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Product in Pattaya
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Thai Seafood
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 More
and more visitors to Thailand have discovered
to their delight that Thailand is not only
a kingdom of fruits, but also a kingdom of
seafood. Anyone who has experienced Thai seafood
will readily agree to its great variety and
its savoury taste and sweet smell. |
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Thai Fruit
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Durian
Thai name: Thurian
Scientific name: Durio zibethinus L.
Season: May to August |
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Beginning
in May and extending through August, the durian
announces its presence in Thai markets with
a distinctive, highly pervasive aroma. To
Thais, as well as to many other Asians, the
stin k is a welcome odor for they regard durian
as the king of fruits, a delicacy that is
well worth the comparatively high price it
commands.
Some visitors, on the other hand, are deterred
by the potent smell and never actually sample
the creamy golden flesh hidden within the
spiny exterior - thereby missing one of the
truly great pleasures of fruit eating. "The
more you eat of it the less you feel inclined
to stop," wrote Alfred Russell Wallace,
after eating his first durian on Borneo in
the 19th century, and most of those who follow
his example are likely to agree with him.
Thai durians are noted for their subtle flavor
and smooth texture, often winning over gourmets
who have failed to respond in other countries
where the fruit grows. Three of the most popular
varieties (and there are several dozen to
choose from) are cha ni, kan yao, and, perhaps
the most prized of all, monthong. |
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Longan
Thai name: Lam-yai
Scientific name: Euphoria longana L.
Season: June to August |
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Box (douGrown extensively in the north, especially
in the Chiang Mai area, the longan is much
esteemed by Thai fruit lovers, who eagerly
await the annual high season from June to
August when piles of the small brown fruit
can be found in markets throughout the country.
The crisp skin is easy to remove and the white
flesh has a texture and sweetness reminiscent
of litchi. Thais generally eat longan fresh
at room temperature, but the canned fruit
is often served over ice as a dessert.ble-click
to edit) |
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Mangosteen
Thai name: Mang Khut
Scientific name: Garcinia mangostana
L.
Season: April to September |
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Southern
Thailand (see entries on Surat Thani) is the
home of the mangosteen, which appears on markets
in May and continues through most of the rainy
season. This delicious fruit has a thick,
dark-red skin, inside which are creamy white
segments with a sweet, slightly tart flavor;
as a general rule, the more segments a mangosteen
has, the fewer seeds one will find.
A knife is used to slit the skin around the
middle, after which it opens easily and the
flesh can be eaten with a fork as a memorable
after-meal treat. |
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Mango
Thai name: Ma-muang
Scientific name: Mangifera indica L.
Season: March to June |
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who know mangos only from the varieties found
in places like Hawaii, Mexico or the West
Indies may think they have discovered a new
fruit in the light-colored, delicately flavored
mangos that turn up on Thai markets between
March and June. More than a dozen different
kinds are grown, many of them hybrids developed
in Thailand. They have become so popular among
mango connoisseurs in neighboring countries
that nearly 3 million kilograms (6.6 million
lbs.) are exported annually. |
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Sweet Tamarind
Thai name: Makham wan
Scientific name: Tamarindus indica L.
Season: December to March |
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fruit is, as the name suggests , a sweet variety
of a fruit generally associated with an acid
taste. After being peeled it is generally
eaten fresh , though boiled in water it also
makes a refreshing juice. Other, more sour
varieties of tamarind are used in various
cooked dishes for flavoring. |
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Rambutan
Thai name: Ngo
Scientific name: Nephelium lappaceum
L.
Season: May to September |
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| Ruby
red and covered with fine green - tipped hairs,
the rambutan is one of the most attractive
Thai fruits and also one of the most delicious
when eaten at the peak of ripeness between
May and September when it is most plentiful.
Thai rambutans are noted for their sweetness
and considerable quantities are exported both
fresh and canned; the main growing areas are
Chanthaburi and southern provinces such as
Surat Thani. |
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