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The
name for this fruit is derived from the Malay word “rambut”
meaning hair. This is because the fruit’s rind is
made of red and yellow spiky points. Peeling away this
orange rind, a firm, white, translucent flesh is revealed.
Thais are experts at delicately carving away the sweet
flesh from its center seed.
Season: May~September
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The
pomelo is similar to a grapefruit, although its sections
can be peeled apart more easily. The meat is succulent,
with a delicious sour-sweet flavour. Available all year
round there are many varieties with the flesh varying
from pale yellow, orange to red.
Season: All year round |
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Bell-shaped,
the rose apple has a glossy skin that is either green
or pink in color. It has a crisp, crunchy taste, which
is extremely refreshing. The figure of the fruit is similar
to a pear. Thais like to eat it dipped in salt and sugar.
Season: June~September
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The dull and unattractive skin of this fig-like fruit
is deceiving. Peel away the outside with a knife and you
reveal a soft, succulent flesh with a honey flavour. This
fruit if often caved into decorative shapes and is a definite
favourite with Thais.
Season: September~December
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Although
not a native, strawberries grown well in Thailand’s
northern rolling hills. During the cooler months of December
to March, villagers bring charming handwoven baskets filled
with this luscious red fruit to market. Thai strawberries
are medium size, juicy and very rich in flavour.
Season: December~March |
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The rich Thai soil gives local watermelon their delicious
flavour. Watermelon comes in two colors; rich ruby-red
and a more unusual golden yellow. This fruit is often
used as the centerpiece for fruit caving because intricate
designs can be made by using the fruit’s thick,
green rind. Watermelon makes delicious refreshing fruit
drinks when its pulp is swirled in a blender
Season: October~March |
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