Carambola (Ma Fueang)
Often called star fruit, Carambola has translucent, yellow-orange flesh, refreshing and slightly tart. It is often eaten in pickled form, squeezed for juice, or as a snack with crushed chilli and salt.

Custard Apple (Noi Na)
Resembles a small green hand grenade, Custard Apple is filled with white, sweet-scented flesh. It can be eaten ripe, in coconut milk, made into candy, or also makes delicious ice cream.

Durian (Thu Rian)
Regarded by many as the king of Thai fruits, Durian has creamy yellow flesh encased in a large spiny shell and comes with distinctive smell. There are numerous different varieties of Durian. Those with smaller seeds are generally regarded as the best i.e. Golden Pillow (Mon Thong). Though Durian is sweetest once it ripens, it can be eaten raw accompanied by sticky rice and coconut milk and also can be made into preserved chips and candy.

Guava (Farang)
Greenish-yellow fruit with white aromatic flesh, Thai Guava is different from the one sold in Australian fruit markets.  It is less bitter and much sweeter when ripe. It is often eaten in its hard unripened form with a special spiced dip of salt and sugar.  (go to the top)

Jackfruit (Kha Noon)
Largest of all cultivated fruits, with a spiny shell and yellow or yellow-orange flesh, Jackfruit is eaten raw as a snack, as a sweet with sticky rice, and cooked as an ingredient in vegetable curries..

Longan (Lamyai)
It is a small fruit with a tough but thin skin and translucent white or pinkish flesh that is sweet, succulent, and has a distinctive musky flavour, somewhat similar to a lychee. It is usually eaten raw with sticky rice and coconut milk or over crushed ice.

Mango (Ma muang)
Found in at least ten varieties in Thailand, Thai Mangos are all different from those of Hawaii and tropical America. They are oblong in shape with either dark green or golden yellow skin and whitish or yellow flesh. Apart from eaten raw, it can be eaten ripe with sticky rice and coconut milk, pickled, made into delicious preserves or juices. Thai’s also like slices of raw green sour mango kipped into Nam Pla Wan (sweet fish sauce)

Mangosteen (Mang Khut)
Sometimes called the Queen of tropical fruits, mangosteen comes with a dark purple skin and white sweet, scented flesh divided into segments. It can be eaten raw, poured into drinks, made into tarts, or added to seafood curries.

Papaya (Malakor)
Malako is found in Thailand in two main varieties, one with red and the other with yellowish-orange flesh. It is eaten ripe and sprinkled with lime juice, such as in a Som Tam salad, or cooked in a number of dishes.

Pomelo (Som-O)
It is the largest of the citrus fruits, weighting up to one kilogram, similar to a grapefruit but much sweeter. Pomelo can be eaten fresh for breakfast or as a dessert. It can be used as an ingredient in numerous salads, or squeezed to make a refreshing drink.

Rambutan (Ngo)
Covered with a bright red and green hairy skin, Rambutan comes with sweet white flesh inside. It is usually eaten in raw form but can be made into jams, chutneys, and ice cream or added to salads.

Sapodilla (La Mut)
Oval-shaped fruit with brown skin and sweet succulent reddish-brown flesh, it is eaten as a dessert with sprinkling of lime juice or boiled into syrup and made into jams and sweetmeats.

Tamarind (Makham)
A tough brown pod with sweet dark brown flesh surrounding several seeds, Tamarin is famous in being made into sweets, candied fruits, or concentrated pulp. Sweet Tamarind has a rich sweet taste and great eaten raw while the sour ones are better for cooking. Pods in pulp form may be soaked in water and pressed through a sieve to produce tamarind water; used in soups or as a sour sauce.