15 exotic fruits to try in Thailand

Thailand is a paradise for fruit lovers, boasting an incredible variety of exotic fruits that are as delicious as they are unique. Whether you’re sampling durian (the ‘king of fruits’) for the first time or indulging in a refreshing mangosteen (the ‘queen of fruits’) , these tropical treats will add a flavourful dimension to your travels. 

Many of these fruits are available year-round, but we’ve included the main season when you will see more for sale at local markets. Although we have omitted some of the better-known fruits like coconuts and watermelon, we still recommend trying as many fruits as you can during your travels in Thailand, and you may discover a new favourite. Shown here in alphabetical order, this is our selection of 15 Thai fruits to try when you travel in Thailand. 

1) Custard apple

Thai name: น้อยหน่า (nawy naa)
Season: June/July to September/October
Taste: Sweet, fragrant, and custard-like with hints of banana and vanilla.

Custard apples (aka sugar apples) are round or heart-shaped with a green, scaly exterior. Inside, the creamy white flesh contains small black seeds. Eat the flesh but not the seeds. Nawy naa are available in Thailand throughout the year but are most plentiful in July and August.

2) Dragon fruit

Thai name: แก้วมังกร (gaew mang-gon)
Season:  April to October
Taste: Mildly sweet, similar to a blend of pear and kiwi.

Dragon fruits are oval-shaped, with bright pink or yellow skin and green-tipped scales. The flesh can be white or red, speckled with tiny edible black seeds. Great with a smoothie drink or as part of a healthy smoothie bowl for breakfast.

3) Durian 

Thai name: ทุเรียน (thurian)
Season: May to August (but several varieties and seasons)
Taste: Rich, custardy, and complex with a strong aroma; often described as a mix of caramel, almonds, and garlic.

Known as the ‘king of fruits,’ durian can be an acquired taste. The fruit has a strong aroma and a creamy, custard-like texture. This large, spiky fruit comes in green or yellow varieties and is one of the most recognisable fruits in Southeast Asia. It’s also one of the most expensive. Eating durian for the first time can be a love-it-or-hate-it experience, but try not to be put off if you don’t like it. Different varieties are available, so try a few to see which one you like. 

4) Guava

Thai name: ฝรั่ง (farang)
Season: Year-round, peak from August to November
Taste: Mildly sweet and slightly tangy, with a crunchy texture.

Round or oval in shape, with light green skin and white or pinkish flesh inside, guavas are refreshing to eat. Eating a guava can also allow you to try an amusing play on words that can make Thai people laugh: ‘farang kin farang. ’ It can translate as a foreigner eating a guava or a foreigner eating another foreigner. It might not sound funny, but try it out when you are in Thailand! 

5) Jackfruit 

Thai name: ขนุน (khanun)
Season: Year-round but peak season March to June
Taste: Sweet and fruity, reminiscent of banana, mango, and pineapple combined

With its large size (the largest tree fruit in the world) and green and bumpy skin, jackfruit looks similar to durian but has a milder taste. The yellow flesh is sweet and fragrant, with a texture that is chewy and slightly sticky. Like many Thai fruits, jackfruit isn’t just eaten as a dessert and can be used in meals like jackfruit curry.

6) Longan 

Thai name: ลำไย (lamyai)
Season: June/July to September/October
Taste: Sweet and juicy with a subtle floral note.

Small, round, and light brown, longans resemble lychees but with a smoother shell. The inside is also similar, with translucent and sweet-tasting flesh wrapped around a non-edible stone. 

7) Mango

Thai name: มะม่วง (ma-muang)
Season: Several varieties and seasons, with the main season from March to June.
Taste: Sweet, juicy, and aromatic with a buttery texture.

You probably don’t need too much introduction to the mango. There are several varieties of ma-muang in Thailand, which vary from green to yellow or orange when ripe. Always good in a smoothie and exceptional when paired with sticky rice for the classic Thai dessert, khao niao ma-muang.

8) Mangosteen 

Thai name: มังคุด (mangkut)
Season: April/May to September
Taste: Juicy and sweet-tart, often compared to a mix of lychee, peach, and citrus.

If you don’t like the ‘king of fruits’ (durian) try the ‘queen of fruits’ instead. Mangosteen has a thick purple rind and juicy, sweet-tart white flesh. 

9) Papaya

Thai name: มะละกอ (malakaw)
Season: Year-round, peak from September to December
Taste: Sweet, creamy, and slightly musky.

This oval-shaped fruit is distinguished by its smooth orange or yellow skin and bright orange flesh filled with black seeds. The unripe green papaya is a staple ingredient of the quintessential Thai dish, som tam.

10) Passion fruit

Thai name: เสาวรส (sawo-rod)
Season: May to December
Taste: Tart, tropical, and aromatic.

They may be small in size, but passion fruits pack in the flavour. These round fruits feature a wrinkled purple or yellow skin when ripe, with a jelly-like interior filled with edible seeds.

11) Pomelo 

Thai name: ส้มโอ (som-o)
Season: Year-round, but the main season is August to November
Taste: Mildly sweet and citrusy with a less tart flavour than grapefruit.

Som-o resembles a large grapefruit with a thick green or yellow rind. The taste is also similar to a grapefruit but sweeter and less bitter.

12) Rambutan 

Thai name: เงาะ (ngaw)
Season: June/July to September
Taste: Sweet, juicy, and slightly floral, similar to lychee.

With their red or yellow shell and hair-like spines, rambutans are an unusual-looking fruit. Once open, they reveal a sweet, juicy flesh that tastes similar to lychee and longans.

13) Rose Apple 

Thai name: ชมพู่ (chompu)
Season: April to July
Taste: Mildly sweet, crisp, and watery, similar to an apple but softer.

Rose apples resemble a bell pepper in shape. With a waxy skin, the fruit skin comes in different colours with pink, red or green varieties. They have a crunch similar to an apple but are juicier and have a subtle sweetness. 

14) Sapodilla 

Thai name: ละมุด (lamut)
Season: September to December
Taste: Sweet, malty, and caramel-like with a soft, grainy texture.

Not always easy to find, sapodillas are one of the sweeter fruits in Thailand, with a distinct smell and taste. They are small, oval-shaped fruits with a brown and rough, potato-like skin.

15) Snake Fruit 

Thai name: สละ (sala)
Season: May to October
Taste: Sweet and tangy with a crunchy texture, often likened to a mix of apple and pineapple.

Small and teardrop-shaped, the name of this fruit comes from the reddish-brown, scaly skin that resembles snake scales. The white flesh has a citrus taste with small, inedible seeds.

Sweet and savoury

Thai cuisine has a knack for making unusual-sounding combinations work. That is true for fruits, which often combine sweet with savoury. Dishes like som tam pon-la-mai (spicy fruit salad) are a great example of this. Some Thai fruits may be served with a separate side dip called prik glua. This is a mix of sugar, salt, and chilli flakes and goes surprisingly well with a variety of Thai fruits, so do as the locals do and enjoy the refreshing taste of Thailand.

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