A m a z i n g ThAi f r u i t
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Have you ever wondered why Thai people are so healthy looking? One answer could
be because they eat such a great variety of amazing fruit.
Indeed, visiting Ko Samui and eating only the fruit you know is a bit like traveling
to France and drinking only Perrier Water. Just as the French have become masters
of the vineyard so too have Thai people become experts in cultivating an amazing
selection of fruit that can only be found in Europe in the expensive produce sections
of the more up market stores.
Visitors to Samui are therefore strongly advised to wholeheartedly indulge
in the local produce. So rather than eating a slice of pineapple try a delicious
mangosteen instead or go for some papaya instead of watermelon. Try a fresh coconut
instead of a fizzy coke or taste some durian or jackfruit rather than eating a
regular banana. Some doctors even claim that fresh coconut milk feeds the mind
just like fish, and durian is well known for being one of the most nutritious
fruits in the world. Also there is rambutan, pomelo, custard apples, rose apples,
sapodilla, tamarind, guavas, mangoes....... and the list goes on and on depending
on the season.
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In short, Thailand and Ko Samui are blessed with an amazing selection
of delicious fruit.
Of all the different kinds of Thai fruit perhaps the most exceptional is
the Mangosteen (see photo). Beneath the thick deep purple skin is a multi-sectioned cluster
of tender white fruit that literally melts on your tongue. Mangosteen are in season
from April to September.
In May, one month after mangosteen comes into season, the curious looking
Rambutan joins the fray. This red fruit is covered with scores of green tendrils and
inside is an oval chunk of cool and refreshing white succulent fruit.
Jackfruit is the largest fruit in Thailand and shares the same season as rambutan. When
removed from its giant casing this tangy fruit looks like little bags of gold.
Another Thai fruit known for its size - but more so for its smell - is Durian and this comes into season from May to July. On Samui it is difficult to escape
durian as the mountains are rife with durian orchards and the island has already
gained a reputation for growing some of the best durian in the country. The fruit
is extremely rich and nutritious although it should not be consumed with alcohol
as this causes the body to dangerously overheat.
Papaya is another fruit with a curious taste and most people squeeze a bit of lime
over it to help counter the bitter flavour. Known in Thai as malagar, papaya contains
lots of vitamin C and is easily identified by its dark-green skin and its deep-orange
flesh. Papaya is also a good food to help settle an upset stomach because it contains
a natural digestive enzyme.
Pomelo (som-oh) is also available throughout the year and resembles a grapefruit in both looks
and flavour. The skin of the pomelo is so thick that about half the weight of
the fruit is discarded by the time the inside fruit is reached. This fruit, like
a grapefruit, is made up of hundreds of individual capsules bursting with a juicy
vibrant flavour. Som-oh is found in many Thai salads most notably those from northern
Thailand.
Noi na or custard apple practically grows wild on Ko Samui. The bulbous skin of the
apple is easily broken open to reveal a creamy white inside fruit concealing numerous
black pips. The flavour is a cross between pineapple and fresh strawberries.
Chom-phoo or rose apple is a succulent and crisp fruit and is eaten in much the same way
as a regular apple. The fruit gets its name from the delicate rose fragrance that
emerges when eaten. Originally from India, the rose apple always has three seeds
inside.
La-mood or sapodilla has earned a special place in the hearts of most Thais and the
rich, dense fruit tastes like brown sugar and figs.
Ma-karm or tamarind is another Thai favorite. It looks like an overgrown green bean
and is usually used to make delicious sauces.
Farang or guava is best eaten when young. The locals jazz this fruit up by dipping
it into a sugar and red chilli mix. Its eaten skin and all.
Mamuang or green mango resembles a kidney-shaped peach. Ripe and unripe mangoes have
widely different tastes and while an un-ripe mango tastes bitter, a ripe one tastes
somewhere between an apricot and a pineapple. Ripe mangoes can be found in one
of Thailand’s most famous after dinner treats - mango with sticky rice !
Ma Phrao or coconut. Many people think that Ko Samui means coconut island and its easy
to see why because the island is literally covered with hundreds of thousands
of coconut palms creating an ‘export’ market of over 2,000,000 coconuts per month.
It takes about six months for a coconut to ripen. The green coconut contains a
sweet and very refreshing tasty watery liquid and a thin jelly like layer of delicious
coconut skin.
Many other fruits, both familiar and unfamiliar, are available on the island
depending on the season. Don’t be afraid to do a little experimenting and remember
that Thai people are proud of their fruit and will always help you if you need
to know anything.
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