A Guide to Thaialnd’s Natural Candy
Thai fruits are one of the culinary wonders of the world – prized for their endless variety, lush flavours, and vibrant cultural heritage.
Words: Pinanong Panchuen, Anutra Ungsuprasert
Photos: Pinanong Panchuen, Shutterstock
More than just delicious, Thailand’s summer fruits are a lush expression of the country’s rich culinary heritage. Hot sun and fertile soil combine to yield an abundance of juicy, refreshing flavours, offering a natural escape from the sweltering temperatures.
From mid-February to May, the arrival of summer brings a spectacular fruit harvest, led by the King nad Queen of fruits – durian and mangosteen. These seasonal icons are joined by mangoes, Marian plums, young toddy palms, fresh palm nectar, watermelons, and pineapples, each ripening in perfect succession. As orchards across Thailand from Rayong and Chanthaburi to Trat – burst into peak production, markets and roadside stalls brim with nature’s sweetest rewards.
But Thais don’t just enjoy these fruits fresh; they skilfully transform them into cooling desserts, refreshing drinks, and preserved treats for sweet summer flavours all year round. Whether as a simple chilled serving, a sweet syrup-infused delight, or a piquant surprise in savoury dishes, each fruit finds its place in the Thai culinary tradition.
Join us on a journey through Thailand’s summer fruit calendar and discover when these seasonal treasures are at their best.
Marian Plum – The Early Summer Fruit
Marian plums ripen from early February to March, signalling the arrival of summer’s sweetness. Look out for special seasonal menu items like Marian plum cakes, smoothies, and chilled, carvel plums served fresh in restaurants.
But for the champagne of Marian plums, head to their geographical indication (GI) – registered home – Nakhon Nayok. Here, you’ll find large fruit with beautiful golden skin, firm flesh, and a sweet and tangy flavour.
From early February to March, Marian plum orchards in Nakhon Nayok welcome visitors to explore and choose their own fruit straight from the trees. Once the season ends, some farms process the plums into delicacies like crispy noodles, dried or preserved plums in syrup.
Seethong Café in Nakhon Nayok (www.facebook.com/SeethongGarden) offers innovative treats infused with Marian plum, like coffee, soda, preserved fruit in syrup and even stir-fried Thai noodles with Marian plum sauce. To experience fruit-picking firsthand, visit La-ong Fah (Khun Mam) Orchard in Khao Phra District in Nakhon Nayok.
Young Toddy Palm – Fresh Palm Nectar from Phetchaburi
Refreshing palm nectar and young toddy palm are gifts from the Palmyra palm, which fruits from February to May. Though their traditional home is Phetchaburi, palm orchards have spread south to Songkhla’s Mueang, Sathing Phra and Singhanakhon districts. However, Phetchaburi’s toddy palm products, including fresh nectar and desserts made from Palmyra palm sugar, remain celebrated for their uniquely rich and well-balanced sweetness.
Young toddy palms are delicious when eaten fresh or served in syrup with ice for a cooling dessert. Other toddy palm treats include steamed cakes, candied seeds, and sticky rice with shredded coconut and palm sugar – or Phetchaburi’s famed “Khao Niew Luk Tan” dessert.
To enjoy fresh toddy palm products and the farming lifestyle, visit Uncle Thanom’s Toddy Palm Garden and Baan Suan Taan Narong (www.facebook.com/Baansuantaan.Narong) in Ban Lat District.
Watermelon – Juicy Sweetness to Beat the Heat
From February to March, watermelons planted after the rice harvest pile up on market stalls. Their sweet flesh and refreshing juice provide a perfect escape from the heat.
Pla Haeng Tang Mo (dried fish with watermelon) is a traditional dish that has been around since the Ayutthaya Era (1350-1767). Sweet watermelon slices are sprinkled with a garnish of pounded snakehead fish, toasted with sugar, salt, and fried shallots, and served with steamed or sticky rice.
Watermelons are cultivated across Thailand, from Ayutthaya, Kanchanaburi, Kamphaeng Phet, Nakhon Ratchasima, Nakhon Sawan, Nakhon Phanom, Nong Khai, Sakon Nakhon, and Sa Kaeo to Sukorn Island in Trang. Each region produces a uniquely flavoured fruit, influenced by climate and soil conditions.
Mango – A Burst of Sour, Creamy, and Sweet Flavours
March to May is the peak season for Thailand’s diverse mango varieties. Those who love creamy, non-astringent mangoes should head to Saraburi for the rich Nong Saeng variety.
Prefer a tangy kick with a hint of creaminess? Rad, Kaew Khamin, and Khieo Sawoey mangoes pair perfectly with chilli salt or sweet fish sauce. For an even sharper sourness, Nam Dok Mai (unripe), Kaew, and Bao mangoes deliver a zesty punch.
For mango sticky rice, opt for the smooth sweetness of Ok Rong or the tangier Nam Dok Mai. Among the most prized varieties are Nam Dok Mai Bang Khla (Chachoengsao), Nam Dok Mai Khung Bang Kachao (Samut Prakan), and Nam Dok Mai Sa Kaeo (Sa Kaeo).
Mangoes are available year-round in various forms – preserved, pickled, dried, pureed, and as ice cream. A must-try is preserved Bao mango from Songkhla, a popular souvenir that keeps mango lovers coming back for more.
Durian – The King of Fruits
Durian earns its royal title not just for its spiky, crown-like rind but also for its rich, creamy flavour and distinct, intense aroma – adored by many yet avoided by some.
Durian enthusiasts eagerly anticipate its bountiful harvest from April to June, with production peaking in May. The Eastern region dominates this period, while Southern durians flourish from July to September.
Several GI-registered durians stand out for their exceptional quality and distinct regional characteristics. Nonthaburi durian absorbs its refined flavour from the mineral-rich soil of the Chao Phraya River basin. Varieties to hunt for include Kan Yao, Mon Thong, Chanee, and Kradum.
Chanthaburi durian – Phuang Manee, Nok Yib, Thong Linchong, and Nuan Thong Chan varieties – are cultivated in limestone-rich soil that produces striking golden flesh, a dense yet tender texture, and a perfect blend of sweet and creamy.
Meanwhile the “angel’s durian”, or Lin Laplae, thrives in the mountainous terrain of Laplae in Uttaradit. It is renowned for its rich, creamy sweetness, fine texture, small seeds and mild fragrance. Volcanic durian of Si Sa Ket is a newcomer introduced in 1988, and includes Kan Yao, Mon Thong, and Chanee cultivars. Grown in mineral-rich volcanic soil, these fruits boast a smooth, creamy texture, well-balanced sweet and buttery taste, mild aroma, and vibrant golden hue.
Last but not least is the Pala-U durian, which draws its smooth texture, sweet and creamy flavour, and elegant fragrance from the alluvial soils by the Pran Buri River in Prachuap Khiri Khan. Today, durian is cultivated in more than 49 provinces, with Chanthaburi leading production, followed by Chumphon and Rayong.
For those eager to taste durian straight from the orchard, visit Suphattra Land (Rayong) (www.facebook.com/suphattraland), Charoensap Garden (www.facebook. com/SuanCharoenSap), KP Garden (Chanthaburi) (www.facebook.com/KPgarden). Or for a fruit feast in Bangkok, indulge in the all-you-can-eat fruit buffet at Baiyoke Sky Hotel (baiyokebuffet.com/detail/FruitBuffet)
Mangosteen: The Crowned Queen of Fruits
Known as the queen of fruits, mangosteen pairs perfectly with the king – durian – to balance its heat with a cooling effect. The fruit’s distinctive crown-like calyx cements its regal status.
Beyond its royal title, mangosteen’s deep purple rind, snow-white flesh, and juicy, bite-sized segments make it a beloved treat. For a sweeter taste, opt for dark purple peels – those with a reddish hue have a slightly tangy flavour. To avoid bruising the delicate flesh, score an X on the bottom with a knife to aid peeling.
While delicious fresh, mangosteen is also enjoyed in spicy salads, chilled in syrup, blended into soda drinks, or made into jams and preserves for year-round enjoyment. The season begins in April, peaking in May and lasting through July, with the best varieties coming from Rayong, Chanthaburi, Trat, and Nakhon Nayok.
For orchard visits: Khun Panya Mangosteen Orchard, Rayong.
Pineapple – Juicy Jewels
Pineapple is grown across Thailand, with each region producing unique varieties. Notable ones inlclude Nang Lae pineapple from Chiang Rai, known for its small, round shape, and Phuket pineapple, prized for its fragrant aroma, sweet-crisp flesh, and edible core. Interestingly, when Phuket pineapples were cultivated in Nang Lae, Chiang Rai, they thrived, leading to the birth of the famous Nang Lae variety. Its crisp texture, natural sweetness, and small size make it a signature fruit of Chiang Rai. To handle oversupply, the Hug Na Chiang Rai community enterprise (www.facebook.com/ HugNaChiangRai) created whole-fruit pineapple pies, turning them into a sought-after souvenir available year-round.
Thailand offers a wide vareity of pienapples, including Sri Racha, Pattawia, Trat Si Thong, Inthrachit White, Inthrachit Red, and the increasingly popular Huai Mun from Uttaradit, which is known for its thick, juicy flesh that doesn’t irritate the throat.
Beyond fresh, pineapples are consumed chilled, juiced, blended or made into ice cream. They are also used in traditional Thai snacks like Ma Hor (sweet-savoury pineapple bite), candied pineapple, and pineapple in syrup. Thanks to its sweet-tangy flavour, pineapple is a key ingredient in dishes like Khanom Jeen Sao Nam (fermented rice noodles with coconut and pineapple), Gaeng Lueang (yellow sour curry), and Gaeng Khua (spicy coconut curry with pineapple).
Rich in vitamin C and fibre, pineapple aids digestion, particularly after grilled or barbecued meats. The peak season runs from April to June, offering an abundance of Sri Racha (sweet-tart), Pattawia (intensely sweet), and Phuket (sweet-crisp) pineapples to enjoy.
Rambutan – Sweet and Refreshing
Chilled, seedless rambutan offers a cool, sweet taste that is refreshing. Some enjoy it in syrup with ice as a thirst quencher, while others add it to jelly, making a treat that kids love. Rambutan is also used in spicy coconut curry with grilled pork, enchanting the dish with its natural sweetness. Another popular variation is rambutan stuffed with pineapple, a canned delicacy that remains a favourite.
Rambutan ripens after durian and mangosteen, creating an overlapping season where all three fruits are available. This makes visiting durian and mangosteen orchards in Rayong, Chanthaburi, and Trat even more enjoyable, as visitors get to taste fresh rambutan as well.
Thailand has three main varieties of rambutan. The School Rambutan (Ngoh Rong Rian) got its name from a tree that once stood in Nasarn School, Surat Thani. The land originally belonged to Mr K Wong, a Malaysian-Chinese tin miner who planted rambutan from Penang in his backyard. When he sold the land to Thailand’s Education Ministry, the trees continued to thrive and their sweet, fragrant and firm fruit became the well-loved School Rambutan.
The Golden and Pink Rambutan (Ngoh Si Thong and Ngoh Si Chompoo) varieties are mainly grown in Chanthaburi and Trat. Rambutan is excellent for cooling and rehydrating, relieving sore throats and fevers. It is also rich in vitamin B1, B2, B3, vitamin C, and fibre, aiding in digestion and preventing constipation.
Seasonal Fruit Calendar
January
Bael Fruit, Banana (Nam Wa), Cavendish Banana, Grapes, Guava, Indian Gooseberry, Jackfruit, Jujube, Malay Apple, Papaya, Passion Fruit, Rose Apple, Salak, Shogun Orange, Sugarcane, Sweet Tamarind, Tangerine (Sai Nam Phueng), Tangerine (Som Khieo Wan)
February
Bael Fruit, Banana (Nam Wa), Cavendish Banana, Grapes, Indian Gooseberry, Manila Tamarind, Marian Plum, Papaya, Passion Fruit, Pineapple, Rose Apple, Salak, Sugarcane, Sweet Tamarind, Tangerine (Sai Nam Phueng), Tangerine (Som Khieo Wan), Toddy Palm, Watermelon
March
Banana (Nam Wa), Cavendish Banana, Mango, Marian Plum, Papaya, Rose Apple, Salak, Toddy Palm, Watermelon
April
Banana (Nam Wa), Cavendish Banana, Durian, Java Plum, Lychee, Mango, Mangosteen, Papaya, Rambutan, Rose Apple, Salak, Toddy Palm, Watermelon
May
Banana (Nam Wa), Durian, Jackfruit, Java Plum, Lychee, Mango, Mangosteen, Papaya, Rambutan, Salak, Toddy Palm
June
Banana (Nam Wa), Durian, Jackfruit, Longan, Longkong, Lychee, Mango, Mangosteen, Papaya, Pineapple, Rakam, Rambutan, Salak, Santol
July
Banana (Nam Wa), Bluggoe Banana, Cavendish Banana, Custard Apple, Durian, Gooseberry, Guava, Lady Finger Banana, Langsat, Longan, Longkong, Lotus Seeds, Mango, Mangosteen, Papaya, Pomelo, Pineapple, Rakam, Rambutan, Salak, Thai Cantaloupe
August
Banana (Nam Wa), Cavendish Banana, Custard Apple, Durian, Gooseberry, Guava, Lady Finger Banana, Langsat, Longan, Longkong, Mangosteen, Papaya, Passion Fruit, Pineapple, Pomelo, Rakam, Rambutan, Salak, Starfruit
September
Banana (Nam Wa), Cavendish Banana, Custard Apple, Durian, Gooseberry, Grapes, Guava, Lady Finger Banana, Langsat, Longkong, Mangosteen, Papaya, Passion Fruit, Pomegranate, Pomelo, Rakam, Salak, Shogun Orange, Som Kliang Orange, Starfruit, Water Olive
October
Banana (Nam Wa), Breadfruit, Cavendish Banana, Grapes, Guava, Jackfruit, Jicama, Langsat, Longkong, Papaya, Passion Fruit, Pomegranate, Rakam, Salak, Shogun Orange, Som Kliang Orange, Starfruit, Tangerine (Bang Mod), Tangerine (Som Khieo Wan)
November
Banana (Nam Wa), Cavendish Banana, Grapes, Guava, Indian Gooseberry, Jicama, Lady Finger Banana, Papaya, Passion Fruit, Pomegranate, Rakam, Salak, Sapodilla, Shogun Orange, Som Kliang Orange, Sugarcane, Tangerine (Bang Mod), Tangerine (Sai Nam Phueng), Tangerine (Som Khieo Wan), Watermelon
December
Banana (Nam Wa), Cavendish Banana, Grapes, Guava, Indian Gooseberry, Jackfruit, Jujube, Papaya, Passion Fruit, Pineapple, Rose Apple, Salak, Sapodilla, Shogun Orange, Sugarcane, Sweet Tamarind, Tangerine (Bang Mod), Tangerine (Sai Nam Phueng), Tangerine (Som Khieo Wan), Watermelon