warm coastal areas of the Mediterranean are ideal for the tender tree, and it grows in the same area as citrus trees.

There are many varieties of loquats, each with some differences. As a rule, it has a pear-shaped fruit up to 8 cm in diameter, with smooth skin from yellow-orange to dark orange. It has soft yellow, very juicy pulp with a sweet and sour taste, similar to the taste of a mixture of apricot, apple, and plum. In appearance, medlar is very similar to apricot.

The fruit contains 2-4 large seeds that can be dried, roasted, ground and brewed as coffee for cores. It is better not to eat raw seeds, as they contain small amounts of toxic substances. But a decoction of the seeds can be used to treat the gastrointestinal tract.

In Spain there are 2 most common varietiesArgelino And Tanaka. The evergreen tree begins flowering in the fall, and the harvest ripens from May to June. The flowers resemble the scent of almonds.

The fruits are consumed raw. Can be served with cheese or cold meat, jamon. And those with a sweet tooth can experiment by combining nisperos with bananas, ice cream, and yogurt. Due to the high content of pectin, medlar is especially suitable for making preserves or jam; you can prepare juice, compote, and sauce.

This low-calorie product contains a lot of carbohydrates and fiber, and is a storehouse of vitamins and minerals. It contains carotene, vitamin C and B vitamins. And you get tired of listing the number of minerals: selenium, potassium, iron, phosphorus, magnesium, iodine, zinc, calcium, sodium - and that’s not all.

Therefore, this amazing fruit can be safely consumed when losing weight and treating the urinary tract, relieving pain from kidney stones, normalizing intestinal function, cleaning the liver and blood vessels from toxins and waste, and reducing sugar. Loquat helps control blood cholesterol and blood pressure.

But we should not forget that you need to follow moderation when dieting: a fasting day can only be 1 time per week and don't eat anymore 1 kg per day. For bronchial asthma and respiratory diseases, an alcohol tincture is prepared from the pulp of the fruit along with the seeds. Grind 5 pieces of medlar, add 2 tablespoons of honey and 100 ml of alcohol or vodka. Mix everything and leave in a dark place for a week. Take 30 g after straining 3 times a day before meals. There is relief from cough, removal of mucus from the lungs and improvement in general condition. Lovers of exotic plants have learned to grow medlar from seeds and admire it as an ornamental bush, and even harvest a small harvest after 5 years at home. There is a Spanish site for lovers of this fruit http://www.nisperosruchey.com/

Dragon fruit (geow mangon) or pithaya is covered with bright pink scales with bright green edges. The white, red or purple flesh with many small seeds is especially tasty with yogurt.

The translucent pulp of rambutan is very sweet and contains vitamins C, B1 and B2, carbohydrates, proteins, calcium, and phosphorus. Canned rambutans are often stuffed with pineapple and served over ice. In Asia they say: “Eating even one rambutan will lengthen your life.”

At first glance, guava fruits can be mistaken for an unripe watermelon. This tropical fruit has a thick green skin and pale pink contents with a pleasant aroma. In the distant past, the aroma of guava trees made the Spaniards think they were in heaven on earth.

The mangosteen is a small, round fruit with thick, dark purple skin and large green leaves. The mangosteen fruit is considered one of the most exquisite fruits in the world. The aroma of mangosteen fruit combines the aromas of apricot, melon, rose, lemon and something else elusive.

Jackfruit is a fruit the size of a large melon with a huge number of seeds inside. The taste of jackfruit is somewhat reminiscent of a pear. All parts of the plant, including the peel, contain sticky latex, so you need to cut this beauty by lubricating your hands with sunflower oil or wearing rubber gloves

Longkong grows in clusters and is very similar to fossilized grapes: each fruit has a hard rind. But it’s easy to eat: press on the skin, and a small yellow ball of translucent white pulp with a delicate, pleasant taste will pop out.

Carambola is one of the most beautiful fruits because carambola fruits are shaped like a star. Carambola has a pleasant floral flavor, but is not sweet. Carambola is used to prepare salads, sauces and soft drinks. There is no need to peel the fruit, you can simply cut it into pieces.

Durian (thurien) is a large green, prickly fruit that smells monstrous, but has a delicate and pleasant taste. You need to eat it like drinking vodka: exhale and, without breathing, put the pulp into your mouth. You will not be allowed into a hotel, on a plane, or into a restaurant with durian.

Sapodilla is a fruit that is light brown in color and shaped like an egg. Sapodilla pulp has a pronounced milky-caramel taste.

Salacca is not a fish. These are scaly, dark brown, bulb-like fruits. They have orange flesh inside. The taste of herring is, as usual, specific.

Lychee is a small, round fruit with a hard, thin, red shell that hides sweet, juicy white flesh that has a slightly tart taste. Lychee fruits are used fresh for food, and various sweet dishes are prepared from them (ice cream, jelly, creams, etc.

Sugar apple. Under the lumpy marsh-green skin of this fruit hides sweet, aromatic, milky pulp. Before consumption, the rough skin of the fruit is usually opened, then segments of the pulp are eaten and the seeds are spat out. If the fruit is ripe enough, you can eat it with a spoon. The pulp is also used to make desserts and soft drinks. Ripe fruits are soft to the touch, unripe fruits are hard.

Pink apples taste very similar to ordinary apples, only Thai ones are slightly sour.

Tomarillo. Woody tomato with a rosehip flavor ripens on evergreen bushes 2-3 meters high. The fruits are usually orange, red or purple and are similar in shape and size to a chicken egg. The sweet and sour flavor of tomarillo is a cross between tomato, melon and rosehip - great for drinks and salads. The skin must be removed before use.

Nispero. The shape is similar to a large plum, with two or three dark seeds inside and sweetish-sour juicy pulp. Nispero is low in calories and rich in vitamins A, B2, C, calcium, phosphorus and magnesium.

Physalis (aka Peruvian gooseberry, (so named for its taste slightly reminiscent of gooseberries), aka ground cherry, aka strawberry tomato, Physalis, cape gooseberries) is the closest relative of the tomato and potato. This light fruit is primarily grown in South and Central America and is available almost all year round. It is nothing more than an edible version of decorative "Chinese lanterns". A winged crinoline of dried petals rises up, revealing a matte golden berry underneath. Sweet and sour, with a slight bitterness and slightly reminiscent of strawberries in taste, the pulp is full of tiny grains. The main advantage of physalis is that it is an excellent source of vitamin C.

Cherimoya. This fruit often grows in a heart shape, with a smooth green surface similar to a closed pine cone. If you break such a cone in half, you will find white pulp with a pear taste and inedible black seeds inside. It is most convenient to eat this pulp with a spoon directly from the shell, or you can cut it into a punch of sweet white wine.

Article-review of exotic tropical fruits of Asia with photos, names, descriptions and prices in Vietnam, Thailand, Malaysia and Indonesia. We wrote it based on our travel notes. Enjoy it for your health!

Tropical fruits of the Southeast are a real treasure and a storehouse of health. It would be a shame not to try them all! In addition, exotic fruits sold in Russia (for example, pineapple, mango, bananas or carambola) only vaguely resemble real ripe fruits. Read the article about - it is especially relevant for those who are going to this country for the first time.

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List of tropical fruits with photos, names and descriptions

Rambutan (Rambutan, Ngo - Thai, Chôm chôm - Vietnamese)

The funny hairy red balls on the counter are rambutans. Their “hairiness” comes in varying degrees: the hairs can be greenish and strong, withered and black, or moderately withered. Practice shows that the latter are the best.

The flesh of rambutans is dense and white translucent; it does not come off the stone very well. To get to the pulp, you need to make a cut across and separate the halves. The taste is subtle and sweet, similar to green grapes. Unripe rambutans may be slightly sour. Sometimes markets have already peeled rambutans, but they spoil much faster - there is a risk of running into spoiled ones. They are also sold canned with sugar syrup.

Season: May to October.

Rambutans are one of the most inexpensive tropical fruits in Asia. Prices per kg:

• in Vietnam - from 40 thousand dong;
• in Thailand - from 30 to 150 baht (and about 15 baht per peeled substrate);
• In Indonesia (Sumatra) - 10 thousand rupees.

(Photo © jeevs / flickr.com / Licensed CC BY-NC-ND 2.0)

Lychee (Litchi, lin-chi - Thai, vải - Vietnamese)

Lychee, otherwise known as litchi, or Chinese plum, is distinctive and delicious. From a distance, the neat red-pink fruits resemble the skin of a reptile - their skin is dotted with small tubercles. Pleasant to the touch, elastic, rough. The thin shell is easily separated from the pulp, revealing a translucent white mass with a stone in the center. Lychees are very juicy, with a sweet and sour taste. They are actively used in cooking.

The harvest is harvested from April to June. The price per kilogram in Thailand is about 60 baht.

(Photo © su-lin / flickr.com / License CC BY-NC-ND 2.0)

Longan (Lam-yaj - Thai, Nhan - Vietnamese)

If you see bundles of panicles of small potatoes on the counter, you know that this is longan, or dragon's eye. The fruits are juicy and sickly sweet - it’s almost impossible to tear yourself away from them: longan cracks like seeds, easily and quickly. In Vietnam you can often see longan shells on the ground. The pulp is transparent white, sometimes with a slight yellowish tint. When cut, the longan resembles a dragon's eye, as there is a round bone inside, hence its name.

Season: May - November.

Prices per kilogram:

• in Vietnam - from 30 thousand dong;
• in Thailand - from 60 baht.

(Photo © Muy Yum / flickr.com / Licensed CC BY-NC-ND 2.0)

Longkong (Langsat)

Longkong (langsat) is one of the most delicious exotic fruits in Asia, in our opinion. It looks like a bunch of small potatoes, beige-yellow in color with specks, but larger than longan. Longkong is easy to clean - you just need to peel off the peel (although your hands will be a little sticky after that). The pulp is in the form of translucent slices, similar in shape to garlic. Its taste is simply amazing - sweet and refreshing, with a barely noticeable sourness, a little like a pomelo. Be careful not to bite the seeds - they are bitter.

Season: May to November.

Prices per kg:

• in Thailand - from 100 baht;
• in Indonesia - from 10 thousand rupees.

(Photo © Yeoh Thean Kheng / flickr.com / Licensed CC BY-NC 2.0)

Mango (Mango, Ma-Muang - Thai, Xoài - Vietnamese)

The variety of mango species is amazing - from dark green to red. The flavor palette is also impressive. In Vietnam, mangoes are somewhat fibrous, while in Thailand their flesh is more smooth and flavorful. The bone is usually flat and wide.

It is better to choose slightly soft mangoes; hard ones may turn out to be underripe (although there are exceptions), and too soft ones may be overripe, as they will quickly spoil. In Thailand, yellow mangoes (and durians) are eaten with gluten rice and coconut milk - a traditional sticky rice dish.

Season: in Thailand in spring, in Vietnam - also in spring and winter.

Prices vary and depend on the variety (per kg):

• in Vietnam - from 25 to 68 thousand dong;
• in Thailand - from 20 to 150 baht;
• in Indonesia - from 20 thousand rupees;
• in Malaysia - from 4 ringgit.

(Photo © Philip Roeland / flickr.com / Licensed CC BY-NC-ND 2.0)

Noina, or sugar apple (Sugar Apple, Noi-na - Thai, Mẵng cầu - Vietnamese)

Noina is very similar to cherimoya - they are relatives. Noina looks like a light green lumpy apple with scale segments covered with a light whitish coating. They called the sugar apple for a reason: the ripe fruit really looks like sugar, with a creamy aftertaste. The flesh is white and so soft that noina is cut in half and eaten with a spoon, removing inedible seeds. Cherimoya is similar in many ways to noina, but its skin is scaleless.

Try to choose fruits that are as ripe as possible, as unripe noina will be unpleasant - hard and with a pine aftertaste. A ripe sugar apple is soft, the flesh can even show through between the segments. Don't press it too hard - it may fall apart in your hands.

Harvest: June - September. The cost of a kilogram of these tropical fruits in Vietnam is from 49 thousand dong (in the supermarket), we bought it at the market for 30 thousand.

(Photo © Hanoian / flickr.com / Licensed under CC BY-NC-ND 2.0)

Guanabana, or soursop (Soursop, Guanabana, Mãng cầu xiêm - Vietnamese)

Another relative of the noina is the guanabana. Its pulp is similar to a sugar apple, but not as sweet and with a bright creamy taste. Its consistency is a bit like thick sour cream or yogurt, which is why guanabana is nicknamed soursop. They eat it with a spoon or cut it into pieces. Guanabana fruits are much larger than noina and cherimoya, you can’t confuse them - they sometimes reach 10 kilograms or more. The peel is dark green, with small shoots in the form of soft spines.

Guanabana is a rare guest on the shelves of markets and shops. Choose a slightly soft soursop - it can easily ripen in the refrigerator for a couple of days (but no more, so don’t overdo it). An unripe fruit is hard and almost tasteless, but an overripe one will sour and fermentation processes will begin.

Fruits all year round. Usually the price per kilogram in Vietnam is from 43 thousand dong.

(Photo © tara marie / flickr.com / Licensed under CC BY 2.0)

Pomelo (Pomelo, Som-o - Thai)

Probably everyone knows what a pomelo looks like and what it tastes like, so we won’t describe it. However, we found it sweeter in Asia. When purchasing, you should choose by sniffing: the stronger the citrus aroma, the better the pomelo. Also pay attention to the softness.

Season: July - September.

Price per kg:

• in Thailand - from 30 baht;
• in Vietnam - from 40 thousand dong.

Salak (Snake fruit, Sala and Ra-kum - Thai, Salak - Indonesian)

A remarkable tropical fruit with a skin resembling snakeskin. It comes with and without thorns. The pulp is beige-yellow or white, sweet and sour in taste, with a wine flavor. Sometimes there is a taste of valerian. Salak with thorns must be cleaned with care: cut at the edge with a knife and peel off like a tangerine. Quite easy to clean.

Season: June to August.

Prices per kg:

• in Thailand - from 60 baht;
• in Indonesia - from 25 thousand rupees.

(Photo © hl_1001a3 / flickr.com / License CC BY-NC 2.0)

Pineapple (Pineapple, Sa-pa-rot - Thai, Khóm (Dứa) - Vietnamese)

Pineapple is an exotic fruit that has been familiar to us since childhood. Only in Asia it is much tastier than in Russia. Large and small pineapples are sold - these are different varieties. We recommend taking small Thai ones, about the size of your palm, with an orange peel - they are the sweetest. It is convenient to buy already peeled or cut pineapples.

Season: January, April - June.

Prices per kg:

• in Vietnam - from 20 thousand dong;
• in Thailand - about 15-20 baht (per piece or kilogram - depending on the variety).

Chrysophyllum (star apple, Caimito, Star apple, Vú sữa - Vietnamese)

We weren’t particularly impressed with the star apple: its taste seemed pleasant, but not outstanding, and besides, the fruits secrete a milky juice, which is then difficult to wash off your hands and lips. Mature chrysophyllums come in green, brown, and various shades of purple. You need to choose soft star apples, as unripe ones are inedible. It is better to eat them with a spoon, cutting them crosswise and pre-cooling them.

The harvest is harvested from February to March. The price in Vietnam per kg is from 37 thousand dong.

(Photo © tkxuong / flickr.com / Licensed under CC BY 2.0)

Mangosteen (Mangosteen, Mong-khut - Thai, Mang cút - Vietnamese)

Mangosteen (mangosteen), like almost all tropical fruits in Asia, looks attractive and arouses the curiosity of tourists. Small dark purple round balls with neat leaves on top, dense to the touch and quite heavy.

The peel of the mangosteen is thick, reminiscent of pomegranate in smell and astringent properties. Behind the thick rind are several cloves of aromatic and extremely tender white pulp, similar in shape to garlic. The taste is unforgettable and indescribable! Light, sweet, refreshing. But we didn’t like the mangosteen wine.

It is important to choose the right fruits: when purchasing, lightly press the mangosteen - it should be a little soft and yield when pressed. If not, it is most likely damaged.

When cleaning the mangosteen, be careful not to stain your clothes. In many hotels it is prohibited to eat it. It is better to clean it with your hands - just tear off the leaves and press on the center. You can also use a knife - make a cut and open the fruit. If the mangosteen is fresh, it will peel easily.

Season: April - October.

Price per kg:

• in Thailand - from 80 baht;
• in Indonesia - from 15 thousand rupees.

(Photo © olivcris / flickr.com / Licensed CC BY-NC 2.0)

Papaya (Papaya, Ma-la-koo - Thai, Đu đủ - Vietnamese)

Papaya is sweet and nutritious, with a flavor reminiscent of carrots and pumpkin. The pulp of the ripe fruit is very soft, aromatic, juicy, orange-red in color, and the peel is bright yellow to orange. Choose moderately soft fruits. Green papaya is not sweet - it is added to salads and eaten with pepper and salt.

Season: all year round.

Prices per kg:

• in Vietnam - from 10 thousand dong;
• in Thailand - from 40 baht;
• in Malaysia - from 4 ringgit;
• in Indonesia - from 4 thousand rupees.

(Photo © Crysstala / flickr.com / License CC BY-NC-ND 2.0)

Sapodilla (sapodilla, La-mut and Chiku - Thai, Lòng mứt or hồng xiêm - Vietnamese)

Sapodilla is called a tree potato - in appearance it really looks like an oblong potato. But inside there is a sugary-sweet orange-brown pulp, reminiscent of the Korolek variety of persimmon, only softer. Buy soft fruits that are brown in color, as unripe sapodilla has an astringent effect.

Season: all year round.

Prices per kg:

• in Vietnam - from 21 thousand dong;
• in Thailand - from 40 baht.

(Photo © GlobalHort Image Library/ Imagetheque / flickr.com / Licensed CC BY-NC 2.0)

Pitahaya (dragon heart, pitaya, Dragon fruit, Geow-mangon - Thai, Thanh long - Vietnamese)

Pitahaya is one of the most recognizable exotic fruits, a photo of which probably everyone has seen. Bright pink pitaya belongs to the cactus family and looks unusual: inside there is white or beet-colored pulp with small black seeds. It has a barely perceptible sweetish taste - in my opinion, pitahaya is almost bland. Eat with a spoon, cutting in half.

Season: May - October.

Price per kg:

• in Vietnam - from 20-23 thousand dong;
• in Thailand - from 45 baht.

(Photo © John Loo / flickr.com / Licensed under CC BY 2.0)

Coconut (Coconut, Ma-phrao - Thai, Dừa - Vietnamese)

In Southeast Asia, coconuts are large and light green in color, and not brown and hairy, like those on our shelves. These are young coconuts and they are drunk. The sellers will carefully cut off the top of the nut with a machete, give you a straw and a spoon - you can scrape off the pleasant jelly-like pulp remaining on the walls of the coconut. We recommend buying chilled coconuts.

Season: all year.

Price per piece (depending on size):

• in Vietnam - from 8-15 thousand dong;
• in Thailand - 15-20 baht;
• in Malaysia - from 4-5 ringgits.

(Photo © -Gep- / flickr.com / License CC BY-ND 2.0)

Tamarind (Sweet Tamarind, Ma-kham-wan - Thai, Me thái ngọt - Vietnamese)

Sugary-sweet tamarind resembles the taste and consistency of dates. It looks like a brown pod, under a fragile shell there is dark flesh enveloping hard seeds.

Season: December to March.

Prices per kg:

• in Vietnam - from 62 thousand dong;
• in Thailand - from 100 baht.

(Photo © Mal.Smith / flickr.com / Licensed CC BY-NC-ND 2.0)

Banana (Banana, Kluai - Thai, Chuối - Vietnamese)

There are many types of bananas in Asia. Mostly small, palm-length. They taste sweet and are very different from those sold in Russia. Be sure to try different varieties. For example, in Malaysia there are wonderful triangular bananas. They are red on the outside, but taste like dried ones.

Season: all year round.

Prices per kg:

• in Vietnam - from 15 thousand dong;
• in Thailand - from 30 baht;
• in Malaysia - from 4 ringgit.

Passion fruit (Passionfruit, Chanh dây - Vietnamese)

This tropical fruit has another, more sonorous name - Passionfruit, which translates as passion fruit. The taste of passion fruit is not for everyone: too sharp, sweet and sour (but I really like it). Similar to concentrated multifruit juice.

The peel is dense, comes in different colors, but mostly purple, burgundy, brown and green-brown. The fruits can be smooth or wrinkled - this is the type of passion fruit that will be ripe. The pulp is jelly-like, with edible seeds. They eat it with a spoon, cutting it crosswise.

Season: September - December.

Prices per kg:

• in Vietnam - from 20 thousand dong;
• in Thailand - from 190 baht.

(Photo © geishaboy500 / flickr.com / Licensed CC BY 2.0)

Carambola (Carambola, Star fruit, Ma-fuang - Thai, Khẽ - Vietnamese)

The beautiful yellow-orange fruit is carambola. The taste is sweet and sour, reminiscent of strawberries. Carambola is juicy and refreshing, pleasant to eat in hot weather. It is so named because when cut transversely, it produces star-shaped lobes.

Season: October to December.

Prices per kg:

• in Thailand - from 120 baht (and 50 baht for the substrate);
• in Malaysia - from 4 ringgit.

(Photo © berenicegg / flickr.com / Licensed under CC BY 2.0)

Chompu (rose apple, waterapple, Chom-phu - Thai, Mân thái đỏ - Vietnamese)

Chompus are unusually juicy - it seems as if they are made of water. Perfectly quenches thirst. The taste is barely noticeable sweetish, very pleasant. The aroma is reminiscent of a rose, hence the name. Chompus come in red, green and white colors.

Season: all year round.

Prices per kg:

• in Thailand - from 200 baht (and 20-70 baht for the substrate);
• in Malaysia - from 4 ringgit.

(Photo © beautifulcataya / flickr.com / License CC BY-NC-ND 2.0)

Jackfruit (Jackfruit, Kha-nun - Thai, Mít - Vietnamese)

Perhaps one of the most memorable and delicious exotic fruits in Asia is jackfruit. Its fruits are round and very large, so it is sold peeled. When cut, jackfruit smells sweet, the aroma is reminiscent of chewing gum and travels far. The segments are bright yellow and smooth. The fruit is very nutritious.

Season: January - May.

Prices for jackfruit substrate:

• in Vietnam - about 25 thousand dong;
• in Thailand - from 20 baht.

(Photo © mimolag / flickr.com / License CC BY 2.0)

Guava (Guajava, Farang - Thai, Ổi - Vietnamese)

We're not crazy about guava. It looks like a pear or a green apple, but the taste is somewhere between them. In general, the pulp is pleasant, sweetish, and comes in white and pink colors. Choose a softer guava; it is impossible to eat an unripe one - it is hard and has a pine flavor.

Season: all year round.

Prices per kg:

• in Vietnam - from 19 thousand dong;
• in Malaysia - from 4 ringgit.

(Photo © cKol / flickr.com / License CC BY-ND 2.0)

Durian (Durian, Too-ree-an - Thai, Sầu riêng - Vietnamese)

The same king of fruits that everyone has heard about. Reviews about durian are contradictory: some say they will never eat it, while others are crazy about it. Our first acquaintance with durian turned out to be unsuccessful: the sweetness was mixed with a distinct taste of either onion or garlic - not the pleasure we expected after reading laudatory reviews about the heavenly taste of this exotic fruit. After consumption, the garlic taste lingers in the mouth for a long time. By the way, the smell is not completely disgusting, but sometimes even pleasant - apparently, it depends on the variety. We tried durian the second time, having bought a traditional Thai dish, sticky rice with durian and coconut milk. What to say? Don't lie, the taste is truly heavenly! The pulp is very tender, creamy. Remember that it should not be consumed with alcohol.

Season: April - August.

Durian prices in Thailand: from 200 baht per kg (Phuket Town) and from 900 baht per kg in Patong - the price difference is impressive. The most profitable option is to buy sticky rice with durian - from 55 baht per pack. Nourishing and tasty. The most delicious durians are the small ones sold in Malaysia.

(Photo © Mohafiz M.H. Photography (www.lensa13.com) / flickr.com / License CC BY-NC-ND 2.0)

Introductory image source: © Andrea Schaffer / flickr.com / Licensed under CC BY 2.0.

Lychee (Litchi, Chinese plum, Litchi).

The round fruit is red, up to 4 cm in diameter. A wonderful, very tasty fruit. It has one bone in the middle. Look like Longon in shape, texture and bone, but with a richer taste and aroma. Very juicy, sweet, sometimes with sourness. The peel is easily separated from the white-transparent pulp.

Unfortunately, fresh Lychee cannot be consumed all year round: the Lychee harvest season begins in May and lasts until the end of July. The rest of the year it is almost impossible to find.

During the off-season in Asia, you can buy canned Lychee in cans or plastic bags in its own juice or coconut milk.

Ripe fruits can be stored in the refrigerator for up to two weeks. You can freeze and store peeled fruits in the freezer for up to 3 months.

Lychee contains a lot of proteins, pectin substances, potassium, magnesium and vitamin C. A very high content of nicotinic acid - vitamin PP, which actively prevents the development of atherosclerosis. The widespread occurrence of Lychee in Southeast Asian countries is the reason for the low level of atrosclerosis in this region.

Rambutan

Rambutan (Rambutan, Ngo, “hairy fruit”).

The round fruits are red, up to 5 cm in diameter, covered with soft spine-like shoots. The pulp covering the seed is a transparent white elastic mass with a pleasant sweet taste, sometimes with a sour tint. The stone is quite tightly connected to the pulp and is edible.

Contains carbohydrates, protein, calcium, phosphorus, iron, niacin and vitamin C. The fruits have a short shelf life - up to 7 days in the refrigerator.

Harvest season: May to October.

Peel by cutting the peel with a knife, or without using a knife, as if twisting the fruit in the middle.

Rambutan is eaten fresh, made into jams and jellies, and canned.

Mangosteen

Mangosteen (Mangosteen, mangosteen, mangosteen, garcinia, mankut).

The fruits are the size of a small apple and dark purple in color. Under the thick, inedible peel, there is edible pulp in the form of garlic cloves. The pulp is sweet with sourness, very tasty, unlike anything else. Typically seedless, although some fruits contain small, soft seeds that can be eaten.

Sometimes diseased Mangosteen fruits are found, with dark creamy, sticky and unpleasant-tasting pulp. Such fruits cannot be identified until you peel them.

The harvest season is from April to September.

Natural biologically active substances contained in mangosteen reduce inflammatory reactions: swelling, soreness, redness, high temperature.

Eye of the Dragon

Dragon's Eye (pitaya, pitaya, long yang, dragon fruit, pitaya).

These are the fruits of a cactus. Dragon's eye is the Russian version of the name of this fruit. International name - Dragon Fruit.

Quite large, oblong fruits (palm-sized) with a red, pink or yellow color on the outside. Inside the flesh is white or red, dotted with small black seeds. The pulp is very tender, juicy, slightly sweet, with an unexpressed taste. It is convenient to eat with a spoon, scooping out the pulp from the fruit cut in half.

Dragon's eye is useful for stomach pain, diabetes or other endocrine disease.

Harvest seasons are all year round.

Durian

King of fruits. The fruits are very large: up to 8 kilograms.

A fruit famous all over the world for its smell. Almost everyone has heard of it, some have smelled it, and very few have tried it. Its smell is reminiscent of onions, garlic and worn socks. Due to its smell, this fruit is even prohibited from entering hotels, transport and other public places. To remind you of the ban in Thailand, for example, they put up signs with a crossed out image of the fruit.

The sweet pulp of the fruit has a very delicate consistency and does not at all correspond to the unpleasant odor. You should try this fruit, if only for the reason that many have heard about it, but few dare to try it. But in vain. The taste is very pleasant, and the fruit itself is considered the most valuable fruit in Asia. It is very high in calories and healthy. Durian also has a reputation as a powerful aphrodisiac.

Sold cut (into slices) and packed in polyethylene. In supermarkets you can find very interesting sweets with the taste and smell of Durian.

Sala

Sala (salak, rakum, snake fruit, snake fruit, sala)

Oblong or round fruits of small size (about 5 cm in length) of red (Rakum) or brown (Salak) color, covered with dense small spines.

A fruit with a very unusual, bright sweet and sour taste. To some it resembles a persimmon, to others a pear. It’s worth trying at least once, and then see how you like it...

You should be careful when peeling the fruit: the spines are very dense and dig into the skin. It's better to use a knife.

Season - from April to June.

Carambola (Starfruit, Kamrak, Ma Phuak, Carambola, Star-fruit).

“Star of the tropics” - in cross-section, it looks like an asterisk.

The fruit has an edible peel and is eaten whole (there are small seeds inside). The main advantage is a pleasant smell and juiciness. The taste is not particularly distinctive - slightly sweet or sweet and sour, somewhat reminiscent of tasting an apple. The fruit is quite juicy and perfectly quenches thirst.

Sold all year round.

People with severe kidney problems are not recommended to consume Carambola.

Longan (Lam-yai, Dragon's Eye).

Small fruits, similar to small potatoes, covered with a thin inedible skin and one inedible seed inside.

The pulp of Longan is very juicy, has a sweet, very aromatic taste with a peculiar shade.

Season - from July to September.

Longkong/Langsat

Longkong (Longan, Lonkon, Langsat, Lonngkong, Langsat).

Longkong fruits, like Longan, are similar to small potatoes, but are slightly larger in size and have a yellowish tint. You can distinguish it from Longana if you peel the fruit: when peeled, it looks like garlic.

They have a sweet and sour interesting taste. The fruits are rich in calcium, phosphorus, carbohydrates and vitamin C. The burnt skin of Longkong produces an aromatic smell, which is not only pleasant, but also useful, as it serves as an excellent repellent.

Fresh fruit can be stored in the refrigerator for no more than 4-5 days. The skin of a ripe fruit must be dense, without cracks, otherwise the fruit will quickly deteriorate.

Season - from April to June.

Sometimes the same variety is sold - Langsat, which looks no different, but has a slightly bitter taste.

Jackfruit (Eve, Khanoon, Jackfruit, Nangka, Indian breadfruit).

Jackfruits are the largest fruits that grow on trees, weighing up to 34 kg. Inside the fruit are several large sweet yellow slices of edible pulp. These slices are sold already peeled, since you yourself cannot cope with this giant.

The pulp has a sickly sweet taste, reminiscent of melon and marshmallow. It is very nutritious: it contains about 40% carbohydrates (starch) - more than in bread.

Season - from January to August.

You can risk bringing such a monster home whole; it can be stored in the refrigerator for up to 2 months. But it is better to buy cut and packaged slices of pulp.

Important! Some people experience an unhealthy reaction in their throat after eating Jackfruit - spasms and difficulty swallowing. Everything usually goes away within an hour or two. Perhaps this is an allergic reaction. Be careful.

Pineapple.

Pineapple fruits do not need any special comments.

It should only be noted that Pineapples bought in Asia and Pineapples bought in Russia are completely different things. Pineapples in Russia are a pitiful imitation of the real Pineapples that you can try in their homeland.

It is worth mentioning separately about Thai Pineapple - it is considered the most delicious in the world. You should definitely try it and be sure to bring it home with you to pamper your family. For local consumption, it is better to buy already peeled.

Pineapple season - all year round

Mango.

According to some estimates, Mango is considered the most delicious fruit in the world.

Mango is quite widely known and sold in Russia. However, the taste and aroma of Mango in its homeland is very different from what is sold in our stores. In Asia, its fruits are much more aromatic, juicier, and the taste is richer. Indeed, when you eat a fresh, ripe mango grown in, for example, Thailand It seems that there is nothing tastier.

The fruit is covered with an inedible peel that cannot be separated from the pulp: it must be cut off in a thin layer using a knife. Inside the fruit there is a rather large, flat stone, from which the pulp also does not come out, and it must be separated from the stone with a knife, or simply eaten.

The color of Mango, depending on the degree of ripeness, varies from green to yellow (sometimes to yellow-orange or red). For local consumption, it is better to buy the ripest yellow or orange fruits. Without a refrigerator, such fruits can be stored for up to 5 days, in the refrigerator for up to 30 days, unless of course they were previously stored somewhere else.

If you want to bring several fruits home, you can buy fruits of medium maturity, greenish in color. They keep well and ripen on the road or at home.

Noina

Noina (Sugar apple, Annona scaly, sugar-apple, sweetsop, noi-na).

Another unusual fruit, which has no analogues and is not similar to any of the fruits we are familiar with. Noina's fruits are the size of a large apple, green in color, and lumpy.

Inside the fruit there is sweet, aromatic pulp and many small hard seeds.

It is very inconvenient to clean due to the lumpy skin. If the fruit is ripe, then the pulp can be eaten with a spoon, after cutting the fruit in half.

The fruit is rich in vitamin C, amino acids and calcium.

Season - from June to September.

Sweet Tamarind

Sweet Tamarind (Indian date).

Tamarind is considered a spice of the legume family, but is also consumed as an ordinary fruit. The fruits are up to 15 centimeters long and have an irregular curved shape. There is also a variety of Tamarind - green Tamarind.

Under the hard brown peel, resembling a shell, there is brown pulp that is sweet and sour with a tart taste. Be careful - there are large hard seeds inside the Tamarind.

By soaking tamarind in water and grinding it through a sieve, the juice is obtained. Ripe dried tamarind is used to make sweets. You can buy in the store and bring home wonderful tamarind sauce for meat and sweet tamarind syrup (for making cocktails.

This fruit is rich in vitamin A, organic acids and complex sugars. Tamarind is also used as a laxative.

Season - from October to February.

Mammea americana.

This fruit, also known as American apricot and Antillean apricot, is native to South America, although it can now be found in almost all tropical countries.

This fruit, which is actually a berry, is quite large, growing up to 20 centimeters in diameter. Inside there is one large or several (up to four) smaller seeds. The pulp is very tasty and aromatic, and, in accordance with its second name, tastes and smells like apricot and mango.

The ripening season varies depending on the region, but mainly from May to August.

Cherimoya (Annona cherimola).

Cherimoya is also known as Cream Apple and Ice Cream Tree. In some countries, the fruit is known under completely different names: in Brazil - Graviola, in Mexico - Poox, in Guatemala - Pac or Tzumux, in El Salvador - Anona poshte, in Belize - Tukib, in Haiti - Cachiman la Chine, in the Philippines - Atis , on Cook Island - Sasalapa. The fruit is native to South America, but it can be found in warm year-round countries in Asia and South Africa, as well as in Australia, Spain, Israel, Portugal, Italy, Egypt, Libya and Algeria. However, the fruit is rare in these countries. It is still most common on the American continent.

It is quite difficult to clearly recognize the Cherimoya fruit at the first inexperienced glance, since it exists in several types with different surfaces (lumpy, smooth or mixed). One of the tuberculate varieties, among others, is Noina (see above), which is widespread in the countries of Southeast Asia. The size of the fruit is 10-20 centimeters in diameter and the shape of the cut fruit resembles a heart. The consistency of the pulp resembles an orange and is usually eaten with a spoon, it is very tasty and tastes immediately like banana and passion fruit, papaya and pineapple, and strawberries with cream. The pulp contains very hard pea-sized seeds, so be careful, otherwise you may lose a tooth. It is usually sold slightly unripe and hard and must sit for 2-3 days before acquiring its true amazing taste and texture.

The ripening season is usually from February to April.

Noni (Noni, Morinda citrifolia).

This fruit is also known as Big Moringa, Indian Mulberry, Healthy Tree, Cheese Fruit, Nonu, Nono. The fruit is native to Southeast Asia, but now it grows in all tropical countries.

The Noni fruit resembles a large potato in shape and size. Noni cannot be called very tasty and aromatic, and, apparently, that’s why tourists very rarely encounter it. Ripe fruits have an unpleasant odor (reminiscent of moldy cheese) and a bitter taste, but are considered very healthy. In some regions, Noni is a staple food for poor people. It is usually consumed with salt. Noni juice is also popular.

Noni bears fruit all year round. But you can’t find it in every fruit market, but, as a rule, in markets for local residents.

Marula (Marula, Sclerocarya birrea).

This fruit grows exclusively on the African continent. And it’s not easy to find it for sale fresh in other regions. The thing is that after ripening, the fruits almost immediately begin to ferment inside, turning into a low-alcohol drink. This property of marula is happily used not only by the inhabitants of Africa, but also by animals. After eating marula fruits that have fallen to the ground, they often become “tipsy.”

Ripe Marula fruits are yellow in color. The size of the fruit is about 4 cm in diameter, and inside there is white pulp and a hard stone. Marula does not have an outstanding taste, but its pulp is very juicy and has a pleasant aroma until it begins to ferment. The pulp also contains a huge amount of vitamin C.

The Marula harvest season takes place in March-April.

Platonia wonderful (Platonia insignis)

Platonia grows only in South America. It is impossible to find it in the countries of Southeast Asia.

Platonia fruits are up to 12 centimeters in size, with a large thick skin. Under the skin there is white tender pulp with a sweet and sour taste and several large seeds.

Kumquat

Kumquat is also known under the names Fortunella, Kinkan, Japanese oranges. This is a citrus plant. It grows in southern China, but is also widespread in other tropical countries. Kumquat fruits can also be found on the shelves of our stores, but the taste is not at all what you can taste at home in its freshest form.

Kumquat fruits are small (from 2 to 4 centimeters), similar to small oblong oranges or tangerines. The outside is covered with a very thin edible peel, the inside and structure and taste are almost the same as an orange, except that it is a little sour and bitter. Eaten whole (except for the seeds).

The ripening season is from May to June, you can buy all year round.

Guava

Guava (Guajava), Guiava or Guava is found in almost all tropical and subtropical countries. Despite the fact that the fruit is considered exotic, you should not expect an exotic taste from it: a rather mediocre, slightly sweet taste, reminiscent of a pear. It may be worth trying once, but you are unlikely to become a fan. Another thing is the aroma: it is quite pleasant and very strong. In addition, the fruit is very healthy, rich in vitamin C and perfectly improves the overall tone of the body and improves health.

The fruits come in various sizes (from 4 to 15 centimeters), round, oblong and pear-shaped. The skin, seeds and pulp are all edible.

Passion Fruit/Passion Fruit

This exotic fruit is also called Passion Fruit, Passiflora, Edible Passion Flower, Granadilla. It is native to South America, but can be found in most tropical countries, including Southeast Asia. “Passion Fruit” received its second name because it is credited with the properties of a strong aphrodisiac.

Passion fruits have a smooth, slightly elongated, rounded shape and reach 8 centimeters in diameter. Ripe fruits have a very bright juicy color and are yellow, purple, pink or red. The yellow fruits are less sweet than others. The pulp also comes in different colors. Under the inedible peel there is a jelly-like sweet and sour pulp with seeds. You can’t call it particularly tasty; juices, jellies, etc. made from it are much tastier.

When eating, it is most convenient to cut the fruit in half and eat the pulp with a spoon. The seeds in the pulp are also edible, but they cause drowsiness, so it is better not to overuse them. Passion fruit juice, by the way, also has a calming effect and causes drowsiness. The most ripe and delicious fruits are those whose peel is not perfectly smooth, but is covered with “wrinkles” or small “dents” (these are the ripest fruits).

The ripening season is from May to August. Passion fruit can be stored in the refrigerator for one week.

Avocado

Avocado is also called American Perseus and Alligator pear. It is generally accepted that Avocado is a fruit. This may be true from a scientific point of view, but in taste it is more of a vegetable.

Avocado fruits are pear-shaped, up to 20 centimeters long. Covered with tasteless and inedible peel. Inside there is dense pear-like flesh and one large seed. The pulp tastes like an unripe pear or pumpkin and is nothing special. Avocados are more often used for cooking than for eating raw. So you shouldn’t rush to try this fruit. But dishes prepared with Avocado can greatly diversify the holiday table. On the Internet you can find many recipes for avocado dishes, including salads, soups, main courses, but on vacation you are unlikely to need all this, so you can not look at Avocado.

Breadfruit (Artocarpus altilis, breadfruit, pana)

Breadfruit should not be confused with Jackfruit. Jackfruit, although known as Indian breadfruit, is actually a completely different fruit.

Breadfruit can be found in all tropical regions, but mainly in the countries of Southeast Asia and Oceania. Due to the very high yield of Breadfruit, its fruits in some countries are the main product of kicking, like potatoes in our country, for example.

Breadfruit fruits are round in shape, very large, can reach 30 centimeters in diameter and four kilograms in weight. Ripe fruits are consumed raw, like fruits, and unripe ones are used as vegetables in cooking. It is better to buy ripe fruits on vacation, or even better, already cut into portions, because... You are unlikely to be able to cut up and eat the whole fruit. When the fruit is ripe, the pulp becomes soft and slightly sweet, reminiscent of banana and potato in taste. This is not to say that the taste is outstanding, and therefore breadfruit is not often found in tourist fruit markets. The taste of bread can only be felt when the unripe fruit is cooked.

Breadfruit ripening season, 9 months of the year. You can buy fresh fruits all year round.

Jabuticaba

Jaboticaba (Jaboticaba) is also known as the Brazilian grape tree. It can be found mainly in the countries of South America, but sometimes it is also found in the countries of Southeast Asia.

This is a very interesting, tasty and rarely found exotic fruit. If you can find it and try it, consider yourself lucky. The fact is that the Jaboticaba tree grows very slowly, which is why it is practically not cultivated.

The way the fruits grow is also interesting: they grow directly on the trunk, and not on the branches of the tree. The fruits are small (up to 4 cm in diameter), dark purple in color. Under the thin, dense peel (inedible) there is soft, jelly-like and very tasty pulp with several seeds.

The tree bears fruit almost all year round.

Kiwano Melon is also known as Horned Melon, African Cucumber, Antillean Cucumber, Horned Cucumber, Anguria. Kiwano really looks like a large cucumber when cut. Although whether it is a fruit is still a question. The fact is that Kiwano fruits grow on a vine. It is cultivated mainly in Africa, New Zealand, and the American continent.

Kiwano fruits are oblong, up to 12 centimeters in length. The color varies from yellow, orange and red depending on the degree of ripening. Under the thick skin, the flesh is green and tastes somewhat reminiscent of cucumber, banana and melon. The fruit is not peeled, but cut into slices or in half (like a regular melon), and then the pulp is eaten. Both unripe and unripe fruits are consumed raw. Unripe fruits can be eaten with seeds as they are soft. It is also used with salt.

Miracle fruit

The magic fruit grows in West Africa. It does not have an outstanding exotic taste, but it is famous and interesting because after you eat it, all foods will seem sweet to you for about an hour. The fact is that the Magic Fruit contains a certain protein that temporarily blocks the taste buds on the tongue that are responsible for sour taste. Therefore, you will be able to eat lemon and it will taste sweet to you. True, only freshly picked fruits have this property, and during storage they quickly lose it. So don’t be surprised if the “trick” doesn’t work on the fruit you bought.

The fruit grows on small trees or shrubs, has a rounded oblong shape, 2-3 centimeters long, red in color, with a hard seed inside.

The magical fruit bears fruit almost all year round.

Bael (Aegle marmelos)

Bail is also sometimes called “Stone Apple” because of its peel. Very widespread in the countries of Southeast Asia.

Bail fruits are not so easy to find in fruit markets in their entirety. And even if you meet him, you yourself will not be able to cope with him. The fact is that its peel is hard as a stone, and it is impossible to get to the pulp without a hammer or hatchet.

The fruits are round or pear-shaped with a diameter of up to 20 centimeters. The ripe fruit is yellow. Inside there is pulp and several seeds covered with hairs. The pulp is yellow, fragrant, not too sweet and slightly astringent.

If you don’t manage to try the fruit fresh (which, in general, you shouldn’t worry about), you can buy tea made from the fruits of Bail, called Matum. It is a fruit cut into circles and dried. It is believed to be very effective in the treatment of colds, bronchial and asthmatic diseases.

Buddha Hand is a variety of Citron. It is also called Buddha Fingers and Finger Citron.

We decided to mention this very exotic fruit so that you don’t try it during your vacation in a tropical paradise. This is not a fruit that you will enjoy the taste of. Undoubtedly, the fruit is very interesting and healthy, and when you see it, you will most likely have a desire to try it. But don't rush. It is widely used in cooking, but you are unlikely to eat it. The Buddha's Hand fruit consists almost entirely of peel (the pulp is inedible), which is similar to lemon peel in taste (sour-bitter taste) and violet in smell.

The shape of the fruit is very interesting and looks like a palm with a large number of fingers, reaching a length of 40 centimeters. You can buy it only to bring it home with you as a souvenir, and at home to prepare various dishes with citrus flavor (compote, jelly, candied fruits) from it.

Thailand's fruits and vegetables are very diverse. Below we have collected for you what you should definitely try while in the land of smiles.

Fruits in Thailand

1. Durian

Durian (Thai name - durian) is the undoubted leader of our list. The fruit is pale green-yellow in color with a shell-like skin. Weight from 2 to 5 kg. Durian has a very unpleasant smell and an excellent sweet-creamy taste. Durian is eaten raw, and the seeds are roasted and eaten instead of nuts. Storing at home or in a hotel, as well as transporting, is not recommended due to the smell. In many hotels, hospitals, shopping centers and other public places you can find special signs reminding you that it is prohibited to bring durian into your room. The Thais themselves describe durian as “a fruit with the taste of heaven and the smell of hell.”

If you don't try durian, your vacation is in vain))

2. Mango

Mango (Thai name - mamuang) is an outwardly yellow, green or reddish fruit of an oblong shape, slightly similar in appearance to a melon. Inside is juicy yellow-orange or green pulp with a sweet and sour taste.

In my opinion, the most delicious mango is green on the outside and yellow on the inside.

3. Dragon fruit

Pitaya or pitahaya (“dragon fruit”, dragon’s eye) (Thai name - geow mangon). Bright pink or yellow fruits with sparse green scales. Inside there is white or red pulp with small black seeds.

4. Guava

Guava (Thai name - farang) is a light green fruit that looks like an apple. The outside is rough skin. The flesh is white or red, crisp like an apple, with many small seeds.

5. Papaya

Papaya (Papaya) (Thai name - malakor) is a pear-shaped fruit, green or yellow in color. The flesh is orange or bright pink. Papaya is eaten both as a vegetable and as a fruit, depending on the degree of ripeness. Thais love to make their famous “papaya salad” from papaya.

6. Mangosteen

Mangosteen (Thai name - mangkhud) is a small apple-like fruit with a brown or purple peel. Sweet. It tastes like grapefruit.

7. Lychee

Lychees (Thai name - linchi) are fruits the size of a small plum, with scaly pink skin. Inside there is white pulp that is eaten and an inedible pit. It tastes like grapes.

8. Sapodilla

Sapodilla (Thai name - la moot) is a yellow-brown fruit similar to kiwi. Crispy flesh with a creamy caramel flavor and several hard seeds. The taste is reminiscent of persimmon.

9. Passion fruit

Passion fruit is a purple-violet or golden-colored fruit, about the size of a small grapefruit. Under the skin there are seeds in a juicy, sweet shell. The cocktail is very tasty: soda, passion fruit and sugar syrup.))

10. Longan

Longan (Thai name - lamyai) is a small fruit of light brown color, reminiscent of walnuts in appearance. Inside there is transparent white flesh and a hard bone.

11. Jackfruit

Jackfruit (Indian breadfruit, eve) is a large fruit with thick, spiky yellow-green skin. It looks similar to durian, but its “thorns” are smaller. The pulp is yellow, sweet, with an unusual smell and taste of a Duchess pear. The segments are separated from each other and sold in bags. Ripe pulp is eaten fresh, unripe pulp is cooked. Jackfruit is mixed with other fruits, added to ice cream, and coconut milk. The seeds are edible when boiled.

12. Pineapple

Pineapple (Thai name - sapa rot). Thailand's pineapples are considered to be some of the best in the world. There are about 80 varieties of this fruit. Its taste is rich - from sweet and sour to honey. The smell of ripe pineapple is pleasant and slightly sweet. When choosing a pineapple, pay attention to its texture: it should bend slightly under your fingers, but not be too soft or, conversely, too hard. In Thailand, mini pineapple or as it is called “royal pineapple” has also become widespread.

13. Coconut

Coconut (Thai name - ma phrao). Season: all year round. If not for these fruits, Thai cuisine would simply be a combination of Chinese and Indian. They are added to rice and eaten fresh. Most soups are cooked with coconut milk. Coconuts in syrup are offered as a dessert. In markets they sell coconut milk directly from the fruit. Be prepared for the fact that coconuts in Thailand are not the coconuts we are used to seeing in “bounty” advertisements. They are green and big. But, there is another type - small light brown ones.

14. Langsat

Langsat (Thai name - lang sat). Season: July to October. This fruit is almost unknown outside the country, but is very popular in Thailand itself. Its grayish flesh has both a sweet and sour taste. Langsat seeds are bitter, so the fruit should be eaten with caution. Do not confuse with longan.

15. Pomelo

Pomelo (Thai name - som oh). Season: August to November. The taste is reminiscent of grapefruit, but more sweet than sour. In addition, the broom is much larger in size. The pulp is reddish, pale yellow and orange.

16. Rambutan

Rambutan (Thai name - ngaw). Season: all year round, peak from May to September. One of the most noticeable and delicious exclusively Thai fruits. The bright red fruits with pale green bristles taste vaguely like grapes, only sweeter. Rambutan grows in the central and southern provinces (Chanthaburi, Pattaya region, Surat Thani).

17. Rose Apple

Rose apple (Thai name - chom poo). Season: all year round. There are two varieties of this fruit: one is really pink, the other is green. The taste of the fruits is similar to ordinary apples, only slightly sour. The most beautiful pink apples appear in markets during the cool season - from November to March.

18. Salak

Salak, snake fruit (Thai name - la kham). The scaly fruits are burgundy-brown in color, the shape is oval and slightly elongated, reminiscent of a drop of water. The peel is thin and comes off fairly easily, but you need to be careful when peeling the fruit: it is covered in small, soft spines. The flesh of the herring is yellowish-white.

19. Sugar Apple

Sugar apple (Thai name - noi naa). Season: June to September. Under the lumpy green skin lies a sweet and aromatic milky pulp. If the fruit is ripe enough, you can eat it with a spoon. By the way, the basis of the special ice cream served in Thai restaurants is the sugar apple. The fruit loves hot and humid climates, so it is grown mainly in the south of the country.

20. Carambola

Carambola (Thai name - ma feung). Season: October to December. The fruits are yellow or green, oblong. Cut crosswise, they have the shape of a five-pointed star. Because of this, they have a second name - star fruit, or “star fruit”. Ripe fruits are very juicy. The taste is pleasant, with floral notes, not very sweet. Unripe fruits are quite sour. They contain a lot of vitamin C. The fruit is mainly used for making salads, sauces, juices and soft drinks.

21. Tamarind

Tamarind (Thai name - makham thad). Season: December to March. Tamarind is a sour fruit, but a sweet variety grows in Thailand. Typically, Thais boil the fruits in water to create a refreshing drink.

22. Watermelon

Watermelon (Thai name - Taeng Mo). Season: all year round. Peak season: October-March. Appearance: Watermelons are small in size, with red or yellow flesh. Yellow ones are more expensive because... in Thailand it is the color of wealth. Taste: usual for watermelon, sugar-sweet, refreshing in both types. Significantly sweeter than Astrakhan ones. Consumption: shakes, smoothies and juice from fresh watermelon are popular. Used for figured fruit carving.

23. Banana

Banana - (Thai name - Kluai). Season: all year round. Appearance: yellow or green. Taste: very sweet, the smaller the size and thinner the skin, the tastier, but these are not stored. Long ones store better and cost more. Very nutritious, they are eaten unripe with spices, semi-ripe ones are dried in the sun, ripe ones are deep-fried, boiled in coconut milk or syrup, the flowers are used in preparing various dishes.

24. Mandarin

Mandarin (Thai name - Som). Season: all year round. Peak season is September-February. Appearance. Smaller in size than European varieties, with thinner greenish-yellow skin. Taste: sweet with slight sourness, very juicy. Compared to European varieties, the taste is not as bright. Consumption: In Thailand, they are mainly juiced and sold everywhere on street stalls.

Fruits in Thailand by season.