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Fruits of Thailand

Jan, 12 || Comments Off on Fruits of Thailand | Tags: ,

Fruits of Thailand

Fruits of Thailand

One of the most refreshing snacks in Thailand is fruit (phonlamai), and you’ll find  it offered everywhere – neatly sliced in glass boxes on hawker carts, blended into delicious shakes at night market stalls and served as a dessert in restaurants.

The fruits described below can be found in all parts of Thailand, though some are seasonal. The country’s more familiar fruits are not listed here, but include forty  varieties of banana (kluay), dozens of different mangoes (mamuang), three types of pineapple (sapparot), coconuts (maprao). oranges (som). Lemons (manao) and a watermelons (taeng moh).

To avoid stomach trouble, peel all fruit before eating it, and use common sense if  you’re tempted to buy it pre-peeled on the street, avoiding anything that looks fly-blown or seems to have been sitting in the sun for hours.

Thailand Fruits Season

Custard apple (soursop: noina; July-Sept). Inside the knobbly. muddy green skin you’ll find creamy, almond-coloured blancmange-like flesh, having a strong flavor of strawberries and pears, with a hint of cinnamon, and many seeds.

Durian (thurlan; April-June). Thailand’s most prized, and expensive, fruit has a greeny-yellow, spiky exterior and grows to the size of a football. Inside, it divides into segments of thick, yellow-white flesh which gives off a disgustingly strong stink that’s been compared to a mixture of mature cheese and caramel. Not surprisingly, many airlines and hotels ban the eating of this smelly delicacy on their premises. Most Thais consider it the king of fruits, while most foreigners find it utterly foul in both taste and smell.

Guava (farang; year-round). The apple of the tropics has green textured skin and sweet, crisp flesh that can be pink or white and is studded with tiny edible seeds.Has five times the vitamin C content of an orange and is sometimes eaten cut into strips and sprinkled with sugar and chilli.

Jackfruit (khanun; year-round). This large, pear-shaped fruit can weigh up to twenty kilograms and has a thick, bobbly, greeny-yellow shell protecting sweet yellow flesh.Green, unripe jackfruit is sometimes cooked as a vegetable in curries.

Lychee (linjii; April-May). Under rough, reddish-brown skin, the lychee has sweet, richly flavoured white flesh, rose-scented and with plenty of vitamin C, round a brown, egg-shaped pit.

Longan (lamyai; July-Oct). A close relative of the lychee, with succulent white flesh covered in thin, brittle skin.

Mangosteen (mangkut; April-Sept). The size of a small apple, with smooth, purple skin and a fleshy inside that divides into succulent white segments that are sweet though slightly acidic.

Papaya (paw-paw; malakaw; year-round). Looks like an elongated watermelon, with smooth green skin and yellowy-orange flesh that’s a rich source of vitamins A and C. It’s a favourite in fruit salads and shakes, and sometimes appears in its green, unripe form in salads, notably som tam.

Pomelo (som oh; Oct-Dec). The largest of all the citrus fruits, it looks rather like a grapefruit, though it is slightly drier and has less flavour.

Ratnbutan (ngaw; May-Sept). The bright red rambutan’s soft, spiny exterior has given it its name – rambut means “hair” in Malay. Usually about the size of a golf ball, it has a white, opaque flesh of delicate flavour, similar to a lychee. Rose apple (chomphuu; year-round). linked in myth with the golden fruit of immortality; small and egg-shaped, with white, rose-scented flesh.

Sapodilla (sapota; lamut; Sept-Dec). 1 hese small, brown, rough-skinned ovals look a bit like kiwi fruit and conceal a grainy, yellowish pulp that tastes almost honey-sweet.

Tamarind (makhaam; Dec-Jan). A Thai favourite and a pricey delicacy – carrying the Seeds is said to make you safe from wounding by knives or bullets. Comes in rough,brown pods containing up to ten seeds, each surrounded by a sticky, dry pulp which has a sour, lemony taste.

As someone who has a charming personality, the exotic fruit almost every corner of the country. Thailand has abundant. Tropical climate, as well as other northern temperate regions, which means that pretty much anything that is growing. As a result, few places on earth can claim to have such a rich source of wonderful tasting fruit.

Benefit from the rich by trying as much as possible. Many people might at first sight seem strange – the sharp of thorn Durian is the best example – but rest assured, once you have tried it you will chew and stop the fruit is not only healthy and nutritious. Nutrition is also a great way to rehydrate – a great snack. If you feel really adventurous, why not take a leap of faith and effort on your part by the way the house is a small bag of salt, sugar and pepper.

Thailand has exported fresh fruits for many years and both the quantities and varieties are increasing steadily. The Department of Agricultural Extension, Ministry of Agriculture and Cooperatives, considered that although at present the exports of fresh fruits are increasing rapidly, the actual qotal production. So a publicity campaign directed at people in other countries, such uantities involved are still low comparing with the tas importers and consumers, to make them more aware of Thai fruits, would be one way of promoting increasing exports.

Thailand Fruits Season

Thailand Fruits Season

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