When traveling to a hot tropical country (and Thailand certainly qualifies), many tourists are immediately curious about one thing: which fruits in Thailand are the most popular, which ones should you try first, and which ones might not be worth buying at all.
In this article, we’ll review almost all the fruits of Thailand, discussing their taste, beneficial (and not so beneficial) properties. We’ll show you photos of these exotic delights and suggest the price ranges you should aim for when purchasing them.
Common Fruits
For people from post-Soviet countries, some fruits from the Kingdom of Thailand may not seem unusual, since you can easily find most of them on store shelves back home. Let’s be honest—even many exotic fruits (photos and names of which you’ll see in this article) make their way from Thailand onto the shelves of major retail chains. However, it’s important to realize that these fruits have traveled a long distance before reaching the store. Their taste differs significantly from those sold right there in Thailand.
But let’s not get off track. Here are some of Thailand’s common fruits, with photos, names, and a brief description:
- Pineapple
- Bananas
- Pomegranate
- Watermelon
- Mango
- Mandarin
Pineapple
Most people have at least heard of this fruit. Pineapples in Thailand (the mini variety is called “royal pineapple”) differ in flavor from those you’re used to tasting in European stores.
There are several varieties of this fruit. The tastiest (according to Thais) is the yellow pineapple grown in Chiang Rai. You can also find a green pineapple in Thailand, which sometimes confuses tourists (most people associate “green” with “unripe,” but that rule doesn’t apply here).
Choose pineapple by touch, not sight. Gently press on it: if it yields slightly under light pressure, it’s ripe. However, if it caves in too easily, it’s likely overripe and beginning to rot.
One major benefit is the abundance of vitamin C, which can help with colds. But don’t overestimate it—despite all that vitamin C, you’d need to eat loads of pineapple to get a real effect. It also contains plenty of vitamin A and phosphorus, which can help with weight loss if consumed in large quantities. But if you’re gorging on fatty foods and pastries, then just eating a little pineapple at the end of the day probably won’t help shed those extra pounds.
Because Thailand is a tropical country, its fruits grow year-round, including pineapples. The main harvest periods are December, January, April, and May.
Price: Pineapples range from 20–30 baht for an unpeeled fruit to about 40 baht for a cut and peeled one.
Bananas
It’s generally believed that the bananas we see in supermarkets at home are fodder bananas and not eaten in hot countries. In Thailand, this rule doesn’t apply. There are multiple types of bananas, and each has its use. Small, medium, large—everything is eaten.
Tourists might need a special guide to figure out how Thais use each variety: they dry them, spice them, fry them in coconut milk, eat them raw (barbarians, perhaps), cook them in a deep fryer, and so on. You’ll see red, green, and yellow varieties.
Bananas’ health benefits are well-known: they’re rich in potassium. But just like pineapple, to make a real difference, you’d have to eat a lot of them daily—so just enjoy the variety of flavors and sizes!
Season: year-round.
Price: 30–50 baht per bunch, depending on fruit size.
Pomegranate
In Thailand, pomegranate can be compared to apricots or peaches in southern Europe. Not by flavor but by popularity. As you walk down narrow alleys, pomegranates literally grow overhead, cultivated by many local residents.
Its taste is slightly inferior to Azerbaijan pomegranates, but still quite edible. We won’t tell you to go out and buy it the moment you step off the plane, but if you get the chance, don’t miss it! Definitely try some fresh-squeezed pomegranate juice if you’re in Bangkok’s Chinatown. No preservatives, dyes, or sugar—just as grandma used to say, “All natural…” The quality is excellent.
Season: year-round.
Price: Typically 50–70 baht per kilogram, varying by region.
Watermelon
When it’s freezing winter in Northern or Eastern Europe, with not even a hint of warmth, you can enjoy a truly summery fruit in Thailand—a watermelon. It’s both tasty and juicy, two main characteristics that pair perfectly with this berry (yes, remember, watermelon isn’t a vegetable or a fruit!).
The country grows two main watermelon varieties: red and yellow. At least that’s what tourists see, though there are actually many more types. There are over three varieties just for red-fleshed ones, but it doesn’t significantly affect flavor.
Note that the yellow variety lacks the typical watermelon aftertaste—if we’re being simple, it’s just sweet and refreshing!
Season: year-round.
Price: 30–50 baht per kilogram.
Mango
A few years ago, mango might have been considered an exotic fruit. Perhaps it’s still considered exotic in some areas, but in major cities like Moscow or Novosibirsk (or any city of about a million or more), mango is no longer out-of-the-ordinary. It’s as common as grapes or pears now.
Mango in Thailand vs. mango in Europe are two completely different fruits—not in appearance, but in flavor! Mango should definitely be on your list of must-try fruits.
There are several varieties in Thailand, each good in its own way. Green mango doesn’t necessarily mean unripe—it may just be that variety. And yellow doesn’t always mean overripe.
Check the fruit by touch. A ripe mango is always soft. If it’s firm, you can eat it with Thai spices. Markets often sell sets of peeled, unripe mango plus spices.
Mango, like bananas, is used in various dishes. Regarding health benefits, note that too much mango can have a laxative effect—so don’t overdo it, even if you really love it.
Like most fruits, mango is sold year-round, with its peak season from April to June. Prices are lowest during peak season or nearby months.
Price: 40–150 baht, depending on season and variety.
Mandarins
In Thailand, this fruit is known by a different name—tangerine. It doesn’t differ from the mandarin you’re used to, in flavor or appearance, except it’s smaller with a thinner peel. A ripe fruit has green peel but is orange on the inside.
Locals make juice from tangerines, sold on practically every street corner.
Along with green tangerines, you can also find brown, burgundy, and yellow varieties.
Season: year-round, peak from September to February.
Price: 30–50 baht per kilogram.
Exotics
Yes, common fruits are tasty, but tourists travel in search of new experiences, and Thailand is perfect for that. The sheer variety of exotic fruits with strange flavors and names is unmatched. Stinky fruit, hairy fruit, spiky fruit… The list of odd characteristics in the Land of Smiles is extensive. So, what does the Kingdom offer its visitors?
- Dragon fruit (pitahaya)
- Mangosteen
- Durian
- Longan
- Lychee
- Passion fruit
- Soursop (guanabana or “soursop apple”)
- Jackfruit
- Carambola
- Longkong
- Papaya
- Rambutan
- Rose apple
- Salak (snake fruit)
- Sapodilla (chiku)
- Tamarind
- Coconut
Dragon Fruit
Dragon fruit, or pitaya (pitahaya), can sometimes be found in European supermarkets, although the price is usually not very wallet-friendly.
Originally from Australia but quite popular in Thailand, the pitaya’s skin resembles dragon scales (sort of, if you have enough imagination) and that’s why it’s nicknamed “dragon fruit.” Botanically speaking, it isn’t really a fruit at all, but the product of a cactus—evidenced by its flavor, which is less sweet and more juicy.
There are three types of dragon fruit. Like with other fruits, they differ in color: pink, red, and yellow. The flesh is either white or burgundy. With white flesh, the tiny black seeds really stand out.
The fruit is believed to help improve circulation and prevent heart and vascular diseases. Some say pitahaya also helps with thyroid disorders. As with any info you find online, don’t think that this fruit from Thailand will magically solve all health problems. The effect is likely minimal, possibly only at a cellular level. But pitaya from Pattaya is definitely delicious—there’s no denying that!
Price: 70–90 baht per kilogram.
Mangosteen
If you’ve ever wondered which fruits you must bring back from Thailand, mangosteen should top your list. This so-called “Thai garlic” is hidden beneath a thick purple shell. Because of its color and shape, it looks a bit like a small eggplant—except you can’t eat the whole thing, only the white interior that resembles garlic cloves.
Aside from appearance, it has nothing in common with garlic. It’s definitely worth taking some home. The taste can’t be compared to anything else—maybe somewhat like grapes, but the texture is completely different. It’s airy and velvety to the touch.
They say mangosteen contains xanthones, substances that kill cancer cells. But remember what we said about taking info with a grain of salt.
Mangosteen has a short season, from May to July. That’s the downside of such a tasty fruit. Also, it’s not only humans who love mangosteen—so do insects. Don’t be alarmed if ants come scurrying out when you pick some up at the market.
Price: 50–90 baht per kilogram. If you buy several kilos, vendors will often cut you a deal—so don’t forget to haggle.
Durian
Many readers have probably heard the horror stories about the “king of fruits,” which is supposed to reek to high heaven. Practically every tourist who’s been to Thailand has a tale of buying durian (some European even call it “Duremar”).
Unwashed socks, rotting onions—these are the kind of descriptors people use for the smell of spoiled durian. Yes, spoiled.
And while the smell doesn’t affect the fruit’s flavor, that odor means the fruit is already past its prime, and we don’t recommend eating it.
Of course, Thai vendors might insist that it’s supposed to smell that way. But actually, fresh durian peeled just 5–10 minutes ago has almost no odor at all—and tastes divine (to the disappointment of die-hard mangosteen fans). It’s like a blend of pineapple, strawberry, and banana in a smooth, creamy consistency.
A few interesting (or shocking) facts:
– Durian isn’t allowed in hotels, due to tourists not knowing how to pick a good fruit (they buy pre-peeled and bagged durian from the market, which is a big no-no unless you watched them open it).
– Spoiled durian causes foul-tasting burps and an overall unpleasant smell.
– Fresh durian doesn’t cause any nasty aftereffects.
– Don’t store durian for a long time; otherwise, you’ll encounter the issues described above.
Some pointers on selection: The pulp of an unripe durian is like raw potato—it hasn’t developed sweetness and won’t be pleasurable. Overripe durian is slimy, reminiscent of rotting onion (but still somewhat edible). A perfectly ripe durian (soft to the touch but not slimy) is what you want.
Durian might be the healthiest fruit mentioned here—it has lots of vitamins B and C. But “healthy” is relative, and for some, durian is contraindicated. For instance, pregnant or nursing mothers and diabetics should sample only in moderation, if at all.
Season: May to August. You can also find it in other months, but at significantly higher prices (30–40% more).
Price: 120–150 baht per kilogram, depending on variety and season.
Important: Exporting durian is prohibited. The standard “fruit basket” set won’t work if it includes durian. You’ll need a sneaky plan: buy a separate basket just for the durian and pack it so that if it cracks, it won’t ooze onto other items in your suitcase.
If they find it, they’ll just confiscate it—or maybe fine you, but you won’t go to jail. Possibly that’s why shipping exotic Thai fruits to Europe is not cheap.
Longan
In our opinion, it’s not the most popular fruit, but Thais disagree. For them, longan is a big deal.
Originally from China, it looks like a smooth nut. Under its shell is a white pulp with a seed in the center. The pulp is quite sweet, with high sugar content—eating a lot can actually raise your body temperature.
If the fruit isn’t fresh, the pulp will taste sour—and the more it spoils, the worse it gets. Surprisingly, this “nut-like” fruit is often sold stale, so be extra careful. Soft, easily squished fruits are not fresh.
Season: July to September. It’s genuinely seasonal—you usually won’t find it outside these months.
Price: 60–80 baht per kilogram.
Lychee
Many have tried lychee juice, but the fruit itself tastes quite different. There are several varieties, each good in its own way, grown in China, Cambodia, Vietnam, and of course, Thailand. Thai lychee tastes somewhat like a blend of currant and strawberry—both sweet and tangy. The bright red peel covers a jelly-like fruit with a pit inside.
Like longan, it’s fairly seasonal.
Lychee is a good antioxidant and has a tonic effect. Season: May to June, price ranges from 30 to 100 baht per kilogram, depending on the season.
Passion Fruit
Another interesting one, in our view, is passion fruit—a wrinkly wonder. Wrinkly indeed! People well-versed in Thai fruits know that you shouldn’t be fooled by a smooth, “nice-looking” passion fruit. Nope, not in this case. The more wrinkled it is, the sweeter (though you can overdo it, but that’s uncommon).
As it ripens, it loses external beauty, transferring that “beauty” inside. Fully ripe passion fruit is sweet with no sourness. Conversely, the less ripe, the more sour.
You eat it with a spoon because the edible part is a jelly-like pulp with small, edible seeds. It smells and tastes like a very intense multi-fruit juice. You’ll want a sharp knife and a teaspoon. Locals sometimes add spices, but that’s up to you.
Season: January to March (sometimes April). Price: 100–150 baht per kilogram.
Soursop (Guanabana or “Soursop Apple”)
Soursop isn’t very common, and it’s not easy to find in Thailand. If you happen upon it, be sure to try it.
When it’s ripe, its flavor reminds you of yogurt.
From the outside, it’s green, resembling a coconut with small spikes, and inside the flesh is white.
It’s mainly found in summer, although you might see it year-round. Approximately 60–70 baht per kilogram.
Jackfruit
Jackfruit resembles durian on the outside, though much bigger with less-defined spikes (which either flatten over time or fall off).
Flavor-wise, it’s somewhat like chewing gum with hints of melon and marmalade, depending on ripeness. It can be crunchy, sticky, or rubbery in texture.
Speaking of rubber, jackfruit is divided into multiple sections, and between them is a latex-like sap that’s tough to remove from your hands. Maybe that’s another reason it’s sold pre-peeled.
Like durian, jackfruit is quite filling, but it’s low in calories, unlike its smelly cousin.
Season: year-round. Price: 70–130 baht per kilogram.
Carambola
In my personal opinion, this fruit didn’t spark any real excitement. Carambola—a green or sometimes yellow star shape—can look pretty.
Inside, however, it’s essentially tasteless, a cucumber-like texture without much flavor. Thai doctors say it helps with hangovers—probably because if you chill it, it can replace pickle juice.
Season: October–December, priced 50–80 baht per kilogram. Worth trying once for the novelty, but that’s about it. At least you can show people a photo of exotic Thai fruits—pictures often help them believe you!
Longkong
In Thailand, things are never straightforward. For instance, you might see what looks like tiny potatoes, eaten raw. Of course, that’s a joke—these are exotic fruits, but they really do look like small potatoes on the outside.
Longkong looks like longan, and even their names sound similar, but while longan’s interior is one solid piece, longkong is divided into segments that resemble garlic cloves.
Its flavor is slightly tangy. Be careful of the seeds—don’t bite into them or the bitter taste will ruin the experience.
Another peculiarity: wear gloves when peeling, otherwise your hands might be covered in invisible sticky residue.
Longkong is quite nutritious, loaded with vitamins.
Price: 40–60 baht per kilogram.
Papaya
This fruit-vegetable, papaya, has earned quite the reputation. It’s used in salads, as a vegetable, or eaten on its own, as a fruit. It’s good any way you slice it.
From the outside, papaya looks a bit like a European zucchini. In fact, that’s what many visitors started calling it when they first arrived in Thailand—before that, nobody thought to do so.
Its taste is somewhere between boiled carrots and apples, but pleasant enough to remember. Cut open, it looks quite photogenic, which is why many food photographers love it.
It has many black seeds in the middle, which shouldn’t be eaten—they’re bitter.
Papaya is sold both peeled and unpeeled, and costs 30–60 baht per kilogram.
Rambutan
Rambutan (or “hairy fruit,” as many tourists call it) looks like it came from under the ground or like some kind of dangerous weed. Actually, it’s quite soft on the outside (those “spines” are really more like flexible hairs) and delicious inside.
These “spines” are purely decorative and don’t sting. It peels easily, revealing a jelly-like pulp with a berry-like flavor.
Price ranges from 30–80 baht per kilogram, depending on the season.
Rose Apple
So-called for its pinkish color, though green varieties exist under the same name. Flavor-wise, there’s nothing remarkable—just a mild, refreshing fruit. Low in calories and good for quenching thirst.
Try it once, like with carambola, check it off your list, and that’s enough.
Season: year-round, 20–50 baht per kilogram.
Salak
This is one of the rarer fruits (after soursop). However, it’s worth clarifying: Salak has a red rind and yellowish pulp (absolutely divine and definitely worth a taste). “Snake fruit,” a close relative, grows in Malaysia and India, featuring a scaly exterior resembling snake skin. Thai salak’s skin is rough, prickly, and hard to peel—but the tastier the fruit, the more obstacles you’ll face.
Since it’s only grown in Thailand, definitely try it if you can.
Price: 50–90 baht per kilogram.
Sapodilla
Sapodilla spoils quickly and can taste like a mix of toffee and ice cream. It’s usually very sweet, so you can’t eat too much at once—but it’s worth sampling.
There are many sapodilla varieties, each with unique flavor notes: pear, chocolate, caramel, coffee—though all are generally quite sugary.
Sapodilla is sold year-round, both peeled and unpeeled, and may be round or oval.
Price: 50–80 baht per kilogram.
Tamarind
Not exactly a fruit but more of a legume, tamarind’s flavor puts it on the same list as these fruits.
It’s a pod containing a dark pulp resembling churchkhela (a Georgian candy). It tastes pretty good, though drinks made from tamarind paste may not be as impressive.
As a standalone snack, tamarind is somewhat like dried banana in consistency but with a flavor all its own. In Thailand, it’s extremely popular and added to almost every dish.
Definitely worth trying. Priced at 100–150 baht per kilogram.
Coconut
Coconuts aren’t as exotic anymore and are sold in Thailand somewhat like a beverage. Indeed, a young coconut is full of mildly sweet water, which Thais offer to tourists.
And why not? It looks impressive, and photos with a coconut drink are always fun.
There’s no need to discuss coconut’s flavor—everyone’s had “Bounty,” right?
Price: 20–40 baht each.
Of course, this article doesn’t list every single fruit, but we’ve covered the most popular and worthwhile ones.
Sample them, experiment, and be amazed—but just don’t go overboard!
