Thai Fruits

Rambutan

Scientific Name : Nephelium lappaceum L. Color : bright red skini with green spintern; white flesh
Taste : sweet and fragrant
Shape : oval and thick skin,cover with long spintern
Availibility : Apr. - Aug.

Preparation And Eating Cut the fruit in lengthwise. Remove the skin. Remove the seed.

Uses : Eaten fresh and frozen ,added in fruit salad and added in syrup as desserts and canned rambutan.

Storage : 3-5 weeks at 2-7C, 90-95% Relative Humidity Do not leavethe frit directly exposed to ambient air,because the spintern and red rind will turn dark brown rapidly.

Pummelo

Scientific Name : Citrus maxima(Burman) Merr.
Color : dark green skin;pink , or yellowish flesh
Taste : sweet and juicy
Shape : globular
Availibility : All year
Peak Period : Oct. - Dec.


Preparation And Eating: Use a knife to curve the outer green skin off. Peel off the white fleshy part of the skin. Cut the fruit into two pieces. Separate the segment and remove the skin and seeds.

Uses : Eaten fresh , made juice and added in fruit salad. Storage : 4-6 weeks at 12-15C,95% Relative Humidity.

Pineapple

Scientific Name : Ananas comosus
Color : dark green or yellowish orange rind;mild yellow flesh
Taste : sweet and sour
Shape : cylindrical, and shallow seedy
Availibility : All year
Peak Period : Apr. - Jul


Preparation And Eating: Remove the rind with a knife and make sure to cut off the enough skin to got the eyes. Slice the fruit lengthwise into 8-10 pieces. Remove the core. Cut up the pieces crosswise and arrange them on a plate.

Uses : Eaten fresh ,added in fruit salad, made jam and juice, green salad, Thai cuisine and deserts and canned pineapple. Storage : 2-4 weks at 7-13C, 85-90% Relative Humidity.

Mangosteen

Scientific Name : Garcinia mangostana L.
Color : thick skin with dark purple color;white flesh
Taste : sweet juicy and mild fragrant
Shape : globular
Availibility : Apr. - Dec.
Peak Period : Apr. - Jul.


Preparation And Eating Cut the rind around the middle. Open the fruit, the segments inside will stick to the basal part. Use a fork to lift the segment out.

Uses : Eaten fresh and frozen, added in fruit salad and made wine.

Storage : 3-4 weeks at 13C,90-95% Relative Humidity

Mango

Scientific Name : Mangifera indica L.
Color : mature fruit-dark green; flesh-white. it should be eaten this stage
Taste : sweet, slightly sour and crispy
Shape : oblong
Availibility : Mar. - May.


Preparation And Eating Peel of the skin. Slice or sliver the flesh along the length of the mango.

Uses : Eaten fresh with sweetened fish sauce relish, added in fruit salad and desserts.

Storage : Keep the fresh fruit at ambient temperature(25-30C). It can be kept for 3-4 days before ripen.

Lychee

Scientific Name : Litchi chinensis Sonn.
Color : bright red skin; white flesh
Taste : sweet, slightly sour and fragrant
Shape : globular
Availibility : Apr. - Jun.


Preparation And Eating Slit the with a knife or using strong thumb-nail around the fruit from end to end. Remove the skin. Remove the seed.

Uses : Eaten fresh and frozen, made juice, added in desserts and canned lichi. Storage : 3-5 weeks at 2-5C, 90-95% Relative Humidity. Do not leave the fruit directly expsed to ambient air because the red rind will turn dark brown rapidly.

Longan

Scientific Name : Dimocarpus longon Lour.
Color : brown skin; white flesh
Taste : sweet
Shape : flattened spherical shape
Availibility : All year
Peak Period : Jun. - Aug.


Preparation And Eating Slit the skin with a knife or using a strong thump-nail around the fruit from end to end. Remove the skin. Remove the seed. Uses : Eaten fresh, added in fruit salad and canned longon. Storage : 2-3 weeks at 4-7C, 90-95% Relative Humidity.

Jackfruit

Scientific Name : Artocarpus heterophyllus Lam.
Color : yellowish brown skin; golden yellow flesh
Taste : sweet and fragrant
Shape : ovate or oblong, approximately 7-15 kg/fruit
Availibility : All year
Peak Period : Apr. - May.


Preparation And Eating Cut the fruit in half lengthwise. Wipe ot all the latex with paper. Remove the core. 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. Pull out each sections,cut to open the flesh and remove the seed.

Uses : Eaten fresh or frozen, added in fruit salad smoothie, ice cream and desserts. Storage : 2-3 weeks at 15-20C,90-95% Relative Humidity, depending on cultivar and maturity stage. The pulp can be refigerated up to 7 days in closed packaging.

Durian

Scientific Name : Durio zibethinus Murray
Color : mature fruit-golden yellow-brown; flesh-creamy yellow
Taste : sweet with strong smell
Shape : elongated with spiny rind, the base has a pronounced beak
Availibility : May. - Aug.


Preparation And Eating The fruit should have a good smell when it ripes. insert a knife and slit from end to end along the two grooves. The rind will naturally split open from the bottom to the top. Separate the sections and take out the segments. Remove the seed. Uses : Eaten fresh ,made durian chip, cake and ice-cream.

Storage : Mature unripe durian10-15 days at 13-15C, 90-95% Relative Humidity. Ripe durian(whole fruit):7-14 days at 13-15,90-95% Relative Humidity without refrigeration The ripe fruit has a shelf life only 2-5 days. The pulp can be refrigerated up to 7 days in closed packing or frozen for later use.