Mangosteen (Mang-kood)
Some say the queen of Thai fruit. Thick, pulpy shell with whitish pink meat that melts in your mouth.

Mango (Ma-muang)
As with many Thai fruits, eaten when not quite ripe. For a desert that can’t be beaten, ask for the ripe type ‘Sticky Rice and Mangoes’.

Rambutan (Ngaw)
Juicy and fuzzy. Peel off the skin and put the whole fruit in your mouth, carefully biting the meat from the woody seed.

Pomelo (Som-O)
Break off a segment, peeling off any of the thin white inner skin. A treat at any time!

Rose Apple (Chom-phoo)
Succulent and crisp, but with ‘flowery’ texture. Best chilled slightly over ice or in the fridge.

Mimusops (La-mood)
A Thai favorite.  Use a sharp knife to pare off the delicate skin.

Zalacca (Ra-kam)
The spiny case conceals a delicious fruit.

Indian Jujube (Phood-sa)
Also known as Thai apple. The flesh is sweet and sour and crispy when eaten young. Available in both round and egg shapes.

Grape (A-ngoon)
Both white and black grapes are available, but the not so sweet white is most popular.

Pineapple (Sap-pa-rod)
Thailand boasts the sweetest pineapple in the world. See for yourself.

Orange (Som)
Small, more the size of a mandarin, but makes for tangy orange juice.

Banana (Kluey)
Many types and tastes. Sweet, large and small. Avoid the small squat type in the markets as it is generally used only for cooking.

Custard Apple (Noi-na)
A many segmented fruit with lots of seeds. The segments break off easily in the hand.

Longan (Lam-yai)
Thin shelled, clear coloured fruit with large black seeds. Absolutely delicious. One of Thailand’s largest export fruits.

Papaya (Ma-la-gow)
Rich, red flesh. Excellent with a few drops of lemon juice squeezed over it or as a breakfast fruit.

Guava (Fa-rang)
White, crisp fruit eaten when young. Best enjoyed with the sugar / spice condiment that is sold with it by vendors.

Tamarind (Ma-karm)
Spicy little fruit in a bean type jacket.

Carambola (Ma-fueng)
Acidic fruit sometimes used for preserves. Also known as the Chinese Gooseberry.

Jackfruit (Ka-noon)
Delicious tangy flavour. Large seeds are usually taken out for you leaving the sticky fruit.

Coconut (Ma-phrao)
Sculpted and served as both beverage and fruit whilst still young. The meat is soft and tender. It is a wonderful refresher on a hot day.

Watermelon (Taeng-mo)
It is juicy, meaty, big and bouncy.