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How to eat


Mangosteen
(Queen of the Fruits)


Common name : Mangosteen
Thai name : Mangkhut
Scientific name : Garcinia mangostana L.



Preparation and eating
1. Use a knife to slit the skin around the middle
2. Open the fruit, the segments inside will stick to the basal part
3. Use a fork to eat
Nutritional value
High calcium, phosphorus, vitamin B and C
Fruiting season
May-September
Uses
Eating fresh
Storage
Fresh fruit can be kept in the refrigerator for 5-7 days.

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Varieties
Native variety
Shape : globular
Skin : thick and soft but firm, when          ripe
Colour : when mature-pinkish red,             when ripe-dark purple;             flesh-white
Taste : sweet and scented



Papaya

Common name : Papaya
Thai name : Ma-la-gor
Scientific name : Carica papaya L.

Preparation and eating
1. Use a knife to slice the fruit crosswise into rings
2. Peel with a knife
3. Remove the seeds
4. Cut into pieces for eating
Nutritional value
High vitamin A and C
Fruiting season
All year
Uses
Eating fresh and canning
Storage
Fresh fruit can be kept in the refrigerator for 5-7 days.

Varieties
Kaeg-dahm
Shape : cylindrical with a pointed tip
Colour : when ripe-reddish orange; flesh-red
Taste : firm and sweet

Kaeg-nuan
Shape : cylindrical
Colour : when ripe-yellow flesh-yellowish orange
Taste : sweet





 

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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