Thailand’s tropical climate means the country is blessed with a year-round bounty of exotic fruits. While the flavors are as varied as the landscape, it is the distinctive aromas that make these fruits unforgettable. Here is a guide to five “Must-Try” fragrant Thai fruits that will tempt your senses and elevate your travel experience.
Durian
Durian is notorious for its polarizing scent — some find it intoxicating, while others are put off by its pungency. But those who dare to embrace it are often hooked for life. With varieties like Mon Thong, Chanee, and Kan Yao, the rich, creamy taste is a delicacy for many. Durian is not just for eating raw; it graces desserts such as durian ice cream, cakes, and sticky rice, blending perfectly with coconut milk’s richness.
In the summer, several durian orchards in Rayong Province, including Suphattra Land, Lamai Orchard, and CharoenSap Orchard, open their doors to visitors, offering a unique buffet experience where guests can indulge in the famed “King of Fruits.” Alongside the durian feast, these orchards also offer a delightful selection of seasonal fruits, including rambutan, mangosteen, watermelon, and mango, making for a truly memorable sensory experience.
Durian season: May – August
Mahajanaka Mango
Mahajanaka mangoes are as much a feast for the eyes as they are for the taste buds. With their golden-yellow to reddish peel, they boast a firm texture and a harmonious balance of sweet and tangy flavors. The fruit’s rich, fragrant aroma makes it perfect for eating fresh, but it also shines in juices, dried snacks, and as a souvenir to take home.
Mango season: April – May
Lychee
Thailand’s lychees are world-renowned, especially the Chakraphat variety from the cooler northern region, such as Chiang Mai’s Fang District. These plump, translucent fruits are generously sized, with delicate, thin skins. Their flavor strikes a perfect balance of sweetness and subtle tartness, complemented by an alluring, fragrant aroma. Another popular variety is the Kom, famous in Samut Songkram, known for its fragrant, sweet flavor and firm texture. Whether enjoyed fresh or as part of a chilled dessert, lychees are a refreshing tropical indulgence.
Lychee season: April – July
Mangosteen
With its rich purple rind and pearly white segments, mangosteen truly deserves its title as the “Queen of Fruits.” The soft, sweet interior contrasts with its tangy skin. In southern Thailand, locals even enjoy the half-ripe version, Mangosteen Kad, for its unique sweet-sour flavor and crunchy texture. If you are lucky, you may encounter the rare glass flesh, known for its translucent, almost jelly-like consistency.
Mangosteen season: May – September
Ma Yong Chit (Marian Plum)
For just over a month each summer, Ma Yong Chit graces the Thai fruit scene. This egg-shaped, golden-orange fruit is as sweet as it is rare, offering a delicate balance of sweetness and tang when fully ripe. The thin skin is easily peeled away to reveal its succulent flesh. If you are looking to sample this summer gem, head to Nakhon Nayok Province, where you can visit local gardens like Seethong Garden, to try both fresh and processed Ma Yong Chit.
Ma Yong Chit season: February – March
Ready to experience the unique tastes and aromas of Thai fruits? Fly to Thailand with Thai Airways!
