Like the charming people, exotic fruit greets you on almost every corner in Thailand. The country’s fertile plains and hot tropical climate, as well as its more temperate northern regions, means that pretty much anything grows here. As a result, few places on earth can claim to have such a plentiful supply of gorgeous tasting fruit.
Take advantage of this abundance by trying as many as possible. Yes, many may at first sight seem strange – the spiky stinker durian being the best example – but rest assured, once you’ve had a try you’ll soon be chomping non-stop. Not only is fruit cheap, healthy and nutritious, it’s also a great way to rehydrate – a superb snack. If feeling really adventurous, why not also take a leap of faith and try your portion the way the locals have it, with a small bag of salt, sugar and chili.
Mango (Ma-Muang)
One of the most well-known fruits in Thailand, there are many varieties of the delicious, refreshing mango and a few different ways of eating it. When ripe, it can be halved and eaten with a spoon, while many choose to enjoy it with sticky rice and coconut milk (Khao Niew Ma-muang). Others like to eat it half-ripe and dip the crunchy slices in sugar. Also makes a wonderful juice.
Mangosteen (Mang-Kut)
Little known outside Thailand, the Mangosteen is a bizarre looking fruit that contains in its round, deep purple shell a delicate, flavorful white flesh that is eaten in sections. The number of sections found inside match the number of petals found on the bottom of the shell. A delicious, distinctive flavour also makes it wonderful for juices.
Rambutan (NgoR)
Its name is derived from the malay word for rambut, meaning hair – a result of the fruits red and yellow spiky rind. Peeling this away reveals a firm, white, translucent flesh, something the Thais are especially adept at delicately carving away from its large seed.
Durian (Tu-Rian)
Surely the most controversial fruit on earth, durian is to its fans a rich, unique tasting fruit, and to its critics, a putrid-smelling, lame duck of a fruit. Its extremely strong aroma – which some say resembles rotting fruit down a blocked drain – let alone its aggressive look, is enough to put many off tasting it altogether. Others, swear by it. Its the most expensive of all Thai fruits and actually banned, yes banned, from some public places, hotels and on planes.
Papaya (Ma-La-Kaw)
A delicious year-round fruit that is at its best between March and June, the papaya is oval in shape and cut lengthways to remove the small black seeds in the middle. When ripe the soft dark orange coloured meat is full of flavour. Thais like to shred unripe papaya and mix it with lemon juice, chillies, peanuts and dried shrimp (Som Tam) – one of Thailand’s favourite salads.
Dragonfruit (Gao Mung Gorn)
The fruit of a cactus plant, the strange, unearthly looking dragonfruit has a lovely soft flesh that looks somewhat like that of a kiwi fruit and is typically eaten with a spoon.
Guava (Farang)
Originally from Central America and the West Indies, Guava is now grown in many tropical countries and favoured especially for its fragrant, exotic taste. Available all year round, it makes a popular snack that can be eaten green and crunchy alongside salt, sugar and chilli, or when ripe. Tasty and highly refreshing, guava can also be made into delicious drinks, luscious ice creams or rich jams and jellies. It’s Thai name, Farang, is also the term that foreigners are known by.