Tropical Fruit Guide
Thailand is a paradise for fruit lovers — all year round, there are fruits that have never been heard of in Europe. Every market features artistic displays, and fruit vendors with their carts are part of the street scene.
The most important fruits (and when they are in season)
- Durian (Thurian) — The "King of Fruits": You either love or hate this spiky monster. The smell is so intense that durian is banned in hotels, airplanes, and the BTS. Taste: creamy, complex, like vanilla custard. Season: May–August. Try the Monthong variety to start.
- Mangosteen (Mangkhut) — The "Queen of Fruits": Purple skin, snow-white, sweet-sour flesh. Season: May–September. Best served ice-cold.
- Rambutan (Ngoh) — Looks like a hairy golf ball, tastes sweet and juicy like lychee. Season: May–September.
- Mango (Mamuang) — Thai mangoes (especially Nam Dok Mai) are the best in the world. Golden yellow, buttery, intensely sweet. Season: March–June.
- Longan (Lamyai) — Small, brown balls with translucent flesh. Sweet, floral. Main growing area: Chiang Mai. Season: June–August.
- Jackfruit (Khanun) — Huge fruit (up to 35 kg!) with yellow, sweet flesh. Tastes like pineapple and banana. Year-round.
- Pomelo (Som-O) — Like a mild giant grapefruit. Often eaten in Thailand with salt, sugar, and chili powder. Year-round.
- Dragon Fruit (Gaew Mangkon) — Spectacular appearance, mild taste. The red variety is more aromatic than the white. Year-round.
- Guava (Farang) — Yes, guava is called "Farang" in Thai — just like foreigners. Crunchy, slightly sour, often eaten with a sugar-chili dip. Year-round.
💡 Tipp
Fruit rules for Thailand: 1) Buy at the market, not in the supermarket — fresher and cheaper. 2) Have the fruit peeled and cut by the seller (often included in the price). 3) Try fruit with the Thai dip made of sugar, salt, and chili powder — sounds crazy, but it's brilliant. 4) Durian: Always eat it outside — never bring it into the hotel room!