Cooperative Business Development Office

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3 Introduction Thailand has been exporting fresh fruits for several years now and the Department of Agricultural Extension, Ministry of Agriculture and Cooperatives has noted that the export of fresh fruits has increased in quantities. However it is still low compared with total production. A publicity campaign, therefore, has been launched to acquaint foreign overseas importers and consumers with Thai fruit. This booklet is an attempt to give clear and accurate information about fruits in Thailand. It is meant to be a handbook for exporters, importers and consumers, to promote the policy of exporting quality fruits in great quantities. Scientific names of fruits are given together with Romanized Thai names. For further information, please contact the Fruit Tree Promotion Group, Bureau of Agricultural Commodity Promotion and Management, Department of Agricultural Extension, Chatuchak, Bangkok Thailand. Tel

4 Cooperative Business Development Office

5 Preface for Chinese Version Publishing Cooperative Business Development Office, Cooperative Promotion Department and Fruit Tree Promotion Sub-division, Bureau of Agricultural Commodities Promotion and Management, Department of Agricultural Extension published çfruit in Thailandé in Chinese in order to disseminate information of cooperativesû fruit products and to expand market channel to gigantic fruit market in China. Cooperative Business Development Office Cooperative Business Development Office, Cooperative Promotion Department 12 Krungkasem Rd. Theves, Bangkok Tel , Fax : cpd_cbdo@cpd.go.th SECOND EDITION 1,000 COPIES 2006, OCTOBER

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7 C O N T E N T S

8 2 BANANA â«common name : Banana Thai name : Kluai Scientific name : Musa spp.

9 3 Kluai Hom Kluai Khai Kluai Namwa Kluai Hom Weight : approximately 150 g/fruit, thick skin Colour : bright yellow skin; yellowish white flesh Taste : sweet and fragrant Kluai Khai Weight : approximately 50 g/fruit, thin skin Colour : golden yellow skin; yellowish orange flesh Taste : sweet with appetizing fragrance Kluai Namwa Weight : approximately 100 g/fruit, skin of moderate thickness Colour : smoky yellow skin; white sticky flesh Taste : sweet Usage - Eaten fresh. - Added in fruit salad and desserts. - Make pies, cakes and blender drinks. Nutrition Good source of energy and rich of vitamins A, C, B6 and potassium. (recommened for patients suffering from high blood pressure) Storage - mature green banana : 2-4 weeks at ÌC, % RH - ripen banana : 5-10 days at ÌC, % RH - depending on cultivar and maturity stage. If refrigerated, the skins will turn black rapidly. Season availability : year round (peak period of Kluai Khai : Aug.-Nov.)

10 4 DRAGON FRUIT â«ß Common name : Dragon Fruit Thai name : Kaeo Mangkon Scientific name : Hylocereus spp.

11 5 White Flesh Shape : elliptical shaped fruit with green sepals Colour : pink skin; white soft and juicy flesh with tiny black seeds Taste : sweet Red Flesh Shape : elliptical shaped fruit with green sepals Colour : pink skin; pink soft and juicy flesh with tiny black seeds Taste : sweet Preparation and eating 1. Cut the fruit in half lengthwise. 2. Cut each half into two pieces. 3. Slice lengthwise into four pieces. Usage - Eaten fresh. - Added in fruit salad. - Make juice. Nutrition Rich of vitamin C and fiber. The red flesh variety contains lycopene which is a natural antioxidant known to fight cancer, heart disease, and lower blood pressure. Storage 14 days at 10 Ì C, 90% RH Season availability : year round peak period: May-Oct.

12 6 DURIAN ÿ π Common name : Durian Thai name : Thurian Scientific name : Durian zibethinus Murr.

13 Chani Kan Yao Kradum Thong Mon Thong King of tropical fruits Varieties Chani Shape : the base tapers to a point at the stalk, the tip is broad and obtuse Weight 2-4 kg Colour : greenish brown skin; golden yellow flesh Taste : sweet Kan Yao Shape globular Weight 2-5 kg Colour : greenish brown skin; creamy yellow flesh Taste : sweet, firm and mellow Kradum Thong Shape globular Weight kg Colour : greenish brown skin; intense yellow flesh Taste : sweet, firm and mellow Mon Thong Shape : elongated, the base has a pronounced beak Weight 2-5 kg Colour : golden brown skin; creamy yellow flesh Taste : sweet Preparation and eating 1. The fruit ready for eating must have a good smell. 2. Slit the fruit with a knife from end to end, along two of the grooves in the skin in the center of the sections, on opposite sides of the fruit. 3. Prise apart the slits to open the fruit. 4. Separate the sections. 5. Take out the segments and remove the seed. Usage Eaten fresh, frozen. - Make cakes, ice-cream. Nutrition High in energy, protein and various minerals. Storage - mature unripe durian : days at ÌC, 85-90% RH - ripen durian (whole fruit) : 7-14 days at ÌC, 90-95% RH - without refrigeration the ripen fruit has a shelf life only 2-5 days. The pulp can be refrigerated up to 7 days in closed pack aging or frozen for later use. Season availability : year round peak period : Apr.-Aug. 7

14 8 GUAVA Ω Ëß Common name : Guava Thai name : Farang Scientific name : Psidium guajava L.

15 9 Varieties Pan Si Thong Shape : globular Weight : g Colour : light green skin, white flesh Taste : crispy, sweet and slightly sour Preparation and eating 1. Use a knife to slice the fruit lengthwise into 4-6 pieces. 2. Slice off the part containing the seeds. Usage - Eaten fresh. - Make juice. - Added in fruit salad, green salad. Nutrition Rich of vitamin C, dietary fiber and vitamin B2. Storage - mature-green and partially-ripe : 2-3 weeks at 8-10 ÌC, 90-95% RH - fully ripe : 1 week at 5-8 ÌC, 90-95% RH Season availability : year round

16 10 JACK FRUIT πÿπ Common name : Jackfruit Thai name : Khanun Scientific name : Artocarpus heterophyllus Lam.

17 11 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 Taste : sweet and fragrant Jackfruits of this group are planted widely. 2. The yellowish orange flesh group Shape : ovate or oblong Weight : 7-15 kg Colour : yellowish brown skin; yellowish orange flesh Taste : sweet and fragrant Preparation and eating 1. Cut the fruit in half lengthwise. 2. Wipe out all the latex with paper. 3. Remove the core. 4. Place each the half fruit on a table or a flat surface; press the skin along the edge down with your hands to separate fruit sections 5. Pull out each section. 6. Cut open the flesh and remove the seed. Usage - Eaten fresh and frozen. - Added in fruit salad, ice-cream and desserts. Nutrition High in protein, calcium, phosphorus, vitamins A and C. Storage 2-4 weeks at ÌC, 85-90% RH depending on cultivar and maturity stage. The pulp can be refrigerated up to 7 days in closed packaging. Season availability : year round peak period : Apr.-May

18 12 JAVA APPLE æÿà Common name : Wax jambu, Wax apple. Java apple Thai name : Chomphu Scientific name : Syzygium samarangense (Blume) Merr.&L.M.Perry

19 13 Varieties Thapthim Chan Thun Klao Thapthim Chan Shape : big bell shaped fruit Colour : shiny and dark red skin; white thick firm and crispy flesh; no seed Taste : sweet and fragrant Thun Klao Shape : cone shaped fruit. Colour : shiny and pale green skin; white thick firm and crispy flesh; no seed Taste : sweet with a touch of flavor Preparation and eating 1. Cut the fruit in half lengthwise. 2. Slice each half lengthwise into two pieces. 3. Arrange the pieces on a plate. Usage - Eaten fresh. - Added in fruit salad, green salad. Nutrition Good source of vitamins C, B2 and phosphorus. Storage 1-2 weeks at ÌC, 90-95% RH Season availability : year round peak period : Jan.-Mar.

20 14 LONGAN Common name : Longan Thai name : Lamyai Scientific name : Dimocarpus longan Lour.

21 15 Varieties Biao Khiao Do Si Chomphu Biao Khiao Shape : globular, but the top distorted Colour : brownish green skin; white flesh Taste : sweet and fragrant Do Shape : flattened spherical shape Colour : brown skin; white flesh Taste : sweet Si Chomphu Shape : globular Colour : reddish brown skin; white flesh with slightly pink Taste : sweet and fragrant Preparation and eating 1. Slit the skin with a knife or using a strong thumb-nail around the fruit from end to end. 2. Remove the skin. 3. Remove the seed. Usage - Eaten fresh and frozen. - Added in fruit salad and desserts. Nutrition High in sugar and vitamin C. Storage 2-3 weeks at 4-7 ÌC, 90-95% RH Season availability : year round peak period : Jun.-Aug.

22 16 LONGKONG Õß Õß Common name : Longkong Thai name : Longkong Scientific name : Aglaia sp.

23 17 Shape : globular Colour : creamy yellow skin; smoky white flesh with bitter seeds Taste : sweet with slightly sour and fragrant Preparation and eating 1. Press lightly with your fingers to break and open the skin at the stalk point. 2. Separate the fruit in half. 3. Take the flesh out and it is ready for eating, do not bite the seed because it is bitter. Usage Eaten fresh. Nutrition Good source of vitamins C, B1, niacin and phosphorus. Storage 2-3 weeks at 18 ÌC, 90% RH Season availability : May-Sep.

24 18 LYCHEE Èπ Ë Common name : Lychee, Lichi Thai name : Linchi Scientific name : Litchi chinensis Sonn.

25 19 Varieties Honghuai Kimcheng O-hia Chakraphat Honghuai Shape : oval Colour : pinkish red skin Taste : sweet, slightly sour and fragrant Kimcheng Shape : globular; small seed Colour : bright red skin Taste : sweet, slightly sour and fragrant O-hia Shape : heart shaped Colour : dark red skin Taste : sweet, slightly sour and fragrant Chakraphat Shape : globular Colour : bright red skin Taste : sweet, slightly sour and fragrant Preparation and eating 1. Slit the skin with a knife or using strong thumb-nail around the fruit from end to end. 2. Remove the skin. 3. Remove the seed. Usage - Eaten fresh and frozen. - Make juice and jam. - Added in desserts. Nutrition Very good source of vitamin C. Storage 3-5 weeks at 2-5 ÌC, 90-95% RH Do not leave the fruits directly exposed to ambient air because the red rind will turn dark brown rapidly Season availability : Apr.-Jun.

26 20 MANGO à«ß Common name : Mango Thai name : Mamuang Scientific name : Mangifera indica L.

27 21 Varieties Khiao Sawoei Rad Nam Dokmai Khiao Sawoei Shape : oblong Colour : dark green skin; yellowish white flesh Taste : sweet, slightly sour and crispy Itûs better to eat at mature green stage Rad Shape : ovate with rounded tip Colour : yellowish orange skin; yellowish orange flesh Taste : sweet and slightly sour Nam Dokmai Shape : ovate with sharppointed tip Colour : golden yellow skin; deep yellow flesh Taste : sweet and fragrant Preparation and eating ripe mango 1. Carve the flesh lengthwise on both sides, keeping the knife as close as possible to the seed. 2. Chop into squares. 3. Eat with a fork. Usage - Eaten fresh and frozen. - Make juice, jam and sauce. - Added in fruit salad and desserts. Nutrition Rich of vitamins A, C, dietary fiber and various minerals. Storage 2-3 weeks at ÌC, 85-90% RH Season availability : year round peak period : Mar.-May

28 22 MANGOSTEEN ß ÿ Common name : Mangosteen Thai name : Mangkhut Scientific name : Garcinia mangostana L.

29 Queen of tropical fruits Shape : globular Weight : g Colour : thick skin with dark purple colour; white flesh Taste : sweet juicy and mild fragrant 23 Preparation and eating 1. Cut the rind around the middle. 2. Open the fruit, the segments inside will stick to the basal part. 3. Use a fork to lift the segments out. Usage - Eaten fresh and frozen. - Added in fruit salad and desserts. Nutrition Good source of vitamins B1, B2, C, various minerals and dietary fiber. Storage 3-4 weeks at 13 ÌC, 90-95% RH Season availability : Apr.-Dec. peak period : Apr.-Aug.

30 24 PAPAYA Õ Common name : Papaya Thai name : Malako Scientific name : Carica papaya L.

31 25 Varieties Khaek Dam Khaek Nuan Khaek Dam Shape : cylindrical shape with a pointed tip Colour : reddish orange skin; red flesh Taste : sweet Khaek Nuan Shape : cylindrical Colour : yellow skin; yellowish orange flesh Taste : sweet Preparation and eating 1. Cut the fruit crosswise into rings. 2. Peel with a knife. 3. Remove the seeds. 4. Cut into pieces for eating. Usage - Eaten fresh. - Added in fruit salad and desserts. Nutrition High in fiber, vitamins A, C and potassium. Storage 1-3 weeks at 13 ÌC, 85-90% RH Season availability : year round

32 26 PINEAPPLE ª Common name : Pineapple Thai name : Supparot Scientific name : Ananas comosus (L.)Merr.

33 27 Varieties Pattawia Phuket (Trat Si Thong) Pattawia Shape : big, cylindrical, and shallow seedy sections Colour : dark green or yellowish orange rind; mild yellow flesh Taste : sweet and sour Phuket (Trat Si Thong) Shape : medium, cylindrical, and bulging seedy sections Colour : brownish yellow rind; bright yellow flesh Taste : pungent sweet fragrant Preparation and eating 1. Remove the rind with a knife remove all the seedy sections. 2. Slice the fruit lengthwise into 8-10 pieces. 3. Remove the core. 4. Cut up the pieces crosswise and arrange them on a plate. Usage - Eaten fresh. - Make juice and jam. - Added in fruit salad, green salad and desserts. Nutrition High in vitamin C (Fresh pineapple is the perfect ending to a dinner because its enzymes aid digestion) Storage - Pattawia variety : 2-4 weeks at 7-13 ÌC, 85-90% RH - Phuket variety : 1-2 weeks at ÌC, 85-90% RH Season availability : year round peak period : Apr.-Jul.

34 28 PUMMELO â Õ Common name : Pummelo, Pomelo, Shaddock Thai name : Som-o Scientific name : Citrus grandis Osbeck. : syn. C. maxima Merr.

35 29 Varieties Khao Namphung Khao Phuang Thong Di Khao Namphung Shape : pear shaped Colour : yellowish green skin; yellowish brown flesh Taste : sweet Khao Phuang Shape : pear shaped, with a pronounced basal topknot Colour : yellowish green skin; white flesh Taste : sweet and slightly sour Thong Di Shape : globular Colour : dark green skin; pink flesh Taste : sweet and juicy 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. Usage - Eaten fresh. - Make Juice. - Added in fruit salad. Nutrition summary High in vitamins C, B1 and phosphorus. Storage 4-6 weeks at ÌC, 95% RH Season availability : year round peak period : Oct.-Dec.

36 30 RAMBUTAN ß Common name : Rambutan Thai name : Ngo Scientific name : Nephelium lappaceum L.

37 31 Varieties Rong Rian Si Chomphu Rong Rian Shape : ovate Colour : bright red skin with green hair; white flesh Taste : sweet and fragrant Si Chomphu Shape : ovate Colour : pink skin with pink hair; white flesh Taste : sweet Preparation and eating 1. Cut the fruit in lengthwise. 2. Remove the seed. Usage - Eaten fresh and frozen. - Make jam. - Added in fruit salad and desserts. Nutrition High in vitamin C and potassium, various minerals and dietary fiber. Storage 3-5 weeks at 2-5 ÌC, 90-95% RH Do not leave the fruits directly exposed to ambient air, because the hair and red rind will turn dark brown rapidly. Season availability : Apr.-Aug.

38 32 SALA Common name : Sala Thai name : Sala Scientific name : Salacca sp.

39 33 Varieties Nern Wong Shape : pear shaped Colour : dark brown scaly skin; thick soft and juicy yellow flesh; small seeds Taste : sweet with a touch of sour flavor Preparation and eating 1. Hold the fruit with both hands. 2. Break the skin the small end with your fingers. 3. Pull it off around the fruit anticlockwise. 4. Arrange flesh on a plate. Usage - Eaten fresh. - Make juice, jam and pickle (in syrup). Nutrition Good source of vitamins C and B2. Storage : 8-10 days at ambient condition : 3-5 weeks at 2-5 ÌC, 90-95% RH Season availability : year round peak period : Apr.-Aug.

40 34 SUGAR APPLE πâõ Àπà Common name : Sugar Apple Thai name : Noina Scientific name : Annona squamosa L.

41 35 Varieties Fai Nang Fai Shape : heart shaped Colour : green skin; white flesh Taste : sweet and fragrant Nang Shape : heart shaped Colour : golden yellow skin; white flesh Taste : sweet and fragrant Preparation and eating 1. The fruit is soft fragrant when ripe. 2. Break the fruit open with your hands. 3. Eat the flesh with a spoon, discarding the seeds and skin. Usage Eaten fresh. Nutrition Good source of vitamins C and B2. Storage : 5-7 days at ÌC, 90-95% RH : 2-3 days at ambient temperature Season availability : year round peak period : Apr.-Aug.

42 36 SWEET TAMARIND À«π Common name : Tamarind Thai name : Ma-kham Wan Scientific name : Tamarindus india L.

43 37 Prakai Thong Khanti Intha-phalum Sri Chomphu Si Thong Varieties Prakai Thong Pod shape : big and slightly straight pod Colour : brown and dusty shell; thick and soft with light brown flesh Taste : sweet Khanti Pod shape : medium and straight pod Colour : light brown shell; soft and brown flesh Taste : sweet with a slightly sour flavor Intha-phalum Pod shape : medium and slightly curved pod Colour : brown shell; soft with dark brown flesh Taste : sweet with a touch of sour flavor Sri Chomphu Pod shape : straight pod Colour Taste : light brown shell; reddish brown soft flesh; seeds can be removed easily : sweet with a touch of sour flavor Si Thong Pod shape : big and curved pod Colour : brown shell; soft and reddish brown flesh Taste : sweet Preparation and eating 1. Pick up a sweet tamarind pod. 2. Crack the pod and remove the shell. 3. Remove lateral vein fiber from the flesh. 4. Arrange all sweet tamarind flesh on a tray. Usage Eaten fresh. Nutrition High in calcium, phosphorus, iron, vitamins B1, B2 and C. Storage (in plastic bags at the ambient condition) - dry ripe pods : 4 months - dry ripe pulp : 3 months Season availability : Late Dec.-Feb.

44 38 TANGERINE â «À«π Common name : Tangerine Thai name : Som Khiao Wan Scientific name : Citrus reticulata Blanco.

45 39 Shape : flattened sphere with easily separated sections Colour : thin yellowish green rind, easy to peel off Taste : sweet and slightly sour, juicy Preparation and eating 1. Break open the fruit by pressing your thumbs at the dented spot in the bottom. 2. Separate the fruit in half. 3. Peel the rind and remove all the fibrous filaments. Usage - Eaten fresh. - Make juice. Nutrition High in potassium, Beta carotene and vitamin C. Storage 2-4 weeks at 5-8 ÌC, 90-95% RH Season availability : year round peak period : Oct.-Feb.

46 40 YOUNG COCONUT æ â «ÕàÕπ Common name : Coconut Thai name : Maphrao On Scientific name : Cocos nucifera L.

47 41 Varieties Nam Hom Shape : globular Colour : green skin, white flesh Taste : tender and sweet flesh; sweet and scent water Preparation and eating 1. Pare the outer rind from the bottom of the coconut (opposite the stalk). 2. Cut the bottom of the fruit wide enough for a spoon to scrape the flesh inside. 3. Drink the juice with a straw and eat the flesh with a spoon. Usage - Eaten fresh (water and white flesh). - Make pie, jelly and desserts. Nutrition Good source of vitamins B1, B2, C, magnesium, potassium, phoshorus, manganese, calcium and copper. Storage (de-husked or shaped young fruit) - wrapped : 3-4 weeks at 3-6 ÌC, % RH - non wrapped : 2-7 days at ambient temperature Season availability : year round

48 42 Miscellaneous fruits Common name : Bread fruit Thai name : Sa-ke Scientific name : Artocarpus altilis (Parkinson) Fosberg πµ Ÿª Common name : Cantaloupe Thai name : Cantaloupe Scientific name : Cucumis melo L. øóõß Common name : Carambola, Star fruit Thai name : Mafuang Scientific name : Averrhoa carambola L. ª ß Common name : Gandaria, Maprang, Marian plum Thai name : Ma-prang Scientific name : Bouea macrophylla Griff.

49 43 Õßÿàπ Common name : Grape Thai name : A-ngun Scientific name : Vitis spp. æÿ Common name : Jujube Thai name : Phutsa Scientific name : Zizyphus mauritiana Lam. π «Common name : Lime Thai name : Manao Scientific name : Citrus aurantifolia Swingle «Common name : Passion fruit Thai name : Saowarot Scientific name : Passiflora spp.

50 44 Miscellaneous Fruits Common name : Pomegranate Thai name : Thapthim Scientific name : Punica granatum L. Common name : Rakam Thai name : Rakam Scientific name : Salacca sp. âõπ Common name : Santol Thai name : Kra-thon Scientific name : Sandoricum koetjape Merr. syn. S. indicum Cav. ÿ Common name : Sapodilla Thai name : La-mut Scientific name : Manilkara zapota (L.) van Royen syn. Achras sapota L.

51 45 Common name : Star gooseberry, jimbling Thai name : Ma-yom Scientific name : Phyllanthus acidus Skeels syn. P. distichus (L.)Mull. Arg. µ Õ Õ Common name : Strawberry Thai name : Strawberry Scientific name : Fragaria spp. â µ / â âß Common name : Acidless orange Thai name : Som Tra/Som Cheng Scientific name : Citrus sinensis Osb. µß Common name : Water melon Thai name : Taengmo Scientific name : Citrullus lanatus (Thunb.) Matsum. & Nakai

52 46 Thai Fruit Composition Tables (per 100 g edible portion) Fruit Water Energy Protein Fat Carbohydrate Dietary fiber Ash g kcal g g g g g Banana (Kluai Namwa) Banana (Kluai Hom) Banana (Kluai Khai) Dragon fruit Durian (Chani) Durian (Mon Thong) Grape (green variety) Grape (red variety) Guava Jackfruit Java apple, Wax apple Jujube Langsat Longan Lychee, Litchi Mango (Nam Dokmai; ripe) Mango (Kaew; ripe) Mango (Khiao Sawoei; mature green) Mangosteen Marian plum, Gandaria Papaya Pineapple Pomegranate Pummelo, Pomelo Rakam Rambutan Sapodilla Sugar apple Sweet orange Sweet tamarind Tangerine Water melon Source : Institute of Nutrition, 1999, Thai Food composition Tables, Mahidol University, Thailand.

53 47 Calcium Phosphorus Iron Minerals Vitamins Sodium Potassium Copper Zinc mg mg mg mg mg mg mg mg mg mg mg mg mg , , Beta-carotine Total vitamin A B1 (Thiamine) B2 (Riboflavin) Niacin C

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