Mango Common name : Mango Thai name : Ma-muang Scientific name : Mangifera indica L.
Preparation and eating for ripe mango 1. Carve the flesh lengthwise on both sides, keeping the knife as close as possible to the seed in the centre 2. Chop into squares 3. Eat with a fork Nutritional value High Vitamin A Fruiting season March-May Uses Eating fresh and processing e.g. canning, juice, paste, etc. Storage Fresh fruit can be kept in the refrigerator for 7-10 days.		Varieties Khieo Sawoei Shape : oblong Colour : mature fruit-dark green; flesh-white. It should be eaten at this stage. Taste : sweet and juicy Rad Shape : ovate with rounded tip Colour : ripe fruit and flesh-yellowish orange Taste : sweet Nahm-dawg-mai Shape : ovate with sharp-pointed tip Colour : ripe fruit, golden-yellow; flesh-deep yellow Taste : sweet and scented

Jackfruit Common name : Jackfruit Thai name : Khanun Scientific name : Artrocarpus heterophyllus Lamk. Preparation and eating 1. Use a knife to divide the fruit lengthways into two pieces 2. Wipe out all the latex with paper 3. Carve out all its core 4. With the skin of the fruit on the floor, use your hands press down along its edge in order to separate each seedy section 5. Pull out each seedy section 6. Use a knife to cut, open the flesh and take out the seed Nutritional value High vitamin A, sulphur, calcium and phosphorus Fruiting season January-May Uses 1. Eating fresh 2. Mixing with fruit punch, ice-cream 3. Preserving in various forms such as dehydrating, paste, deep-freezing and canning (in syrup) Storage The flesh can be kept in the refrigerator for 5-7 days and can be kept by deep-freezing for more than 2 months. There are many jackfruit varieties in Thailand and these varieties are separated into 2 main groups as follows: 1. The yellow flesh group Shape : ovate or oblong Weight : 7-15 kg. Colour : yellowish brown skin, golden yellow flesh when mature Taste : sweet and fragrant Jackfruits of this group are planted widely. 2. The yellowish orange flesh groups Shape : ovate or oblong Weight : 7-15 kg. Colour : yellowish brown skin, yellowish orange flesh when mature Taste : sweet and fragrant

		Langsat and Longkong Common name : Langsat and Longkong Thai name : Langsat and Longkong Scientific name : Aglaia domestica Pelleg. And A. domestica Pelleg. XA. Dookoo Griff.
Preparation and eating 1. Press lightly with your fingers to break and open the skin at the stalk point. 2. Separate the fruit into two pieces. 3. Take the flesh out and it is ready for eating, be aware not to bite the seed because it is bitter Nutritional value High phosphorus and vitamin B Fruiting season July-October Uses Eating fresh Storage Fresh fruit can be kept in the refrigerator for 7-10 days.		Varieties Lang-sat Shape : globular Colour : the skin of young fruit is green, and it turns yellow when it is ripe. Its thin skin contains milky and sticky sap. The flesh is smoky white and the seed is green. Be aware not to bite the seed because it is bitter. Taste : Sweet and slightly sour Long-kong Shape : globular Colour : similar to the colour of Langsat, yellow when it is ripe General aspects : the bunch is crowded, the skin is thicker than Langsat's, there is small amount of skin sap and it is not sticky Taste : full flesh which is sweet and fragant.

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