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Thai fruit
10 Thai fruits to try
Whether picked fresh from our villa's fruit trees, purchased from a smiling market vendor or delivered to your bed in a stunning arrangement - you have to try these fruits of Thailand
Tamarind
Season: winter
Sticky stick stick! Tart and tangy when fresh, cloyingly sweet when dried. Bash the shell into pieces and chew pieces of the fruit. Beware of hard seeds hidden within.
Jackfruit
Season: winter/spring
Enjoy the fruit alone or with ice cream; the massive seeds have a variety of uses in cooking.
Mangosteen
Season: spring/autumn
These fruits resemble a little present. Cut through the thick red skin to find a bite-sized treat waiting within.
Salak fruit (snake fruit)
Season: late spring/summer
While opening its scaly skin requires some creativity, the neat white cloves of this fruit are a brand new experience. Persistent peeling should be encouraged.
Rambutan
Season: summer
Perhaps the most visually striking of tropical fruits - it’s also one of the cheapest. A delicious fruit to be inhaled in mammoth quantities. Dig in.
Durian
Season: summer
Expensive, malodorous and possibly a weapon - the durian has seemingly little to recommend it. Be brave - the king of fruits has loyal followers for a reason (just don’t try carrying it home in a taxi).
Rose apple
Season: summer
A crunchy, bitter fruit with a texture like a very moist apple. Thais top with spiced sugar.
Custard apple (sugar apple)
Season: summer
Rip in two with your hands and eat the insides with a spoon. Want to amp up the gluttony? Look for custard apple ice cream.
Pomelo
Season: autumn
The biggest citrus is really an improved grapefruit: it’s at once sweeter and easier to eat. For convenience buy one that’s already been cut up.
Sapodilla
Season: autumn
Remove the peel & eat as you would a pear. This fruit makes a forgiving target for fruit carving practice.
Want more? Find out how dragon fruits grow and where to learn Thai fruit carving.
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Whether picked fresh from our villa's fruit trees, purchased from a smiling market vendor or delivered to your bed in a stunning arrangement - you have to try these fruits of Thailand
Season: winter
Sticky stick stick! Tart and tangy when fresh, cloyingly sweet when dried. Bash the shell into pieces and chew pieces of the fruit. Beware of hard seeds hidden within.
Season: winter/spring
Enjoy the fruit alone or with ice cream; the massive seeds have a variety of uses in cooking.
Season: spring/autumn
These fruits resemble a little present. Cut through the thick red skin to find a bite-sized treat waiting within.
Season: late spring/summer
While opening its scaly skin requires some creativity, the neat white cloves of this fruit are a brand new experience. Persistent peeling should be encouraged.
Season: summer
Perhaps the most visually striking of tropical fruits - it’s also one of the cheapest. A delicious fruit to be inhaled in mammoth quantities. Dig in.
Season: summer
Expensive, malodorous and possibly a weapon - the durian has seemingly little to recommend it. Be brave - the king of fruits has loyal followers for a reason (just don’t try carrying it home in a taxi).
Season: summer
A crunchy, bitter fruit with a texture like a very moist apple. Thais top with spiced sugar.
Season: summer
Rip in two with your hands and eat the insides with a spoon. Want to amp up the gluttony? Look for custard apple ice cream.
Season: autumn
The biggest citrus is really an improved grapefruit: it’s at once sweeter and easier to eat. For convenience buy one that’s already been cut up.
Season: autumn
Remove the peel & eat as you would a pear. This fruit makes a forgiving target for fruit carving practice.
Want more? Find out how dragon fruits grow and where to learn Thai fruit carving.
back to top
back to Koh Samui guide
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