31 Thai Fruits to Try in Thailand [with Seasonality Chart]

If you love fruit, Thailand is home to many of the best fruits in the world. In fact, there are so many delicious tropical fruits in Thailand to try, it’s worth the price of a flight on its own.

The majority of the most famous fruits in Thailand never make it to the West because they do not ship well, or they are expensive to import.

This means that if you want to try all of these Thai fruits, you might just need to book a trip to visit the “land of smiles”. 

Thai Fruits List

1. Mango (Ma-Muang)

Mangos are the most famous fruit in Thailand. With a wide range of culinary uses, this sweet and sometimes sour fruit is a mainstay of the cuisine that is used in savory and sweet applications.

There are over 200 different types of mangoes grown in Thailand but the four main varieties are Nam Dok Mai, Ok Rhong Damnoen, and Kiew Savoey green mango.

The teardrop shape houses a long and semi-flat seed that should be discarded.

The flesh of the fruit is tender, sweet, and aromatic when ripe and tart with a chewy texture when they are unripe.  

Mango Season in Thailand: March-June How Mango is Eaten/Served: Eaten raw, with sticky rice for dessert, fruit shake, fresh juice, and the green mangos are used for salads and curries. Region/Country of Origin: India

Chef Tip: Do you want to learn how to make mango sticky rice? You can find a great recipe in one of these Thai cookbooks.

2. Mangosteen (Mang-Kut)

The Thai mangosteen is a unique purple fruit with a white inside that is officially the national fruit of Thailand.

They call mangosteens the queen of fruits as it is as beautiful as it is delicious.

There are many health claims about this fruit ranging from strange stuff such as helping you to cool down and promoting weight loss, but we can only verify that mangosteens are rich in antioxidants.

This delicious fruit does have a possible side effect that it may prevent blood from clotting in some individuals and that the purple exterior is notorious for staining clothes. 

Mangosteen Season in Thailand: May to September How Mangosteen is Eaten/Served: eaten raw, fresh juice, smoothies, ice cream Region/Country of Origin: Malaysia and Indonesia

3. Rambutan (Ngor)

This funny-looking fruit’s origin is from present-day Malaysia where its name is derived from the Malay word “rambut” which means hair.

Rambutan’s exterior is made up of a thin peel that is covered with red and green soft spines that when peeled away reveal a white fleshy interior that surrounds a seed.

The interior fruit is similar to longan and lychee but not as aromatic or sweet. Make sure to not eat the peel as it is considered very toxic. 

Rambutan Season in Thailand: April to September How Rambutan is Eaten/Served: raw fruit, jam, fruit shakes, and fresh juice Region/Country of Origin: Malaysia

4. Lychee (Lin-jee)

Also known as the alligator strawberry, this floral and sweet fruit is covered in a bumpy loose skin that when torn away reveals the white-fleshed fruit that surrounds a black pit.

The flavors and aroma of lychee are truly one of a kind even though there are other fruits with similar-looking flesh.

This highly prized fruit originally was from southeast China but is now grown all over Thailand. 

Lychee Season in Thailand: April to June How Lychee is Eaten/Served: raw fruit, fresh juice, dessert topping, flavoring for sodas, fruit shakes. Region/Country of Origin: China

5. Durian (Tu-Rian)

Known as the King of fruits, this unique treat is either loved or hated by the people that have tried it.

The oblong spiky exterior encases the edible lobes of the fruit that give off an aroma that is a cross between rotten green onions and seeping sewage.

The late and great Anthony Bourdain described the aroma of durian by saying “Your breath will smell as if you’d been French-kissing your dead grandmother”.

Those that can get over the funky aromas will love its creamy texture and its sweet onion-like flavor.

Durian Season in Thailand: April to August How Durian is Eaten/Served: raw fruit, chips, ice cream, fruit shakes, with sticky rice Region/Country of Origin: Southeast Asia

6. Jackfruit (Khanoon)

The massive fruit that grows from the trunk and base of the jackfruit tree can get up to 3 feet in length and weigh as much as 50 pounds.

The exterior is similar to durian but a little less spiky. The edible portions of the jackfruit have fleshy coverings that encase the seeds of the fruit.

The texture is similar to boiled chicken in its stringy nature which is why it is referred to as the meat fruit.

Jackfruit is often used as a meat alternative in savory preparations. Its tropical flavor intensifies as it matures along with the aromas that get more intense and off-putting. 

Jackfruit Season in Thailand: Year-round How Jackfruit is Eaten/Served: raw fruit, as a meat substitute, ice cream Region/Country of Origin: Southern India

7. Tamarind (Ma Kam)

This sour fruit is a very important part of Thai cuisine and is used in everything from savory applications to desserts.

This fruit is shaped like a pod of beans that has a hard exterior that when peeled away reveals a sticky and fibrous interior that surrounds its seeds.

The edible portion of tamarind is the sticky toffee-like portion that has a tart and sweet flavor that is like a sour caramel.

Tamarind Season in Thailand: December to February How Tamarind is Eaten/Served: Stir fry Thai food dishes like Pad Thai, soups like Tom Yum, dipping sauces, candies Region/Country of Origin: Tropical Africa

8. Passion Fruit

While not a native fruit to Thailand, it has been embraced with open arms due to its perfect balance of sweet and sour flavors.

The jelly-like interior is the prized part of this fruit with its citrusy aroma that lends itself to being used in fun beverages.

Passion fruit can be found at Thai fruit markets in three colors: purple, yellow, and green.

The seeds may be a little annoying to eat especially when eaten raw right out of the fruit, but they are edible and have a nice crunchy texture.

Passion Fruit Season in Thailand: Year-round How Passion Fruit is Eaten/Served: fruit shakes, fresh juice, cocktails Region/Country of Origin: Tropical South America

9. Pineapple (Sapparot)

If you have ever eaten a pineapple, the ones from Thailand are very similar.

The reason this fruit is so popular globally is because of its tart and sweet flavor which is a refreshing snack, especially on a hot day.

They also ship well as they have a tough exterior that protects the interior fruit. The exterior is inedible and the center core is less than pleasant and should be removed.

Be warned that pineapple contains an enzyme called bromelain that breaks down proteins.

If you eat too much, your mouth may get sore from the enzyme breaking down the tissues on your gums and the roof of your mouth. 

Pineapple Season in Thailand: October to June How Pineapple is Eaten/Served: served in savory applications like pineapple fried rice, fruit shake, fresh juice, desserts Region/Country of Origin: Tropical South America

10. Papaya (Malagor)

Although papaya is sweet and delicious when it’s perfectly ripe, it is most commonly eaten in Thailand when it’s still unripe.

This green papaya is commonly cut into strips to make a salad called Som Tam (featured in the world’s best 50 dishes by CNN) which is a classic Issan dish from the northeastern part of the country.

Both the ripe and unripe version can be found in Thailand year-round and is quite abundant in southern and eastern Thailand.

The ripe papaya once cut in half reveals its bright orange flesh and a chamber that encases lots of small black seeds that are bitter but nutritious. 

Papaya Season in Thailand: Year-round How Papaya is Eaten/Served: eaten raw when ripe, used in salads like som tam when unripe Region/Country of Origin: Southern Mexico

11. Pomegranate

Pomegranates are far from native to Thailand as this fruit is originally from the area that is now Iran.

They have made their way to Thailand and can be found, when in season, being juiced by street vendors across the country.

If you haven’t ever opened a pomegranate, you would be shocked to see how much work it takes to extract all the seed from the exterior pith and the inside paper-like filament.

Pomegranates are extremely nutritious as they are high in vitamins A, B, and C along with being a powerful antioxidant. 

Pomegranate Season in Thailand: January to February How Pomegranate is Eaten/Served: seeds are eaten raw, fresh juice Region/Country of Origin: Iran

12. Kaffir Lime

This wrinkly skinned fruit which is a member of the citrus family is more prized for its leaves than for the fruit itself.

In fact, the only part of the fruit that is used is the skin that is added to dishes like curries.

The pith and the pulp are extremely high in a compound that causes skin inflammation and should be seriously avoided.

The leaves are extremely aromatic and are a critical ingredient in many of Thailand’s most popular dishes. 

Kaffir Lime Season in Thailand: Year-round How Kaffir Lime Leaves are Eaten/Served: in savory dishes like Tom Yum, thinly sliced in salads Region/Country of Origin: Southeast Asia and Southern China

13. Dragon Fruit (Gao Mung Gorn)

Dragonfruit is a member of the cactus family that goes by the name Pitaya in Thailand. This strange-looking fruit is bright pink on the outside with wing-like shoots that come off the top and the sides.

The inside edible fruit is either white or purple with many little seeds that are slightly larger than poppy seeds.

There is also a rare version where the exterior is yellow and the internal flesh is white.

No matter the color, the dragonfruit is very mild in flavor and isn’t overly sweet making it less popular than fruits like mango and pineapple. 

Dragon Fruit Season in Thailand: Year-round How Dragon Fruit is Eaten/Served: raw fruit, fruit shakes, decorative fruit displays Region/Country of Origin: Central and South America

14. Guava (Farang) 

This versatile fruit that is originally from central and south America is now grown in tropical climates across the globe including Thailand.

Due to the fruit being brought to Thailand by the Portuguese, it was given the name farang which also is the slang for a westerner.

The flesh of this fruit is prized for its ripe and unripe variations where the guavas aromas can be highlighted. 

Guava Season in Thailand: Year-round How Guava is Eaten/Served: The unripe fruit is dipped into a sugar and chili mixture and is commonly added to salads alongside green mango. Region/Country of Origin: Central and South America

15. Pomelo (Som-o)

Pomelo is similar to a grapefruit but much larger in overall size which can get up to a foot in diameter and can weigh up to 4 pounds.

Som O in Thailand is very popular when in season because of its balanced sweet, bitter, and acidic flavors.

The cleaned segments can be found being sold by fruit vendors across the country that are sold in individual packages.

This is due to how difficult it is to peel the pith and extract the edible fruit. 

Pomelo Season in Thailand: March to April, August to November How Pomelo is Eaten/Served: In salads like Tam Sam- O Nam Pu, eaten as raw fruit  Region/Country of Origin: Southeast Asia

16. Rose Apple (Chom-poo)

Although the name implies two things, this Thai fruit is neither a rose nor an apple. The delicate flesh is nice and crunchy but less fibrous than an apple and not as tender as a watermelon.

The Thai apple is extremely juicy with a flavor that will remind you of a fresh sweet pepper with floral aromas reminiscent of its namesake rose. 

Rose Apple Season in Thailand: Year-round How Rose Apple is Eaten/Served: Eaten fresh Region/Country of Origin: Southeast Asia

17. Longkong (Lang-sard)

This delicate Thai fruit grows in clusters like grapes but looks like a butterball potato.

The soft flesh tears away showing off the soft white flesh that surrounds an edible but bitter seed.

The fruit separates into individual segments that resemble translucent pieces of peeled garlic.

The fruit is beloved for its tart and sweet flavor that is like a cross between a grapefruit and a green grape. 

Longkong Season in Thailand: July to October How Longkong is Eaten/Served: Eaten raw  Region/Country of Origin: Southeast Asia

18. Longan (Lam-Yai)

Longan fruit is related to other members of the soapberry family including lychee and rambutan.

What makes this fruit unique compared to the others is its mild honeydew melon-like flavor that has musky undertones.

This is also the least beautiful of the three as its skin is tan in color with little light brown dots. Inside of the internal fruit is a seed that is hard but high in antioxidants.  

Longan Season in Thailand: April to August How Longan is Eaten/Served: eaten as raw fruit and used to make fruit shakes Region/Country of Origin: China

19. Coconut (Ma-Praow)

No, the coconut is not actually a nut but a member of the stone fruit family like peaches and plums.

Coconuts play a wildly important part in Thai cuisine. They are utilized for their juice along with coconut milk and cream that is extracted from its inside white flesh.

They also utilize the fruit’s fats from their meat to make coconut oil.

Coconuts are also prized for their hydrating properties as they are rich in electrolytes including potassium, sodium, and manganese.

Coconut Season in Thailand: Year-round How Coconut is Eaten/Served: as a base of curries and soups, it’s made into ice cream, as a hydrating juice, as a dessert ingredient, made into candy, fruit shakes Region/Country of Origin: Southeast Asia/ Austronesia

20. Banana (Gluay)

Bananas are one of the most common fruits found in grocery stores around the globe as they are picked green and then allowed to ripen during transit.

Well, in Thailand, they can be picked right from the plant when they are just about ripe.

Thailand has well over two dozen different varieties that range from very sweet and fluffy to short and stubby with a nice honey flavor. 

Banana Season in Thailand: Year-round How Banana is Eaten/Served: used in many dessert applications ranging from grilled to deep-fried, or blended into fruit shakes Region/Country of Origin: Southeast Asia

21. Watermelon (Tengmo)

When visiting Thailand, you don’t have to wait for summer to eat the tender and sweet flesh of watermelon as they are grown year-round.

The same varieties that can be found in other global markets are grown in Thailand including the classic red watermelons along with the less sweet yellow-fleshed variety.

The one thing you don’t see much of in Thailand is the seedless varieties that are now the main types sold in the west.

Watermelon Season in Thailand: Year-round How watermelon is Eaten/Served: Eaten as raw fruit, fruit shakes, fresh juice Region/Country of Origin: Southern Africa

22. Marian Plum/ Plum Mango (Ma-Prang)

Also known as the mini mango, this Thai fruit’s flavor is similar to a mango combined with a persimmon but its texture is closer to a plum.

The entire fruit is edible including the skin but the seed is very bitter and should be discarded.

Vendors in markets in Thailand sell Marian Plums in their natural state attached in a bunch that is individually priced according to their weight and quality. 

Marian Plum/Plum Mango Season in Thailand: February to May How Marian Plum/Plum Mango is Eaten/Served: eaten as raw fruit, fruit shakes, unripe fruit is eaten in salads where a tart bite is needed. Region/Country of Origin: Southeast Asia

23. Thai Tangerine (Bang Mot)

Although this fruit’s nickname is tangerine, it is actually a mandarin. This Thai fruit is highly prized because it can be very sweet, but it has just enough acidity to balance it out.

The price is also very good and during the height of the Bang Mot season, they are one of the cheapest fruits you can find in Thai fruit markets.

The skin color is usually orange and green combination that leads foreigners to think they are unripe when in reality, they are ready to eat.

They do have seeds that are situated around their core that should be avoided.

Thai Tangerine Season in Thailand: September to February How Tangerine is Eaten/Served: Eaten raw, juice  Region/Country of Origin: Thailand

Exotic Fruits in Thailand

24. Snake Fruit (Sala)

This may be the ugliest fruit from Thailand with its scaly-looking skin and snakehead shape that is dark brown.

Snake fruit originally came from Indonesia but is now a popular treat in many countries in the region.

The flavor can vary depending on its ripeness, but at its best, it will have a delicate honey-like sweetness that is similar to a cross between an apple and a banana.

When the snake-like skin is peeled back, three lobes appear that look like large cloves of garlic.

Be warned that when unripe, some of the varieties can have a tannic mouth-drying effect similar to what you get from a very oaky unaged red wine.

Snake Fruit Season in Thailand: Year-round How Snake Fruit is Eaten/Served: Eaten raw Region/Country of Origin: Indonesia

25. Star Fruit

This native fruit of Indonesia is shaped like a five-point star when cut across its midsection. The fruit ranges from extremely tart and citric to mildly sweet in flavor.

Star fruit has its pluses and minuses when it comes to nutrition and health.

It is high in antioxidants and rich in vitamin C, but it can interact with certain medications and can be problematic when it comes to kidney health. 

Star Fruit Season in Thailand: October to December How Star Fruit is Eaten/Served: Used as a garnish or as decorative pieces for fruit displays. Region/Country of Origin: Southeast Asia

26. Custard Apple / Sugar Apple (Noi-Na)

This bumpy-skinned exotic fruit in Thailand is prized for its namesake custard-like texture that is accessed by cutting the fruit in half.

Eating the soft and spongy flesh takes a little bit of work as there are many seeds that are inedible that need to be avoided.

The exterior skin is a pale green color, but there is also a variety with a red color that is becoming more popular.

This is a must-try when in Thailand just to experience its texture and its tropical fruit-like flavor.

Custard Apple Season in Thailand: June to September How Custard Apple is Eaten/Served: Eaten raw Region/Country of Origin: Southeast Asia

27. Sapodilla (La-Mut)

With all the tropical fruit flavors in Thailand, the sapodilla delivers a unique flavor that is very unique in the region.

Most people say that it tastes like caramel when ripe with a texture that is similar to a persimmon.

To test to see if the fruit is ripe, simply scratch its surface. If the skin is green, it needs more time. If it’s yellow, cut it in half and scoop out the flesh because it’s ready to eat.

Discard the seeds as they have a small barb that can cause them to stick in your throat. 

Sapodilla Season in Thailand: September to December How Sapodilla is Eaten/Served: Eaten raw Region/Country of Origin: Southern Mexico and Central America

28. Gac (Fak Khao)

This fruit in Thailand is a member of the melon family that originated from Vietnam but is now grown in limited production in northern Thailand.

The exterior of Gac along with the edible internal seed pods is a dark reddish-orange color that makes its prices soar during Chinese New Year.

Red is an auspicious color in Chinese culture making it in hot demand during the holiday.

Gac’s color changes from green to red as the fruit matures letting you know they are ripe and ready to be eaten. 

Gac Season in Thailand: August to December How Gac is Eaten/Served: Juice, coloring for sticky rice, eaten as raw fruit Region/Country of Origin: Vietnam

29. Bael

Native to India and Bangladesh, Bael is now grown across much of Southern Asia including Thailand.

The pear-shaped fruit can be as large as pomelo and takes 11 months to reach maturity.

To access the fruit, you have to break through its tough outer shell with a hammer. It’s hard work, but you will be rewarded with a fibrous flesh that tastes like marmalade with a sweet floral aroma.

In Thailand, slices of the fruit are sun-dried and then made into a tea that supposedly is an aid for digestion.

Bael Season in Thailand: March to April How Bael is Eaten/Served: Eaten raw, made into a tea Region/Country of Origin: India and Bangladesh

30. Bilimbi

The bilimbi fruit is also known as tree sorrel because of its extremely tart herbal flavor.

This Thai fruit has a cucumber-like crunch and the tartness of a lemon that is used as an edible replacement for tamarind or lime in recipes.

There are numerous medical claims about the fruit ranging from hemorrhoid relief to strengthening bones but we are not doctors and will not suggest that the long list of benefits are accurate. 

Bilimbi Season in Thailand: Year-round How Bilimbi is Eaten/Served: made into pickles, jams, and used as a souring agent in recipes like Tom Yum and curries. Region/Country of Origin: South East Asia

31. Santol (Kra-Thon)

Santol is often referred to as the wild mangosteen because of its resemblance, even though the color of its skin and its plush layer are different colors.

Santol is also a lot less sweet and is often eaten with salt and chilies to up it in the flavor department.

Depending on the fruit’s ripeness, the fruit is used in the making of several Thai dishes including the famous som tam papaya salad.

The seeds are inedible and when swallowed can shred up your stomach as they move through.

Santol Season in Thailand: April to August How Santol is Eaten/Served: Eaten raw or used to make curries and salads Region/Country of Origin: South East Asia

Fruit Season in Thailand Chart

What Fruit is Famous in Thailand?

If you just want to just try the most famous fruits in Thailand, you would want to eat: 

• Durian, which is referred to as the king of fruits 
• Mangosteen, which is the national fruit of Thailand
• Mango, because it is the most popular fruit in Thailand for a reason. 

But why stop there when Thailand has so many delicious fruits available that are served in so many different ways from salads to freshly sliced right from the fruit vendor?

Wrapping Up: Fruits from Thailand

So who’s craving some tropical fruit in Thailand? 

Any trip to Thailand would be incomplete without experiencing the huge breadth of stunning tropical Thai fruits that can be found sold by street vendors and at local markets across the country.  

Now it’s your turn to plan that trip to Thailand so that you can taste your way through this entire lineup of stunning fruits in Thailand. 

If you would like to learn more about all of the delicious foods in Thailand, check out our food travel guides to some of the best culinary destinations in the country.

These guides are packed with amazing dishes, delicious restaurants, local food tours, food markets, and so much more. 

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