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Thai fruits and asian cooking guide |
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 Over 30 different varieties of banana grown in Thailand, form small rice bananas to the large, and shapes from slender fingers to plump lozenges to boomerang curves. The flavor of flesh varies as well from mild to sweet and fragrant.
Dessert bananas can be eaten deliciously. Mashed fruit is easily digested and is particularly good for babies or the elderly. Bananas can also be cooked in their peel over a brazier, baked or made into sweet meals. They can be transformed into delicious desserts such as bananas cooked in coconut milk (Kluay Buat Chee).
Cooking bananas or plantains have firm pinkish flesh. They must be cooked before eaten. In Thailand, banana blossoms are cooked in curries and made into a popular snack by peeling them and cutting in half , dipping in coconut milk and rice flour batter, then deep-frying.
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Banana Buds (Hua Plee): Also called banana flowers and banana blossoms, they are in fact the tender hearts of unopened banana flowers, which have been stripped of their purple petals. They are available fresh in some Asian markets and also canned or dried. Fresh banana buds discolor rapidly once they are sliced or shredded, so they should be brushed with lemon juice to prevent the sap. Banana buds are used in northern Thailand to make a tasty, squash soup. They are also a popular salad ingredient, tasting rather like artichokes.
- Banana Leaves (Bai Tong): The large pliable green leaves are used extensively in Thai cooking since they can be used to wrap food prior to steaming, roasting and grilling (broiling). Sometimes, they give cooked food a light green tint. The leaves are also used for presentation particularly as mats, lining dishes as platters to make the dishes attractive.
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There are several varieties of mango available in Thailand. Some are grown as dessert fruit; others are eaten or cooked while they are still green. Ok- rong , very sweet and succulent flavor with a pale small yellow skin is the kind eaten deliciously with sticky rice cooked in coconut milk as a dessert. Another popular variety is Nam dok mai, a delightfully fragrant, juicy mango. The skin is smooth and thin with a small seed. The mango most popular eaten green is Ma-muang mun and ma muang rad. This has a nutty taste, unlike the very sour young green mangoes used in sauces and salads.
A ripe mango should yield when pressed. Riped mangoes can be stored in the refrigerator for several days. |
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 There are varieties of this fruit found in Thailand. The most popular is the lemon guava. This round greenish-yellow fruit with a hard white flesh with small white -brown seeds are generally discarded before eating. The Thais eat the fruit before it become over-ripe and develop its characteristic acidic, scented flavor. At this stage, the flesh is crisp and tastes better by dipping in mixed sugar, salt and chilly sauce.
When buying guavas, look for firm (not hard) one like apple green to yellow in color. Make sure that the skin is intact and handle them carefully as they are quite fragile. Guavas will keep at room temperature for 3-4 days or in the refrigerator for about 1 week. To prepare the fruit, cut it in half, remove the seeds, squeeze over a little lemon juice and then scoop out the flesh with a teaspoon. Alternatively, the flesh can be cut into segments or slices and served with salt or ground chillies for dipping. For a simple dessert, sprinkle slices with sugar, cover closely and leave to stand overnight. |
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These fruits are so popular with hairy, red, green, yellow or even orange skin, depending on the place they are grown. The flesh covering a large stone (pit), is translucent white with a sweet flavor. The sweetest variety is Rong-Rian. To buy rambutans, look for brightly colored fruits with hairs tipped with green. Thy can last for a week in the refrigerator. |
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 Lychees are originally from China. At present there are about 20 different varieties of lychee cultivated in Thailand. They are an important export crop. The white and juicy flesh is covered with knobby, reddish, brittle skin, in the centre of which is a relatively large mahogany-colored shiny seed. Lychees have a wonderfully scented aroma and a flavor similar to that of a muscat grape; they make a refreshing end to a meal. When buying lychees, look for firm, unmarked shells. They can be stored at room temperature for about 3 days, or in the refrigerator for up to 1 week. Their shells are very sensitive so leaving them without any cover will make that shell dry and stiff easily.
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This fruit was first introduced to Thailand at the end of the 19th century from China, although it is probably a native of Southern India. It is closely related to the lychee and the flesh has a similar appearance and texture but sweeter than the lychee Longans are small and round with a light brown, brittle skin. When they are in season, clusters of the little brown fruits are piled on the pavements, ready to be sold by vendors. Buy fruit on the stalk, if possible, and check that the skins have no defects. Because of their high sugar content, eating much will make you feel hot and the eyes will be wet. Longans can be kept in the refrigerator for 4-5 days and successfully kept frozen to eat out of season. |
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Both fruits are egg-shaped and grow in bunches. The dukus is slightly larger than the langsat, with a thicker skin. Lukus has less sap than Langsat so your hands won’t get sticky when peeling them. The flesh of both fruits is generally white, but in some varieties of dukus it may be pink and smell nicer. The taste ranges from sour to sweet, and it is juicy and refreshing. Both fruits are usually eaten raw.Both langsats and dukus can be left for 4-5 days on the roomy place and sweeter . |
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The mangosteen is a native of Southeast Asia , grown commercially in Thailand. It's rather clumsy-looking exterior belies the wonder of the fruit inside. Mangosteens are quite small, about the size of plum with a thick, deep purple skin enclosing segemts of creamy, pink-veined flesh. The flesh is sweet, juicy but bitter if you bite its stone.
Mangosteens were not widely available in the West. Choose firm soft skin when buying. Small ones are better than bigger ones. Usually the fruit is not kept in the refrigerator but can be kept for up to 2 weeks in the refrigerator if necessary. |
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The fruits of the passion flower vine have been cultivated in Thailand for only about 60 years. They are about the same size as a large plum. The leathery skin is either brown or yellowish orange. Inside are edible dark seeds in a sweet, fragrant jelly-like pulp with a slightly lemony tang. In Thailand passion fruit juice is a popular drink. The seeds are eaten with a sprinkling of salt. Older fruits tend to become much wrinkled, so look for fruits with smooth unblemished skin. They will be ke[t in a cool place for 1 week. |
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Originally from Latin America, also known as cherimoyas, they were introduced to Thailand some 300 years ago. Externally the fruit looks like a small cluster of tightly packed green grapes. It splits easily into two segments to reveal white flesh interspersed with hard, inedible, glossy brown seeds. When ripe, the flesh is sweet and creamy, which is how the fruit acquired its name. Custard apples are eaten fresh or made as ice-cream.
When buying custard apples, choose fruit with wide round check. Leave them in roomy place, they will ripe. Eating them soft slightly soft or very soft depends on the like of each person. |
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Thailand has several different varieties of the fruit, known as the water apple. The taste is thirst-quenching nature, some are sweet and crispy The 'tubtimjan' rose apple is oblong and skinless. The skin is red and the flesh crisp and sweet. The 'phetch' rose apple is bell-shaped with a seed in the centre. The firm, juicy flesh is sweet and slightly tangy. Rose apples are now sold widely nearly all year round. |
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Know as the star fruit in the West, the carambola is a bright yellow fruit with a bland, slightly sharp flavor. The fruit has a waxy-looking skin that forms five lobes or "fins", which, when cut widthwise, make star-shaped slices. They are eaten with sugar and salt and used in Vietnamese dish
Carambolas are widely available in large supermarkets and Asian stores. When buying , look for shiny-skinned fruits with taut, unmarked skins. They can be stored for 2-3 days in a plastic bag in the refrigerator. |
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Also know as Dragon Fruit, they are very pretty. They have bright pink or yellow skin, covered with green-tipped scales. The flesh which is white purple, and speckled with tiny, edible seeds, tastes rather like melon and the seeds add on interesting crunch. When ripe, pitayas should yield to gentle pressure. They are best when eaten chilled. Cut the fruit in half, squeeze over a little lime juice and serve with a teaspoon to scoop out the flesh. |
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About the same size as a kiwi fruit and similar in texture, albeit with a brownie orange skin, the sapodilla has sweet flesh with a honey/caramel flavor. Peel the fruit with a knife, and then use the knife tip to flick out the inedible seeds from the flesh. The Thais enjoy juicy sapodillas as a dessert fruit. When buying, select unbroken soft fruit that when pressed but some kinds are stiff but crispy. Sapodillas can be stored in the refrigerator for up to 5 days. |
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These fruits are about the same size and shape as plums. They have green, shiny skin, slightly mottled with sienna. Beneath the skin, which is edible, is crisp, white flesh surrounding a single, large stone (pit). The flavor resembles that of an unripe pear: sweet, yet with a hint of sharpness. The firmness of the fruit makes it excellent for carving into elegant garnishes. Buy fruits with smooth unmarked skins. Jujubes will keep for 3-4 days at room temperature. Some people call them small apples. |
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These small green and very sour citrus fruits are used extensively throughout Thailand. Thin slices of lime may be used as a counterbalance to very sweet fruits, such as papaya. Fresh lime juice is valued as a drink by mixing up with salt and sugar, and is also used in salad dressings. |
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They have almost no juice but their aromatic rind is grated and used in savory dishes. Kaffir lime leaves are an essential flavoring in Thai cooking. They have a lemony fragrance and are shredded and added to soup, fish and chicken dishes. Buy unblemished, unwrinkled specimens. They will keep in the refrigerator for up to 1 month, or can be frozen. The leaves are sold in bags. They are necessary in nearly all Thai dishes. |
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In Thailand, two main varieties of orange are available: the sweet orange, which has a green/orange skin and sweet, juicy yellow or orange flesh; and the tangerine, with its easily separated segments, sweet flesh and tart flavor. Select fruits with shiny skins and make sure there are no splits or bruises. Oranges should be stored at room temperature and will keep for at least 1 week. |
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They are the largest member of the citrus family. They are grown in Thailand, but the most popular, because of their sweetness, are the "Khao Hom" and the "Thongdee". Both are spherical. The Khao Hom has a greenish-yellow rind and cream colored flesh, while the Thongdee has a dark green rind with sweet and juicy pink flesh. Like papaya, pomelo is a popular breakfast fruit and it is also paired with spicy dishes as a foil to the hot flavors. Choose firm, smooth-skinned fruits with white green rind.. Whole, unpeeled fruits should keep well at room temperature for about a month or more to let the rind soft. |
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In Thailand, there are two main varieties: the "Phuket" with its brownish-yellow skin, sweet and crisp flesh and the "Pattawia", a larger fruit which is dark green and not quite so sweet. The raw fruit and the juice are very popular but pineapple is also used in cooked sweet and savory dishes. When buying, sniff the fruit - a ripe pineapple will smell fragrant and sweet - and make sure that the plume of leaves looks green and fresh. Fresh pineapple will keep in a cool place for up to a week. To prepare pineapple, cut off the leaves, then quarter lengthways or cut in slices. Remove the skin and "eyes" |
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The juicy flesh of this large, round fruit is very refreshing when you feel thirsty. The thick green rind and pink flesh make it a popular fruit for carving and may be the feature on a banquet table. When buying, choose a firm fruit that reverberates slightly when knocked. To serve, cut it in wedges and remove the shiny black seeds. The flesh can also be diced or sliced and can be made a tasty salad. After cutting, leftover melon should be wrapped in clear film (plastic wrap) and then stored in the refrigerator for up to 3 days. |
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The khaki green skin is covered with fat spikes. Inside is a firm yellow flesh covering large seeds. Its unpleasant, pungent smell has been likened to that of raw sewage and over-ripe blue cheese. Despite the smell, locals consider the durian to be the king of fruits. The one called "Mon Thong" is the best and most expensive. The flavor of the flesh is exquisite and most people find that once they start eating the fruit the smell is no longer a problem. When buying durian, look for firm, whole fruits, avoiding any that are split, as the flesh rapidly rots when exposed to the air. They should be kept at room temperature for 3-5 days. Keep durians well away from other foods because of their overpowering odor.
To prepare, the shell must be cut into large segments, following the natural indentations on the side. This will reveal the large seeds each covered with sticky, cream-colored pulp which can then be spooned out. The seeds can be roasted and eaten.
If there are a lot of Durian in season, they can be made as “ durian chip” or cooked until it is sticky called “Durian Kuan” |
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 In appearance, jackfruits resemble durians although they are less spiky. When ripe, jackfruits have a greenish-yellow prickly skin, which should be taut. The fruit should give off a mild fragrance; an overpowering odor indicates that the fruit is over-ripe.
The creamy flesh is redolent of pineapple and banana. Succulent and sweet, it tastes rather like banana and is excellent served with ice cream or mixed with other fruits in a fruit salad. It can also be used as a vegetable. The seeds can be roasted and eaten.
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banana (Kluay)
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