
Common Name : Santol
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




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

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









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













Thai fruits
Blogs to provide more information about thai fruits. Thailand is land of fruits. You can enjoy Thai fruits with various kinds for the whole year.