Custard Apple
Season: June – September | Flavor: Sweet
Custard Apples are soft & meaty and grow everywhere in Thailand.
Benefits : It is abundant with Potassium, Magnesium and contains vitamin A, Calcium, Copper, fiber and Phosphorous. It has high calorific value, able to provide sustained energy and delicious in nature.
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Sapodilla
Season: September – December | Flavor: Sweet (sweeter when riper)
It has a caramel Brown skin with honey-flavored juicy Brown flesh
Benefits : Fiber is a key part of good nutrition as it benefits the body in several ways. Sapodilla gives 5.6 grams per 100 grams of dietary fiber, thus making it an excellent laxative.
Papaya
Season: All year round | Flavor: Ripe: sweet, Unripe: sweet & sour
Commonly eaten ripe with deep Orange color, in fruit baskets worldwide. Unripe Green papayas are used for famous Thai papaya salads known as Som Tum.
Benefits : Very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber and Potassium, and a very good source of Vitamin A & C and Folate.
Dragon Fruit
Season: All year round | Flavor: Slightly sweet
Dragon fruit belongs to cactus family which explains it’s colorful yet alien-like appearance. It has an intense shape, color and a texture between that of a kiwi and an apple.
Benefits : They have a surprising number of phytonutrients. Rich in antioxidants, they contain vitamin C (equivalent to 10 percent of the daily value), polyunsaturated (good) fatty acids, and several B vitamins for carbohydrate metabolism, as well as Carotene and protein.
Durian
Season: April – August | Flavor: Sweet & creamy
The King of tropical fruits has a hugely stalked, pendulous skin. Inner pale Yellow flesh is found in a capsule that is split into 3 to 5 segments. Each segment contains l to 5 seeds, each of which is embedded in a sweet, rich and creamy pulp.
Benefits : Durian provides plenty of vitamins like A, B complex, and C and minerals such as magnesium, potassium, manganese, and copper, as well as the amino acid tryptophan. It is high in calories, and dietary fiber, and low in sodium.
Sweet Tamarind
Season: Jan – March/ December | Flavor: Sweet when ripened, else sour
The riper it is, more palatable it is. It is used in desserts, to make jam, blended into juices, sorbets, ice creams etc.
Benefits : High source of dietary fiber, vitamins A & C and chemical compounds such as citric acids, phytochemicals such as Thiamin, Folic acid, Riboflavin, Niacin. Also rich in Copper, Potassium, Calcium, Iron, Selenium, Zinc and Magnesium.