Saturday, December 20, 2008

Thai fruits- Santol



Thai fruits

Common Name : Santol
Scientific Name : Sandoricum koetijape(Burm. F.) Merr.
Color : mature fruit; golden yellow brown; flesh-creamy yellow
Taste : sweet
Shape : round with a very thick velvety skin
Availibility : Jun. - Sep.

Preparation And Eating Cut the fruit around in the middle. Open the fruit, the segment inside will stick to the base part. Lift out the segment.

Uses : Eaten fresh ,eaten with syrup as desserts
Storage : keep the fresh fruit at ambient temperature(25-30C)
Thai fruits

Thai fruits - Sala






Thai fruits

Common Name : Sala

Scientific Name : Salacca glabrescens Griff
Color : dark brown scaly skin; thick soft and juicy yellow flesh;small seeds
Taste : sweet with a touch of sour flavor
Shape : pear shape
Availibility : All year
Peak Period : Apr. - Aug.

Preparation And Eating Hold the fruit with both hands. Break the skin at small end with fingers. Peel off the skin.

Uses : Eaten fresh
Storage : 20-30 days at ambient temperature
Thai fruits

Monday, November 24, 2008

Thai fruits - Rambeh





Thai fruits

Common Name : Rambeh , rambi

Scientific Name : Baccaurea ramiflora Lour.

Color : yellow

Taste : sweet and slightly sour

Shape : oval

Availibility : May. - Aug.


Preparation And Eating Press lightly with fingers to break and open the skin at the stalk point. Separate the fruit in half. Take the flesh out. Do not bite seed because it is bitter.

Uses : Eaten fresh Storage : 4-5 days in ambient temperature

Thai fruits

Saturday, November 15, 2008

Thai fruits - Rambutan



Thai fruits

Common Name : Rambutan

Scientific Name : Nephelium lappaceum L.

Color : bright red skini with green spintern; white flesh

Taste : sweet and fragrant

Shape : oval and thick skin,cover with long spintern

Availibility : Apr. - Aug.


Preparation And Eating Cut the fruit in lengthwise. Remove the skin. Remove the seed.


Uses : Eaten fresh and frozen ,added in fruit salad and added in syrup as desserts and canned rambutan.

Storage : 3-5 weeks at 2-7C, 90-95% Relative Humidity Do not leavethe frit directly exposed to ambient air,because the spintern and red rind will turn dark brown rapidly.

Thai fruits

Thaifruits - Pummelo



Thai fruits
Common Name : Pummelo
Scientific Name : Citrus maxima(Burman) Merr.
Color : dark green skin;pink , or yellowish flesh
Taste : sweet and juicy
Shape : globular
Availibility : All year
Peak Period : Oct. - Dec.

Preparation And Eating: Use a knife to curve the outer green skin off. Peel off the white fleshy part of the skin. Cut the fruit into two pieces. Separate the segment and remove the skin and seeds.

Uses : Eaten fresh , made juice and added in fruit salad.
Storage : 4-6 weeks at 12-15C,95% Relative Humidity.
Thai fruits

Friday, November 14, 2008

Thai fruits - Pomegranate





Thai fruits

Common Name : Pomegranate

Scientific Name : Punica granatum L.

Color : reddish-pink skin with translucent red;pink and light pink pulp encased seeds

Taste : sweet or sweet and slightly sour

Shape : round

Preparation And Eating: Cut the fruit in half. Pry out the pulp-encased seeds. Remove any of the light-colored membrane that adheres.

Uses : Eaten fresh ,made juice, garnished on sweet and desserts.
Storage : Keep in cool and dark place for up to month. Pomegranate seeds packed in an airtight container and stored in freezer can be kept for up to 3 months.
Thai fruits

Thai fruits - Pineapple




Thai fruits

Common Name : Pineapple
Scientific Name : Ananas comosus
Color : dark green or yellowish orange rind;mild yellow flesh
Taste : sweet and sour
Shape : cylindrical, and shallow seedy
Availibility : All year
Peak Period : Apr. - Jul

Preparation And Eating: Remove the rind with a knife and make sure to cut off the enough skin to got the eyes. Slice the fruit lengthwise into 8-10 pieces. Remove the core. Cut up the pieces crosswise and arrange them on a plate.

Uses : Eaten fresh ,added in fruit salad, made jam and juice, green salad, Thai cuisine and deserts and canned pineapple.
Storage : 2-4 weks at 7-13C, 85-90% Relative Humidity.
Thai fruits

Tuesday, November 11, 2008

Thai fruits - Passion fruit

Thai fruits





Common Name : Passionfruit
Scientific Name : Passiflora edulis Sims.
Color : dark purple with faint; fine white specks or light yellow or purple
Taste : slightly sour
Shape : nearly round,oval or elongated
Availibility : Sep. - Nov.

Preparation And Eating Cut the passionfruit in half with a knife. Scrape out the pulp with a spoon. Press trough a fine sieve to remove the tiny seeds,if desired.

Uses : Eaten fresh ,Frozen, made cakes, ice cream and juice
Storage : 3-4 days at ambient temperature
Thai fruits

Saturday, October 25, 2008

All The Amazing Benefits Of Mangosteen Pills by Dane Stanton

All The Amazing Benefits Of Mangosteen Pills by Dane Stanton

Mangosteen, known as "Queen of all fruit", has been used for centuries by Asian health practitioners for its nutritional benefits and delicious flavor. It is known as an antioxidant-rich fruit. Using of various supplements that contain components of mangosteen is one of the popular ways to take care of health. An additional argument is that fresh mangosteen is difficult to transport, and the tinned fruit loses a great part of useful properties. The decision of this problem is mangosteen pills.

Mangosteen - Queen of All Fruit

Mangosteen is related to typically Thai fruit. During the season of rains (April - September) the markets of the West Indies countries are full with mangosteen fruit. Despite of the name is similar to mango, these plants are not relatives.
Mangosteen (Garcinia mangostana L.) is from Guttiferae family, which includes over 200 kinds of edible fruit.

Mangosteen is considered to be one of the tastiest fruit in the world, but nevertheless it is cultivated on the limited areas, mainly in Thailand where mangosteen plantations occupy totally more than nine thousand of hectare. Also mangosteen is grown on the Philippines, in Indonesia, Malaysia, Sri Lanka, Honduras.

Mangosteen trees bear the first fruit relatively late at the age of 9 until they are 20 years old. A fructifying mangosteen tree is a tremendous view: bright round purple fruit emphasized by thick dark green leaves look wonderful. The diameter of mangosteen is about 6-9 sm, and it weighs from 80 up to 200 grams. The peel is very dense, 5 mm thick (one should not try to open the fruit with his teeth). It takes up approximately 2/3 of the fruit.

To reach the pulp, it is necessary to thrust a knife in the scape area and to divide the peel in half. Considerable efforts to cut the peel are worthy of it, since under the peel you will see white, or cream, juicy cloves (there are usually 5-8 ones) with oily, sweet, but not luscious, sometimes a bit astringent taste.

To tell the truth, there is no fruit to compare mangosteen taste with, but believe - it is delicious. You should eat the fruit cautiously, since in some cloves there are rather large dark pits. The more cloves are in the fruit, the less pits it contains.

There are several dishes mangosteen may be added to fruit salads, compotes, it is possible to add it to cocktails with champagne, and it also may be preserved. There is only one problem about mangosteen. Some fruit can be ill, and in this case their pulp becomes dark, almost yellow, sticky, with unpleasant taste and smell. The reason of this disease is still unknown.

What is the Mangosteen Pill
Mangosteen pill is a very popular biologically active supplement due to curative properties of the fruit. Mangosteen pills are derived from the peel and the seeds. Mangosteen juice is pleasant, peel is not; but in fact it is the peel where the maximum of useful substances is concentrated. Therefore consumers are offered tablets. Mangosteen peel contains such useful substances as xanthones. These are powerful antioxidants, which effectively struggle with oncological diseases and possess antibacterial action. Besides, mangosteen is vascular relaxant that struggles against such illnesses as ischemic heart disease, hypertension, atherosclerosis, thrombosis, and so on. Many people strain to spend a lot of money and to accept a large amount of various supplements to provide their body with a daily norm of various substances. Mangosteen pills helps you to save time and money and to supply human organism with all the necessary substances.

About the Author
If you want to learn more about mangosteen including free information, reviews and much more, or you want to join our free online mangosteen course, then please visit - Mangosteen (Recommended) or for more free articles all about mangosteen visit Mangosteen Blog

Monday, October 13, 2008

Thai fruits - Papaya



Thai fruits
Common Name : Papaya, papaw
Scientific Name : Carica papaya L.
Color : reddish orange skin;red flesh
Taste : sweetShape : cylindrical shape with a pointed tip
Availibility : All year
Preparation And Eating Cut the fruit crosswise into rings. Peel with a knife. Remove seeds. Cut into pieces for eating.
Uses : Eaten fresh, made juice, added in fruit salad and desserts, Raw papaya can be added in thai salad.
Storage : 1-3 weeks at 13-15C,85-90% Relative Humidity.
Thai fruits

Sunday, October 12, 2008

Thai fruits - Musk Melon



Thai fruits

Common Name : Musk melon

Scientific Name : Cucumis melo L.

Color : light green skin;yellow slightly to orange flesh

Taste : sweet

Shape : oval

Availibility : All year

Peak Period : Oct. - Mar.

Preparation And Eating The flesh can be slice , cuped and scoped into ball. Use a knife to slice the fruit lengthways from its stalk into 6 pieces. Peel with a knife by passsing the blade between the skin and the flesh, keeping the flesh stay on skin. Cut the flesh into pieces crosswise arrange them on a plate.

Uses : Eaten fresh or eaten with syrup and coconut milk.

Storage : 4-7 days at ambient temperature


Thai fruits

Thai fruits - Mamiew pomerac



Thai fruits
Common Name : Mamiew pomerac, malay apple
Scientific Name : Syzygium malaccense(Linn.) Merr & Li.Mi.Perry
Color : purplish-red;white flesh
Taste : slightly sour
Shape : round with a cavity at the center,containing a round seed
Availibility : Jan - Apr.

Preparation And Eating Cut the fruit in half. Remove the seed.

Uses : Eaten fresh fruit
Storage : 5-7 days in ambient temperature
Thai fruits

Thai fruits - Mangosteen




Thai fruits

Common Name : Mangosteen

Scientific Name : Garcinia mangostana L.

Color : thick skin with dark purple color;white flesh

Taste : sweet juicy and mild fragrant

Shape : globular

Availibility : Apr. - Dec.

Peak Period : Apr. - Jul.


Preparation And Eating Cut the rind around the middle. Open the fruit, the segments inside will stick to the basal part. Use a fork to lift the segment out.

Uses : Eaten fresh and frozen, added in fruit salad and made wine.

Storage : 3-4 weeks at 13C,90-95% Relative Humidity

Thai fruits





Thai fruits - Mango (2)



Thai fruits

Common Name : Mango

Scientific Name : Mangifera indica L.

Color : mature fruit-dark green; flesh-white. it should be eaten this stage

Taste : sweet, slightly sour and crispy

Shape : oblong

Availibility : Mar. - May.


Preparation And Eating Peel of the skin. Slice or sliver the flesh along the length of the mango.

Uses : Eaten fresh with sweetened fish sauce relish, added in fruit salad and desserts.

Storage : Keep the fresh fruit at ambient temperature(25-30C). It can be kept for 3-4 days before ripen.

Thai fruits

Thursday, October 9, 2008

Thai fruits - Mango



Thai fruits
Common Name : Mango


Scientific Name : Mangifera indica L.


Color : golden yellow skin; deep yellow flesh


Taste : sweet and fragrant


Shape : ovate with sharp pointed tip
Availibility : All year
Peak Period : Mar. - May.

Preparation And Eating Carve the flesh lengthwise on both sidea, keeping the knife as close as possible to the seed. Chop into squares.

Uses : Eaten fresh and frozen, made jice and jam, fruit salad and desserts.
Storage : 2-3 weeks at 10-13C,80-90% Relative Humidity
Thai fruits

Thai fruits - Lichi



Thai fruits
Common Name : Lichi
Scientific Name : Litchi chinensis Sonn.
Color : bright red skin; white flesh
Taste : sweet, slightly sour and fragrant
Shape : globular
Availibility : Apr. - Jun.

Preparation And Eating Slit the with a knife or using strong thumb-nail around the fruit from end to end. Remove the skin. Remove the seed.

Uses : Eaten fresh and frozen, made juice, added in desserts and canned lichi.
Storage : 3-5 weeks at 2-5C, 90-95% Relative Humidity. Do not leave the fruit directly expsed to ambient air because the red rind will turn dark brown rapidly.
Thai fruits

Thai fruits - Longkong



Thai fruits


Common Name : Longkong
Scientific Name : Aglaia sp.

Color : creamy yellow skin; smoky white flesh with bitter seeds

Taste : sweet with slightly sour

Shape : globular

Availibility : May. - Sep.

Preparation And Eating Press Lightly with your fingers to break and open the skin at the stalk point. Separate the fruit in half. Take the flesh out. Do not bite the seed because it is bitter.
Uses : Eaten fresh

Storage : 2-3 weeks at 18C, 90% Relative Humidity

Thai fruits

Saturday, October 4, 2008

Thai fruits- Longan



Thai fruits
Common Name : Longan
Scientific Name : Dimocarpus longon Lour.
Color : brown skin; white flesh
Taste : sweet
Shape : flattened spherical shape
Availibility : All year
Peak Period : Jun. - Aug.

Preparation And Eating Slit the skin with a knife or using a strong thump-nail around the fruit from end to end. Remove the skin. Remove the seed.
Uses : Eaten fresh, added in fruit salad and canned longon.
Storage : 2-3 weeks at 4-7C, 90-95% Relative Humidity
Thai fruits

Thai fruits - Jujube


Thai fruits
Common Name : Jujube
Scientific Name : Zizyphus mauritiana Lam.
Color : green skin;white flesh
Taste : firm and crispy
Shape : round or oval shape
Availibility : All year
Peak Period : Jun. - Dec.

Preparation And Eating Eat or slice the fruit into small pieces. Beware of the seed.
Uses : Eaten fresh, added in fruit salad.
Storage : 2-3 weeks at4-7C,90-95% Relative Humidity
Thai fruits

Thai fruits- Java Apple



Thai fruits
Common Name : Java apple, wax jambu,wax apple
Scientific Name : Syzygium samarangense(Blume)
Color : shiny and pale green, dark red skin; white thick firm and crispy flesh
Taste : sweet with a touoch of flavor
Shape : (green) cone shape , (red) big bell shape
Availibility : All year
Peak Period : Jan. - Mar.

Preparation And Eating Cut the fruit in half lengthwise. Slice each half lengthwise into two pieces. Arrange the pieces on a plate.
Uses : Eaten fresh, added in fruit salad, green salad.
Storage : 1-2 weeks at 12-14C,90-95% Relative Humidity
Thai fruits

Thai fruits- jack fruit


Thai fruits
Common Name : Jackfruit
Scientific Name : Artocarpus heterophyllus Lam.
Color : yellowish brown skin; golden yellow flesh
Taste : sweet and fragrant
Shape : ovate or oblong, approximately 7-15 kg/fruit
Availibility : All year
Peak Period : Apr. - May.

Preparation And Eating Cut the fruit in half lengthwise. Wipe ot all the latex with paper. Remove the core. Place each the half fruit on a table or a flat surface; press the skin along the edge down with your hands to separate fruit sections. Pull out each sections,cut to open the flesh and remove the seed.

Uses : Eaten fresh or frozen, added in fruit salad smoothie, ice cream and desserts.
Storage : 2-3 weeks at 15-20C,90-95% Relative Humidity, depending on cultivar and maturity stage. The pulp can be refigerated up to 7 days in closed packaging.
Thai fruits

Thai fruits - Guava



Thai fruits
Common Name : Guava
Scientific Name : Psidium guajava L.
Color : light green skin, white flesh
Taste : crunchy,sweet and slightly sour
Shape : globular
Availibility : All year

Preparation And Eating Use knife to slice the fruit lengthwise into 4-6 wise. Slice off the part containing seeds.
Uses : Eaten fresh, made juice,added in fruit salad, green salad and made guava in brine. Storage : Mature-green and partially-ripe:2-3 weeks at 8-10C,90-95% Relative Humidity Fully ripe: 1 week at 5-8C,90-95% Relative Humidity.
Thai fruits

Monday, September 29, 2008

Thai fruits - Grape


Thai fruits - Grape
Common Name : Grape
Scientific Name : Visits vinifera L.
Color : yellowish green or purplish red depends on varieties
Taste : sweet
Shape : oval,big bunch,and thick skin
Availibility : All year
Peak Period : Sep. - Apr.

Preparation And Eating: Eat the fruit one after another from their bunch. Beware of the kernels.
Uses : Eaten fresh and made juice
Storage : Keep the fresh fruit at ambient temperature(25-30C). It can be kept for 2-3 days.
Thai fruits

Thai fruits - Dragon fruit




Common Name : Dragon fruit
Scientific Name : Hylocereus undatus(Haw.) Britton & Rose
Color : (White flesh and Red flesh)pink skin; white soft and juicy flesh with tiny black seeds
Taste : sweet with a touch of sour flavor
Shape : pear shape
Availibility : All year
Peak Period : May.-Oct.

Preparation And Eating Cut the fruit in half lengthwise. Cut each half into two pieces. Slice lengthwise into four pieces.
Uses : Eaten fresh,added in fruit salad and made juice.
Storage : 14 days at 10C, 90% Relative Humidity.
Thai fruits

Thai fruits - Durian














Common Name : Durian

Scientific Name : Durio zibethinus Murray

Color : mature fruit-golden yellow-brown; flesh-creamy yellow

Taste : sweet with strong smell

Shape : elongated with spiny rind, the base has a pronounced beak

Availibility : May. - Aug.



Preparation And Eating The fruit should have a good smell when it ripes. insert a knife and slit from end to end along the two grooves. The rind will naturally split open from the bottom to the top. Separate the sections and take out the segments. Remove the seed.
Uses : Eaten fresh ,made durian chip, cake and ice-cream.

Storage : Mature unripe durian10-15 days at 13-15C, 90-95% Relative Humidity. Ripe durian(whole fruit):7-14 days at 13-15,90-95% Relative Humidity without refrigeration The ripe fruit has a shelf life only 2-5 days. The pulp can be refrigerated up to 7 days in closed packing or frozen for later use.



Thai fruits

Sunday, September 28, 2008

Thai fruits - Carambola




Common Name : Carambola , Star fruit

Scientific Name : Averrhoa Carambola

L.Color : smooth shiny light green or yellowish orange rind;mild yellowish

Taste : juicy, crisp and sweet yet slighty tart

Shape : oval with 3 to 5 ridges along its length

Availibility : all year

Peak Period : Oct.

Preparation And Eating: Cut the fruit in cross section,it will appear in star shape.
Uses : Eaten fresh, added in fruit salad, made juice, green salad desserts.
Storage : 6-7 days at ambeint temperature
Thai fruits


Thai fruits - Banana

Thai fruits
Common Name : Banana
Scientific Name : Musa sapientum
L.Color : Bright yellow
skin; yellowish white flesh
Taste : sweet and fragrance
Shape : long. thick skin, approximately 150 g/fruit
Availibility : all year
Peak Period : Aug. - Nov.

Preparation And Eating: Use a knife to cut off one end of banana from its bunch Pell the remaining part of the banana Discard the skin
Uses : Eaten fresh, added in frut salad and desserts, made pies, cakes and blender drinks. Storage : Mature green banana:2-3 weeks at 15-20C, 90-95% Relative Humidity. Ripe banana:5-10 days at 15-20C,90-95% Relative Humidity depending on cultivar and maturity stage.
Thaifruits

Thai fruits - Cantaloupe




Thai fruits













Common Name : Cantaloupe
Scientific Name : Cucumis melo
L.Color : orange to light green
Taste : sweet
Shape : round and elongated with a stiff rind

Availibility : all year

Preparation And Eating The fresh can be sliced,cuped and scooped into ball. Use a knife to sliced the fruit lengthways from its staik into 6 pieces. Peel with a knife by passing the blade between the skin and the flesh,keep the flesh stay on the skin. Cuty the flesh into pieces crosswise, arrangr them on a plate.
Uses : Eaten fresh, added in fruit salad, made juice. Storage : 4-7 days at ambient temperature

Thai fruits