Thai Fruit Season Guide: When to Eat What

Thailand's tropical climate produces an extraordinary range of fruit, much of which is seasonal — eating fruit at peak season is a completely different experience from out-of-season imports. The seasonal calendar: Durian (April–August) — the 'king of fruits' with a powerful aroma and rich, custard-like flesh; Monthong and Chanee are the most prized Thai varieties. Mangosteen (April–September) — the 'queen of fruits', white segments inside a purple shell with a flavour that balances sweet and tart; exceptionally good fresh from a market stall. Rambutan (May–September) — red, hairy-shelled fruit with white juicy flesh and mild sweetness; best when slightly chilled. Longan (July–September) — small round fruits with thin shell, translucent flesh, and honey sweetness. Mango (March–June) — the Nam Dok Mai variety is the finest dessert mango; green sour mangoes are available year-round for som tam. Lychee (April–June) — mainly from the north (Chiang Rai). Sala (May–September) — the snake-skin fruit, snappy texture with complex sour-sweet flavour. Thai papaya (year-round) — green unripe is used in som tam; ripe orange is eaten as fruit. Rose apple (jan–April) — crisp, watery, apple-like; beautiful when chilled. Jackfruit (January–May) — enormous pods with chewy, tropical-flavoured segments; also used unripe in savoury dishes. Buy from market stalls where turnover is highest and sellers can advise on ripeness.