Carambola
(Mafueng)

Has translucent, yellow-orange flesh, refreshing sweet and slightly tart; usually eaten raw as a snack with crushed chilli, salt, and sugar, in pickled form or squeeze for juice.

Watermelon
(Tang mo)

Large, round fruit with red flesh: considered refreshing after a heavy meal in the hot season, and generally eaten raw, made into ice creams and sherbets, or rendered into juice

Durian
(Turian)

Regarded by many as the king of Thai fruits, with creamy yellow flesh encased in a large spiny shell: basically four different varieties, those withsmaller seeds generally being regarded as the best: not only usually eaten raw or accompanied by sticky rice and coconut milk on top, but also made into preserves and candy.

Guava
(Farang)

Greenish-yellow fruit with white aromatic flesh: often eaten in its hard unripened form with a spiced dip of salt, suger, and crushed chilli.

Jackfruit
(Kanun)

Largest of all cultivated fruits, with a little spiny shell and yellow or yellow-orange flesh: eaten raw as a snack, as a sweet with sticky rice, and the green flesh cooked as an ingredient in vegetable curries.

Longan
(Lamyai)

Small fruit with a tough but thin skin and translucent white or pinkish flesh that is sweet, succulent, and has a distinctive musky flavor, usually eaten raw or with boiled sticky rice and coconut milk or over crushed ice.

Mango
(Mamuang)

Found in at least ten varieties in Thailand, all different from those of Hawaii and tropical American: oblong in shape with either dark green or golden yellow skin and whitish or yellow flesh: traditionally eaten ripe or with sticky rice and coconut milk on top but also pickled, made into delicious preserves or juice, or used in traditional medicines.Thais also like slices of raw green mango dipped into Nam Pla Wan (sweet fish sause).

Mangosteen
(Mangkut)

Sometimes called the queen of tropical fruits, with a dark purple skin and white, sweet, scented flesh devided into segments: eaten raw, poured into drinks, made into tarts, or added to seafood curries.

Papaya
(Malako)

Found in Thailand in two main varieties, one with red and the other with yellowish-orange flesh: eaten ripe and sprinkled with lime juice, green in such salads as Som Tam, or cooked in a number of dishes.

Pineapple
(Sapparod)

Either a large, cylindrical fruit with light yellow flesh that tastes either sweet or sour, or a smaller variety with bright yellow flesh that is very sweet and fragrant: eaten fresh, pressed into juice, incorporated into a wide variety of other dishes, or made into luscious preserves.

Pomelo
(Som O)

Largest of the citrus fruits, weighing up to one kilogram, similar to a grapefruit but much sweeter, can be eaten fresh or as a dessert, used as an ingredient in numerous salads,or squeezed to make a refreshing drink.

Rambutan
(Ngo)

Covered with a bright red hairy skin, with sweet white flesh inside: usually eaten in raw form but can be made into jams, chutneys, and ice cream or added to salads.

Sapodilla
(Lamud)

Oval-shaped fruit with brown skin and sweet, succulent reddish-brown flesh: eaten as a dessert with sprinkling of lime juice or boiled into jams and sweetmeats.

Sweet Tamarind
(Makham Wan)

A tough brown pod with sweet dark brown flesh surrounding several seeds: made into sweet, candied fruits, or concentrated pulp: pods in pulp form may be soaked in water and pressed through a sieve to produce tamarind juice used in soups or as a sauce.