What are the fruits of the name. Exotic fruits and berries with names, descriptions and photos

Only the most timid traveler, finding himself in an exotic country, embarrassed by the appearance, smell or name, will refuse to try some unfamiliar fruit. Accustomed to apples and oranges, tourists can hardly force themselves to bite off a piece of mangosteen, durian or herring. Meanwhile, it is the gastronomic revelation that can become one of the most vivid impressions of the entire trip.

Below are exotic fruits from different countries - with a photo, description and English equivalents of names.

Durian

The fruits of durian - "a fruit with the taste of heaven and the smell of hell" - are irregular oval in shape, with very sharp thorns. Under the skin - viscous pulp with a unique taste. The “king of fruits” has a strong ammonium smell, so strong that durian is forbidden to be transported on airplanes and carried into hotel rooms, as evidenced by the corresponding posters and signs at the entrance. Thailand's most fragrant and most exotic fruit is very rich in vitamins and nutrients.

A few rules for those who want to taste (by no means try!) Durian:

• Do not try to choose the fruit yourself, especially in the off season. Ask the seller about this, let him cut and pack it in a transparent film. Or find already packaged fruit in the supermarket.
• Lightly press down on the pulp. It should not be elastic, but easily slip under your fingers, like butter. Elastic pulp already smells unpleasant.
• It is undesirable to combine with alcohol, since the pulp of durian acts on the body as a stimulant of great power. Thais believe that durian warms the body, and a Thai proverb says that the "heat" of durian can be tempered with the coolness of mangosteen.

Where to try: Thailand, Philippines, Vietnam, Malaysia, Cambodia.

Season: April to September, depending on the region.

Mangosteen

Other names are mangosteen, mangosteen. It is a delicate fruit with thick purple skin and round leaves at the stem. The white flesh resembles a peeled orange and has an indescribable sweet and sour taste. Inside the mangosteen are six or more soft white slices: the more there are, the fewer seeds. To choose the right mangosteen, you need to take the most purple fruits in your hand and gently squeeze: the peel should not be hard, but not very soft either. If the skin breaks unevenly in different places, the fetus is already stale. You can open the fruit by making a hole in the peel with a knife and fingers. Do not try to take the slices with your hands: the pulp is so tender that you just crush it. Handles transportation well.

Where to try: Myanmar, Thailand, Vietnam, Cambodia, Malaysia, India, Philippines, Sri Lanka, Colombia, Panama, Costa Rica.

Season:

Jackfruit

Other names are Indian breadfruit, eve. It is a large fruit with thick, spiky, yellow-green skin. The pulp is yellow, sweet, with an unusual smell and taste of a Duchesse pear. The segments are separated from each other and sold in bags. The ripened pulp is eaten fresh, the unripe is cooked. Jackfruit is mixed with other fruits, added to ice cream, coconut milk. The seeds are edible when boiled.

Where to try: Philippines, Thailand, Vietnam, Malaysia, Cambodia, Singapore.

Season: January to August, depending on the region.

Lychee (Lychee)

Other names are litchi, Chinese plum. The heart-shaped or round fruit grows in clusters. Under the bright red skin is a white transparent pulp, juicy and sweet in taste. In the off-season in Asian countries, these tropical fruits Sold in canned form or in plastic bags.

Where to try: Thailand, Cambodia, Indonesia, Australia, China.

Season: from May to July.

Mango

One of the most popular fruits in all tropical countries. The fruits are large, ovoid, elongated or spherical in shape. The pulp is yellow and orange, juicy, sweet. The smell of mango resembles the aroma of apricot, rose, melon, lemon. Unripe green fruits are also eaten - they are eaten with salt and pepper. It is convenient to peel the fruit with a sharp knife.

Where to try: Philippines, India, Thailand, Indonesia, Myanmar, Vietnam, China, Pakistan, Mexico, Brazil, Cuba.

Season: year-round; peak in Thailand from March to May, in Vietnam in winter and spring, in Indonesia from September to December.

Papaya

Large fruit with yellow-green skin. The cylindrical fruits of exotic fruits reach 20 centimeters in length. Taste is a cross between melon and pumpkin. Ripe papaya has bright orange flesh that is extraordinarily tender and pleasant to eat and aids in digestion. Unripe papaya is added to a spicy Thai salad (som tam), it is fried, and meat is stewed with it.

Where to try: India, Thailand, Sri Lanka, Bali, Indonesia, Philippines, Mexico, Brazil, Colombia.

Season: all year round.

Longan

Other names are lam-yai, "dragon's eye". It is a round, brown fruit that looks like a small potato. Very sweet and juicy and high in calories. Easily peelable skin covers a transparent white or pink pulp, close in consistency to jelly. In the core of the fruit is a large black bone. Longan is good for health, but you should not eat a lot at once: this will lead to an increase in body temperature.

Where to try: Thailand, Vietnam, Cambodia, China.

Season: mid-June to mid-September.

Rambutan

Rambutan is one of the most famous tropical fruits, which is characterized by "increased hairiness." Under the red fleecy skin lies a white translucent flesh with a sweet taste. To get to it, you need to "twist" the fruit in the middle. The fruits are eaten fresh or canned with sugar. Raw seeds are poisonous, while roasted seeds are harmless. When choosing, you need to be guided by color: the pinker, the better.

Where to try: Malaysia, Thailand, Indonesia, Philippines, India, partly Colombia, Ecuador, Cuba.

Season: mid-April to mid-October.

Pitaya

Other names are pitahaya, long yang, "dragon fruit", "dragon fruit". This is the fruit of a cactus from the genus Hylocereus (sweet pitaya). Very beautiful in appearance: bright pink, the size of a large apple, slightly elongated. The peel is covered with large scales, the edges are green. If you remove the skin (as in the case of an orange), inside you can see a dense white, red or purple flesh with many small seeds. Good in fruit cocktails in combination with lime.

Where to try: Vietnam, Thailand, Philippines, Indonesia, Sri Lanka, Malaysia, China, Taiwan, partially Japan, USA, Australia, Israel.

Season: all year round.

Carambola (Carambola)

Other names are "tropical stars", starfruit, kamrak. Its yellow or green fruits are similar in size and shape to sweet peppers. On the cut, they have the shape of a star - hence the name. Ripe fruits are juicy, with a slight floral taste, not very sweet. Unripe fruits contain a lot of vitamin C. They are good in salads and smoothies, they do not need to be peeled.

Where to try: Borneo island, Thailand, Indonesia.

Season: all year round.

Pomelo

This fruit has a lot of names - pomelo, pamela, pompelmus, Chinese grapefruit, sheddock, etc. The citrus fruit looks like a huge grapefruit with white, pink or yellow pulp, which, however, is much sweeter. It is widely used in cooking and cosmetology. The smell is the best guide when buying: the stronger it is, the more concentrated, rich and fresh the taste of the pomelo will be.

Where to try: Malaysia, China, Japan, Vietnam, India, Indonesia, Tahiti, Israel, USA.

Season: all year round.

Guava

Other names are guava, guava. Round, oblong or pear-shaped fruit (4 to 15 centimeters) with white flesh and yellow hard seeds. Edible from skin to bone. When ripe, the fruit turns yellow, and it is eaten with the peel - to improve digestion and stimulate the heart. Unripe, it is eaten like a green mango, sprinkled with spices and salt.

Where to try: Indonesia, Thailand, Vietnam, Malaysia, Egypt, Tunisia.

Season: all year round.

Sapodilla (Sapodilla)

Other names are sapotilla, tree potato, akhra, chicu. A fruit that looks like a kiwi or a plum. The ripe fruit has a milky-caramel taste. Sapodilla can "knit" a little, like a persimmon. Most often it is used for making desserts and salads. Unripe fruits are used in cosmetology and traditional medicine.

Where to try: Vietnam, Thailand, Philippines, Cambodia, Malaysia, Indonesia, Sri Lanka, India, USA (Hawaii).

Season: from September to December.

Sugar Apple

A very useful pale green fruit. Under the pronouncedly bumpy marsh-green skin, sweet, fragrant flesh and bean-sized seeds are hidden. Aroma with barely perceptible coniferous notes. Ripe fruits are moderately soft to the touch, unripe - hard, overripe falling apart in the hands. Serves as the basis for Thai ice cream.

Where to try: Thailand, Philippines, Vietnam, Indonesia, Australia, China.

Season: from June to September.

Chompoo

Other names are rose apple, Malabar plum. It is shaped like a sweet pepper. It comes in both pink and light green. The pulp is white, dense. It is not necessary to clean it, there are no bones. The taste is not particularly distinguished by anything and resembles more slightly sweetened water. But when chilled, these tropical fruits quench their thirst well.

Where to try: India, Malaysia, Thailand, Sri Lanka, Colombia.

Season: all year round.

Aki (Ackee)

Aki, or bligia delicious, is pear-shaped with a red-yellow or orange skin. After full ripening, the fruit bursts, and a creamy pulp with large glossy seeds comes out. These are the most dangerous exotic fruits in the world: unripe (unopened) fruits are highly poisonous due to the high content of toxins. They can only be eaten after special treatment, such as prolonged boiling. Aki tastes like a walnut. In West Africa, soap is made from the skin of the unripe fruit, and the pulp is used to catch fish.

Where to try: USA (Hawaii), Jamaica, Brazil, Venezuela, Colombia, Ecuador, Australia.

Season: January to March and June to August.

Ambarella (Ambarella)

Other names are Cythera apple, yellow plum, Polynesian plum, sweet mombin. Oval fruits of golden color with a thin hard peel are collected in clusters. Inside - crispy, juicy, yellow flesh and hard bone with thorns. It tastes like a cross between pineapple and mango. Ripe fruits are eaten raw, juices, jams, marmalade are prepared from them, unripe fruits are used as a side dish, added to soups.

Where to try: Indonesia, India, Malaysia, Philippines, Fiji, Australia, Jamaica, Venezuela, Brazil, Suriname.

Season: from July to August.

Bam-balan (Bambangan)

Winner in the nomination "The most native taste". Bam-balan resembles borscht with sour cream or mayonnaise. The fruit is oval in shape, dark in color, the smell is a bit harsh. To get to the pulp, you just need to remove the skin. Fruit is also added to garnishes.

Where to try: Borneo island (Malaysian part).

Salak (Salak)

Other names are lard, herring, rakum, "snake fruit". Round or oblong small fruits grow in clusters. Color - red or brown. The peel is covered with small spines and can be easily removed with a knife. There are three sweet segments inside. The taste is rich, sweet and sour, reminiscent of either persimmon or pear.

Where to try: Thailand, Indonesia, Malaysia.

Season: all year round.

Bael (Bael)

Other names are tree apple, stone apple, Bengal quince. When ripe, the gray-green fruit turns yellow or brown. The peel is dense, just like a nut, and it is impossible to get to it without a hammer, so the pulp itself is most often sold in the markets. It is yellow, with fleecy seeds, divided into segments. Bail is eaten fresh or dried. It is also used to make tea and sharbat drink. The fruit has an irritating effect on the throat, causing itching, so the first experience of interacting with bail may be unsuccessful.

Where to try: India, Sri Lanka, Bangladesh, Pakistan, Indonesia, Malaysia, Philippines, Thailand.

Season: from November to December.

Kiwano

Also - horned melon, African cucumber, horned cucumber. When ripe, the shell is covered with yellow spikes, and the flesh becomes a rich green color. Oblong fruits are not peeled, but cut like a melon or watermelon. Taste is a mix of banana, melon, cucumber, kiwi and avocado. In other words, it can be added to both sweet and spicy dishes, as well as pickled. Unripe fruits are also edible.

Where to try: Africa, Australia, New Zealand, Chile, Guatemala, Costa Rica, Israel, USA (California).

Season: all year round.

Magic Fruit (Miracle Fruit)

Other names are wonderful berries, sweet puteria. The name of the exotic fruit was deservedly deserved. The taste of the fruit itself does not stand out in any way, but for an hour it will seem to a person that everything he eats after is sweet. Taste buds are deceived by a special protein found in magical fruits, miraculin. Sweet foods seem tasteless.

Where to try: West Africa, Puerto Rico, Taiwan, Japan, Australia, Australia, USA (South Florida).

Season: all year round.

Tamarind (Tamarind)

Tamarind, or Indian date, belongs to the legume family, but it is also consumed as a fruit. Curved fruits up to 15 centimeters long with brown skin and sweet and sour pulp. It is used as a spice, is part of the famous Worcestershire sauce and is used to prepare snacks, desserts and various drinks. Sweets are prepared from ripe dried tamarind. As a souvenir, tourists bring home meat sauce and cocktail syrup based on Indian dates.

Where to try: Thailand, Australia, Sudan, Cameroon, Oman, Colombia, Venezuela, Panama.

Season: from October to February.

Marula (Marula)

Fresh marula is found exclusively on the African continent, and all because after ripening, the fruits begin to ferment in a matter of days. It turns out such a low-alcohol drink (you can meet elephants “drunk” from marula). Ripe fruits are yellow in color and look like plums. The flesh is white, with a hard bone. Until the fermentation process begins, it has a pleasant aroma and unsweetened taste.

Where to try: South Africa (Mauritius, Madagascar, Zimbabwe, Botswana, etc.)

Season: since March.

Kumquat (Kumquat)

Other names are Japanese orange, fortunella, kinkan, golden apple. The fruits are small, really look like mini-oranges, the crust is very thin. Edible whole, excluding bones. It tastes a little sourer than an orange, smells like a lime.

Where to try: China, Japan, Southeast Asia, Middle East, Greece (Corfu), USA (Florida).

Season: from May to June, on sale all year round.

Citron (Citron)

Other names are Buddha's hand, cedrat, Corsican lemon. Behind the outward originality lies a trivial content: the oblong fruits are almost a solid peel, reminiscent of lemon in taste and violet in smell. It can only be used for making compotes, jellies and candied fruits. Often the hand of the Buddha is planted in a pot as an ornamental plant.

Where to try: China, Japan, Malaysia, Indonesia, Thailand, Vietnam, India.

Season: from October to December.

Pepino (Pepino Dulce)

Also - sweet cucumber, melon pear. Formally, this is a berry, although it is very large. The fruits are varied, come in different sizes, shapes and colors, some have a bright yellow color with red or purple strokes. The pulp tastes like melon, pumpkin and cucumber. Overripe pepino are not tasty, just like unripe ones.

Where to try: Peru, Chile, New Zealand, Turkey, Egypt, Cyprus, Indonesia.

Season: all year round.

Mameya (Mamey)

Other names are sapota. The fruit is small, round. Inside - orange pulp, to taste, as you might guess, resembles an apricot. It is added to pies and cakes, canned, and jelly is prepared from unripe fruits.

Where to try: Colombia, Mexico, Ecuador, Venezuela, Antilles, USA (Florida, Hawaii), Southeast Asia.

Naranjilla

Other names are naranjilla, lulo, the golden fruit of the Andes. Outwardly, naranjilla looks like a shaggy tomato, although it tastes like pineapple and strawberries. Juice with pulp is used to make fruit salads, ice cream, yogurt, biscuits, sweet sauces and cocktails.

Where to try: Venezuela, Panama, Peru, Ecuador, Costa Rica, Colombia, Chile.

Season: from September to November.

Soursop (Soursop)

Also - annona, guanabana, graviola. One of the largest tropical fruits on the planet: the weight of the fruit can reach 7 kilograms. The fruits are oval or heart-shaped, the peel is hard, covered with soft spines. The flesh is creamy white, tastes like lemonade, with a pleasant sourness. Used to make smoothies, juices, purees, sherbets and ice creams. Black seeds are poisonous.

Where to try: Bermuda, Bahamas, Mexico, Peru, Argentina.

Season:

Also Jaboticaba, a Brazilian grape tree. The fruits, which look like grapes or currants, grow in clusters on trunks and main branches. The skin is bitter. Juices, alcoholic drinks, jelly, marmalade are made from the pulp.

Where to try: Brazil, Paraguay, Bolivia, Argentina, Uruguay, Panama, Peru, Colombia, Cuba, Philippines.

Season: from April to the end of October.

Curuba

Unripe green fruits clearly resemble cucumbers, only larger. When ripe, they become bright yellow. The orange-brown flesh is sour, aromatic, with small seeds. Kuruba perfectly quenches thirst. Juice, jam, jelly, wine, salads are made from the pulp.

Where to try: Bolivia, Colombia, Uruguay, Argentina, Ecuador, Peru, India, New Zealand.

Season: all year round, in India and New Zealand from March to November.

Cupuaçu

Juicy and fragrant fruits are shaped like a melon, reach a length of 25 centimeters, a width of 12 centimeters. The skin is slightly hard, red-brown. The flesh is white, sour-sweet, the seeds are arranged in five nests. It is eaten fresh and used to make juices, yoghurts, liqueurs, jams, sweets and chocolates. It is believed that the most delicious cupuaçu is the one that fell to the ground.

Where to try: Brazil, Colombia, Venezuela, Ecuador, Mexico, Peru, Colombia.

Season: all year round.

Marang

Marang fruits are elongated, thick skin covered with thorns that harden as they ripen. Inside - white slices with seeds, are quite large, with a third of the palm. Everyone describes the taste in their own way. So, some are sure that it resembles a sundae in a waffle cup, others that it resembles marshmallow. Others can't describe their feelings at all. Marang is not exported because it spoils instantly. If the dents do not straighten out when pressed, it must be eaten urgently. If the fetus is slightly squeezable, it should be allowed to lie down for a couple of days. Marang is usually eaten fresh but is also used in desserts and cocktails. The seeds are roasted or boiled.

Where to try: Philippines, Brunei, Malaysia, Borneo, Australia.

Season: from August to the end of April.

fruits of thailand

Fruit is sold all year round, although in the off season mangosteen, for example, is not very common, and pineapples are twice as expensive. You can buy in the markets, from street stalls, from merchants with mobile carts.

Pineapple, banana, guava, jackfruit, durian, melon, carambola, coconut, lychee, longan, longkong, mango, mangosteen, tangerine, mapla, noina, papaya, pitaya, pomelo, rambutan, herring, sapodilla, tamarind, jujube.

Fruits of Vietnam

Vietnam, one of the largest suppliers of fruits in the world market, can seriously compete even with Thailand. Most fruit in the south of Vietnam. In the off season, prices for especially exotic fruits can increase by 2-3 times.

Avocado, pineapple, watermelon, banana, guava, jackfruit, durian, melon, star apple, green orange, carambola, coconut, lychee, longan, mango, mangosteen, tangerine, passion fruit, milk apple, mombin, noina, papaya, pitahaya, rambutan , rose apple, sapodilla, tangerine, citron.

fruits of india

India is located in several climatic zones at once, which creates favorable conditions for growing fruits that are characteristic of both tropical and temperate zones (highlands). On the shelves you can find familiar apples, peaches and grapes and exotic coconuts, papaya and sapodilla.

Avocado, pineapple, anonna (cherimoya), watermelon, banana, guava, guava, jackfruit, fig, carambola, coconut, mango, tangerine, passion fruit, papaya, sapodilla, tamarind.

Egyptian fruits

Harvest in Egypt is harvested in spring and autumn, so the "season" of fruit is almost always here. The exception is the border periods, for example, early spring, when the "winter" fruits have already departed, and the "summer" ones are just on the way.

Apricot, quince, orange, watermelon, banana, grape, pomegranate, grapefruit, pear, guava, melon, fig, cantaloupe, carambola, kiwi, red banana, lemon, mango, marania, medlar, pepino, peach, pitaya, pomelo, sugar apple, physalis, date, persimmon.

Fruits in Cuba

In contrast to the same Egypt, the seasons in Cuba are expressed much more clearly. All year round you can buy pineapples, oranges, bananas, guava, papaya. In July-August, the most delicious mangoes, in the summer the season of mamonchillo, cherimoya, carambola and avocado also starts, in the spring - coconuts, watermelons, grapefruits.

Avocado, pineapple, annona, orange, banana, barbados cherry, grapefruit, guava, caimito, carambola, coconut, lime, lemon, mamonchillo, mango, passion fruit, papaya, sapodilla, tamarind, cherimoya.

Fruit in the Dominican Republic

In the tropical Dominican Republic, there are predictably a lot of fruits: from the most familiar ones like bananas and pineapples to exotic ones - granadillas, mamonchillos and sapots.

Avocado, pineapple, annona, watermelon, banana, granadilla, pomegranate, grapefruit, guanabana, melon, caimito, kiwi, coconut, mamonchillo, mammon, mango, passionfruit, sea grapes, medlar, noni, papaya, pitahaya, sapota.

Have you ever wondered what a rich assortment of citrus fruits are? The list, of course, is not endless, but very long. Each variety has its own unique taste, unusual appearance and application. One thing unites all types of citrus fruits - the incredible smell of flowers and fruits. Fruits vary in color, shape, pulp, brightness of taste, but a bright aroma is their calling card.

It is believed that representatives of the citrus family were formed as a result of interspecific crossing. Some citrus fruits are obtained naturally, others have appeared thanks to the labors of breeders. Lime, mandarin, citron and are considered the progenitors of citruses. Various combinations of properties and qualities of these fruits have created the whole variety of sweet and sour, sunny citrus fruits.

Ugli (Uglifruit)

This citrus fruit is a successful hybrid of a mandarin and an orange. J. Sharp grafted a cutting of an unprepossessing plant into sour oranges and obtained a fruit superior in sweetness. He continued grafting until he developed a sugar variety with a minimum number of seeds. 15-20 years after the first experiment, Ugli fell in love in European countries. Today the citrus fruit is grown in Jamaica and Florida from December to April.

The name comes from the English "ugly" and means "ugly". We can safely say that this is the very case when you should not judge by appearance. A yellowish-green wrinkled peel with large pores and orange spots hides a juicy, sweet flesh underneath. The citrus fruit is easy to peel and separates into orange slices with a pleasant bitterness. The taste can be imagined as a combination of cloying tangerine with a noble note of grapefruit bitterness.

Uglifrut grows up to 10-15 cm in diameter. Ripe fruit should be heavy in weight. If, when you click on the spots, the fruit is strongly deformed, it means that it is overripe and has already begun to deteriorate. A special difference is the manufacturer's label or trademark printed on the peel. By the way, for decorative purposes, the tree is grown in tubs around the world, including in Russia.

Agli is eaten fresh. In cooking, it is used to make marmalade, jams, preserves, salads, yogurt, ice cream, sauces and candied fruits. Juice is used to flavor drinks and create cocktails.

It's hard to believe, but a citrus familiar from childhood is a natural hybrid of mandarin and pomelo. The plant was first discovered as early as 2500 BC. Its homeland is China, from where hundreds of years later the fruit spread to European countries. For this, the orange is also called the Chinese apple. The orange round fruit is protected by a dense skin that hides large grains of pulp.

It is known that lemon and orange are the most consumed and common citrus fruits. Unlike its sour counterpart, the sunny fruit is more often eaten in its natural form, and is also used in cooking for the preparation of candied fruits, salads, desserts, marmalade, jam, as a filling in chocolates and pastries. It is impossible to remain silent about the delicious orange juice, which is one of the most popular drinks in the world. The peel of the fruit is also used in the production of beverages, although alcoholic ones, such as wine or liquor.

Of course, we are mostly familiar with sweet oranges, but there are also bitter (orange), which you will learn about a little later.

King orange or red orange

In addition to the usual, orange, there are bloody oranges. They look very exotic, they are often called beetles. Citrus fruits owe their unusual name to red-colored pulp: from light to saturated. The point is the anthocyanin pigment and its concentration in various varieties. Outwardly, the beetle looks like an orange, it is smaller and has red-orange spots on the porous peel. The pulp contains practically no seeds. The slices are easily separated from each other.

The fruit is a natural mutation of the orange and is similar in taste. Red citrus is eaten fresh or used in salads, smoothies and sweet desserts. Rich juice looks attractive. Most varieties of blood fruit are grown in Mediterranean countries. The most famous of them are Moro, Sanguinello and Tarocco.

Fragrant bergamot is a descendant of bitter orange (orange) and lemon. The birthplace of the fruit is considered to be Southeast Asia. It is named after the Italian city of Bergamo, where the citrus was domesticated.

The pear-shaped, roundish fruit of dark green color is protected by a dense wrinkled peel. Due to the specific bitter-sour taste, fresh fruit is not often eaten. Marmalade and candied fruits are prepared from it, teas and confectionery are flavored. Essential oil with a pleasant refreshing aroma is used in perfumery.

A citrus fruit native to India, a descendant of the citron and lemon. Outwardly, it looks like a round, portly lemon. When rubbed, the leaves exude a delicious smell, similar to the spice of ginger and the freshness of eucalyptus. The yellow-sand smooth peel covers a pale, almost transparent, sour pulp with numerous small bones. Due to its spicy taste, Gayanima is a popular ingredient in marinades in Indian cuisine.

Scientists have long argued as to which citrus fruits were the ancestors of the grapefruit. Ultimately, it is believed that this is a natural hybrid of orange and pomelo. First, the plant was discovered in Barbados in 1650, and a little later in Jamaica, in 1814. Today, citrus has spread to most countries with a suitable subtropical climate. The name comes from the word "grape", which means "grapes". When ripe, the fruits of grapefruit closely gather side by side, resembling bunches of grapes.

A large rounded fruit reaches 10-15 cm in diameter, weighs about 300-500 g. The flesh is hidden under a dense orange shell, divided by bitter partitions. This variety of citrus fruits is varied in the color of sweet grains: from yellow to deep red. It is believed that the redder the flesh, the tastier it is. The number of small bones is minimal, there are representatives with their complete absence.

When choosing a grapefruit, give preference to heavy fruits. The fruit, unlike other citrus fruits, can retain its taste properties for a long time, even during heat treatment. Grapefruit is eaten fresh, used as an ingredient in dishes and drinks: salads, desserts, liqueurs and jams. Delicious spicy candied fruits are made from the peel. The fruit is peeled and freed from partitions, or cut across, after which the pulp is eaten out with a small spoon. The fruit, like juice, due to its composition, is included in the list of products for weight loss.

An intraspecific hybrid of tangerines - dekopon, which is also referred to as sumo, was discovered in Nagasaki in 1972. Citrus is native to Japan, South Korea, Brazil and some US states and is grown in large greenhouses. Fruits mainly in winter. Unlike its ancestors, the citrus fruit is larger in size and is decorated with a large, elongated tubercle at the top. The orange peel is easily separated and peeled off. Beneath it are hidden sweet, poured pitted pulp.

From the name it is clear that citrus comes from India. Outwardly, it looks like a voluminous tangerine with a relief peel and brightly defined slices. The fruit is used in folk medicine and in spiritual rituals. This is one of the oldest ancestors of citrus fruits. Currently considered endangered.

Yekan or anadomican, whose homeland is Japan, is still a mystery to breeders. Many are inclined to believe that this is a hybrid of pomelo and tangerine. The fruit was first discovered in 1886, and has been bred in China for some time.

Yekan can be compared to a grapefruit. The fruits are similar in size, weight and ways of eating. The fruit also has a slight bitterness of the partitions, but the pulp itself is much sweeter. Bright orange, sometimes red anadomican fell in love with the inhabitants of Asia. Farmers have even learned to grow citrus with five corners.

The second name of citrus fruit is estrogen. A separate type of citron, practically does not contain pulp, is used in religious ceremonies. Very large, grows 1.5-2 times the size of a human palm, slightly tapering from the base. The peel is massive, bumpy, elastic. The pulp is slightly sugary, does not have a pronounced aroma.

Indian lime comes from the country of the same name. Also called Palestinian and Colombian limes. The fruit is considered a hybrid of Mexican lime and sweet citron. According to other sources, this is the result of crossing lime and lime. Unfortunately, attempts by scientists to breed this variety in the laboratory have not been successful.

Light yellow fruits are spherical, or vice versa, slightly elongated. Thin smooth peel has a light, subtle smell. The flesh is transparent yellow, slightly sweet, even a little bland in taste, due to the absence of acids. The fruits of this plant are not edible. The tree is used as a rootstock.

Ichandarin (Yuzu)

A very interesting result of the hybridization of sour mandarin (sunki) and Ichan lemon. The ancient citrus plant of China and Tibet is considered an essential ingredient of the national cuisine. Outwardly, Ichandarin (aka Yunos or Yuzu) looks like a green, spherical lemon. The pulp is very sour, with a light tangerine flavor and a refreshing aroma. In cooking, it is used as an alternative to lemon or lime.

The citrus fruit is also called kabusu. It is a hybrid of bitter orange with primitive citrus fruits (papedas). Kabosu is native to China, but the people of Japan also cultivate this plant. The fruit is plucked from the tree as soon as it turns bright green. Outwardly, it is very similar to a lemon. And if you leave it on a branch, the kabusu turns yellow and becomes completely indistinguishable from its citrus counterpart.

Sour fruit - the owner of a transparent amber pulp with a slight lemon aroma and a large number of small, bitter seeds. Vinegar, marinades for fish and meat, seasonings, desserts, alcoholic and non-alcoholic drinks are prepared from citrus. Zest is used to flavor confectionery.

Calamansi or musky lime is a citrus fruit, similar in shape to a miniature spherical lime. The taste is clearly felt a combination of mandarin and lemon. It is considered the oldest citrus fruit, which served as an ancestor for many representatives. Valued in the Philippines. The fruit is used in cooking as an alternative to lemon or lime.

Calamondin (Citrofortunella)

Despite the fact that the plant is also called the dwarf orange, there is no direct relationship between citruses. The citrus fruit comes from the mandarin and the kumquat. The tree was discovered in Southeast Asia, spread throughout the world due to its unpretentiousness to temperature conditions. Citrofortunella can be grown at home as an ornamental plant. The fruits are small, round, similar to a small tangerine. Everything in this fruit is edible, even the orange thin peel that protects the sugar pulp. Jam and candied fruits are prepared from juicy mini-citrus with an unusual taste. Juice acts as an excellent marinade and addition to second courses.

The citrus fruit is called the sour orange, for its appearance and properties inherited from its ancestors: lemon and orange. Citrus looks like a weighty wrinkled lemon. Beneath the thick, warm yellow rind is orange flesh with a subtle, subtle citrus scent. Due to the unusual bitter-sour taste, the fruit is not eaten raw. Candied fruits and marmalade are prepared from it, juice is used as a seasoning. Seeds, leaves, flowers and rinds are used as raw materials for the preparation of oils used in cooking and perfumery.

The plant often decorates the urban landscape, or citrus fruits with an underdeveloped root system are moved to it. In folk medicine, karna is considered a drug against diseases of the circulatory, respiratory system and gastrointestinal tract.

Additional fruit names are Kombava citrus. This citrus with inedible sour pulp reaches about 4 cm in diameter. The dense wrinkled lime-colored zest is extremely rarely used in cooking. It may seem that citrus fruit does not have special significance for humans. This is not true. The plant is valued mainly for its dark green foliage. Traditional Thai, Indonesian, Cambodian, and also Malay dishes cannot do without it. Tom Yum soup is not possible without fragrant leaves with spicy sourness.

A Japanese citrus fruit grown as an ornamental plant. Bitter orange or canaliculata is the result of crossing an orange and a grapefruit. The sandy-orange fruits are considered inedible for their strong sour and unpleasant bitter taste.

This is the sweetest hybrid of mandarin and orange created by Pierre Clementin in the early 20th century. Outwardly, citrus is similar to tangerine, it is distinguished by a rich saffron color and a matte smoothness of the peel. Juicy, fragrant pulp surpasses its ancestors in sweetness, contains many seeds. The fruits are consumed fresh, in cooking they are used similarly to ancestral fruits.

An unusual citrus fruit is a hybrid of Fingerlime and limandarin Rangupr. Citrus was first discovered in Australia in 1990. Small fruits have a rich red-burgundy color. Blood limes are slightly sweeter than lemons and are eaten fresh and cooked.

Citrus is also called Australian, which is associated with the place of growth. Rounded greenish fruits, thick skin, light, almost transparent flesh. Candied fruit is prepared from the fruit, drinks are decorated and essential oil is obtained.

A miniature citrus fruit classified as a separate subgenus Fortunella. , or Kinkan reaches only 4 cm in length and 2 cm in diameter. Citrus originated in Southeast Asia, earning it the name Japanese and Golden orange. In fact, it looks like a small lemon with a rounded top. The slightly acidic flesh is paired with an edible honey rind. The fruit is eaten as an independent product, added to sweet dishes and baked with other products.

Most often, it is the Mexican lime that is mistaken for a representative of this citrus. It is depicted on the labels of drinks and products that include lime. Lime green neat fruit with a very acidic, translucent pulp. much more acidic than lemon, used in cooking for similar purposes. A fragrant essential oil is extracted from the zest and seeds. Ripe fruits always look weighty for their size.

Limetta is still a subject of controversy among breeders and citrus lovers. It is not known which fruits belong to the ancestors of citrus. Sweet or Italian lime is classified as both a lime and a lemon. It is possible that limetta originated from these fruits. The spherical pink-orange fruit is slightly flattened, pointed at the tip. The pulp is sweet, sour, pleasant in aroma. Drinks are prepared from citrus fruit, including alcoholic drinks, canned or turned into dried fruits.

A colorful citrus fruit, also called limonella, is a delicious hybrid of lime and kumquat, obtained in the early 20th century. Small, yellow-green oval fruit originated in China. The peel is edible sweet, the pulp with appetizing bitterness. Citrus makes refreshing drinks, lean dishes with an incredibly pleasant aroma.

Habitual and familiar to everyone, yellow, sour citrus is an ancient natural hybrid, originally from South Asia. There are versions that lemons are descended from lime and citron or orange and lime. In any case, these are healthy citruses - sources of vitamin C. The fruits are oval, yellow, with a narrowed top. Pulp with bones. Acidity varies by variety and growing conditions. There are many options for consuming citrus: eaten raw, preparing marinades, sauces, added to many dishes.

A beautiful, fragrant lemon got its name in honor of the Chinese city of Yichang. This is one of the rare types of citrus fruits that adorn the cities of Europe. Citrus fruit is resistant to adverse climatic conditions, decorated with yellow, light green and orange-orange fruits. Greenish beautiful foliage fits perfectly into the urban landscape. Flat fruits, similar to Kaffir lime, have a rich sour taste, so they are rarely eaten raw. In cooking, it replaces the usual lemon.

Meyer lemon (Meyer) or Chinese lemon is a hybrid of an ordinary lemon with an orange. It was discovered by Frank Meyer at the beginning of the 20th century. In China, citrus fruit is grown at home. Meyer lemon is distinguished by its large size, rich warm color and pleasant taste, appreciated by gourmets around the world.

Limandarin Rangpur

From the name it is clear that this is a hybrid of lemon and tangerine, from which it inherited its taste and appearance, respectively. First found in the city of Rangpur. The plant is used as a rootstock and decorates the urban interior with it. In cooking, it is used as a lemon, serves as an ingredient for the preparation of candied fruits and marmalade, and is added to juices for flavoring.

Otahite is a sweet rangpur discovered in Tahiti in 1813. It has a cloying taste when compared with other limandarins.

Sweet mandarin - a guest from southern China, is now grown in Asia and the Mediterranean countries. The fruit is round, slightly flattened, with a saffron-orange thin skin and sugary flesh. Depending on the variety, color and taste vary. The fruit is eaten fresh, many dishes, sauces and desserts are prepared, drinks and pastries are flavored.

Noble mandarin or royal mandarin

A citrus fruit with a noticeable, memorable appearance. It is a tangor - a hybrid of mandarin and sweet orange. Kunenbo or Cambodian mandarin came from Southwest China and Northeast India. It looks like an “aged” mandarin, dark orange wrinkled, porous peel fits snugly to the slices, slightly outlining their contour. Rarely found on our shelves. The pulp is very sweet, with a lot of juice and a pleasant aroma. Noble mandarin is eaten on its own, or added to drinks and canned. The peel is used to flavor sweets and liqueurs.

Mandarin Unshio

Like many tangerines, Unshio (Inshiu, Satsuma) appeared in China, from where it spread to the countries of Southeast Asia. Citrus fruit is productive and adapts to low temperatures, therefore it is presented in European countries as an element of landscape design. Many mandarins imported to Russia belong to this variety.

The fruit is yellow-orange in color, round, slightly flattened from the top. The juicy pulp easily separates from a peel, does not contain seeds. Yingshiu is sweeter than regular tangerine, similar in use.

A hybrid of mandarin and kumquat is also called Orangequat. An attractive plant with an alluring sweet fragrance. The fruits are oval in shape, slightly elongated, similar to a kumquat enlarged at times. The sweet, edible rind ranges from orange to deep red-pink. The pulp is juicy, with a pleasant sour taste and slight bitterness. Mandarinokvat has a unique taste, which gives scope for gastronomic use. Marmalade and candied fruits are prepared from it, alcohol is flavored.

One of the representatives of the citron, which will be discussed later. It has a pleasant sweetness and less acidity. It grows in Morocco, ideal for making marmalade and candied fruit.

Delicious citrus fruit, obtained by the labors of breeders in 1931. Named after the city of the same name where it was bred. We can safely say that this is an excellent combination of tangerine and grapefruit. Rounded red-orange fruits with a slightly elongated top, reminiscent in shape. The skin is thin, but strong, easily peeled off. The pulp is sweet and sour, with a small amount of seeds. - a storehouse of folic acid, necessary for human health. Eaten fresh, squeeze the juice and add to pastries. Essential oil and peel flavor alcoholic beverages.

Citrus with a "murmuring name" is also referred to as honey. Murcott or Marcott was developed by scientists in the United States almost 100 years ago by crossing an orange with a tangerine. Today, the sweet citrus fruit has spread throughout the world and is even grown at home. The fruit is identical to the tangerine, surpassing it in sweetness and aroma. The only drawback is the excessive number of seeds, of which there are about 30. It is mainly used fresh.

Natural descendant of bitter orange and pomelo, found in the 17th century in the land of the rising sun. It looks like a large, elongated pear-shaped lemon. The crusts are light yellow, dense, easy to peel off. The filling is not juicy enough, with a persistent sour taste. Despite the strange gastronomic combination, citrus fruit can be eaten as an independent product.

Despite the name, citrus is not a grapefruit at all. Presumably, this is a descendant of pomelo and grapefruit or natural tangelo. The place of origin is also unknown.

Compared to grapefruit, the fruit is smaller and much sweeter. Thin light green-yellow skin with slight wrinkles, easily removed, exposing fragrant orange-pink flesh. Citrus makes delicious juice. The addition of citrus enriches the taste of dishes with a light, subtle bitterness.

So called the descendants of grapefruit and orange. The most popular representative is Chironha, discovered in the mountains of Puerto Rico in the fifties of the last century. The fruits are lemon-orange in color, the size of a grapefruit, slightly elongated. The pulp is very close to orange in taste. The fruit is canned, candied fruits are made from it, or the pulp is eaten with a small spoon, after cutting it in half.

The famous tangor is the result of a mixture of tangerine and orange, found in 1920 in Jamaica. Citrus fruit is also called tambor and mandora. The fruit is larger than a tangerine, with a thick orange-reddish skin. Pulp with a lot of juice and seeds, at the same time combines the taste qualities of predecessor fruits. Eaten fresh and used in cooking.

One of the memorable, unusual plants, originally from Eastern Australia. Fingerlime resembles a finger or a small thin cucumber: an oval, oblong fruit, about 10 cm. Under the thin skin of different colors (from transparent yellow to red-pink), the flesh of the corresponding shade is hidden. The shape of the contents is similar to fish eggs, has a sour taste and a persistent citrus aroma. The original is added to ready-made dishes and decorate them.

Ancient plants that scientists believe are the ancestors of many citrus fruits, including the kumquat and lime. Green fruits with thick wrinkled skin are covered with dark spots. The pulp is dense, rich in aromatic oil, therefore it is inedible. Papeda is resistant to frost, often used for citrus rootstocks with an underdeveloped root system.

A plant with a very interesting origin. Tahiti lime, as it is also called, is the result of crossing three fruits: sweet lemon, grapefruit and micro-citrus. A small rich green oval-shaped fruit with yellow-green flesh. First discovered in the United States, grown in countries with a subtropical climate. Persian lime is used to flavor confectionery and alcoholic products.

A large citrus that came from the shores of Asia and China. It is also called Pompelmus (Portuguese for "swollen lemon") and Sheddock (after the captain who brought the seeds to western India).

The fruit is large, yellow, similar to grapefruit, reaches 10 kg in weight. Under the thick fragrant and oily peel contains a dryish pulp, separated by bitter partitions. The contents are yellow, light green and red. Pompelmus is much sweeter than grapefruit. It is eaten fresh, included as an ingredient in various dishes. For example, the national cuisine of China and Thailand is not complete without this product.

So we got to the bitter orange, which is also called Bigaradia and Chinotto. This is a natural hybrid of mandarin and pomelo, inedible due to the specific sour taste. The Asian citrus fruit is mainly valued for its aromatic zest. Today it is grown in the Mediterranean, found only as a cultivated plant. In many countries, the orange has been domesticated and planted in pots, decorate houses and apartments. Round, shriveled fruits are covered with a red-orange skin. It peels off easily, releasing a pleasant lemon-orange flesh. Jam and marmalade are prepared from the fruit, drinks and pastries are flavored with zest. The ground peel is used as a spicy spice. Essential oil is used in medicine, cosmetology, and perfumery.

Citrus fruit is considered the most delicious tangerine in the world, also referred to as Suntara or Golden Citrus. Born in the mountains of India and widely distributed in countries with a suitable hot climate. In some countries it is grown as a houseplant for decoration. Orange smooth fruit with a thin skin and sugar, incredibly fragrant pulp. Eat and use like a normal tangerine.

This plant is the closest relative of the lemon, also called Trifoliata, the wild and rough-skinned lemon. Since ancient times, poncirus has grown in northern China. Frost resistant, often used as rootstock. Small yellow fruits are covered with soft fluff. Elastic, dense skin is peeled off badly. The pulp is oily, strongly bitter, therefore it is not used in cooking.

Rangeron (Tashkent lemon)

A variety of lemons bred in Tashkent, for which it is also called the Tashkent lemon. Smooth, rounded fruit has a pleasant citrus smell with a slight hint of pine needles. Inside and out, the fruit is painted in a warm, rich orange color. The skin is sweet and edible. It tastes like an orange with a delicate sourness.

In fact, these are the names of different fruits. Oroblanco was bred in the USA in 1970 by hybridizing pomelo and grapefruit. In 1984, Israeli scientists recrossed the new plant with a grapefruit and produced a fruit that was superior in sweetness, after which they named Sweety. Both citrus fruits are also referred to as pomelit.

Light yellow or greenish fruits are covered with a bitter, thick peel. The pulp of a delicate, yellow-beige color is divided into slices and framed by a bitter film. Virtually no seeds. Sweets are eaten like a grapefruit, cut in half and taking out sweet grains with a teaspoon. Like many citrus fruits, it is used to prepare unusual dishes and candied fruits. Essential oil is popular for making perfume compositions.

The fruit belongs to the bitter oranges, grows in Seville. Outwardly similar to a mandarin, slightly larger in size. It is not consumed on its own due to an unpleasant taste. It is used for the preparation of marmalade, flavoring of alcoholic products, and also as a rootstock.

Japanese citrus fruit obtained by combining paped and tangerine. Sudachi looks like a slightly rounded, green mandarin, covered with a dense peel. The pulp is comparable to a lime: light green, juicy, overly acidic. Juice is used instead of vinegar, marinades and sauces are prepared from it, drinks and desserts are flavored.

A very sour tangerine that comes from China. Small citrus fruits are flattened, packed in an orange-yellow thin skin. The pulp is very acidic, therefore it is not used in its natural form, it serves as a product for the preparation of desserts, marinades and candied fruits. The Sunkata tree is used as a rootstock.

A group of citrus fruits derived from sweet mandarin (tangerine) and orange is called Tangor. The most famous representatives - Ortanik and Murcott are described in detail in the article.

It is worth saying that "tangerine" does not apply to botanical terms and plant classification. This is a variety of very sweet tangerines grown in China and the United States. The fruit is rich orange in color, easily peeled from a thin peel. The pulp is juicy, pitted. Eat and use like a normal tangerine.

Citrus fruits, which appeared from tangerine (sweet tangerine) and grapefruit, are called Tangelo. The first plant was obtained in 1897 in the states. One of the brightest representatives is Mineola. Most Tangelos do not grow naturally and require hand pollination. All fruits are large in size and have a sweet taste.

Descendant of orange and mandarin, bred on the island of Taiwan. It is considered the most delicious oriental citrus. Tankan differs from mandarin in bright red color. The skin is thin and easy to peel off. The pulp is slightly sugary, juicy, smells delicious. Citrus fruit is used in Japanese cuisine.

Thomasville (Citranzhquat)

The name itself indicates the ancestors of the plant. Obviously, this is a descendant of kumquat and citrange. The first fruits were obtained in 1923, in the US city of the same name. The citrus fruit looks like a small, pear-shaped lemon with a thin skin. It can be used in different ways, depending on the degree of maturity. Ripe fruits, similar in taste to lime, are used in a similar way. Replace lemon with green citranium.

African cherry oranges are also called Citropsis, Frocitrus. The plant lives in Africa. Small orange fruits resemble tangerines, they smell very tasty. The pulp hides from 1 to 3 large seeds. Citrus fruit is consumed like mandarin, used in folk medicine in Africa. Also, this plant is considered the strongest aphrodisiac.

The result of the hybridization of lemon and tangerine, the appearance and taste of which confuses many people. The fruit looks like an orange lemon, and tastes like a sweet and sour tangerine. Like both parents, it is used in cooking.

Another interesting citrus fruit derived from sweet orange and poncirus. Citrange is similar to citrandarine, slightly larger, with a smooth surface. The taste is not the most pleasant, so the fruit is not eaten fresh. It serves as a raw material for the preparation of jam and marmalade.

One of the oldest citrus fruits with the largest fruits and thickest skin. Cedrat, as it is called, was the first citrus brought to Europe.

The citrus fruit looks like a large, elongated lemon with a characteristic soft color. The peel reaches 2-5 cm, occupies about half of the volume. The pulp is sour, cloying or slightly bitter can be felt. Fresh fruit is usually not eaten. The filling is suitable for making jam, and the massive shell goes for candied fruits. An essential oil is also obtained from citron, which is used in many industries.

The original and memorable citron "Buddha's fingers". Due to an unknown anomaly, the fruit sprouts do not fuse together, forming a fruit that looks like a human hand. Fruits of yellow-beige color contain many seeds and a minimum of pulp. The fruit smells very good. Candied fruits, marmalade and jam are prepared from the zest, grind it and add it as a seasoning to the main dishes.

Japanese citrus with a very interesting taste, the result of crossing tangerine and grapefruit. Large lemon-colored fruits with a very thick skin. The pulp is sour, does not have sweetness, but on the contrary, it is slightly bitter due to partitions. The fruit is eaten fresh, like grapefruit.

Citrus halimii

Citrus halimii (Mountain Citron) is a very little known fruit from Southeast Asia. It grows in the Malaysian peninsula and the adjacent peninsula of Thailand and some isolated Indonesian islands. It contains sour fruits. In Thailand, it grows in the rain forests of the southern regions between altitudes of 900 to 1800 m. In fact, this fruit was identified by botanists not so long ago. It was described for the first time in 1973.

Medieval tree up to 10 m high with rosehip thorns. The leaves are oval, 8-15 cm long. The flowers are white, fragrant, 1-2 cm. The fruits are round, small 5-7 cm wide, edible, sour, thick, 6 mm, tightly connected to the flesh, orange at maturity, yellow-green segments, flesh less juicy. Seeds are large, up to 2 cm, many.

Mountain citrus fruits are sour. They are used as nutrients such as lemons in salads and other culinary preparations in Southeast Asia. Mountain citron is collected only from wild ones. It is not cultivated. Many times people simply protect the plant to have in their home gardens.

All the fruits of Thailand are a combination of unusual tastes that falls on tourists who come to the kingdom of smiles. How to choose the most delicious fruits in Thailand? How much do they cost?

This is the most complete guide on the Internet about the fruits of Thailand and the seasons of their ripening. You will also find Thai fruit names.

Fruits of Thailand educational program

Everyone who travels to Thailand is interested in what fruits grow in Thailand?

Every tourist wants to bring fruits from Thailand, but you need to know the rules of transportation so as not to get into a slip. How to recognize all the exotic Thai fruits and at what time of the year do the most delicious ones ripen?

You will find these and other details in today's article. After reading, you will remember what fruits look like in Thailand, what they are called in Thai. This will facilitate the selection in the market and the purchase.

At the end of the article- a plate of fruit ripening in Thailand by months, it is easy to determine the lowest prices for Thai fruits during the year.

Names and descriptions of fruits

Mango is the most tender fruit (Mamuang in Thai)

Let's start with the most delicious, popular and favorite fruit among Russians - Mango.

Thai mango - (Ma-muang in Thai) has many varieties. We will not go into details, they are all delicious and edible.
Some people prefer oblong Thai yellow mangoes,

the most popular mangoes in Thailand - these are

someone likes round, small and plump (I think they are sweeter) Round plump mangoes grew in Cambodia. Their price is very low. Not more than 40 baht per kg.

For me, the king of fruits in Thailand is not durian, but mango. Because such delicious mangoes as Thai mango, you will not try anywhere else.

Mango is good for health. Despite the fact that it is sweet, eating mango will not hurt your figure, so you can safely make necks, salads, add to desserts and make jam from it.

In Thailand, many cosmetic products, creams, masks, toothpastes are produced on the basis of mango. Mango butter and mango creams are a delight!

If you don’t want to wait for a parcel from Thailand and you need Thai goods right now, then a trusted store in Russia is Siamgarden.ru

Thai Mango season falls on March - June. But in general, mangoes bear fruit in Thailand several times a year.

Unfortunately, during the tourist season (October to March), prices for mangoes are mostly not humane, and all because it is not available in such quantities.
But whoever seeks will find. This winter, in the Jomitien market there was also such a price for mangoes:

Although, the average price for a mango now is 60 baht. In summer it is even cheaper - 30 baht per kilogram.

Life hack for tourists: Buy the hardest and toughest mangoes home. Take mangoes of different varieties. Do not hesitate to green mango, it will ripen within a week.

In general, when buying a mango, you need to pay attention to such things: The skin of the mango should be dense and clean. No dark spots or fading.
Do not wrinkle mangoes when buying, they become unusable very quickly. By the way, mangoes are as tender as bananas. A little pressure on them - that's it.

Sellers in the markets will ask in Russian “With you?” "Home?" and depending on the answer, throw a mango into the bag for you. So, smile and pick your own mangoes, since the market is a market everywhere, you won’t have time to blink an eye, as you are thrown sluggish and spoiled.

Don't buy huge mangoes. It is much more convenient to eat and peel those mangoes that are the size of a girl's palm. Such mangoes by weight - 3 - 3.5 pieces per kilogram.

Thais peel mango like this: they take a knife, cut the mango along with the peel on one side and the other. The pulp is cut with a knife to the skin and then horizontal stripes are made. The resulting cubes are easily cut into a plate:

I personally don’t like the dessert “mango sticky rice” (glutinous rice with mango - khau nyau mamaung), popular in Thailand. It is much nicer to eat mangoes without rice. But my children are just delighted and even take ice cream along with glutinous rice and mango.

Thailand's king of fruits - Durian (Thu-ryan)

Everyone who travels to Thailand knows about Durian. Everyone who has been to Thailand should try it, as this is exactly the exotic that cannot be ignored.
A huge prickly fruit costs crazy money, especially in the off season.
A small piece of durian packed in a film is sold for 120 - 150 baht.
At the same time, fans and connoisseurs of Durian advise eating it immediately after cleaning, so it quickly starts to go out and stink.

Almost all hotels in Thailand have a sign saying that entry with durians is prohibited. It is clear why. Nobody likes a mixture of rotten onions, garlic and garbage, but this is exactly what peeled durian smells like, as it contains a huge amount of sulfur, which, interacting with oxygen, gives such a smelly smell.

For many years I could not understand the enthusiasm for this fruit until I went to. In short, part of it takes place on a real fruit plantation, where you will be fed fresh fruit. It was there that I tasted durians. Oh my gosh, they are absolutely delicious!!

Durian tastes like a dense milk cream, somewhat similar to ice cream. I can not say that you can eat durians every day. Also, durians are very high in calories.

Refrain from eating durian if drunk. Since durian can greatly increase blood pressure, which, along with drinking, can harm your health.

The price of Durian in the harvest season starts from 100 baht per kg. Durian season in Thailand is summer. June to August. During the year, durian is also sold, but it costs more and there is less choice.

Dragon fruit - the most tasteless fruit of Thailand - Pittahaya (Kheeu - mang: con)

Oh, I remember how I wandered around night Bangkok with my husband at night in search of this very dragon, which relatives ordered us to bring. The dragon was eventually found at a Bangkok night fruit market, but was it worth the effort?

In my opinion, Dragon Fruit is a tasteless something. This beautiful relative of the cactus has neither taste nor smell. But nevertheless, many people love the dragon fruit and buy it in Thailand.

Some people eat it with lime juice, they say it tastes better.

The benefit of the dragon

Delicious to add Dragon to smoothies and milk shakes, ice cream, decorate desserts.
The dragon is very low in calories, its bones improve eyesight, and it is also useful for diseases of the stomach and intestines.

The dragon looks very exotic. It comes with white and raspberry flesh inside, a color that does not affect the taste.
To eat a dragon, cut it in half and eat it with a spoon. or after peeling the skin, cut into slices.

It is added to salads, tinctures and syrups are made.
The price of dragon fruit fluctuates depending on the season. From 40 to 80 baht per kg.

Dragons grow in the form of creepers, but in general the dragon fruit is a cactus.

Noina - Paradise apple of Thailand - (Noi-na)

It looks like a green scaly ball. Firm to the touch. In Thailand, the noina fruit is called the sugar apple.
The inside of the noina is filled with cream-like pulp. Lots of bones. It is customary to eat, cutting in half, throwing out the bones, which are quite poisonous if they are specially eaten a lot.

Noina, or sugar apple, is definitely worth a try in Thailand, the sweet, soft pulp inside is somewhat reminiscent of a pear in taste.

Noina is sold everywhere in the markets of Thailand, the price in the harvest season is about 40 baht per kg. Sold all year round, I bought somewhere for 60-70 baht per kg.
Noina can be made into a delicious children's dessert by mixing the pulp of noina with coconut juice and freezing.

Rambutan - the hairiest fruit in Thailand (Ngo)

Rambutan is one of my favorites. Its pros: easy to clean, easy to eat, delicious.
Rambutan belongs to the lychee family, and the word "rambutan" in Malay means hair.

Be careful when buying. Fresh and tasty rambutan should have "healthy hair". That is, no blackness, the appearance is peppy, with red-green hairs.

To eat it, you need to cut it in a circle with a knife, press on the skin, which will peel off and eat, spitting out the bone that is inside it (one), but it is separated extremely poorly.

The taste of rambutan is hard to describe. It is elastic like grapes, with the aroma of roses and spices.
The price of rambutan starts from 40 baht per kg in the off-season and from 20 baht in the season, in summer. Very poorly stored. It may not reach Russia.

Mangosteen - unusual garlic (Mang - khuuk)

the most delicious and tender Thai fruit - mangosteen!

Another one of my favourites. Exactly in the top 5 fruits of Thailand in my ranking. Inside the mangosteen are many garlic-like cloves. That's what we call him among ourselves.
The pulp is juicy, sweet and sour, reminiscent of a mixture of peach and grapes, cannot be described, you need to try. The fewer slices inside the mangosteen, the fewer seeds.

It is easy to clean: just like rambutan in a circle, you just need to twist the halves in different directions.

Thais clean mangosteen simply by scrolling the top flower in different directions. When the flower has fallen, cut the mangosteen in half with your fingers.

How to choose a fresh mangosteen?

Take the fruit in your hand. It should not be too soft, but not wooden. If wooden is all, it is gone, the same with soft, rotten fruit. Should be easy to push through with your finger.

Mangosteen becomes wooden after spending a lot of time in the refrigerator or in the air.
Freshly picked mangosteen is good for girls on a diet. Its calorie content is only 40 kcal per 100 grams of pulp. Mangosteen peel is used in Thai medicine for a variety of ailments as an antiseptic, astringent, remedy for diarrhea, and to improve bowel function.

Prices for mangosteen in Pattaya - from 50 to 120 baht. Mangosteen season - summer, when mangosteen can be bought for 20 baht directly from farmers' cars.

High-quality and useful cosmetics are made from Mangosteen. Scrubs, mangosteen paste, healthy and very fragrant.

Papaya - like boiled carrots (mala-koo)

An ancient Indochinese fruit. Super useful. It is possible and necessary even for small children to give as the first complementary foods.

Thai papaya tastes, they say, not as wonderful as Indian. But I have not tried Indian, there is nothing to compare with.
No pronounced taste. Probably, most of all, papaya reminds me of boiled carrots.
Papaya weighs from 1 to 8 kg.

To choose a fresh and good papaya, pay attention to the peel. It should be yellowish with a green tint. The all-green papaya goes into the famous Som Tam salad.
Oh, it's really delicious there! Salivating at the memory. Sometimes, in Som there, instead of green papaya, they put green mango.

Papaya should be eaten by cutting off the skin like a potato and dividing the fruit in half to remove the seeds inside. low-calorie papaya helps with many ailments.

In winter, another variety is sold in Pattaya, which looks like a large peach. The difference is that it has no seeds at all, and it tastes like strawberries.

Papaya costs in Thailand from 20 baht per kg. On average, one papaya costs 20-40 baht.

Passion fruit - the most fragrant and healthy fruit of Thailand (Passion fruit) (Sau-wa-root)

Also a great fruit. Exotic for Russia due to its poor transportation.
Passion fruit is a fruit with a very rich smell and taste. The jelly-like pulp under the thick skin smells really cool!

Passion fruit is usually cut in half and eaten with a spoon. One of the most delicious and low-calorie fruits, and in terms of usefulness it will give 100 points ahead to everyone!

The benefits of passion fruit

Life hack: You can bring home frozen passion fruit pulp. All useful properties are preserved, it costs a penny (120 baht kg). Sold in Makro.

Being a fan of passion fruit, I found out in foreign sources that it contains a huge amount of vitamin C and iron, and this is very unusual, since usually only vitamin C is found in fruits, which, as you know, are absorbed in extremely small quantities without iron.

Passion fruit, passion fruit or passion fruit - on the contrary, allows the body to absorb the entire supply of vitamin C, as well as iron, which makes it very, very useful during colds, to raise hemoglobin, for a weakened, tired body.

Passion fruit is especially useful for girls and women, as it has antioxidant properties and eating it has a beneficial effect on the skin, which becomes younger, rashes and pimples go away, the body rejuvenates and vitality appears.

The best and healthiest eating option is to eat raw, with a spoon, about 3-4 fruits per day. Since passion fruit contains a lot of vitamin C and is a sweet and sour fruit, people with high acidity need to be careful. Passion fruit for them can be dangerous and bring heartburn.

Passion fruit is also indicated for those who have problems with the intestines and digestion. Literally in 2-3 days of eating, the stool is adjusted and all pains, bloating, flatulence, initial types of hemorrhoids and cracks disappear.

The price in the markets of Pattaya for passion fruit varies from season to season. The lower bar is 60 baht. The season is summer-autumn, in winter passion fruit is sold at 100-120 baht per kg.

YOU CAN BUY SUCH A PASSION

When choosing passion fruit, take fruits with a wrinkled skin, this is a ripe fruit. It is desirable that the passion fruit be of medium hardness, good color of ripe eggplant. A smooth skin indicates that the fruit has recently been plucked, it may be sour, but you can also take it.

Useful information for tourists in Thailand

We have been living in Pattaya for many years and over the years we have accumulated a lot of useful information that will help you save money, because the ruble to baht exchange rate is not encouraging and I think no one has extra money.

Here are the articles that are most helpful for you before your trip:

Where to buy fruits in Pattaya profitable and cheap

You will find the best fruit prices in Pattaya in the markets:

Ratanakaorn market. The address is Tepprazit Street, in the middle, next to the Colosseum show. Works from 5 am to 15-16 pm.

Wat Boon Market- located on st. Wat Boon, next to Paradise Condo, Park Lane, Amazon, Atlantis. Works from morning until 18 pm.

Jomtien night market. Located in the middle of the Jomtien waterfront, within walking distance of Aqua Condo. Open from 5 pm to 11 pm. Prices may be higher than at Wat Bun and Ratanacorn.

At the Ambassador Hotel there are fruit rows, the prices there are quite reasonable, it makes no sense to go to the city especially for fruit.

In the center of Pattaya there are no good cheap markets. Prices are inflated, overpriced.

In the area of ​​st. Pattaya park, next to the hotel there is a good market, which is open from lunch until late in the evening, and also, in the same street, farmers often sell fruits from cars

Sapodilla - like a tasteless persimmon (La-mut)

Living in Thailand, of course, I tried almost all the fruits, but there are some that are puzzling. Here is one of the sapodilla.
Tastes like an unripe persimmon. Some strange astringent taste, in general, some kind of nonsense. If you are going to taste, then sapodilla is inexpensive (of course)), the price of sapodilla in Pattaya is about 30 - 40 baht per kg.
Choose a fruit that has a soft skin. The harder, the more it knits.

Salak - sour strawberry (Sa-La (Ra-kum in Thai) Snake fruit

That's definitely a snake. Even when you take it in your hand, it feels like you are touching a snake by the skin. Similarly, rough and prickly.

The sour pulp that grows on the snake palm. It helps to cope with diarrhea, as the herring fruits contain tannin.
I do not see any other purpose of taking herring inside, except as an antidiarrheal property. Since the taste is rather strange for us. Sour, astringent.
It cleans well, the skin peels off by itself, one has only to press.

The price of Salak (snake fruit) in Pattaya is 70 - 90 baht per kg.

LYCHI IS A WHOLE PERFUME FACTORY OF CHEAP PERFUME

What the Thais love is the lychee. Lychee in marinade, lychee in compote, lychee everywhere.

Lychee fruits look very beautiful - such a soft pink ball that also smells nice.
In appearance, lychee is similar to both rambutan and longan. Lychee also has one bone inside the transparent pulp. The bone is not eaten.

For my taste - lychee is similar to grapes with sourness. Delicious, fragrant! Externally and internally, the lychee is the twin brother of the longan. Softer in taste.

The price of lychee in Pattaya is 100-120 baht per kg. Season - June-July.

Lychee is very useful, uplifting, contains a lot of B vitamins, phosphorus, protein, iron, pectin, while being low in calories. It has a lot of potassium and chromium.

Star fruit - (Carambola) Ma-feung) Star fruit

CARAMBOLA - STAR FRUIT!

Of course, a beautiful and exotic carambola fruit is an old fruit. It is not cleaned, just cut across so that 5 terminal stars are obtained.

Serves as a table decoration, cocktails, etc. It tastes more like a vegetable than a fruit. Very watery and sour. Useful, contains many vitamins.

Ripe carambola is bright yellow. In Pattaya, it is easy to find carambola just growing like a weed on trees. The tree brings a huge amount of fruits that fall and which no one even collects. Thais almost never eat carambola, and if they eat it, they add greenish to salads.

The price in Pattaya for carambola (star fruit) is around 40 baht per kg.

A few words about insurance

If you are going to Thailand, then do not forget about insurance. Medicine in Thailand is good and at a high level, but the prices for an appointment with a doctor also start at $ 80-100.
Based on our experience, we advise you.

Longan - Dragon Eye - (la-miai)

In Chinese, "long yang" is "dragon's eye". Free translation from Chinese, and here it is - longan. The bone really looks like someone's eye.

Longan is one of my favorites. tastes like a delicious and ripe melon, but be careful, longan is very easy to overeat. Then there will be a feeling of dizziness and nausea.
You should not eat more than 5-10 berries at a time, I know for myself.

When buying, inspect the bunch of longan. The fruits should be the same color, slightly rough, not wrinkled and without spots.
The peel quickly bursts when pressed and can be eaten like nuts.
The bone itself is bitter, do not eat. The price of longan in Pattaya is 60 -80 baht per kg per season. for sale all year round, the main season is summer.

Breadfruit Jackfruit (Kha-nu-n)

Jackfruit is very similar to durian, look make no mistake when buying!
Jackfruit fruits are simply huge! They reach 40 kg of weight, so you should not walk around under a tree on which Jackfruit grows, and in Thailand you will often come across it.

Jackfruit is Portuguese for big and round. Thais love jackfruit, probably also because from one piece you can get a lot of pulp similar to an apple.

Jackfruit has an unusual taste. It's hard to describe. Most often eaten in a pickled form, in sweet syrup.
From a huge jackfruit, many many "berries" are obtained:

It is unlikely that you will buy a whole Jackfruit, since the price of an average fruit is 900 - 1000 baht. Therefore, it is not sold in the form of a green carcass, but packaged and sold on substrates.

Benefits of Jack fruit

Jackfruit is very satisfying and healthy. A large amount of folic acid in it is a recommendation for eating pregnant and lactating women. Jackfruit is sweet, soft, very fragrant and somewhat reminiscent of turbo banana chewing gum.
It has a lot of vegetable fiber, which is so difficult to find in other products, as well as magnesium.

The price of a substrate with jackfruit is about 40-70 baht.

Guava (fara-ng)

In Thailand, there is a delicious and fresh guava. The one that is pink inside is tastier, very fragrant, and the one that is light green is more watery and does not have a rich taste.
In Thailand, guava can often be found at fruit hawkers and will be bright green in color. Don't let that bother you, it's just soaked in sugar syrup. So it acquires sweetness and taste. Firm, crunchy in taste.
Even unripe guava has a strong smell. It can be used at home as a fragrance and absorber of other odors, such as in the refrigerator or next to the ashtray.
Thais love unripe guava, eat it with spices and marinate, make sauces.
Guava makes a very tasty and fragrant smoothie or juice. But provided that sugar is added there.
The price of guava in Pattaya is from 40 baht per kg.

Tamarind - the most high-calorie fruit in Thailand (ma-kham-wang)

The twisted tamarind is a fruit of the date family. The taste is very controversial. Usually it is not eaten just like that, but soaked to get juice-syrup, or dried, rolled in sugar to eat as candied fruits.

And without sugaring, tamarind is very high in calories. For 100 grams, there are more calories in tamarind than in a cheeseburger - as much as 240 calories! So do not eat it for those who are trying to monitor their weight.

Tamarind is popular as a cosmetic. It whitens, gives freshness to the skin, is used as a raw material for scrubs, facial cleansers, creams, etc.

Coconut - the most popular fruit of Thailand (Ma Phrau)

Coconut in Thailand is pickled, eaten raw, baked, made into syrups and ice cream, added to soups and sauces, meat and fish, everywhere in general.
About the benefits of coconut oil, coconut is a very useful and cool product.

THE MOST DELICIOUS VARIETY OF COCONUT, IN MY OPINION, IS SUCH. WHITE

Did you know that coconut water was used during the civil war for blood transfusions? Because in its composition, coconut water is similar to blood plasma.
Coconut water (young coconut) should and can be given even to infants, it is so useful and rich in vitamins.
I think almost everyone loves coconuts, and in Thailand there are a lot of them and everywhere, at the most affordable price.
The harvest of coconuts in Thailand is all year round, so their price does not change.

Coconut price

The price of coconuts in Thailand is 15 - 20 baht for a coconut in a store and 30 - 40 baht in the city or on the beach. In Pattaya, most often they sell either white young coconuts or their counterparts, a different variety, in a green peel.

I love the taste and smell of coconut, on occasion, I always order a cocktail in coconut or a shrimp cocktail in coconut, and children love the coconut ice cream that they put in coconut and sell from their shopping carts. This ice cream costs 20 baht, if you see an ice cream man with an iron tank under an umbrella, be sure to try it!
The season is all year round.

Banana - (klu-ay)

It is better not to use the Thai name for a banana when communicating with Thais, as you risk being misunderstood due to the peculiarities of pronunciation.
The fact is that klu-ay, said in a different key, means a male organ, and its name is in a rough form.

Bananas in Thailand, like coconuts, are everywhere. They are cheap, every spirit house has them as an offering.
They are completely different in taste here than in Russia. It is generally accepted that “forage varieties” are sold in Russia. I don't know, but I think it is.

In the Motherland, you can feed the whole family with one banana, they are that big. Here I love to buy a bunch of small bananas because they are very sweet and filling.
Bananas are rich in potassium, and despite the fact that they are not too dietary (too much starch), they are still useful in that they monitor health. Just eat them not in a bunch a day.

I buy green bananas in Thailand, as they ripen very quickly (a day or two), and when buying yellow ones, I didn’t have time to blink an eye - they are already black.
The price for a bunch of bananas, and they are sold that way, and not by kg, in Pattaya is 25 - 30 baht.

The most delicious bananas in Thailand are small ones. They are very sweet and convenient to give to children as a snack.

Pineapple (Sappa-root)

They say that the most delicious and fragrant pineapples grow in Thailand. And this is true. You will not find such sweet, juicy, tasty pineapples anywhere else. That pitiful semblance of what they feed us in Russia is just for chickens to laugh at.

Pineapple is sold all year round in Thailand and is cheap. It, like bananas, is sold by the piece, not by kg.
One big pineapple costs in Pattaya -20 -30 baht. You can buy already peeled for 20 baht in a bag on ice from a fruit vendor in the city.

Thais masterfully peel pineapples without leaving a single sharp thorn and without cutting off anything superfluous, so I advise you to take the peeled one.
In the Jomitien market, peeled pineapples are sold for 20 baht (half). In the evening, they give you 3 peeled pineapples for 50, so swoop in!

The pineapple scam

Note that peeled pineapple wedges and tiny mini pineapples are most often soaked in sugar syrup. So it is preferable to buy unpeeled fruit.

All sorts of charlatans like to sell fat-burning vitamins with pineapple, I don’t know how they work, but pineapple really contains a substance that speeds up metabolism, improves concentration and stamina, helps to diet and lose weight.
It’s clear that you can’t polish a Big Mac with pineapple and think that “Hurrah! I eat and lose weight!!”

At the same time, Thai cosmetics based on pineapple are very high quality, effective and efficient. For example, pineapple oil. Or pineapple botox serum. All my relatives, readers, praise her very much, they say that this is the best remedy for facial wrinkles.

Pineapples should be eaten with caution for hypertensive patients and people who have high acidity.
When choosing a pineapple, press on the skin, it should be slightly soft. By color, even if you took a completely green pineapple, it will ripen over time.

Although not peeled pineapples in Thailand, in my opinion, they only buy home. There is no difference in price, but it will still not be possible to clean it just like the Thais.

Watermelon - (Tang-moo)

Tangerine is a Thai manadrine. Basically, it has a green, very thin skin.
Tangerine is famous for being squeezed juice everywhere and sold in 330 ml bottles for 20 baht. Juice by the way is very tasty, sweet and healthy.

His trouble is that there are always sooo many bones. Having peeped what kind of juicers the sellers of tangerine juice use, I bought myself the same one for 400 baht in Makro. Now I enjoy juices without leaving home.

Tangerines, like tangerines, oranges and citrus fruits, are not cheap in Thailand.
Rather, tangerine is just the cheapest of them. It is sold all year round and costs about 50 baht per kg. Wholesale is cheaper. 10 kg of tangerines in macro cost 330 baht.

As well as mangoes, papaya, watermelons and tangerines, in Pattaya you can often find a pickup truck with farmers selling their goods.
Tangerines from the car will cost 3kg per 100 baht.

Kumquat

4664 kumquat - mini orange

Last on my list, but not least. Very cute and tasty fruit, citrus family. Like a mini orange. Kumquat can be eaten raw, marinated, made into candied fruit or marmalade.
Kumquat is very useful to brew for colds, as an antibacterial drink that helps with colds and colds. That is, kumquat + ginger + honey, and a tasty, healthy drink will quickly put you on your feet.

The price of kumquat in Thailand is different, from 50 to 90 baht per kg.
For some reason, in Pattaya comes across quite rarely.

Fruit season in Thailand - table

In order not to paint when a Thai fruit has a picking season, especially since there are a lot of them, and you can’t remember everything, there is such a plate, printing which you can easily find out why suddenly a mango costs 250 baht per kg)))

Fruits and vegetables in Thailand are very diverse. Below we have collected for you what you should definitely try while in the land of smiles.

Fruit in Thailand

1. Durian

Durian (Thai name - durian) is the undisputed leader of our list. The fruit is pale green-yellow in color with a shell-like skin. Weight from 2 to 5 kg. Durian has a very unpleasant smell and an excellent sweet-creamy taste. Durian is eaten raw, while the seeds are roasted and eaten instead of nuts. Keeping at home or in a hotel, as well as transporting, is not recommended due to the smell. In many hotels, hospitals, shopping centers and other public places, you can find special signs reminding you that it is forbidden to bring durian into the room. The Thais themselves speak of durian as "a fruit with the taste of heaven and the smell of hell."

Do not try durian - vacation in vain))

2. Mango

Mango (Thai name - mamuang) - outwardly yellow, green or reddish oblong fruit, outwardly a bit like a melon. Inside, juicy yellow-orange or green flesh with a sweet and sour taste.

In my opinion, the most delicious mango is green on the outside and yellow on the inside.

3. Dragon fruit

Pitaya or pitahaya ("dragon fruit", dragon's eye) (Thai name - geow mangon). Bright pink or yellow fruits with sparse green scales. Inside, white or red flesh with small black seeds.

4. Guava

Guava (Thai name - farang) - fruits of light green color, outwardly resemble an apple. Rough skin outside. The flesh is white or red, crisp like an apple, with many small seeds.

5. Papaya

Papaya (papaya) (Thai name - malakor) - pear-shaped fruits, green or yellow. The flesh is orange or bright pink. Papaya is eaten both as a vegetable and as a fruit, depending on the degree of ripeness. Thais love to cook their famous “papaya salad” from papaya.

6. Mangosteen

Mangosteen (mangosteen) (Thai name - mangkhud) - a small fruit that looks like an apple with a brown or purple skin. Sweet. Tastes like grapefruit.

7. Lychee

Lychee (Thai name - linchi) - fruits the size of a small plum, with a scaly pink peel. Inside is a white pulp that is eaten and an inedible pit. It tastes like grapes.

8. Sapodilla

Sapodilla (Thai name - la moot) - a yellow-brown fruit, similar to kiwi. Crispy flesh with a creamy caramel flavor and a few hard pits. It tastes like persimmon.

9. Passion fruit

Passion fruit is a purplish-purple or golden fruit, about the size of a small grapefruit. Under the peel are the bones in a juicy sweet shell. It turns out a very tasty cocktail: soda, passion fruit and sugar syrup.))

10. Longan

Longan (Thai name - lamyai) - small fruits of light brown color, resembling walnuts in appearance. Inside is a transparent white pulp and a hard bone.

11. Jackfruit

Jackfruit (Indian breadfruit, eve) is a large fruit with thick, spiky, yellow-green skin. It looks like a durian, but its "thorns" are smaller. The pulp is yellow, sweet, with an unusual smell and taste of a Duchesse pear. The segments are separated from each other and sold in bags. The ripened pulp is eaten fresh, the unripened is cooked. Jackfruit is mixed with other fruits, added to ice cream, coconut milk. The seeds are edible when boiled.

12. Pineapple

Pineapple (Thai name - sapa rot). Thailand's pineapples are considered among the best in the world. There are about 80 varieties of this fruit. Its taste is rich - from sweet and sour to honey. The smell of ripe pineapple is pleasant and slightly sweet. When choosing a pineapple, pay attention to its texture: it should be slightly crushed under your fingers, but not too soft or, conversely, too hard. In Thailand, mini pineapple, or as it is called "royal pineapple", is also very popular.

13. Coconut

Coconut (Thai name - ma phrao). Season: all year round. If not for these fruits, Thai cuisine would be just a combination of Chinese and Indian. They are added to rice and eaten fresh. Most soups are cooked with coconut milk. Coconuts in syrup are offered as a dessert. The markets sell coconut milk right in the fruit. Be prepared for the fact that coconuts in Thailand are not the coconuts we are used to seeing in bounty ads. They are green and big. But, there is another type - small light brown.

14. Langsat

Langsat (Thai name - lang sat). Season: July to October. This fruit is almost unknown outside the country, but is very popular in Thailand itself. Its grayish flesh has both a sweet and sour taste. Langsat seeds are bitter, so the fruit should be eaten with care. Do not confuse with longan.

15. Pomelo

Pomelo (Thai name - som oh). Season: from August to November. It tastes like grapefruit, but more sweet than sour. In addition, the pomelo is much larger in size. The flesh is reddish, pale yellow and orange.

16. Rambutan

Rambutan (Thai name - ngaw). Season: all year round, peak - from May to September. One of the most noticeable and delicious exclusively Thai fruits. Bright red fruits with pale green bristles taste vaguely reminiscent of grapes, only sweeter. Rambutan grows in the central and southern provinces (Chanthaburi, Pattaya region, Suratthani).

17. Rose apple

Rose apple (Thai name - chom poo). Season: all year round. There are two varieties of this fruit: one is really pink, the other is green. To taste, the fruits are similar to ordinary apples, only a little more sour. The most beautiful rose apples appear on the markets during the cool season - from November to March.

18. Salak

Salak, snake fruit (Thai name - la kham). The scaly fruits are burgundy-brown in color, the shape is oval and slightly elongated, reminiscent of a drop of water. The peel is thin and fairly easy to remove, but when peeling the fruit, you need to be careful: it is covered with small soft spikes. The flesh of the herring is yellowish-white.

19. Sugar apple

Sugar apple (Thai name - noi naa). Season: June to September. Under the bumpy green skin lies a sweet and fragrant milky flesh. If the fruit is ripe enough, you can eat it with a spoon. By the way, the basis of the special ice cream served in Thai restaurants is the sugar apple. The fruit loves a hot and humid climate, so it is grown mainly in the south of the country.

20. Carambola

Carambola (Thai name - ma feung). Season: October to December. Fruits are yellow or green, oblong. Cut across have the shape of a five-pointed star. Because of this, they have a second name - star fruit, or "star fruit". Ripe fruits are very juicy. The taste is pleasant, with floral notes, not very sweet. Unripe fruits are quite sour. They contain a lot of vitamin C. The fruit is mainly used for making salads, sauces, juices and soft drinks.

21. Tamarind

Tamarind (Thai name - makham thad). Season: December to March. Tamarind is a sour fruit, but a sweet variety grows in Thailand. Thais usually boil the fruit in water to get a refreshing drink.

22. Watermelon

Watermelon (Thai name - Taeng Mo). Season: all year round. Peak season: October-March. Appearance: Watermelons are small in size, with red or yellow flesh. Yellow ones are more expensive, because in Thailand it is the color of wealth. Taste: Sugar-sweet common to watermelon, refreshing in both varieties. Significantly sweeter than Astrakhan. Consumption: Necks, smoothies and fresh watermelon juice are popular. Used for figured fruit carving.

23. Banana

Banana - (Thai name - Kluai). Season: all year round. Appearance: yellow or green. Taste: very sweet, the smaller the size and thinner the skin, the tastier, but these are not stored. Long ones are stored better, they cost more. Very nutritious, they are eaten unripe with spices, semi-ripe dried in the sun, ripened deep-fried, boiled in coconut milk or syrup, the flowers are used in cooking various dishes.

24. Mandarin

Mandarin (Thai name - Som). Season: all year round. Peak season September-February. Appearance. Smaller than European varieties, with a thinner, greenish-yellow skin. Taste: sweet with slight sourness, very juicy. Compared to European varieties, not so bright taste. Consumption: In Thailand, they are mainly juiced and sold everywhere on stalls on the streets.

Fruits in Thailand by seasons.