Thai fruits- Guava (2)

Cultivation and uses

Guavas are cultivated in many tropical and subtropical countries for their edible fruit. Several species are grown commercially; those listed below are the most important. The fruit is commonly eaten whole, but is often prepared in a variety of ways as a dessert. In Asia, fresh raw guava is often dipped in preserved prune powder or salt. Boiled guava is also extensively used to make candies, preserves, jellies, jams, marmalades (goiabada), and juices. In Asia, a tea is made from guava fruits and leaves. In Egypt and South Africa, guava juice is popular.
The whole fruit is edible, from seeds to rind, but many people choose to cut out the seeds and the middle of the guava. The guava flesh is sweet (the middle part with the seeds is sweetest), and the rind is slightly bitter tasting.
Guava leaves are used for medicinal purposes, as a remedy for diarrhea[1], and for their supposed antimicrobial properties. The same anti-diarrheal substances which are useful in folk medicine may also cause constipation in the case of consumption of large amounts of guava fruits. In Cuba their leaves are also used in barbecues providing a nice smoked flavor and scent to the meat. In recent studies, Guava is believed to have sugar lowering properties to help diabetics lower their sugar count. While testing is not fully conclusive, results have been promising as a natural means to help diabetics combat high sugar.
Mature trees are not frost-sensitive and can survive as low as 5°C for short periods of time, but younger plants will not survive. They are known to survive in Northern Pakistan where they can get down to 5°C or lower during the night. In several tropical regions, including Hawaii, some species have become invasive weed shrubs. Guava wood is used for meat smoking in Hawaii and is being used by BBQ competitors across the United States. Guava are also of interest to home growers in temperate areas, being one of the very few tropical fruits that can be grown to fruiting size in pots indoors.

Red guavas can be used as the base of salted products such as sauces, constituting a substitute for tomatoes, especially for those who suffer from the latter's acidity.

Thai Fruits
From wikipedia

Thai fruits- Guava(1)

Thai fruits:

Guava (from Arawak via Spanish, Guayaba) is a genus of about 100 species of tropical shrubs and small trees in the myrtle family Myrtaceae, native to Mexico, the Caribbean, Central America and northern South America. The leaves are opposite, simple, elliptic to ovate, 5-15 cm long. The flowers are white, with five petals and numerous stamens. Psidium species are used as food plants by the larvae of some Lepidoptera species including Eupseudosoma aberrans, Snowy Eupseudosoma and Hypercompe icasia.

Strawberry Guava Psidium cattleianum
The fruit is edible, round to pear-shaped, from 3-10 cm in diameter (to 12 cm in some selected cultivars). It has a thin delicate rind, pale green to yellow at maturity in some species, pink to red in others, a creamy white or orange-salmon flesh with many small hard seeds, and a strong, characteristic aroma. It is rich in vitamins A, B, and C (a guava fruit contains more vitamin C than a typical citrus fruit – the rind contains over five times more vitamin C than an orange). It also contains high amounts of calcium – which is unusual in a fruit.


Thai Fruits
From wikipedia

Thai fruits -Longan(1)

Thai fruits
The Longan (Simplified Chinese: 龙眼; Traditional Chinese: 龍眼; Pinyin: lóngyǎn; Cantonese long-ngan; literally "dragon eye"; Thai ลำไย) is an evergreen tree native to southern China. It is also found in Indonesia and Southeast Asia. It is also called guiyuan (桂圆) in Chinese, lengkeng in Indonesia, mata kucing in Malaysia, and quả nhãn in Vietnamese . The longan ("dragon eyes") is so named because of the fruit's resemblance to an eyeball when it is shelled (the black seed shows through the translucent flesh like a pupil/iris).
The fruit is edible, and is often used in East Asian soups, snacks, desserts, and sweet-and-sour foods. They are round with a thin, brown-coloured inedible shell. The flesh of the fruit, which surrounds a big, black seed, is translucent white, soft, and juicy.
Longans and lychees bear fruit at around the same time of the year. Dried longan (Chinese: 圓肉; Pinyin: yuánròu; literally "round meat") are often used in Chinese cuisine, Chinese food therapy and herbal medicine and Chinese sweet desert soups. In contrast with the fresh fruit, the flesh of dried longans is dark brown to almost black.

Thai fruits

Thai fruits-Longan

The Longan (Simplified Chinese: 龙眼; Traditional Chinese: 龍眼; Pinyin: lóngyǎn; Cantonese long-ngan; literally "dragon eye"; Thai ลำไย) is an evergreen tree native to southern China. It is also found in Indonesia and Southeast Asia. It is also called guiyuan (桂圆) in Chinese, lengkeng in Indonesia, mata kucing in Malaysia, and quả nhãn in Vietnamese . The longan ("dragon eyes") is so named because of the fruit's resemblance to an eyeball when it is shelled (the black seed shows through the translucent flesh like a pupil/iris).

The fruit is edible, and is often used in East Asian soups, snacks, desserts, and sweet-and-sour foods. They are round with a thin, brown-coloured inedible shell. The flesh of the fruit, which surrounds a big, black seed, is translucent white, soft, and juicy.
Longans and lychees bear fruit at around the same time of the year. Dried longan (Chinese: 圓肉; Pinyin: yuánròu; literally "round meat") are often used in Chinese cuisine, Chinese food therapy and herbal medicine and Chinese sweet desert soups. In contrast with the fresh fruit, the flesh of dried longans is dark brown to almost black.

Longan thai fruits

From wikipedia

Fruits season in thailand

Thailand fruits season

Info by www.ku.ac.th

Mango-taste

Generally, once ripe, mangoes are quite juicy and can be very messy to eat. However, those exported to temperate regions are, like most tropical fruit, picked under-ripe. Although they are ethylene producers and ripen in transit, they do not have the same juiciness or flavour as the fresh fruit. A ripe mango will have an orange-yellow or reddish skin. To allow a mango to continue to ripen after purchase, it should be stored in a cool, dark place, but not in a refrigerator as this will slow the ripening process.

Ripe mangoes are extremely popular throughout Latin America. In Mexico, sliced mango is eaten with chili powder and/or salt. Street vendors sometimes sell whole mangoes on a stick, dipped in the chili-salt mixture. In Indonesia, green mango is sold by street vendors with sugar and salt and/or chili. Green mango may be used in the sour salad called rujak in Indonesia, and rojak in Malaysia and Singapore. In Guatemala, Ecuador, Nicaragua and Honduras, small, green mangoes are popular; they have a sharp, brisk flavour like a Granny Smith apple. Vendors sell slices of peeled green mango on the streets of these countries, often served with salt. In Hawai'i it is common to pickle green mango slices. Ayurveda considers ripe mango sweet and heating, balancing all the three doshas(humors) and acts as an energizer.
Raw mangoes are used in making pickles and condiments due to its peculiar sweet and sour taste. Dried and powdered raw mango is sometimes also used as a condiment in Indian cuisine.

from wikipedia
Fruits

Mango - production

India is by far the largest producer, with an area of 16,000 km² with an annual production of 10.8 million tonnes, which accounted for 57.18% of the total world production. Within India, the southern state of Andhra Pradesh is the largest producer of Mangoes, with 350,000 hectares under cultivation (2004 data).

Top 12 Mango Producers - 2005

Country hectres
India 1,600,000
China 433,600
Thailand 285,000
Indonesia 273,440
Mexico 173,837
Philippines 160,000
Pakistan 151,500
Nigeria 125,000
Guinea 82,000
Brazil 68,000
Vietnam 53,000
Bangladesh 51,000

World Total 3,870,200
Source:UN Food & Agriculture Organisation (FAO)

from wikipedia

Thai fruits

Mango cultivation and use

The mango is now widely cultivated as a fruit tree in frost-free tropical and warmer subtropical climates throughout the Indian subcontinent, Southern Pakistan, North, South and Central America, the Caribbean, south and central Africa, Australia and Southeast Asia. It is easily cultivated and there are now more than 1,000 cultivars, ranging from the turpentine mango (from the strong taste of turpentine, which according to the Oxford Companion to Food some varieties actually contain) to the huevos de toro ("bull's balls", from the shape and size). The mango is reputed to be the most commonly eaten fresh fruit worldwide. Mangos also readily naturalize in tropical climates. Some lowland forests in the Hawaiian Islands are dominated by introduced mangos and it is a common backyard fruit tree in South Florida where it has also escaped from cultivation.
The mango is a popular fruit with people around the world. However, many mango farmers receive a low price for their produce. This has led to mangoes being available as a 'fair trade' item in some countries.
There is a unique pigment that cannot be synthesized called euxanthin or euxanthine, and usually known as Indian Yellow, which is produced in the urine of cows fed on mango leaves. Their urine was once collected and evaporated and the pigment then used in oil paint.[2] The practice was outlawed in 1908 due to malnutrition of the cows (the leaves have a mildly toxic substance related to that in poison ivy) and the color is now produced synthetically by mixing other pigments.

From wikipedia
Thai Fruits

Mango usage

The fruit flesh of a ripe mango contains about 15% sugar, up to 1% protein, and significant amounts of vitamins A, B and C. The taste of the fruit is very sweet, with some cultivars having a slight acidic tang; it tastes roughly like a cross between a peach and a pineapple. The texture of the flesh varies markedly between different cultivars; some have quite a soft and pulpy texture similar to an over-ripe plum, while others have a firmer flesh much like that of a cantaloupe or avocado, and in some cultivars the flesh can contain fibrous material. Mangoes are very juicy; the sweet taste and high water content make them refreshing to eat, though somewhat messy.
Mangoes are widely used in chutney, which in the West is often very sweet, but in the Indian subcontinent is usually sharpened with hot chilis or limes. In India, ripe mango is often cut into thin layers, desiccated , folded, and then cut and sold as bars that are very chewy. These bars, known as amavat or halva in Hindi, are similar to dried guava fruit bars available in Colombia. Many people like to eat unripe mangoes with salt (which are extremely sour; much more than lemon), and in regions where food is hotter, with salt and chili. In many American societies people enjoy eating the skin of the mango which happens to be rich in calcium, and vitamin B6.
The fruit is also widely used as a key ingredient in a variety of cereal products, in particular muesli and oat granola.
In the Philippines, unripe mango is eaten with bagoong. Dried strips of sweet, ripe mangoes have also gained popularity both inside and outside the country, with those produced in Cebu making it to export markets around the world.
In other parts of South-east Asia, mangos are very popular pickled with fish sauce and rice vinegar.
Mango is also used to make juices, both in ripe and unripe form. Pieces of fruit can be mashed and used in ice cream; they can be substituted for peaches in a peach (now mango) pie; or put in a blender with milk, a little sugar, and crushed ice for a refreshing beverage. A more traditional Indian drink is mango lassi, which is similar, but uses a mixture of yogurt and milk as the base, and is sometimes flavoured with salt or cardamom. In Thailand and other South East Asian countries, sweet glutinous rice is flavoured with coconut then served with sliced mango on top as a dessert.

"Mango Shake" or "Mangoshake" is a refreshing Punjabi (Indian/Pakistani) summer drink. It is traditionally made of mango pulp, whole milk, sugar and ice cubes. However there are various other ingredients which are sometimes added, such as ice cream, fresh fruit, chocolate sauce and other sauces, along with whipped cream. It is very similar to a milkshake which can be consumed with a spoon.

Dried unripe mango used as a spice in India is known as amchur (sometimes spelled amchoor). Am is a Hindi word for Mango and amchoor is nothing but powder or extract of Mango.
Note: The Sweet Bell Pepper (capsicum) was once known as mango in parts of the midwestern United States. With the advent of fresh fruit importers exposing individuals to the tropical fruit, the colloquial use of this alternative name for the Sweet Bell Pepper has become archaic, although occasionally midwestern menus will still offer stuffed mangoes as an entree

From wikipedia

Nutrition of mangosteen

Since 2004, mangosteen has been included among an emerging category of novel functional foods sometimes called "superfruits" presumed to have a combination of
1) appealing subjective qualities, such as taste, fragrance and visual appeal,
2) nutrient richness,
3) antioxidant strength
4) potential impact for lowering risk against human diseases

When analyzed specifically for its edible aril, however, mangosteen meets only the first criterion above, as its overall nutrient profile is absent of important content, it contains no pigmentation (correspondingly, no antioxidant phytochemicals in significant concentration) and there is no evidence of aril constituents having any health properties .
Should purée or juice from the arils be infused with exocarp phenolic extracts, mangosteen juice adopts the purple color and astringency of its exocarp pigments, so must be balanced for taste with sweeteners possibly requiring juices from other fruits

From wikipedia

Thai fruits - Mango

Thai fruits
Mango

Thailand is home to many varieties of mango. Some of which can be eaten unripe, some either ripe or unripe while sour ones are enjoyed with a sweet, salty dip called "Nam Pla Wan". Ripe mangos with sweet sticky rice, especially the Nam Dok Mai and Ok Rong varieties, are an all-time-favourite Thai dessert.

From Thailand guidebook

Thai fruits

Thai fruits - Mangosteen (3)

Mangosteen-Queen of Thai fruits

Nutrient content and antioxidant strength

Since 2004, mangosteen has been included among an emerging category of novel functional foods sometimes called "superfruits" presumed to have a combination of
1) appealing subjective qualities, such as taste, fragrance and visual appeal,
2) nutrient richness,
3) antioxidant strength
and 4) potential impact for lowering risk against human diseases.

When analyzed specifically for its edible aril, however, mangosteen meets only the first criterion above, as its overall nutrient profile is absent of important content, it contains no pigmentation (correspondingly, no antioxidant phytochemicals in significant concentration) and there is no evidence of aril constituents having any health properties .

Should purée or juice from the arils be infused with exocarp phenolic extracts, mangosteen juice adopts the purple color and astringency of its exocarp pigments, so must be balanced for taste with sweeteners possibly requiring juices from other fruits

From wikipedia

Queen of thai fruits

Thai fruits - Mangosteen (2)

Mangosteen - Queen of thai fruits (2)



Legend, geographic origins and culinary applications:

There is a story, possibly apocryphal, about Queen Victoria offering a cash reward to anyone who could deliver to her the fabled fruit. Although available in cans and frozen, mangosteens are rarely sold fresh in Western countries except in some Asian grocery stores (and Tesco).
Without fumigation or irradiation as whole fruit, mangosteens are illegal for importation in commercial volumes into the United States due to fears that they harbor the Asian fruit fly which would endanger US crops. Private small volume orders from fruits grown on Puerto Rico, however, are being filled for American gourmet restaurants who serve the aril pieces as a delicacy dessert.


In the future, new irradiation techniques may allow importation of this delicacy. Products derived from the mangosteen are legally imported into the United States, such as juices, freeze-dried fruit and nutritional supplements. The fresh fruit is also available in Singapore, Thailand, Malaysia, Vietnam, Indonesia, Colombia , the Philippines, and Chinatowns of Victoria and Vancouver, British Columbia.


Mangosteen is cultivated and sold on some Hawaiian islands, although presently not exported to the continental United States where it is banned as an insect host (see above). However, Hawaiian growers are working with a Honolulu irradiation facility for future export to the United States mainland. Mangosteen is grown in Central Africa, particularly the Democratic Republic of the Congo where it is a popular delicacy. An ultra-tropical tree, the mangosteen must be grown in consistently warm conditions, as exposure to temperatures below 40°F (4°C) will generally kill a mature plant.


Before ripening, the mangosteen shell is fibrous and firm, but becomes soft and easy to pry open when the fruit ripens. To open a mangosteen, the shell is usually broken apart by scoring it with a knife; one holds the fruit in both hands, prying gently with the thumbs until the rind cracks. It is then easy to pull the halves apart along the crack and remove the fruit, taking care with the purple, inky exocarp juice containing pigments that are an avid dye on skin and fabric.


From wikipedia

"Queen of thai fruits "

Thai fruits - Mangosteen

Mangosteen - Queen of Thai fruits (1)

The mangosteen (Garcinia mangostana) is a tropical evergreen tree, believed to have originated in the Sunda Islands and the Moluccas. The tree grows from 7 to 25 meters tall. The rind (pericarp) of the edible fruit is deep reddish purple when ripe. Botanically an aril, the fragrant flesh is sweet and creamy, citrusy with some peach flavor. Often heralded as the "Queen of Fruits", mangosteen is closely related to other edible tropical fruits such as button mangosteen and lemondrop mangosteen.

The outer shell of the fruit, its exocarp, is typically 6-8 cm in outside diameter and initially white and firm. The exocarp softens during ripening and develops pigmentation from synthesis of phytochemicals, such as phenolic acids which discourage infestation by insects, fungi, plant viruses and bacteria. Progressively during fruit maturation, the pigments give the exocarp its characteristic purple color, affording the fruit protection from ultraviolet radiation and free radicals generated during photosynthesis. The exocarp pigments also provide visual attraction to potential seed dispersers. Isolation of exocarp pigments has revealed their identity as xanthones, mainly garcinol and mangostin, which, as phenolics, make the exocarp highly astringent and unfavorable for human consumption.

Cutting through the shell, one finds edible flesh, botanically defined as an aril, shaped like a peeled tangerine but bright white, about 3-5 cm in diameter, nested in a deep red outer pod. Depending on the fruit size and ripeness, there might be nested within the aril segments seeds that are not palatable unless roasted. The number of aril pods is directly related to the number of petals on the bottom of the pericarp. On average, a mangosteen has 5 aril segments that mature sufficiently for harvesting when the tree is 5-6 years old.

Queen of Thai fruits
From wikipedia

Thai fruits - Durian(7)

Durian -King of Thai fruits (7)

There are 4 favourite kinds of Durian in Thailand .

1. "Monthong" - the most favourite and popular in Thailand
2. "Chanee"
3. "Kanyao"
4. "Kradoom"

Durian is not only delicious ; but also durian give high nutrition (Fat, Protein , Carbohydrate and vitamins) .
"Monthong" 100 g can give around 155 kCal
"Kanyao" 100 g can give around 180 kCal

Favourite thai Desserts from durian:
Stick rice with durian and coconut milk (delicious but strong smell and high calories)
Fried durian
Dried durian

Thai fruits

Thai Fruits - Durian (6)

Durian- King of thai fruits (6)



Cultural Influence



The durian is commonly known as the "king of the fruits", a label that can be attributed to its formidable look and overpowering odour. Due to its unusual characteristics, the durian has been referenced or parodied in various cultural mediums. To foreigners the durian is often perceived as a symbol of revulsion, as it can be seen in Dodoria, one of the villains in the Japanese anime Dragon Ball Z. Dodoria, whose name has been derived from the durian, was given an unattractive appearance and a sinister role which required slaughtering numerous characters. In the Castlevania videogame series, "Rotten Durian" is an item that removes 500 HP from the character if consumed; its in-game description reads "Has introduced you to a whole new world of unpleasant odors."
In its native southeastern Asia, however, the durian is an everyday food and portrayed in the local media in accordance with the different cultural perception it has in the region. The durian symbolised the subjective nature of ugliness and beauty in Hong Kong director Fruit Chan's 2000 film Durian Durian (榴槤飄飄, Liulian piao piao), and was a nickname for the reckless but lovable protagonist of the eponymous Singaporean TV comedy Durian King played by Adrian Pang. Likewise, the oddly shaped Esplanade (see picture below) building in Singapore is often called "The Durian" by locals, although its design was not based on the fruit.


One of the names Thailand contributed to the list of storm names for Western North Pacific tropical cyclones was 'Durian', which was retired after the second storm of this name in 2006. Being a fruit much loved by a variety of wild beasts, the durian sometimes signifies the long-forgotten animalistic aspect of humans, as in the legend of Orang Mawas, the Malaysian version of Bigfoot, and Orang Pendek, its Sumatran version, both of which have been claimed to feast on durians.


Thai fruits

From wikipedia

Thaifruits - Durian(5)

Durian-King of Thai fruits (5)

Culinary

A durian-flavoured Yule log
Durian fruit is used to flavour a wide variety of sweet edibles such as traditional Malay candy, ice kachang, dodol, rose biscuits, and, with a touch of modern innovation, ice cream, milkshakes, mooncakes, Yule logs and cappuccino. Pulut Durian is glutinous rice steamed with coconut milk and served with ripened durian. In Sabah, red durian is fried with onions and chilli and served as a side dish. Red-fleshed durian is traditionally added to sajur, an Indonesian soup made from fresh water fish. Tempoyak refers to fermented durian, usually made from lower quality durian that is unsuitable for direct consumption. Tempoyak can be eaten either cooked or uncooked, is normally eaten with rice, and can also be used for making curry. Sambal Tempoyak is a Sumatran dish made from the fermented durian fruit, coconut milk, and a collection of spicy ingredients known as sambal.

In Thailand, blocks of durian paste are sold in the markets, though much of the paste is adulterated with pumpkin. Unripe durians may be cooked as vegetable, except in the Philippines, where all uses are sweet rather than savoury. Malaysians make both sugared and salted preserves from durian. When durian is minced with salt, onions and vinegar, it is called boder. The durian seeds, which are the size of chestnuts, can be eaten whether they are boiled, roasted or fried in coconut oil, with a texture that is similar to taro or yam, but stickier. In Java, the seeds are sliced thin and cooked with sugar as a confectionery. Uncooked durian seeds are toxic due to cyclopropene fatty acids and should not be ingested. Young leaves and shoots of the durian are occasionally cooked as greens. Sometimes the ash of the burned rind is added to special cakes. The petals of durian flowers are eaten in the Batak provinces of Indonesia, while in the Moluccas islands the husk of the durian fruit is used as fuel to smoke fish. The nectar and pollen of the durian flower that honeybees collect is an important honey source, but the characteristics of the honey are unknown.

Thai fruits
From wikipedia

Thai fruits - Durian (4)

Durian - King of Thai fruits (4)




Picture 1 : shown durian flower



Picture 2: shown durian fruits

Thai Fruits

Thai fruits - Durian (3)

Durian - King of Thai Fruits
Ripeness and selection

According to Larousse Gastronomique, the durian fruit is ready to eat when its husk begins to crack. However, the ideal stage of ripeness to be enjoyed varies from region to region in Southeast Asia and also by species. Some species grow so tall, they can only be collected once they have fallen to the ground, whereas most cultivars of D. zibethinus (such as Mon Thong) are nearly always cut from the tree and allowed to ripen while waiting to be sold. Some people in southern Thailand prefer their durians relatively young, when the clusters of thai fruit within the shell are still crisp in texture and mild in flavour. In northern Thailand, the preference is for the thai fruit to be as soft and pungent in aroma as possible. In Malaysia and Singapore, most consumers also prefer the fruit to be quite ripe and may even risk allowing the fruit to continue ripening after its husk has already cracked open on its own. In this state, the flesh becomes richly creamy, slightly alcoholic, the aroma pronounced and the flavour highly complex.

The differing preferences regarding ripeness among different consumers makes it hard to issue general statements about choosing a "good" durian. A durian that falls off the tree continues to ripen for two to four days, but after five or six days most would consider it overripe and unpalatable. The usual advice for a durian consumer choosing a whole fruit in the market is to examine the quality of the stem or stalk, which loses moisture as it ages: a big, solid stem is a sign of freshness. Reportedly, unscrupulous merchants wrap, paint, or remove the stalks altogether. Another frequent piece of advice is to shake the fruit and listen for the sound of the seeds moving within, indicating that the durian is very ripe, and the pulp has dried out somewhat.

Durian-king of Thai Fruits (3)

From wikipedia

Thai fruits- Durian(2)

Durian - King of Thai fruits (2)

Flavour and odour

Sign forbidding durians on Singapore's Mass Rapid Transit
Writing in 1856, the British naturalist Alfred Russel Wallace provides a much-quoted description of the flavour of the durian:
“
A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy.
”
Wallace cautions that "the smell of the ripe fruit is certainly at first disagreeable"; more recent descriptions by westerners can be more graphic. Travel and food writer Richard Sterling says:
“
... its odor is best described as pig-shit, turpentine and onions, garnished with a gym sock. It can be smelled from yards away. Despite its great local popularity, the raw fruit is forbidden from some establishments such as hotels, subways and airports, including public transportation in Southeast Asia.
”

Thiol, one of the organosulfur compounds that may be responsible for the characteristic odour of durian
The unusual odour has prompted many people to search for an accurate description. Comparisons have been made with the civet, sewage, stale vomit, skunk spray, and used surgical swabs. The wide range of descriptions for the odour of durian may have a great deal to do with the wide variability of durian odour itself. Durians from different species or clones can have significantly different aromas; for example, red durian (D. dulcis) has a deep caramel flavour with a turpentine odour, while red-fleshed durian (D. graveolens) emits a fragrance of roasted almonds. The degree of ripeness has a great effect on the flavour as well. Three scientific analyses of the composition of durian aroma — from 1972, 1980, and 1995 — each found a different mix of volatile compounds, including esters, ketones and many different organosulfur compounds, with no agreement on which may be primarily responsible for the distinctive odour.
This strong odour can be detected half a mile away by animals, thus luring them. In addition, the fruit is extremely appetising to a variety of animals, from squirrels to mouse deer, pigs, orangutan, elephants, and even carnivorous tigers. While some of these animals eat the fruit and dispose of the seed under the parent plant, others swallow the seed with the fruit and then transport it some distance before excreting, with the seed being dispersed as the result.The thorny armored covering of the fruit may have evolved because it discourages smaller animals, since larger animals are more likely to transport the seeds far from the parent tree.

From wikipedia

Thai fruits

Thai fruits - Durian (1)

Durian

The durian is the fruit of trees of the genus Durio belonging to the Malvaceae, a large family which includes hibiscus, okra, cotton, mallows and linden trees. Widely known and revered in Southeast Asia as the "King of Fruits,"(Thailand also named durian as king of thai fruits) the durian is distinctive for its large size, unique odour, and a formidable thorn-covered husk. Its name comes from the Malay word duri (thorn) together with Malay suffix that is -an (for building a noun in Malay), meaning "thorny fruit."
There are 30 recognised Durio species of durians, all native to Southeast Asia and at least nine of which produce edible fruit.Durio zibethinus is the only species available in the international market; other species are sold in their local region.

The durian can grow up to 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter,and typically weighs one to three kilograms (2 to 7 lbs). Its shape ranges from oblong to round, the colour of its husk green to brown and its flesh pale-yellow to red, depending on species. The hard outer husk is covered with sharp, prickly thorns, while the edible custard-like flesh within emits the strong, distinctive odour, which is regarded as either fragrant or overpowering and offensive. The taste of the flesh durian has been described as nutty and sweet.

Thai fruits article
From wikipedia

Thai fruits

Thailand has many kinds of fruits all over the year. This site will provide readers all information about thai fruits . Example of Famous thai fruit are durian, mangosteen ,mango, guava, rambutan etc.