Thailand is not only famous for its stunning beaches, exotic culture, and historic temples but also for its tropical fruits. The country’s warm climate and fertile soil provide ideal conditions for the growth of various fruit species. From well-known fruits like mango, rambutan, and durian, to lesser-known ones such as mangosteen and longan, Thai fruits appeal to both our eyes and taste buds. In this article, we will explore the most popular and exotic fruits of Thailand. Let’s dive in together!
1. Mango (Ma-Muang)
Mango is one of the most beloved and consumed fruits in Thailand. Its sweet, juicy, and rich flavor makes it a favorite for people of all ages. It is packed with vitamin A, vitamin C, antioxidants, and fiber. Popular varieties like Nam Dok Mai are particularly noted for their fiberless texture and delightful fragrance. Mango is often enjoyed on its own or served with Thailand’s famous dessert, “Khao Niew Mamuang,” also known as “mango sticky rice.”
Why Mango?
- Flavor Profile: Rich in sweet, tropical, and slightly tangy flavors.
- Health Benefits: Boosts immunity, supports eye health and digestion, and contributes to heart health and skincare.
- Uses: Consumed as a fresh fruit. It’s also used in salads, smoothies, desserts, juices, jams, and ice cream.
- Season: March – July (because mangoes grow in warm weather).
- Price: Between 20.38 THB and 50.95 THB per kilogram (approximately 0.59 to 1.48 USD).
- Tip: A good mango emits a sweet fragrance, feels slightly soft, shows yellow or orange hues depending on the variety, and feels heavy for its size.
1.1. By the way;
There are over 200 varieties of mango in Thailand. These varieties offer different flavor profiles, colors, and shapes. Among the most well-known and widely consumed varieties are:
- Nam Dok Mai (น้ำดอกไม้): One of Thailand’s most famous and popular mango varieties. It has a sweet and juicy texture, often used in desserts.
- Keo Savoy (เขียวเสวย): Green in color with a slightly sour taste. It is usually eaten fresh or used in salads.
- Chok Anan (โชคอนันต์): This mango has a sweet and fiberless texture, commonly eaten fresh or used in smoothies and juices.
- Rad (เรด): It usually turns reddish when ripe and has a sweet flavor.
- Ok Rong (อกร่อง): A soft, sweet, and fragrant mango variety, mostly consumed fresh.
- Kaew (แก้ว): A fibrous mango that can be eaten both ripe and unripe.
- R2E2: An Australian-origin mango variety also grown in Thailand. It is large, sweet, and fiberless.
Mango cultivation in Thailand is diverse, with each type having its unique characteristics. This variety makes Thailand a paradise for mango lovers.
2. Mangostan (Mang-Kut)
Known as the “Queen of Fruits”, mangosteen is famous for its thick purple skin that you can separate with your hands and its sweet-sour interior that resembles garlic cloves. In Asia, mangosteen is often paired with durian due to their title as the “King and Queen of Fruits.” While durian, with its intense aroma and high energy content, is considered a “warming” fruit, mangosteen is thought to have a refreshing and “cooling” effect, balancing the sensations. This complementary pairing has roots in traditional Chinese medicine, where it is even associated with yin and yang (Mangosteen: yin, Durian: yang). Although there’s no scientific basis for this belief, many people think eating mangosteen after durian balances the body’s heat. Flavor-wise, these two fruits also complement each other. Additionally, the number of segments inside the mangosteen corresponds to the number of leaves at its base. This delicious and healthy fruit is a must-try when in Thailand.
Why Mangosteen?
- Flavor Profile: Sweet, slightly tangy, with a citrusy aroma.
- Health Benefits: Rich in antioxidants and vitamin C, it boosts immunity, reduces inflammation, and promotes skin health.
- Uses: Consumed fresh, or used in juices and desserts.
- Season: Available from May to August.
- Price: Between 20 and 60 THB per kilogram (approximately 0.59 to 1.93 USD).
- Tip: When selecting fresh mangosteen, look for bright, unblemished skin that yields slightly to pressure; avoid fruits that are too hard or overly soft. Be cautious, as the dark purple rind can stain your skin or clothes when peeled. To open, place the fruit between your thumbs and press firmly until the rind cracks. Then carefully peel away the thick skin. Watch out for small seeds in some sections of the fruit.
3. Durian (Thu-Rian)
Known as the “King of Fruits,” durian is one of Thailand’s most renowned yet divisive fruits. While its pungent, mold-like smell makes it unpopular with many, Thais enjoy this fruit immensely. Durian is often referred to as the “fruit of heaven and hell” because of its sweet, creamy taste, symbolizing “heaven,” while its spiky shell and strong, unpleasant odor evoke “hell.” Durian is also recognized for its ability to regulate blood pressure and its antioxidant properties. However, due to its strong odor, it is banned from hotels, public transportation, and many other enclosed spaces!
Why Durian?
- Flavor Profile: Durian has a distinct, powerful aroma and offers a sweet, creamy, soft, and nutty flavor.
- Health Benefits: Rich in fiber, vitamin C, potassium, and healthy fats, it supports the immune system and aids digestion.
- Uses: Durian is eaten fresh and used in desserts, ice creams, pastries, and even some savory dishes.
- Season: Available from May to August.
- Price: The price ranges from 100 to 250 THB per kilogram (approximately 2.75 to 7.50 USD).
- Tip: When choosing durian, ensure the shell is hard, and give it a shake to feel for movement inside – this indicates ripeness.
4. Pitaya (Dragon Fruit)
Dragon fruit, gets its name from its dragon-scale-like appearance. This fruit, commonly found in Thailand’s tropical fruit markets, is actually a type of cactus fruit. Its pink, spiny outer skin (which is actually soft despite its appearance) and white flesh dotted with tiny black seeds make it visually striking. The fruit has a mildly sweet taste and is rich in vitamins, minerals, and antioxidants. It is typically eaten fresh (you can cut it in half and scoop out the flesh with a spoon), added to smoothies, or used in fruit salads. In some regions, the flesh is scooped out and served as ice cream or sorbet.
Why Dragon Fruit?
- Flavor Profile: Dragon fruit has a mildly sweet, refreshing flavor, often compared to a blend of kiwi and pear.
- Health Benefits: Rich in vitamin C, fiber, and antioxidants, it boosts immunity, supports digestion, and helps prevent cell damage.
- Uses: Consumed fresh, used in smoothies, fruit salads, or as a topping for desserts.
- Season: Available from June to November.
- Price: Ranges from 60 to 100 THB per kilogram (approximately 1.70 to 2.85 USD).
- Tip: When choosing a ripe dragon fruit, look for vibrant skin and slight softness; those that are too firm may not be fully ripe.
By the way;
There are three main varieties of dragon fruit: White, Red, and Yellow.
- Hylocereus undatus: This variety has white flesh and pink skin and is the most common and widely consumed type.
- Hylocereus costaricensis (or Hylocereus polyrhizus): This type has red flesh and pink or red skin and offers a slightly stronger flavor.
- Hylocereus megalanthus: This variety has yellow skin and white flesh. It is less common than the other two but is sweeter and smaller in size.
These varieties differ in color, flavor, and skin texture, but they all grow on cactus plants in tropical regions.
5. Rambutan (Ngoh)
Rambutan is a popular fruit in Thailand known for its hairy appearance. Its name comes from the Malay word “rambut,” which means “hair,” reflecting its hairy shell. Despite its intimidating exterior, the sweet and juicy flesh inside is quite delicious, though be mindful of the seed in the center. Rambutan is rich in fiber, iron, and vitamin C, making it a popular and energizing snack.
Why Rambutan?
- Flavor Profile: Rambutan has a sweet and slightly tangy flavor, similar to grapes, and is juicy and refreshing.
- Health Benefits: With high vitamin C and fiber content, it boosts immunity, supports digestion, and increases energy levels.
- Uses: Eaten fresh, used in fruit salads, desserts, and sometimes made into jams or syrups.
- Season: Available from June to December.
- Price: Typically ranges from 50 to 100 THB per kilogram (approximately 1.40 to 2.85 USD).
- Tip: When choosing ripe rambutan, look for a vibrant red color and ensure the skin’s spines are slightly soft, not hard.
6. Longan (Lam-Yai)
Longan, known as “Lam-Yai” in Thailand, gets its name from the Cantonese word meaning “dragon eye.” This name reflects the fruit’s appearance when its thin skin is peeled, revealing an inner flesh that resembles an eye. In Chinese mythology, this fruit is believed to symbolize the wisdom and longevity of dragons. The fruit has a translucent, pale white flesh with a black, round seed in the center, and it is very sweet and juicy. In traditional Thai medicine, longan is considered a “hot” food, believed to have a warming effect on the body, especially useful in cold weather or rainy seasons. However, it should be consumed in moderation to avoid excessive warming of the body, as it is thought to balance body heat in cooler conditions.
Why Longan?
- Flavor Profile: Longan has a sweet, juicy, and slightly floral taste.
- Health Benefits: Rich in vitamin C, it nourishes the skin and supports the immune system. It is also known for its calming properties and can help with sleep issues.
- Uses: Eaten fresh, used in desserts and fruit juices, and dried longan is popular for making tea.
- Season: Available from July to September.
- Price: Ranges from 40 to 100 THB per kilogram (approximately 1.10 to 2.75 USD).
- Tip: When selecting fresh longan, ensure the skin is blemish-free and smooth.
7. Lychee (Lin-Chi)
Lychee is another exotic fruit commonly consumed in Thailand. Known as “Lin-Chi” in Thai, lychee is considered a symbol of love and beauty in Chinese mythology. Historically, Chinese emperors consumed lychee as a luxury. This small fruit, with its reddish skin, is renowned for its sweet and juicy white flesh. Lychee is rich in vitamin C and potassium, making it a refreshing snack, especially in the summer months.
Why Lychee?
- Flavor Profile: Lychee is sweet and juicy with a slightly floral aroma.
- Health Benefits: It is high in vitamin C, which nourishes the skin and boosts immunity with its antioxidant properties.
- Uses: Eaten fresh, used in fruit salads or desserts, and canned lychee is also popular.
- Season: Available from May to June.
- Price: Ranges from 100 to 200 THB per kilogram (approximately 2.75 to 5.50 USD).
- Tip: To determine if lychee is ripe, check if the skin is red and smooth.
8. Guava (Farang)
In Thailand, guava is known as “Farang,” a name derived from its Western origins. The fruit was first brought to Thailand by foreign traders, which is why it is called “farang,” meaning “foreigner.”
Why Guava?
- Flavor Profile: Guava is slightly tart and sweet with a crisp texture.
- Health Benefits: Rich in vitamin C, it boosts immunity and aids digestion. It is also high in fiber.
- Uses: Typically eaten fresh with salt and pepper or used to make fruit juice.
- Season: Available year-round.
- Price: Ranges from 30 to 60 THB per kilogram (approximately 0.85 to 1.70 USD).
- Tip: Choose guavas that are slightly soft, as this indicates ripeness.
9. Pomelo (Som-O)
Pomelo, known as “Som-O” in Thailand, is the largest member of the citrus family. In Chinese culture, it is considered a symbol of luck and prosperity, and it is especially popular during festivals in Thailand.
Why Pomelo?
- Flavor Profile: Pomelo is sweet and slightly tangy with a citrus aroma.
- Health Benefits: It is high in vitamin C and fiber, aids digestion, and helps regulate blood pressure.
- Uses: Eaten fresh, often included in salads and desserts.
- Season: August to November.
- Price: Ranges from 30 to 70 THB per kilogram (approximately 0.85 to 1.95 USD).
- Tip: Choose pomelos that are firm and heavy; the thickness of the rind does not necessarily indicate the quality of the fruit.
10. Jackfruit (Khanun)
Jackfruit, known as “Khanun” in Thailand, symbolizes luck and success. According to ancient Thai legends, eating this fruit grants strength and endurance.
Why Jackfruit?
- Flavor Profile: It has a sweet taste, similar to a blend of honey and pineapple.
- Health Benefits: Rich in fiber, vitamin C, and potassium, it aids digestion and helps regulate blood pressure.
- Uses: Typically eaten fresh, it can also be cooked. It is used in chips, ice cream, and desserts.
- Season: March to May.
- Price: Ranges from 20 to 40 THB per kilogram (approximately 0.55 to 1.10 USD).
- Tip: Choose ripe jackfruit with a golden yellow color and a slightly soft exterior.
11. Sapodilla (Lamut)
Sapodilla, known as “Lamut” in Thailand, is noted for its sweet and creamy texture. It is considered a symbol of longevity and resilience among locals.
Why Sapodilla?
- Flavor Profile: It has a sweet, caramel-like taste.
- Health Benefits: Rich in fiber, it aids the digestive system and is known for its energy-boosting properties.
- Uses: Typically eaten fresh, it is also used in desserts and fruit salads.
- Season: November to February.
- Price: Ranges from 30 to 50 THB per kilogram (approximately 0.85 to 1.40 USD).
- Tip: Choose ripe sapodilla with a slightly soft skin.
12. Custard Apple (Noi Na)
Custard apple, named for its soft and creamy texture, resembles the consistency of custard when ripe. The term “custard” reflects the fruit’s sweet, smooth, and creamy interior, similar to the dessert. In Thailand, custard apple is a popular fruit, particularly grown in tropical regions.
Why Custard Apple?
- Flavor Profile: It has a sweet and creamy taste, with hints of banana and vanilla.
- Health Benefits: Contains vitamins A, B, and C, which improve skin health and boost energy.
- Uses: Typically eaten fresh, it is also used in desserts.
- Season: June to September.
- Price: Ranges from 60 to 100 THB per kilogram (approximately 1.65 to 2.75 USD).
- Tip: Choose ripe custard apples that are slightly soft and have a sweet aroma.
13. Starfruit (Ma-Fuang)
Starfruit, known in Thailand as “Ma-Fuang,” gets its name from its star-shaped appearance. Traditionally, the Thai people planted this fruit in their gardens to ward off evil spirits.
Why Starfruit?
- Flavor Profile: Slightly sweet and tangy with citrusy notes.
- Health Benefits: Rich in vitamin C and positively affects the digestive system.
- Uses: Typically eaten fresh and used in salads.
- Season: Available year-round.
- Price: Ranges from 40 to 70 THB per kilogram (approximately 1.10 to 1.95 USD).
- Tip: When selecting starfruit, those with a slight yellowish hue indicate ripeness.
14. Santol (Kraton)
Santol, known in Thailand as “Kraton,” is popular for its tangy and sweet flavor. According to legends, this fruit was even a staple at royal feasts.
Why Santol?
- Flavor Profile: A balanced taste between sour and sweet.
- Health Benefits: Rich in fiber, aiding digestion, and known for its antioxidant properties.
- Uses: Eaten fresh, often with salt and sugar.
- Season: June to September.
- Price: Ranges from 20 to 50 THB per kilogram (approximately 0.55 to 1.40 USD).
- Tip: Ripe santol will have a soft skin and a sweeter juice.
15. Rose Apple (Chom-Poo)
Rose Apple, known as “Chom-Poo” in Thailand, symbolizes beauty and elegance. It stands out with its color reminiscent of flushed cheeks.
Why Rose Apple?
- Flavor Profile: Lightly sweet and juicy.
- Health Benefits: Its high water content provides a refreshing effect and its antioxidant properties boost the immune system.
- Uses: Eaten fresh and used in fruit salads.
- Season: March to June.
- Price: Ranges from 30 to 60 THB per kilogram (approximately 0.85 to 1.70 USD).
- Tip: A fresh and ripe rose apple will have a shiny and firm skin.
16. Soursop (Graviola)
Soursop, also known as “Graviola” in Thailand, is a tropical fruit noted for its acidic qualities. It is reputed among locals for its potential anti-cancer properties, making it somewhat legendary.
Why Soursop?
- Flavor Profile: Has a sweet and sour taste, reminiscent of pineapple and strawberry.
- Health Benefits: Rich in vitamin C and antioxidants. It boosts the immune system, aids digestion, and provides energy.
- Uses: Eaten fresh, and also used in fruit juices and desserts.
- Season: June to November.
- Price: Ranges from 80 to 150 THB per kilogram (approximately 2.20 to 4.10 USD).
- Tip: Ripe soursop will be slightly soft on the outside and have a more intense aroma.
17. Langsat (Longkong)
Langsat, known as “Longkong” in Thailand, is especially popular in the southern regions. Loved for its small size and juicy texture, this fruit is also believed to ward off evil spirits according to local legends.
Why Langsat?
- Flavor Profile: Sweet and slightly sour, with a citrus-like taste.
- Health Benefits: Rich in vitamin C, which supports the immune system, and known for its energizing properties.
- Uses: Typically eaten fresh.
- Season: June to October.
- Price: Ranges from 30 to 60 THB per kilogram (approximately 0.85 to 1.70 USD).
- Tip: Fresh langsat should have a yellowish and slightly firm skin.
18. Salak (Salacca)
Salak, also known as “Salacca” in Thailand, is often called the “snake fruit” due to its scaly and shiny exterior. According to legends, this fruit is believed to give courage to those who consume it.
Why Salak?
- Flavor Profile: Balanced taste between sweet and sour.
- Health Benefits: Rich in fiber, helps regulate digestion, and contains beta-carotene that supports eye health.
- Uses: Eaten fresh, used in desserts and salads.
- Season: March to June.
- Price: Ranges from 40 to 80 THB per kilogram (approximately 1.10 to 2.20 USD).
- Tip: When selecting salak, look for fruits with reddish-brown skin and a plump interior.
19. Cempedak (Artocarpus Integer)
Cempedak (Artocarpus Integer), also known in Thailand as “champada,” is a rare tropical fruit that grows in Southern Thailand. Although it resembles jackfruit (khanun), cempedak is smaller and tube-shaped. It is popular in the southern regions of Thailand but is rare in other parts of the country. Cempedak is often consumed fried, especially in street food, and “jum-pa-da-tod” (cempedak fritters) are very much enjoyed. When ripe, the fruit has a strong aroma and a sweet, honey-like flavor. It can be eaten raw but is usually served as fritters. Although this fruit is also common in Southeast Asia, such as Malaysia and Indonesia, it remains a regional fruit in Thailand.
Why Cempedak?
- Flavor Profile: It has a sweet, honey-like taste and a soft, creamy texture.
- Health Benefits: Cempedak is rich in vitamin C and fiber, supporting the immune system and aiding digestion.
- Uses: Typically eaten fresh or fried. It is also used in desserts and ice cream.
- Season: June – August.
- Price: 50-120 THB per kilogram (approximately 1.40-3.30 USD).
- Tip: When choosing a ripe cempedak, look for fruit with a golden-yellow skin.
20. Tamarind (Makham)
Tamarind, known as “Makham” in Thailand, holds a significant place in Thai cuisine with its tangy and sweet flavor. It is used both as a fresh fruit and as a spice. According to legends, the Tamarind tree houses a protective spirit.
Why Tamarind?
- Taste Profile: It has a flavor that ranges from sour to sweet, becoming sweeter as it ripens.
- Health Benefits: It aids digestion, is rich in antioxidants and potassium, and supports gut health.
- Uses: It is commonly used in sauces, sweets, and drinks, and is also favored in confectionery.
- Season: November – February.
- Price: 30-70 THB per kilogram (approximately 0.85-1.95 USD).
- Tip: When choosing tamarind, look for cracked skin and a soft interior, which indicates ripeness.
In Thailand, fruits stand out not only for their exotic flavors but also for their health benefits. Each fruit offers a unique taste experience and presents a great opportunity to explore Thailand’s tropical richness. If you want to learn more about Thai fruits and explore these flavors, planning a trip to Thailand or looking for these amazing fruits in local markets could be a fantastic start. Remember, each fruit has its own story and unique taste, making a journey through Thai fruits an unforgettable taste experience.
You might also want to check out our articles on Thai Cuisine and 20 Reasons to Move to Thailand.