We are ready to arrange, packing in the boxes, contact the
custom for licence and send them to your hands.
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Custard Apple (Noi
Naa)
Sweet fruit with many seeds and pale green bumpy outer skin. |
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Durian
(Turian)
The strong aroma usually prevents visitors from trying this soft,
yellow fruit that is eaten by pinching it open. |
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Guava (Farang)
Thais prefer to eat this while still hard, dipped in sugar and dried
pepper. |
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Jackfruit
(Ka-noon)
A sweet yellow fruit covered with a thick skin. Enormous in size.
Buy by the 'keed' (100 gm). |
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Litchee (Lynchee)
Sweet, juicy fruit inside a hard, red peel. An Asian favorite. |
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Longan (Lumyai)
Luscious white fruit with a dark brown skin or shell. Easily peeled
and sold in bunches on unpicked branch shoots. |
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Mango
(Ma-muang)
A heavenly treat when eaten ripe with sticky rice and coconut cream.
For a tart, salty flavor, eat unripened with Thai sauce. |
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Mangosteen
(Mahng-koot)
Dark purple peel with sweet, white fruit inside. Fragrant and
aromatic |
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Orange (Som Cheng)
This variety has a thick, green dessert in a restaurant. |
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Papaya
Main ingredients of "Sohm-Tumm" a spicy green papaya
salad. Ripened fruit should be eaten with fresh lime squeezed on
top. |
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Pineapple (Sapa-rot)
Mostly from South Thailand. Oddly enough, Chiangrai and Lampang have
unique varieties. |
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Pomelo (Som-oh)
Similar to grapefruit in size and taste, this fruit has a thick peel
and is not sour. |
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Rambutan (Ngaw)
Juicy with fruit inside a spiky red skin. Easy to pinch open, it's a
sweet dessert dish in many of Thailand's restaurants. |
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Rose Apple
(Cham-poo)
Bell-shaped fruit similar to the apple, though not as tart. You'll
see it in green or pink. |
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Santol (Gra-torn)
The yellow flesh of this fruit is usually pickled. The taste is
'salty-sour'. |
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Star apple
(Ma-feung)
A tart yellow fruit when ripe. Star-shaped when cross cut. |
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Watermelon (Tang-mo)
Same great flavor as at home, red or yellow. |
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And many more . . . . . .
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