How to eat Thai Fruits :

Thailand has numerous kinds of fruits throughout the year. Knowing how to eat them right will help you enjoy them even more.

The name in the parentheses is how to call that kind of fruit in Thai

Rambutan (Ngoh) : Gentle pressure of thumb and fore finger will easily pry the skin open to reveal the creamy white meat. Discard hard seed after eating the flesh. Season : June to October

Durian (Turian) : The fearsome spikes of the huge durian fruit yield soft, yellow segments with a strong smell. Durian sellers will prig open fruit with special wedge. Eat only yellow meat and discard seeds. Season : April to June

Tangerine (Som) : With thin green peel, the "som" is packed with vitamin C and sunshine. Remove skin before eating. Season : All year round

Jackfruit (Ka-Nun) : An enormous fruit  which yields small succulent segments. Sweet and tasty, the jack fruit is often eaten chilled. Now commonly used as and ice-cream flavoring. Season : August to September

Mango (Ma-Muang) : The mango is probably the post popular and typical of Thai fruits. For ripe mange, cut it in the middle lengthwise and scoop out its delicious orange pulp with a spoon. Generally skins are discarded before eating. For raw mango, just peel out the skin and enjoy it. Season : March to June

Mangosteen (Mang-Khud) : Purple on the outside and syrupy sweet cloves of pure white flesh inside. To eat, gently crack the purple skin making sure sap does not stain clothing as it is very hard to clean it. Eat straight from the shell and discard seeds of the larger cloves. 

Logan (Lamyai) : The longan fruits in abundance in the northern province. Its thin shell cracks easily. The longan is a definite must. Season : July to September

Pamelo (Som-O) : An outsized grape-fruit, often delicate pink segments. Can be eaten straight, but Thais like to add a pinch of salt. Season : All year round.

Langsat (Lang-sard) : the pale brown "langsard" has a thin tough skin that must be peeled off. It has rather large stones but its flesh is usually sweet. Avoid biting into the stone as it extremely bitter. Season : June to September.

Sapodilla (Ma-Mood) : The "lamood" is eaten in the same manner as the ripen mango. Embedded in its luscious pulp are large black seeds. Season : March to July.

Pineapple (Saparod) : Peeled, the succulence of the Thai pineapple is irresistible. Refreshing and rich in vitamin C, The "Saparod" does not add much calories to your meal. Season : April to July.

Source of information : Tourist Authority of Thailand brochure about Eating in Thailand.

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