This document provides information about fruits that are exported from Thailand. It aims to give clear details about Thai fruits to exporters, importers, and consumers to promote quality fruit exports. The document contains descriptions of common Thai fruits, including banana, dragon fruit, durian, guava, jackfruit, java apple, longan, longkong, lychee, and mango. For each fruit, it provides the Thai and scientific names, varieties, preparation methods, nutritional information, storage guidelines, and seasons of availability.

3. Introduction
Thailand has been exporting fresh fruits for several years now and the
Department of Agricultural Extension, Ministry of Agriculture and Cooperatives has
noted that the export of fresh fruits has increased in quantities. However it is still low
compared with total production. A publicity campaign, therefore, has been launched to
acquaint foreign overseas importers and consumers with Thai fruit.
This booklet is an attempt to give clear and accurate information about
fruits in Thailand. It is meant to be a handbook for exporters, importers and consumers,
to promote the policy of exporting quality fruits in great quantities. Scientific names of
fruits are given together with Romanized Thai names. For further information, please
contact the Fruit Tree Promotion Group, Bureau of Agricultural Commodity Promotion
and Management, Department of Agricultural Extension, Chatuchak, Bangkok 10900
Thailand. Tel. 66-2940-6117

4. Cooperative Business Development Office
www.cpd.go.th www.thaicooperative.com

5. Preface for Chinese Version Publishing
Cooperative Business Development Office, Cooperative Promotion Department and Fruit
Tree Promotion Sub-division, Bureau of Agricultural Commodities Promotion and Management, Depart-
ment of Agricultural Extension published çFruit in Thailandé in Chinese in order to disseminate
information of cooperativesû fruit products and to expand market channel to gigantic fruit market in
China.
Cooperative Business Development Office
www.cpd.go.th www.thaicooperative.com
Cooperative Business Development Office,
Cooperative Promotion Department
12 Krungkasem Rd. Theves, Bangkok 10200
Tel. 66-2628-5534, 66-2282-6306
Fax : 66-2628-5534
E-mail : cpd_cbdo@cpd.go.th
SECOND EDITION 1,000 COPIES
2006, OCTOBER

7. CONTENTS

8. 2
BANANA
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
°≈⫬
Common name : Banana
Thai name : Kluai
Scientific name : Musa spp.

9. 3
Kluai Hom
Weight : approximately 150 g/fruit, thick
skin
Colour : bright yellow skin; yellowish
white flesh
Kluai Hom Taste : sweet and fragrant
Kluai Khai
Weight : approximately 50 g/fruit, thin
skin
Colour : golden yellow skin; yellowish
orange flesh
Taste : sweet with appetizing fragrance
Kluai Khai
Kluai Namwa
Weight : approximately 100 g/fruit, skin
of moderate thickness
Colour : smoky yellow skin; white sticky
flesh
Taste : sweet
Kluai Namwa
Usage
- Eaten fresh.
- Added in fruit salad and desserts.
- Make pies, cakes and blender drinks.
Nutrition
Good source of energy and rich of
vitamins A, C, B6 and potassium.
(recommened for patients suffering from
high blood pressure)
Storage
- mature green banana
: 2-4 weeks at 13-14 ÌC, 90-95 % RH
- ripen banana
: 5-10 days at 15-20 ÌC, 90-95 % RH
- depending on cultivar and maturity stage.
If refrigerated, the skins will turn black
rapidly.
Season
availability : year round
(peak period of Kluai Khai : Aug.-Nov.)

10. 4
DRAGON FRUIT
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
·°â«¡—ß°√
Common name : Dragon Fruit
Thai name : Kaeo Mangkon
Scientific name : Hylocereus spp.

11. 5
White Flesh
Shape : elliptical shaped fruit with green
sepals
Colour : pink skin; white soft and juicy
flesh with tiny black seeds
Taste : sweet
Red Flesh
Shape : elliptical shaped fruit with green
sepals
Colour : pink skin; pink soft and juicy
flesh with tiny black seeds
Taste : sweet
Preparation and eating
1. Cut the fruit in half lengthwise.
2. Cut each half into two pieces.
3. Slice lengthwise into four pieces.
Usage
- Eaten fresh.
- Added in fruit salad.
- Make juice.
Nutrition
Rich of vitamin C and fiber. The red flesh
variety contains lycopene which is a natu-
ral antioxidant known to fight cancer, heart
disease, and lower blood pressure.
Storage
14 days at 10 Ì C, 90% RH
Season
availability : year round
peak period: May-Oct.

12. 6
DURIAN
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
∑ÿ‡√’¬π
Common name : Durian
Thai name : Thurian
Scientific name : Durian zibethinus Murr.

13. 7
King of tropical fruits
Varieties
Chani
Shape : the base tapers to a point at the
Chani stalk, the tip is broad and obtuse
Weight : 2-4 kg
Colour : greenish brown skin; golden
yellow flesh
Taste : sweet
Kan Yao
Shape : globular
Kan Yao Weight : 2-5 kg
Colour : greenish brown skin; creamy
yellow flesh
Taste : sweet, firm and mellow
Kradum Thong
Shape : globular
Weight : 1.5-3 kg
Kradum Thong Colour : greenish brown skin; intense
yellow flesh
Taste : sweet, firm and mellow
Mon Thong
Shape : elongated, the base has a
pronounced beak
Weight : 2-5 kg
Colour : golden brown skin; creamy
Mon Thong yellow flesh
Taste : sweet
Preparation and eating
1. The fruit ready for eating must have a
good smell.
2. Slit the fruit with a knife from end to end,
along two of the grooves in the skin in the
center of the sections, on opposite sides of
the fruit.
3. Prise apart the slits to open the fruit.
4. Separate the sections.
5. Take out the segments and remove the
seed.
Usage
- Eaten fresh, frozen.
- Make cakes, ice-cream.
Nutrition
High in energy, protein and various minerals.
Storage
- mature unripe durian
: 10-15 days at 14-16 ÌC, 85-90% RH
- ripen durian (whole fruit)
: 7-14 days at 13-15 ÌC, 90-95% RH
- without refrigeration the ripen fruit has a
shelf life only 2-5 days. The pulp can be
refrigerated up to 7 days in closed pack
aging or frozen for later use.
Season
availability : year round
peak period : Apr.-Aug.

14. 8
GUAVA
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
Ω√—Ëß
Common name : Guava
Thai name : Farang
Scientific name : Psidium guajava L.

15. 9
Varieties
Pan Si Thong
Shape : globular
Weight : 500-700 g
Colour : light green skin, white flesh
Taste : crispy, sweet and slightly sour
Preparation and eating
1. Use a knife to slice the fruit lengthwise
into 4-6 pieces.
2. Slice off the part containing the seeds.
Usage
- Eaten fresh.
- Make juice.
- Added in fruit salad, green salad.
Nutrition
Rich of vitamin C, dietary fiber and vita-
min B2.
Storage
- mature-green and partially-ripe
: 2-3 weeks at 8-10 ÌC, 90-95% RH
- fully ripe
: 1 week at 5-8 ÌC, 90-95% RH
Season
availability : year round

16. 10
JACK FRUIT
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
¢πÿπ
Common name : Jackfruit
Thai name : Khanun
Scientific name : Artocarpus heterophyllus Lam.

17. 11
There are many jackfruit varieties
in Thailand and these varieties are
separated into 2 main groups as follows :
1. The yellow flesh group
Shape : ovate or oblong
Weight : 7-15 kg
Colour : yellowish brown skin;
golden yellow flesh
Taste : sweet and fragrant Jackfruits of
this group are planted widely.
2. The yellowish orange flesh group
Shape : ovate or oblong
Weight : 7-15 kg
Colour : yellowish brown skin;
yellowish orange flesh
Taste : sweet and fragrant
Preparation and eating
1. Cut the fruit in half lengthwise.
2. Wipe out all the latex with paper.
3. Remove the core.
4. 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
5. Pull out each section.
6. Cut open the flesh and remove the seed.
Usage
- Eaten fresh and frozen.
- Added in fruit salad, ice-cream and
desserts.
Nutrition
High in protein, calcium, phosphorus,
vitamins A and C.
Storage
2-4 weeks at 12-14 ÌC, 85-90% RH
depending on cultivar and maturity stage.
The pulp can be refrigerated up to 7 days
in closed packaging.
Season
availability : year round
peak period : Apr.-May

18. 12
JAVA APPLE
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
™¡æŸà
Common name : Wax jambu, Wax apple. Java apple
Thai name : Chomphu
Scientific name : Syzygium samarangense (Blume) Merr.&L.M.Perry

19. 13
Varieties
Thapthim Chan
Shape : big bell shaped fruit
Colour : shiny and dark red skin; white
thick firm and crispy flesh;
Thapthim Chan no seed
Taste : sweet and fragrant
Thun Klao
Shape : cone shaped fruit.
Colour : shiny and pale green
skin; white thick firm
Thun Klao and crispy flesh; no seed
Taste : sweet with a touch of flavor
Preparation and eating
1. Cut the fruit in half lengthwise.
2. Slice each half lengthwise into two pieces.
3. Arrange the pieces on a plate.
Usage
- Eaten fresh.
- Added in fruit salad, green salad.
Nutrition
Good source of vitamins C, B2 and phos-
phorus.
Storage
1-2 weeks at 12-14 ÌC, 90-95% RH
Season
availability : year round
peak period : Jan.-Mar.

20. 14
LONGAN
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
≈”‰¬
Common name : Longan
Thai name : Lamyai
Scientific name : Dimocarpus longan Lour.

21. 15
Varieties
Biao Khiao
Shape : globular, but the top distorted
Colour : brownish green skin; white flesh
Taste : sweet and fragrant
Biao Khiao
Do
Shape : flattened spherical shape
Colour : brown skin; white flesh
Taste : sweet
Si Chomphu
Do Shape : globular
Colour : reddish brown skin; white
flesh with slightly pink
Taste : sweet and fragrant
Preparation and eating
1. Slit the skin with a knife or using
a strong thumb-nail around the fruit
Si Chomphu from end to end.
2. Remove the skin.
3. Remove the seed.
Usage
- Eaten fresh and frozen.
- Added in fruit salad and desserts.
Nutrition
High in sugar and vitamin C.
Storage
2-3 weeks at 4-7 ÌC, 90-95% RH
Season
availability : year round
peak period : Jun.-Aug.

22. 16
LONGKONG
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
≈Õß°Õß
Common name : Longkong
Thai name : Longkong
Scientific name : Aglaia sp.

23. 17
Shape : globular
Colour : creamy yellow skin;
smoky white flesh
with bitter seeds
Taste : sweet with slightly
sour and fragrant
Preparation and eating
1. Press lightly with your fingers
to break and open the skin
at the stalk point.
2. Separate the fruit in half.
3. Take the flesh out and it is ready
for eating, do not bite the seed
because it is bitter.
Usage
Eaten fresh.
Nutrition
Good source of vitamins C, B1, niacin and
phosphorus.
Storage
2-3 weeks at 18 ÌC, 90% RH
Season
availability : May-Sep.

24. 18
LYCHEE
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
≈‘π®’Ë
È
Common name : Lychee, Lichi
Thai name : Linchi
Scientific name : Litchi chinensis Sonn.

25. 19
Varieties
Honghuai
Shape : oval
Colour : pinkish red skin
Taste : sweet, slightly sour and fragrant
Honghuai
Kimcheng
Shape : globular; small seed
Colour : bright red skin
Taste : sweet, slightly sour and fragrant
O-hia
Kimcheng Shape : heart shaped
Colour : dark red skin
Taste : sweet, slightly sour and fragrant
Chakraphat
Shape : globular
Colour : bright red skin
Taste : sweet, slightly sour and fragrant
O-hia
Preparation and eating
1. Slit the skin with a knife
or using strong thumb-nail
around the fruit from end to end.
2. Remove the skin.
3. Remove the seed.
Chakraphat
Usage
- Eaten fresh and frozen.
- Make juice and jam.
- Added in desserts.
Nutrition
Very good source of vitamin C.
Storage
3-5 weeks at 2-5 ÌC, 90-95% RH Do not
leave the fruits directly exposed to ambient
air because the red rind will turn dark brown
rapidly
Season
availability : Apr.-Jun.

26. 20
MANGO
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
¡–¡à«ß
Common name : Mango
Thai name : Mamuang
Scientific name : Mangifera indica L.

27. 21
Varieties
Khiao Sawoei
Shape : oblong
Colour : dark green skin; yellowish
white flesh
Khiao Sawoei Taste : sweet, slightly sour and crispy
Itûs better to eat at mature green
stage
Rad
Shape : ovate with rounded tip
Colour : yellowish orange skin;
Rad yellowish orange flesh
Taste : sweet and slightly sour
Nam Dokmai
Shape : ovate with sharppointed tip
Colour : golden yellow skin;
deep yellow flesh
Nam Dokmai Taste : sweet and fragrant
Preparation and eating
ripe mango
1. Carve the flesh lengthwise on both sides,
keeping the knife as close as possible
to the seed.
2. Chop into squares.
3. Eat with a fork.
Usage
- Eaten fresh and frozen.
- Make juice, jam and sauce.
- Added in fruit salad and desserts.
Nutrition
Rich of vitamins A, C, dietary fiber and
various minerals.
Storage
2-3 weeks at 10-13 ÌC, 85-90% RH
Season
availability : year round
peak period : Mar.-May

28. 22
MANGOSTEEN
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
¡—ߧÿ¥
Common name : Mangosteen
Thai name : Mangkhut
Scientific name : Garcinia mangostana L.

29. 23
Queen of tropical fruits
Shape : globular
Weight : 70-110 g
Colour : thick skin with dark
purple colour; white flesh
Taste : sweet juicy and mild fragrant
Preparation and eating
1. Cut the rind around the middle.
2. Open the fruit, the segments inside will
stick to the basal part.
3. Use a fork to lift the segments out.
Usage
- Eaten fresh and frozen.
- Added in fruit salad and desserts.
Nutrition
Good source of vitamins B1, B2, C,
various minerals and dietary fiber.
Storage
3-4 weeks at 13 ÌC, 90-95% RH
Season
availability : Apr.-Dec.
peak period : Apr.-Aug.

30. 24
PAPAYA
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
¡–≈–°Õ
Common name : Papaya
Thai name : Malako
Scientific name : Carica papaya L.

31. 25
Varieties
Khaek Dam
Shape : cylindrical shape
with a pointed tip
Colour : reddish orange skin; red flesh
Taste : sweet
Khaek Dam
Khaek Nuan
Shape : cylindrical
Colour : yellow skin;
yellowish orange flesh
Taste : sweet
Preparation and eating
1. Cut the fruit crosswise into rings.
Khaek Nuan 2. Peel with a knife.
3. Remove the seeds.
4. Cut into pieces for eating.
Usage
- Eaten fresh.
- Added in fruit salad and desserts.
Nutrition
High in fiber, vitamins A, C and potas-
sium.
Storage
1-3 weeks at 13 ÌC, 85-90% RH
Season
availability : year round

32. 26
PINEAPPLE
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
—∫ª–√¥
Common name : Pineapple
Thai name : Supparot
Scientific name : Ananas comosus (L.)Merr.

33. 27
Varieties
Pattawia
Shape : big, cylindrical, and
shallow seedy sections
Colour : dark green or yellowish
Pattawia orange rind; mild yellow flesh
Taste : sweet and sour
Phuket (Trat Si Thong)
Shape : medium, cylindrical,
and bulging seedy sections
Colour : brownish yellow rind;
bright yellow flesh
Taste : pungent sweet fragrant
Phuket (Trat Si Thong)
Preparation and eating
1. Remove the rind with a knife
remove all the seedy sections.
2. Slice the fruit lengthwise
into 8-10 pieces.
3. Remove the core.
4. Cut up the pieces crosswise
and arrange them on a plate.
Usage
- Eaten fresh.
- Make juice and jam.
- Added in fruit salad, green
salad and desserts.
Nutrition
High in vitamin C (Fresh pineapple is
the perfect ending to a dinner because its
enzymes aid digestion)
Storage
- Pattawia variety
: 2-4 weeks at 7-13 ÌC, 85-90% RH
- Phuket variety
: 1-2 weeks at 15-20 ÌC, 85-90% RH
Season
availability : year round
peak period : Apr.-Jul.

34. 28
PUMMELO
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
â¡‚Õ
Common name : Pummelo, Pomelo, Shaddock
Thai name : Som-o
Scientific name : Citrus grandis Osbeck.
: syn. C. maxima Merr.

35. 29
Varieties
Khao Namphung
Shape : pear shaped
Colour : yellowish green skin;
yellowish brown flesh
Khao Namphung Taste : sweet
Khao Phuang
Shape : pear shaped, with a pronounced
basal topknot
Colour : yellowish green skin; white flesh
Taste : sweet and slightly sour
Khao Phuang
Thong Di
Shape : globular
Colour : dark green skin; pink flesh
Taste : sweet and juicy
Preparation and eating
1. Use a knife to curve the outer
Thong Di green skin off.
2. Use a knife to peel off the white
fleshy part of the skin.
3. Use a knife to separate the fruit
into two pieces.
4. Separate into segments.
5. Remove the skin on the
segments, and the seeds.
Usage
- Eaten fresh.
- Make Juice.
- Added in fruit salad.
Nutrition summary
High in vitamins C, B1 and phosphorus.
Storage
4-6 weeks at 12-15 ÌC, 95% RH
Season
availability : year round
peak period : Oct.-Dec.

36. 30
RAMBUTAN
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
‡ß“–
Common name : Rambutan
Thai name : Ngo
Scientific name : Nephelium lappaceum L.

37. 31
Varieties
Rong Rian
Shape : ovate
Colour : bright red skin with green hair;
white flesh
Rong Rian Taste : sweet and fragrant
Si Chomphu
Shape : ovate
Colour : pink skin with pink hair;
white flesh
Taste : sweet
Si Chomphu
Preparation and eating
1. Cut the fruit in lengthwise.
2. Remove the seed.
Usage
- Eaten fresh and frozen.
- Make jam.
- Added in fruit salad and desserts.
Nutrition
High in vitamin C and potassium, various
minerals and dietary fiber.
Storage
3-5 weeks at 2-5 ÌC, 90-95% RH
Do not leave the fruits directly exposed to
ambient air, because the hair and red rind
will turn dark brown rapidly.
Season
availability : Apr.-Aug.

38. 32
SALA
○ ○ ○ ○ ○ ○ ○ ○ ○ ○
–≈–
Common name : Sala
Thai name : Sala
Scientific name : Salacca sp.

39. 33
Varieties
Nern Wong
Shape : pear shaped
Colour : dark brown scaly skin;
thick soft and juicy yellow flesh;
small seeds
Taste : sweet with a touch of sour
flavor
Preparation and eating
1. Hold the fruit with both hands.
2. Break the skin the small end with
your fingers.
3. Pull it off around the fruit anticlockwise.
4. Arrange flesh on a plate.
Usage
- Eaten fresh.
- Make juice, jam and pickle (in syrup).
Nutrition
Good source of vitamins C and B2.
Storage
: 8-10 days at ambient condition
: 3-5 weeks at 2-5 ÌC, 90-95% RH
Season
availability : year round
peak period : Apr.-Aug.

40. 34
SUGAR APPLE
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
πâÕ¬Àπà“
Common name : Sugar Apple
Thai name : Noina
Scientific name : Annona squamosa L.

41. 35
Varieties
Fai
Shape : heart shaped
Colour : green skin; white flesh
Taste : sweet and fragrant
Fai
Nang
Shape : heart shaped
Colour : golden yellow skin; white flesh
Taste : sweet and fragrant
Preparation and eating
Nang 1. The fruit is soft fragrant when ripe.
2. Break the fruit open with your hands.
3. Eat the flesh with a spoon, discarding
the seeds and skin.
Usage
Eaten fresh.
Nutrition
Good source of vitamins C and B2.
Storage
: 5-7 days at 12-15 ÌC, 90-95% RH
: 2-3 days at ambient temperature
Season
availability : year round
peak period : Apr.-Aug.

42. 36
SWEET TAMARIND
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
¡–¢“¡À«“π
Common name : Tamarind
Thai name : Ma-kham Wan
Scientific name : Tamarindus india L.

43. 37
Varieties
Prakai Thong
Pod shape : big and slightly straight pod
Colour : brown and dusty shell; thick
and soft with light brown flesh
Prakai Thong Taste : sweet
Khanti
Pod shape : medium and straight pod
Colour : light brown shell;
soft and brown flesh
Taste : sweet with a slightly
sour flavor
Khanti Intha-phalum
Pod shape : medium and slightly
curved pod
Colour : brown shell;
soft with dark brown flesh
Taste : sweet with a touch
of sour flavor
Intha-phalum
Sri Chomphu
Pod shape : straight pod
Colour : light brown shell; reddish
brown soft flesh; seeds can
be removed easily
Taste : sweet with a touch of sour
Sri Chomphu flavor
Si Thong
Pod shape : big and curved pod
Colour : brown shell; soft
and reddish brown flesh
Taste : sweet
Preparation and eating
Si Thong 1. Pick up a sweet tamarind pod.
2. Crack the pod and remove the shell.
3. Remove lateral vein fiber from the flesh.
4. Arrange all sweet tamarind flesh
on a tray.
Usage
Eaten fresh.
Nutrition
High in calcium, phosphorus, iron, vita-
mins B1, B2 and C.
Storage
(in plastic bags at the ambient condition)
- dry ripe pods : 4 months
- dry ripe pulp : 3 months
Season
availability : Late Dec.-Feb.

44. 38
TANGERINE
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
⡇¢’¬«À«“π
Common name : Tangerine
Thai name : Som Khiao Wan
Scientific name : Citrus reticulata Blanco.

45. 39
Shape : flattened sphere with easily
separated sections
Colour : thin yellowish green rind,
easy to peel off
Taste : sweet and slightly sour, juicy
Preparation and eating
1. Break open the fruit by pressing
your thumbs at the dented spot
in the bottom.
2. Separate the fruit in half.
3. Peel the rind and remove all the fibrous
filaments.
Usage
- Eaten fresh.
- Make juice.
Nutrition
High in potassium, Beta
carotene and vitamin C.
Storage
2-4 weeks at 5-8 ÌC, 90-95% RH
Season
availability : year round
peak period : Oct.-Feb.

46. 40
YOUNG COCONUT
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
¡–æ√â“«ÕàÕπ
Common name : Coconut
Thai name : Maphrao On
Scientific name : Cocos nucifera L.

47. 41
Varieties
Nam Hom
Shape : globular
Colour : green skin, white flesh
Taste : tender and sweet flesh;
sweet and scent water
Preparation and eating
1. Pare the outer rind from the bottom
of the coconut
(opposite the stalk).
2. Cut the bottom of the fruit wide enough
for a spoon to scrape the flesh inside.
3. Drink the juice with a straw and eat
the flesh with a spoon.
Usage
- Eaten fresh (water and white flesh).
- Make pie, jelly and desserts.
Nutrition
Good source of vitamins B1, B2, C, mag-
nesium, potassium, phoshorus, manganese,
calcium and copper.
Storage (de-husked or shaped young fruit)
- wrapped : 3-4 weeks at 3-6 ÌC,
90-95 % RH
- non wrapped : 2-7 days
at ambient temperature
Season
availability : year round

48. 42
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
Miscellaneous fruits
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
“‡°
Common name : Bread fruit
Thai name : Sa-ke
Scientific name : Artocarpus altilis (Parkinson) Fosberg
·§πµ“≈Ÿª
Common name : Cantaloupe
Thai name : Cantaloupe
Scientific name : Cucumis melo L.
¡–‡øóÕß
Common name : Carambola, Star fruit
Thai name : Mafuang
Scientific name : Averrhoa carambola L.
¡–ª√“ß
Common name : Gandaria, Maprang, Marian plum
Thai name : Ma-prang
Scientific name : Bouea macrophylla Griff.

49. 43
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
Õßÿàπ
Common name : Grape
Thai name : A-ngun
Scientific name : Vitis spp.
æÿ∑√“
Common name : Jujube
Thai name : Phutsa
Scientific name : Zizyphus mauritiana Lam.
¡–π“«
Common name : Lime
Thai name : Manao
Scientific name : Citrus aurantifolia Swingle
‡ “«√
Common name : Passion fruit
Thai name : Saowarot
Scientific name : Passiflora spp.

50. 44
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
Miscellaneous Fruits
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
∑—∫∑‘¡
Common name : Pomegranate
Thai name : Thapthim
Scientific name : Punica granatum L.
√–°”
Common name : Rakam
Thai name : Rakam
Scientific name : Salacca sp.
°√–∑âÕπ
Common name : Santol
Thai name : Kra-thon
Scientific name : Sandoricum koetjape Merr.
syn. S. indicum Cav.
≈–¡ÿ¥
Common name : Sapodilla
Thai name : La-mut
Scientific name : Manilkara zapota (L.) van Royen
syn. Achras sapota L.

51. 45
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
¡–¬¡
Common name : Star gooseberry, jimbling
Thai name : Ma-yom
Scientific name : Phyllanthus acidus Skeels
syn. P. distichus (L.)Mull. Arg.
µ√Õ‡∫Õ√’
Common name : Strawberry
Thai name : Strawberry
Scientific name : Fragaria spp.
⡵√“/ ⡇™âß
Common name : Acidless orange
Thai name : Som Tra/Som Cheng
Scientific name : Citrus sinensis Osb.
·µß‚¡
Common name : Water melon
Thai name : Taengmo
Scientific name : Citrullus lanatus (Thunb.) Matsum. & Nakai

52. 46
Thai Fruit Composition Tables (per 100 g edible portion)
Carbohydrate
Dietary fiber
Protein
Energy
Water
Ash
Fat
Fruit
g kcal g g g g g
Banana (Kluai Namwa) 69 122 0.8 0.2 29 24 0.9
Banana (Kluai Hom) 77.2 92 1.8 0.7 19.6 - 0.7
Banana (Kluai Khai) 67.7 126 1.4 0.2 29.7 2.2 1
Dragon fruit 84.1 66 1.4 1.2 12.4 2.6 0.9
Durian (Chani) 65.6 158 2.7 5.1 25.4 4.1 1.3
Durian (Mon Thong) 62.9 163 2.2 3.7 30.1 3.1 1.1
Grape (green variety) 85.4 57 0.5 0.1 13.5 1.1 0.5
Grape (red variety) 85.1 58 0.5 0.1 13.8 1.1 0.5
Guava 86.5 52 0.7 0.1 12.1 3.7 0.6
Jackfruit 76.9 91 1 0.3 21 2.3 0.8
Java apple, Wax apple 92 31 0.5 0.1 7.3 1.1 0.2
Jujube 87 50 1 0.1 11.3 2.2 0.6
Langsat 82.9 67 0.9 0.1 15.6 - 0.5
Longan 80.5 76 1.2 0.1 17.5 0.9 0.7
Lychee, Litchi 83.3 65 1 0.2 14.9 - 0.7
Mango (Nam Dokmai; ripe) 79.6 80 0.9 0.2 18.8 1.2 0.6
Mango (Kaew; ripe) 76.7 93 0.6 0.1 22.4 1.6 0.2
Mango (Khiao Sawoei; mature green) 78.6 85 0.8 0.2 19.9 2.7 0.5
Mangosteen 80.9 76 0.5 0.1 18.4 1.7 0.2
Marian plum, Gandaria 86.6 53 0.4 0 12.8 1.5 0.2
Papaya 89.2 41 0.5 0.1 9.5 1.3 0.6
Pineapple 84.4 61 0.4 0.1 14.7 1.2 0.5
Pomegranate 83.9 65 0.6 0.1 15.4 - -
Pummelo, Pomelo 88.5 46 0.7 0.4 9.9 0.7 0.6
Rakam 84.5 60 0.5 0.1 14.3 - 0.6
Rambutan 80.9 76 1 0.2 17.6 2 0.4
Sapodilla 77.1 92 0.6 0.5 21.2 8.1 0.6
Sugar apple 72.4 109 1.3 0.2 25.5 2.7 0.6
Sweet orange 84 63 1.2 0.1 14.2 2.4 0.5
Sweet tamarind 12.4 333 2.9 0 80.4 - 4.3
Tangerine 88.4 45 1 0.2 9.9 1.5 0.5
Water melon 93.8 25 0.6 0 5.4 0.3 0.1
Source : Institute of Nutrition, 1999, Thai Food composition Tables, Mahidol University, Thailand.

53. 47
Minerals Vitamins
Total vitamin A
B2 (Riboflavin)
B1 (Thiamine)
Beta-carotine
Phosphorus
Potassium
Calcium
Sodium
Copper
Niacin
Zinc
Iron
C
mg mg mg mg mg mg mg mg mg mg mg mg mg
10 30 0.6 5 248 0.05 0.1 132 22 0.05 0.03 11 12
14 21 - - - 0.12 0.2 - - - - - 11
6 22 0.6 10 328 0.04 0.1 345 58 0.03 0.11 1.1 1.2
9 32 - - - - - - - - - - 7
7 35 0.9 29 422 0.13 0.2 - - 0.34 0.22 1.5 30
29 34 1.1 6 436 0.11 0.2 - - 0.28 0.19 2.1 36
8 23 0.6 12 151 0.42 0.1 - - 0.03 0.04 0.2 7
9 20 0.5 11 138 0.07 0.1 - - 0.03 0.03 0.2 1
10 17 0.5 15 164 0.03 0.4 - - 0.04 0.08 1.3 145
12 14 - 30 215 0.22 0.2 - - 0.02 0.08 0.7 47
5 15 0.7 66 107 - - - - 0.01 0.21 1.1 32
14 6 0.4 - - - - - - 0.01 0.21 1.1 32
5 35 0.7 - - 0.09 0.2 - - 0.08 0.04 1.7 24
6 36 0.3 7 224 0.13 0.2 - - 0.02 0.06 0.9 24
6 31 0.7 - 180 0.07 0.2 - - 0.02 0.1 0.9 29
6 16 0.3 3 144 0.1 0.1 897 149 0.11 0.06 1.8 5
34 10 0.3 - - - - 1,120 187 - - - -
6 15 0.2 3 142 0.06 0.1 192 32 0.07 0.02 0.5 29
9 14 0.5 - - 0.11 0.1 - - 0.09 0.06 0.1 2
9 4 0.3 - - - - - - 0.11 0.05 0.5 100
15 15 1.1 24 230 0.02 0.1 1,043 174 0.04 0.05 0.4 49
11 9 0.2 5 119 0.04 0.1 11 2 0.09 0.04 0.3 7
28 - - - - - - - - - - - -
15 20 0.6 - - - - 0 0 0.04 0.02 0.4 52
8 18 0.4 - - - - - - - 0.2 - 6
20 19 0.4 3 131 0.07 0.1 - - 0.01 0.01 1 37
15 10 0.2 22 157 0.03 0.1 - - 0.03 0.02 0.4 19
25 35 0.6 7 224 - - - - 0.1 0.13 12 -
26 23 0.3 5 145 0.03 0 - - 0.08 0.03 0.5 34
141 165 0.9 - - - - - - 0.46 0.01 1.3 75
29 21 0.4 33 162 0.07 0.1 72 12 0.05 0.03 0.4 15
10 19 0.2 6 78 0.03 0.1 - - 0.03 0.03 0.2 6

54. 48

55. 49

56. 50

57. 51