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Exotic Thai Fruits You've Got To Try When In Koh Phangan 

10 Nov 2019

Eating strange fruit in Koh Phangan is one of those things that should be on your bucket list, for sure.  

Here’s a list of exotic fruits you absolutely have to try!  Don’t be freaked out by their strange appearance and give these rare treats a’ll be so glad you did.

Many of these you probably have never even heard of or seen before. Which is why we’ve included the Thai script too (so you can easily request the fruit from a local vendor) to make sure you don’t miss out on this lovely experience!


Longkong / ลองกอง

Season: July – September/October

Originating in SE Asia, this sweet and juicy fruit has a pale yellowy-brown skin and smokey white flesh. Eat the inside and discard the skin and seeds.  


Langsad / ลางสาด

Season:  July – September/October

Longkong’s cousin.  Similar in appearance but it has a thinner-skinned.


Custard Apple – Noi Nah / น้อยหน่า

Season: June – September

Extremely soft and sweet and absolutely delicious! Break it in half and scoop out the meat.

Discard the skin and seeds. 


Mangosteen – Mung Koot / มังคุด

Season: May – September

Sweet and sour, this fruit is known as the “queen of fruits” due to its extensive health benefits. Break the thick purple skin down the middle to expose the snow-white flesh within.  Discard the skin and seeds. 


Pomelo – Som-O / ส้มโอ

Season: August – November

This fruit is like a giant sweet grapefruit.  Many times you’ll find this one in packs already peeled and ready to eat.  If not, just peel off the skin and eat the meat within. Discard the skin and seeds. 


Rose Apple – Chom-Poo / ชมพู่

Season: Year-round

This fruit is crispy and refreshing, best consumed on a hot day. You can eat the skin of this fruit but remove and discard the core and seeds.  


Guava – Fa-Rang / ฝรั่ง

Season: Year-round

This fruit is mildly acidic and full of vitamin C.  It is very refreshing chilled on a hot day. You’ll typically find guava sold sliced by a fruit vendor with a small packet of chili sugar for dipping.


Sapodilla – La Moot / ละมุด

Season: September – December

This one is a treat for sure! It’s caramel brown in color with a honey-flavoured brown flesh that is unbelievably sweet.  The skin is edible but discard the seeds. 


Yellow Watermelon – Tang Mo / แตงโม

Season: Year-round

The yellow watermelon is not as sweet as the red one most people are familiar with but very refreshing and juicy nonetheless.  Discard the skin, the seeds are edible but that’s a matter of preference. 


Lychee – Lin Chi / ลิ้นจี่

Season: April-June

Eating this fruit is like you’re eating candy.  Discard the skin and seed. 


Tangerine – Som Kiew-Waan / ส้มเขียวหวาน

Season: September – February

These tangerines are green instead of orange but they are not unripe...they are very sweet and juicy!  Peel the skin away and enjoy. 


Rambutan – Ngoh / เงาะ

Season: May – September

Another candy-like fruit.  This one is the “hairy” looking red fruit with a sweet white center.  Discard the skin and seed. 


Longan ­– Lam Yai / ลำใย

Season: June-August

This one looks very similar to the longkong but it is much sweeter and the pulp is somewhat translucent.  Discard the skin and seed.


Dragon Fruit ­– Gael Mangon / แก้วมังกร

Season: Year-round

The alien looking cactus fruit! There are some with white flesh and some with dark red flesh.  The red fleshed ones are more nutritious. Both are delicious and very good for you. Discard the skin and eat the rest.


Jackfruit – Khanon / ขนุน

Season: Year-round

The jackfruit is a strangely massive fruit indigenous to the rain forests of South and Southeast Asia.  It is quite difficult to peel so most of the time you willl find it already peeled and packaged by fruit vendors.  It is also so big to buy one whole could probably feed a family. Some get as bit as 36 kilos in weight and 90 cm long! 


Durian / ทุเรียน

Season: April – August

The “King of Fruits” is a must try.  Be warned, people either love it or hate it.  Personally, I am obsessed with it! It is quite complicated to cut open because of its sharp spiky shell.  Many fruit vendors sell it opened and ready to eat in a package...otherwise you can ask them to split it open for you. The pulp is like your eating a custard or flan.  


Small Banana – Gluay Naam Waah / กล้วยน้ำว้า

Season: Year-round

These tiny bananas have a very nice flavor and they are so much fun! I’m sure you know not to eat the peel.




Pineapple – Sap-Pa-Rot / สับปะรด

Season: April – June / December – January

The tiny papayas you’ll find usually sold by a fruit vendor already peeled for you are nice and sweet.  If you’re going to peel it yourself just cut away everything leaving the yellow core which is the part you eat. 


Papaya  – Ma La Kaw / มะละกอ

Season: Year-round

The papayas here are some of the most sweet and flavorful in the world!  Discard the skin and all the seeds from the center. Thai’s use these green (unripe) for papaya salad. 


Mango – Ma-Muang / มะม่วง

Season: April – June

Again, mango’s here are some of the sweetest in the world. Absolutely delightful!  Discard the skin and seed. 


for Phanganist readers.