Thai fruits including mangoes, mangosteens, clurians, pineapples, watermelons, papayas, rambutans, longans, lyches, tamarinds, pomegranates, palm fruits, oranges, pomeloes, jackfruits and more than 20 kinds of bananas- - are available all year round.
 From January to April, grapes, jackfruits, java apples, tangerines, watermelons and pomegranates are in season. Next come mangoes, lyches, pineapples, clurians and mangosteens.

From July on, longans will ripen, and also langsats, jujubes, passionfruits, pomeloes, rambutans, sugar apples and again tangerines, grapes, watermelons, bananas, coconuts, guavas and papayas are available thoughout the year.

Some harvests are celebrated in style, with colourful festivals, sometimes featuring a pageant of local beauties.

In early April, the Paet Riu Mango Festival is organized in Chachoengsao. Probably the most popular and typical of Thai fruits, the mango deserves this honour.

In May, Songkhla promotes its fruits with a bazaar, fruit carving demonstrations and a Miss Southern Thailand Pageant.

In June, Chanthaburi exhibits delicious provincial fruits, including the king of them all, the exquisitely delicious durian.

In September, to honour pomeloes, a fruit and floral float procession is held in Nakhon Pathom, near Bangkok.

 

Fruit		Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec
	BANANA (Gluay) Three varieties are available; Horm, Nam Wah and Khai.	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü
	Dragon Fruit (Kaew-Mang-Korn) (also called Pitaya) is fruit of a cactus plant. The flesh looks like that of a kiwi and is typically scooped-out with a spoon.	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü
	COCONUT (Maprao) Mature coconuts are used to make coconut cream. Young coconuts are used to make coconut juice.	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü
	CUSTARD APPLE (Noi Naa) Sweet fruit with many seeds and pale green bumpy outer skin.	ü	ü					ü	ü	ü	ü	ü	ü
	DURIAN (Turian) The strong aroma usually prevents visitors from trying this soft, yellow fruit that is eaten by pinching it open.	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü
	GANDARIA or PLUM MANGO (Ma-prang) A mixture of sweet and sour tastes. The peel can also be eaten.			ü	ü	ü
	Golden Apple (Makok-Num) Tastes somewhat like a crabapple and is eaten before it ripens, usually with dipping sauce	ü		ü	ü	ü				ü	ü		ü
	Sweet Tamarind (Makham Wan) The brown brittle tamarind shell shields the sticky brown flesh wrapped around hard dark brown seeds. The sweet and sour flesh is ideal as an ingredient for sauces and soups, or eaten fresh dipped in sugar and salt.	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü
	GUAVA (Farang) Thais prefer to eat this while still hard, dipped in sugar and dried pepper.	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü
	JACKFRUIT (Ka-noon) A sweet yellow fruit covered with a thick skin. Enormous in size. Buy by the 'keed' (100 gm).			ü	ü	ü	ü	ü	ü			ü
	JUJUBE (Poodza) Similar in taste to the apple, this is an oval green fruit known to Thais as the 'Thai Apple'.	ü		ü	ü					ü	ü	ü	ü
	LANGSART A sweet fruit with a pale brown skin that must be carefully peeled with the fingers. An inner stone is quite bitter, so try not to bite it.		ü									ü
	LITCHEE (Lynchee) Sweet, juicy fruit inside a hard, red peel. An Asian favorite.					ü	ü
	LONGAN (Lumyai) Luscious white fruit with a dark brown skin or shell. Easily peeled and sold in bunches on unpicked branch shoots.		ü					ü	ü	ü	ü		ü
	MANGO (Ma-muang) A heavenly treat when eaten ripe with sticky rice and coconut cream. For a tart, salty flavor, eat unripened with Thai sauce.			ü	ü	ü	ü
	MANGOSTEEN (Mahng-koot) Dark purple peel with sweet, white fruit inside. Fragrant and aromatic	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü
	ORANGE (Som Cheng) This variety has a thick, green dessert in a restaurant.	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü
	PAPAYA Main ingredients of "Sohm-Tumm" a spicy green papaya salad. Ripened fruit should be eaten with fresh lime squeezed on top.	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü
	PINEAPPLE (Sapa-rot) Mostly from South Thailand. Oddly enough, Chiangrai and Lampang have unique varieties.	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü
	POMELO (Som-oh) Similar to grapefruit in size and taste, this fruit has a thick peel and is not sour.	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü
	RAMBUTAN (Ngaw) Juicy with fruit inside a spiky red skin. Easy to pinch open, it's a sweet dessert dish in many of Thailand's restaurants.	ü				ü	ü	ü	ü	ü	ü	ü	ü
	ROSE APPLE (Cham-poo) Bell-shaped fruit similar to the apple, though not as tart. You'll see it in green or pink.	ü	ü	ü	ü	ü	ü			ü	ü		ü
	SANTOL (Gra-torn) The yellow flesh of this fruit is usually pickled. The taste is 'salty-sour'.	ü					ü			ü	ü		ü
	SAPODILLA (La-moot) An oval shaped fruit with brown peel, it is usually carved before serving.			ü	ü	ü	ü					ü
	STAR APPLE (Ma-feung) A tart yellow fruit when ripe. Star-shaped when cross cut.
	WATERMELON (Tang-mo) Same great flavor as at home, red or yellow.	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü	ü