Тайские фрукты (часть 1): что попробовать на Пхукете

Durian (Thurian / Durian)

Season: from May to August

Taste: sweet, buttery. Some people think it's like creme brulee, others like fried onions.

Where to buy and how to choose: markets, fruit stalls by the road. Durian should exude a characteristic strong aroma - it is the smell that indicates its ripeness. An unripe fruit has almost no smell. When you tap on the peel, the sound should be dull and hollow, as if there is something soft inside - this also indicates ripeness. The peel should be dry, with an even color (from greenish-beige to brownish), without damp spots, cracks or signs of mold. The spines of a ripe durian become slightly softer and can spring slightly when squeezed. Look at the tail: in a ripe fruit, it is slightly dried out, but not completely dry. If the fruit has already cracked, this is a sign that it is very ripe and should be eaten immediately. If you do not plan to eat durian on the same day, it is better to choose a slightly less ripe specimen so that it ripens at home.
Features:  prohibited for carrying into hotels and transport due to specific smell

Durian is one of the most controversial fruits in the world. Its aroma is difficult to confuse or forget, but the taste is truly revealed only to those who dare to try it, and sometimes not even the first time. In Thailand, durian is revered for its high nutritional value and is sold both in the form of slices and in desserts: ice cream, cakes, milkshakes.

Mangosteen (Mangkhut / Mangosteen)

Season: May to September

Taste: sweet and sour, refreshing

Where to buy and how to choose: markets, fruit stands by the road. The fruit should be dark purple with a smooth but slightly elastic skin. If the skin is too soft, dented or covered with cracks, this is a sign of overripeness or the beginning of rot. If the fruit is too hard and does not yield to light pressure, it may be unripe/overripe and dry inside. Pay attention to the leaves and sepals at the base - they should be green and fresh, not dried out and brown. A good fruit's skin springs slightly when pressed, rather than cracking. Try to choose medium-sized mangosteens - they are usually the juiciest and sweetest. There is a characteristic flower on the bottom of the fruit - by the number of its petals, you can roughly determine the number of segments of pulp inside: usually from 4 to 7. Fewer segments - less pulp and, possibly, more seeds. 

Mangosteen or mangostan is a favorite of tourists. Its dense purple peel hides snow-white juicy pulp, divided into cloves like garlic. This is the ideal fruit for a hot day: refreshing, saturating and pleasing in taste. It is recommended to eat after durian to remove its aftertaste. In some hotels, mangosteen is prohibited for consumption in rooms, as its juice does not wash off furniture and bed linen.

Rambutan (Ngo / Rambutan) 

Season: June to September

Taste: sweet, delicate, with floral notes

Where to buy and how to choose: markets, fruit stands along the road. Buy rambutan in bunches with a branch - this way it stays fresh longer. Do not take fruits with blackened "hair" tips. Too dry skin or wilted fruit indicate that it has lost juice and taste. There should be no cracks or soft spots on the skin.

Rambutan is similar in taste and texture to lychee, but has a vibrant red-green fuzzy skin. 

Rambutan spoils quickly after harvesting and should be stored in a cool place. Do not eat the pit: it is bitter and may contain substances that are not recommended for consumption raw.

Mango (Ma-muang / Mango)

 Season: late April - June, some varieties almost all year round

Taste: depends on the variety: from tart and sour to honey-sweet

Where to buy and how to choose: markets, roadside fruit stands, supermarkets. To choose a ripe and tasty mango, you need to consider the variety, aroma, appearance and density of the fruit. A ripe mango smells nice at the base - where the tail is attached. The stronger and sweeter the aroma, the more ripe the fruit is. The color of the peel depends on the variety: in yellow and orange varieties, ripeness is manifested in a bright golden color without green areas. In green varieties, the peel can remain green even when ripe, so it is important to focus on softness and smell. A ripe mango should spring slightly under your fingers, but not be too soft or watery. If the fruit is hard, it is not ripe yet, but can lie at home for 1-2 days at room temperature. Avoid fruits with black spots, damage and the smell of fermentation - these are signs of overripeness or spoilage. For immediate consumption, choose fragrant, slightly soft to the touch fruits without dents. If you need mangoes for a few days ahead, you can take slightly unripe ones - they will ripen in a dry place without direct sun.

Thai mango is something special. Its variety "Nam Dok Mai" is considered one of the sweetest and most aromatic in the world. Be sure to try the traditional dessert with sticky rice and coconut milk.

Папайя (Malako / Papaya) 

Season: all year round

Taste: not cloyingly sweet, reminds some of boiled carrots

Tip: Just sprinkle some lime juice on the papaya and see how the flavor unfolds.

Where to buy and how to choose: These are some of the most popular tropical fruits that can be found in Phuket almost all year round. You can buy them at local markets, fruit stalls, supermarkets and along the roads from street vendors. When choosing papaya, pay attention to the color of the peel: ripe papaya has an orange-yellow hue, a smooth surface and softness when lightly pressed. Unripe papaya will be green and hard. Papaya quickly overripens at room temperature, especially in hot climates.

Гуава (Farang / Western)

Season: all year round

Tip:  Guava is best eaten with salt and pepper, Thai style

Where to buy and how to choose: can also be found in Phuket almost all year round. You can buy it at local markets, fruit shops, supermarkets. Guava can be edible both when ripe (yellowish-green and soft) and when unripe (hard and green) - it is often eaten with salt, sugar or pepper.

Guava can be stored for several days, but requires a cool place. Cut and peeled fruits are best eaten immediately to avoid the risk of spoilage in hot weather.

Джекфрут (Kanoon / Jackfruit)

Season: all year round

Taste: It has a distinctive sweet aroma and dense yellow flesh that tastes like a combination of banana, pineapple and melon.

Where to buy and how to choose:  one of the largest and most unusual fruits that can be found in Thailand, including Phuket. You can buy jackfruit at markets, fruit shops and supermarkets. At markets, it is often sold already peeled - in plastic containers with pieces of pulp. This is convenient, since a whole fruit can weigh from 5 to 20 kilograms and requires effort when cutting. 

When choosing a jackfruit, pay attention to the smell and appearance of the pulp. Ripe pulp should be bright yellow, firm and without signs of fermentation. Overripe fruit may have a sour smell, and its structure becomes too soft. If you buy a whole fruit, choose one whose spiky skin gives slightly to pressure and smells sweet, but not sharp.

The best way to store jackfruit is in the refrigerator. When peeled, it can be stored for several days. It can also be frozen. This fruit is often used not only fresh, but also to make desserts, curries, and chips.

It is important to remember that jackfruit is an allergen for some people. If you are trying it for the first time, start with a small portion.

Salak (Sala / Salak)

Season: all year round

Taste : tart, crispy, refreshing with a hint of sourness. Some people think it tastes like valerian or Corvalol.

Where to buy and how to choose: sold all year round at markets, supermarkets and fruit shops. The shape of the fruit is oval or slightly pear-shaped, the size of a chicken egg. Under the prickly skin are 2-3 slices of dense, crispy pulp of a cream or pinkish-yellow color.

When choosing, pay attention to the integrity of the peel - it should be dry, without cracks and signs of spoilage. The fruit should be elastic to the touch, but not too hard. Too soft salak can be overripe and have a pronounced sour taste.

Before eating, the fruit is peeled by hand - despite its appearance, it is easy to remove. Inside each slice is an inedible seed that must be removed.

Salak is convenient to take with you as a snack - it does not stain your hands and stays fresh for a long time. In addition, the fruit contains many vitamins, antioxidants and fiber, so it is useful for digestion and strengthening the immune system. Salak can be stored at room temperature for several days, but in hot weather it is better to put it in the refrigerator.

Helpful tips:

• Wash the fruit!
• Seasonal fruits are cheaper and tastier
• Try fruits little by little to avoid causing a negative reaction from your gastrointestinal tract.
• Check whether you can export a particular fruit, as well as what restrictions there are from airlines and in the country of import
  
  
  *the second part of the article with other fruits will be ready soon*