Thai Fruits (Part 1): What to Try in Phuket

Durian

Season: May to August
Taste: Sweet, buttery. Some say it's reminiscent of crème brûlée, others like fried onions.
Where to buy and how to choose: Markets, fruit stalls along the road. Durians should have a distinctive, strong aroma—the smell is a sign of ripeness. Unripe durians have almost no aroma. When tapping the skin, the sound should be dull and hollow, as if there's something soft inside—this is also a sign of ripeness. The skin should be dry, an even color (from greenish-beige to brown), and free of damp spots, cracks, and mold. The spines of a ripe durian become slightly softer and spring back when squeezed. Pay attention to the stem: a ripe durian should be slightly dry, but not completely dry. If the fruit has already split, it is very ripe and should be eaten immediately. If you don't plan to eat the durian that day, it's best to buy a slightly unripe one so it can ripen at home.
Special feature: prohibited for carrying into hotels and transport due to strong smell.

Durian is one of the most controversial fruits in the world. Its aroma is unforgettable, and its flavor is revealed only to those who dare to try it, and sometimes not even on the first try. In Thailand, durian is prized for its high nutritional value and is sold both as a slice and in desserts: ice cream, cakes, and milkshakes.

Mangosteen (Mangkhut / Mangosteen)

Season: May to September
Taste: sweet and sour, refreshing.
Where to buy and how to choose: markets, fruit stands. The fruit should be dark purple with a smooth but slightly firm skin. Skin that is too soft, cracked, or dented is a sign of overripeness or spoilage. A fruit that is too hard may be dry inside. The leaves and sepals should be green and fresh. A good mangosteen should spring back slightly when pressed. Choose medium-sized fruits—they are usually the juiciest and sweetest. There's a "flower" on the bottom of the fruit—the number of petals on the flower indicates roughly how many segments are inside (usually 4–7).

Mangosteen is a favorite among tourists. Beneath its thick purple skin lies a snow-white, juicy pulp, divided into cloves like garlic. It's perfect for a hot day: refreshing and satisfying. It's often recommended to eat it after durian, as it eliminates its aftertaste. Some hotels ban mangosteen from rooms because its juice doesn't wash off furniture and linens.

Rambutan (Ngo / Rambutan)

Season: June to September
Taste: sweet, delicate, with floral notes.
Where to buy and how to choose: markets, fruit stands. It's best to buy rambutan in bunches with the stem attached—this keeps it fresh longer. Avoid fruits with blackened "hair" tips. Dry skin or wilted fruit indicate a loss of juice and flavor. The skin should be free of cracks and soft spots.

Rambutan resembles lychee in taste and texture, but has a vibrant red-and-green, shaggy skin. It spoils quickly after picking and is best stored refrigerated. The pit is inedible—it's bitter and may contain substances unsuitable for raw consumption.

Mango (Ma-muang / Mango)

Season: from late April to June, some varieties - almost all year round
Taste: depends on the variety – from sour and tart to honey-sweet.
Where to buy and how to choose: markets, stalls, supermarkets. Look at the variety, aroma, color, and density. A ripe mango will have a pleasant scent near the stem. The stronger and sweeter the aroma, the riper the fruit. Yellow varieties are ripe when golden brown with no green spots. Green varieties may have a green skin even when ripe, so it's important to look for softness and aroma. The mango should have a slight spring to it, but not be too soft. A very hard mango is underripe; it will ripen at home in 1-2 days. Avoid fruits with black spots or a fermented smell. Choose soft, fragrant mangoes for eating immediately, and slightly underripe ones for storing.

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

Papaya (Malako/Papaya)

Season: all year round
Taste: not cloyingly sweet, some people say it tastes like boiled carrots.
Tip: Sprinkle the papaya with lime juice to enhance the flavor.
Where to buy and how to choose: markets, stalls, supermarkets, street vendors. A ripe papaya has orange-yellow skin and feels soft when gently pressed. Green and hard papaya is unripe. Papayas quickly overripen at room temperature.

Guava (Farang / Guava)

Season: all year round
Tip: Thais eat guava with salt and pepper.
Where to buy and how to choose: markets, shops, supermarkets. It can be eaten both ripe (yellow-green, soft) and unripe (hard, green)—often with salt, sugar, or pepper.

Guava will keep for several days, but it's best kept in a cool place. Once sliced, eat immediately.

Jackfruit (Kanoon / Jackfruit)

Season: all year round
Taste: Sweet, dense flesh with a taste of banana, pineapple and melon at the same time.
Where to buy and how to choose: markets, stalls, supermarkets. It's usually sold peeled, in containers. A whole jackfruit is huge (5–20 kg), making it difficult to cut. Good flesh is bright yellow, firm, and free of fermentation. Ripe jackfruit has a sweet aroma, and the skin springs back when pressed.

Best stored in the refrigerator. Freezing is possible. It can be used fresh, in desserts, curries, and chips. It may cause allergies, so use with caution.

Salak (Sala / Salak)

Season: all year round
Taste: tart, crisp, refreshing with a slight sourness. Some find it reminiscent of valerian or Corvalol.
Where to buy and how to choose: markets, stalls, supermarkets. Oval in shape, about the size of a chicken egg. Beneath the prickly skin are 2–3 segments of dense, cream-colored or pinkish-yellow flesh. The skin should be dry and intact. The fruit is firm, but not too hard. Too soft means it's overripe and sour.

It's easy to peel by hand. Each slice contains an inedible seed. It's a convenient snack on the go. It's packed with vitamins, antioxidants, and fiber.

Helpful tips

• Always wash fruits!

• Seasonal ones are tastier and cheaper.

• Try it in small amounts to avoid gastrointestinal problems.

• Check export regulations - some fruits cannot be carried on airplanes or imported into other countries.

*part two will be ready soon*