Thailand is popularly known as the “land of smiles”, “land of yellow robes” and probably another popularity of Thailand is a land of tropical fruits as the county is blessed with a myriad of delicious tropical and temperate fruits which only vary depending on the season.

 

Even though a fruit may not be in season, it can be found in candied or preserved form. Moreover, some fruit like grapes are even coached to bear fruit all year round. Indeed, Thailand is a paradise for those who love fruit. Generally, Thai fruits are sweet including those which are traditionally sour such as santol and tamarind. Since fruit crops in Thailand are plentiful all the year round, they are becoming more and more important export earners for the country which in 1989 earned up to 8,503.74 million baht from its export of fresh and processed fruits to nearby countries such as Hong Kong, Singapore, and Japan which prefer Thai mangoes especially their favourite type known in Thai as “Nang Klang Wan”.

 

Regarding seasonality, Thai fruit crops can be classified into two groups. The first is a seasonal fruit crop which includes mangoes, durians, rambutant, longans, sugar apples, mangosteens and lichees. The second group is a year-round crop which includes pineapples, bananas, papayas, and jackfruits. This is the reason why fresh fruit is available in the local market everyday of the year.

 

Recently, several temperate fruit crops such as apples, peaches and strawberries have been successfully grown in the hilly areas of  northern Thailand. Actrally, the major fruit-procucing areas are located mostly in the eastern and southern regions of the country, even then the central region also procuces a variety of fruit for the markets in erery season, for example pomeloes are largely grown in Nadnon Pathom Provence while Ratchaburi Province is widely known as the grape-procucing area etc.    As thai fruit farmers are always eager the plant new varieties and improve the existing varieties, Thailand is never without fruit. In trhe countryside, some fruit trees such as bananas are also used as a fence around their houses, though they are far inferior to barded-wire, the provide greenery and fresh air to all living nearby.

Rambutan (Ngor)
An attractive fruit with a bright red skin covered in green tipped hairs, the rambutan is a delicious, white fleshy fruit. Thai rambutans are particularly noted for their sweetness.

Rose Apple (Chomphu)
The rose apple is bell shaped, with a glossy, edible skin that can be either green or pink. It is crisp and slightly acidy in taste. Sapodilla (La-Mut)
Similar in shape to a small mango, the sapodilla is eaten when ripe by removing the peel and slicing the reddish brown flesh.

Banana (Kluay)
About twenty different varieties grow in Thailand. It is a versatile fruit, used in various forms. They can be eaten raw when young and green as a vegetable with a spicy sauce; others, still un-ripe are sliced, dried in the sun and fried for a snack. They are also grilled and soaked with syrup; boiled in coconut milk with salt and sugar; boiled in syrup; smoked in their skins or turned into golden fritters.

Coconut (Ma-Phraw)
Available throughout the year, coconuts appear in almost every Thai dish. The milk is a prominent ingredient is soups and curries, where the sliced or grated flesh also features. It is even more frequently used in desserts either as a custard, or as a candy, as crispy strips cooked in brown syrup and countless other confections.

Durian (Thurian)
The legendary durian is renowned for its distinctive aroma. The durian is regarded as the king of fruits, a rare and expensive delicacy. Of the large fruit it is the creamy golden flesh within the spiny exterior which is eaten. Thai durians are noted for their subtle flavour and smooth texture.

Guava (Farang)
One of the most popular snacks, guava can be eaten when ripe or still green, often dipped in salt and sugar. There are two varieties, the usual white flesh type or one with bright red flesh when peeled.

Jackfruit (Khanun)
Looking like a large melon, this fruit has a grey skin and has a great number of pips or kernels which can be the size of a pigeon egg and when roasted are like chestnuts. The fruit has a strong smell, but is yellow and succulent with a sweet taste. It can be eaten fresh, with ice cream or mixed with other fruits and coconut milk. The cooked seeds are also found in many dishes.

Jujube (Putsa)
This is a small, round sweet fruit which can be eaten fresh, processed for fruit juice or dried.

Litchi (Lin-Chi)
Another fruit which comes in various forms. Litchi are eaten peeled and seeded, with the flesh having a sweet taste with a hint of tartness. The skin can vary from being pinkish in colour to dark red.

Longan (Lam-Yai)
A small brown fruit, grown in the North, the crisp skin is removed to reveal a white flesh with a texture and sweetness similar to a litchi. It is most often eaten fresh.