Features :
Thai Name: Chomphu
Scientific name: Syzygium Samarangense
Season Availability : All around the year
Peak Period: January - March
Shape : Big bell shaped fruit
Colour : Shiny and pale green skin, white thick firm and crispy flesh, no seed
Taste : Sweet with a touch of flavor the rose apple is native to east India and Malaysia. The fruit has the shape of big bell and the size of a small pear.
Unripe rose apples have a bright green color. If ripe the skin is rose-pink and waxy.
The fruit is crispy, has a woolly texture and taste like an apple. It is remarkably refreshing and juicy.
Features :
Thai Name : Mang Khut
Scientific Name : Garcinia Mangostana
Season Availability : April - December
Peak Period : April - August
Shape: Globular
Colour: thick skin with dark purple colour, white flesh.
Taste: sweet juicy and mind fragrant.
Weight: 60 - 110. Gm. Mangosteen is considered to be the "queen of tropical fruits" there are segments of five or six small white flesh contained within the hard, reddish dark purple outer shell.
When ripe, the outer shell yields to slight pressure and cracks easily to reveal the soft, white flesh with a refreshing sweet and tangy taste. Excellent sources of antioxidants are mangosteen fruits and vitamins.
Features :
Thai Name: Ma Yong-Chit-
Scientific Name: Bouea Macrophylla Griff
Season availability: January - may Marian plum is a tropical fruit tree native to southern Asia. Marian plum is a mango cousin in miniature, green in color that ripens to an orange-yellow.
The whole fruit including its skin and single seed. Fruit range from sweet to sour in flavor and light turps have a smell.
Features :
Thai Name: Ha Wai Malakor
Scientific Name : Carica Papaya
Season Availability : All around the year
Colour: Reddish skin orange, red flesh
Shape : Cylindrical shape with a pointed tip
Taste : Sweet and fragrant the papaya fruit is eaten as a when ripe. Its fruit has a good taste and is nutritious.
It is a popular fruit for both the rich and the poor because of its taste, nourishment and inexpensiveness.
Both ripe and unripe papaya are also made into processed food in several ways. Contains high in fiber, vitamins A, C and potassium.
Features :
Thai Name : Hed Horm
Scientific Name : Lenfinula Bododes
Season Availability : All Around the year
Shitake mushrooms are native to china but are many grown in Asian countries. Shitake mushrooms have been used medicinally by the Chinese for more than 6000 years. Today shitake mushrooms are grown and eaten in many western countries also.
The traditional method for the cultivation of shitake mushrooms is to grow them on dead tree branches. Shitake mushrooms are rich in b vitamins.
Mushrooms have shitake brown, slightly convex caps diameter from that range in about two to four inches in diameter.
Features :
Thai Name : Puak
Scientific Name : Colocasia Esculenta
Season Availability : All around the year
Wild taro root grows on the banks of streams in Thailand and is particularly popular in the north of the country. The swollen tuber is full of starch and is eaten in the same manner as potatoes.
This is primarily used in making Thai deserts.
Taro root is inedible raw and must be cooked thoroughly to leach out the calcium oxalate.
Taro has a mild nutty flavor. Taro is nutritious, and an excellent source of potassium, which is an essential mineral body for many functions.
Features :
Thai Name : Ka Na Phak
Scientific Name : Oleracea Brassica
Broccoli, cabbage family is a member of the green-green to purple in color and has tightly clustered flowers or florets, borne on sturdy stalks. The florets are the most tender part.
The stems, if peeled, can also be used. It has a slightly sweet and bitter taste. Delicious stir fried, steamed, or boiled but never eaten raw.
Choose firm stalks and closed heads with deep color and no yellow areas. Refrigerate in a plastic bag for up to 4 days.
Features :
Thai Name : Phak Kwang Tung
Scientific Name : Brassica Pekinensis
Season Availability : All around the year
Pak choi is an Asian vegetable with white stem and green leaves, each bouquet has 5 to 6 stems clustered around the center.
This is the most popular variety of. Cabbage eaten in Thailand. Despite its other name Chinese white cabbage pak choi is not uniformly white.
Ribbed a beautiful greenish stems are the white, which stands out starkly against the lush dark green leaves.
In Thailand cabbage is often eaten raw with a chilli dipping sauce and is also cooked in stir-fries and soups. Pak choi is usually either thinly sliced or cut into squares and is best cooked briefly.
Features :
Thai Name: Khao Pod On
Scientific Name : Zea Mays
Season Availability: All around the year
Baby corn is a miniature version of corn on the cob roasted at the typical late summer barbecues.
Thailand is the primary producer of baby corn. Baby corn is picked at a very early point in the growing process for regular stalks of corn. It is very small around 3 to 4 inches in size.
Baby corn has a mild taste, because the sugars have yet to develop.
Baby corn is most often prepared whole. Baby corn is a popular vegetable in Thailand.
Features :
Thai Name: Kra Jeab
Scientific Name : Abelmoschus Esculentus
Season Availability : all around the year
One of the popular nutritious vegetables of north east African origin, the plant bears okra pods measuring numerous colored dark green about 5 - 15 cm in length.
Internally, the pods feature small, round, mucilaginous white colored seeds arranged in vertical rows, the pods are one of the rich sources of mucilage substance that help in smooth peristalsis of digested food through the gut and ease constipation condition.
The pods are also good source of important many minerals such as iron, calcium, manganese and magnesium.
