Pummelo Common name : Pummelo Thai name : Som-o Scientific name : Citrus grandis Osb. (C.maxima Merr.)
Preparation and eating 1. Use a knife to curve the outer green skin off 2. Use a knife to peel off the white fleshy part of the skin 3. Use a knife to separate the fruit into two pieces 4. Separate into segments 5. Remove the skin on the segments, and the seeds Nutritional value High vitamin C and A Fruiting season August-November Uses Eating fresh Storage Fresh fruit can be kept in room temperature for one month.		Varieties Khao Hom Shape : globular Colour : yellowish green skin, white flesh Taste : sweet and scented Khao Namphung Shape : pear-shaped Colour : yellowish green skin, yellowish white flesh Taste : sweet Khao Paen Shape : flattened globe Colour : yellowish green skin, white flesh Taste : sweet and slightly sour Khao Phuang Shape : pear-shape, with a pronounced basal topknot Colour : yellowish green skin, yellowish white flesh Taste : sweet and slightly sour Thongdi Shapr : globular Colour : dark green skin, Pink flesh Taste : sweet and juicy

		Pineapple Common name : Pineapple Thai name : Sapparot Scientific name : Ananas comosus Merr.
Preparation and eating 1. Use a knife to peel off the skin and uproot all the seedy sections 2. Slice the fruit lengthways into 8-10 pieces 3. Cut out the core 4. Slice the elongated pieces crosswise into small pieces; and arrange them on the plate Nutritional value High vitamin A and C, calcium and phosphorus Fruiting season April-Jane; and December-January Uses 1. Eating fresh 2. Preserving in various forms, such as juice, canning (in syrup), paste, and dehydrating. Storage Fresh fruit can be kept in the refrigerator for 5-7 days.		Varieties Pattawia Shape : big, cylindrical, and shallow seedy sections Colour : dark green or yellowish orange skin, mild-yellow flesh Taste : sweet and sour Phuket Shape : moderate, cylindrical, and bulging seedy sections Colour : brownish yellow skin, bright yellow flesh Taste : pungent sweet, fragrant

		Banana Common name : Banana Thai name : Kluai Scientific name : Musa spp.
Nutritional value High carbohydrate and vitamin A, calcium and phosphorus Fruiting season All year for Kluai Hom and Kluai Namwa, but Kluai Khai is available during August - November Uses Eating fresh Storage Fresh fruit can be kept in the refrigerator for 5-7 days.		Varieties Kluai Hom Weight : approximately 150 g. / fruit, thin skin Colour : bright yellow skin, white flesh when ripe Taste : sweet and fragrant Kluai Khai Weight : approximately 50 g. / fruit, thick skin Colour : golden yellow skin, yellowish white flesh when ripe Taste : sweet with appetizing fragrance Kluai Namwa Weight : approximately 100 g. / fruit the skin is moderate thickness Colour : smoky yellow skin, white flesh when ripe Taste : sweet

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