A Jackfruit in ECO Guesthouse's Garden
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A Jackfruit in ECO Guesthouse's Garden |
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| A knobby textured fruit about the size of a tennis ball and light green in color. The name "custard" is appropriate in describing the flesh of this fruit which is best eaten with a spoon. The very sweet tasting meat is filled with tiny black seeds. |
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Durian is a distinctive and unusual tasting fruit, with a flavor that people either love or hate. The extremely strong aroma is enough to stop many people from tasting it at all. Durian is the most expensive of all Thai fruits. |
| The guava is noted for its fragrant, exotic flavor. Popular for snacks, this fruit can be eaten ripe or when still green by dipping crunchy slices in salt or sugar. In Thai the guava is called "farang", the same name by which foreigners are known. |
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The size of a large melon, this fruit is divided into multiple sections. Each section contains a waxy-textured meat which is surrounded by seeds. The jackfruit has a distinctive aroma and succulent taste. Usually eaten raw, Thais also fry it in batter. |
| The langsat is a small round seasonal fruit. Inside the extremely thin whitish skin, which can be broken with the fingers, you find translucent and juicy flesh with a slightly tart flavor. This falls apart into five segments. The seed should not be eaten. An excellent thirst quencher, the langsat is best eaten raw. |
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A relative of the lychee and rambutan, this fruit has a sweet, delicate flavor. Longons grow in northern Thailand from June to August. Squeezed between thumb and forefinger, the shell is removed to reveal a delicious juicy meat. |
| The mango is one of Thailand's great fruits. When ripe, they can be halved and eaten with a spoon. Many people feel the best way to enjoy a mango is with sticky rice and coconut milk - a popular Thai dessert. Mango juice is deliciously refreshing. |
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The mangosteen is a very special fruit not well known outside Thailand. Contained in its round, deep purple shell is a delicate, flavorful white fruit flesh which is divided in sections. This fruit's juice has a delicious, distinctive flavor. |
| The delicious papaya is available most of the year, but is at its best during March to June. Oval in shape, the fruit is cut lengthwise to remove the small black seeds. When ripe, the soft dark orange colored flesh is full of flavor. |
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Pineapples grow year round, not on a tree, but on a low plant. They like sandy seacoast soil. Pineapple is a versatile fruit used for desserts, drinks, and savory dishes. |
| The pomelo is similar to a grapefruit, although its sections can be peeled apart more easily. The meat is succulent with a delicious sour-sweet flavor. Available the year round. |
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"Rambutan" is derived from the Malay word "rambut" meaning hair. The fruit's skin is made of red and yellow spiky points. Peeling away this orange skin a firm, white, translucent flesh is revealed. Carve away the sweet flesh from its center seed. |
| Bell-shaped, the rose apple has a glossy skin that is either green or pink. It has a crisp, crunchy taste, which is extremely refreshing. Thais like to eat it dipped in salt and sugar. |
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The dull and unattractive skin of this fig-like fruit is deceiving. Peel away the outside with a knife and you reveal a soft, succulent flesh with a honey flavor. |
| Although not a native, strawberries grow well in northern Thailand. They are medium size, juicy and very rich in flavor. Season: December - March. |
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The rich Thai soil gives local watermelons their delicious flavor. They come in two colors: Rich ruby-red or golden-yellow. Water melons make delicious refreshing fruit drinks when its pulp is swirled in a blender. |
 Seen at Wat Suwanna Kuha |
| Health |
