Rambutan

Thai Fruit

dining thai fruit

Thai name: Ngo
Season: May to September

Ruby red and covered with fine green-tipped hairs, the rambutan is one of the most attractive Thai fruits and also one of the most delicious when eaten at the peak of ripeness between May and September when it is most plentiful. Thai rambutans are noted for their sweetness and considerable quantities are exported both fresh and canned; the main growing areas are Chanthaburi and southern provinces such as SuratThani.

In the 17th century, the Dutch, the English, and from the 1680s the French, competed with each other for trade with the island of Phuket (the island was named Junkseilon at that time), which was valued as a very rich source of tin.

Rambutan is also mentioned on

Other interesting reading

Custard apple ...delicious ice cream, served in Thai restaurants. The main growing areas are the north-central provinces such as Phetchabun and Nakhon Ratchasima, and the peak fruiting season lasts...

Pineapple fried rice ...oil in a frying pan. Brown the diced bread until golden brown. Set aside. Using the left over oil, fry the dried shrimp until light brown. Set aside. In the same pan use the remain...