Fruits in Thailand: Thailand’s fertile land not only produces abundant rice and vegetables, but also produces a wide variety of fruits.

Delicious fruits may be used as ingredients in every meal or often as ingredients in cooking. The most evocative thing is the dazzling sight of the fragrant and delicate fruits during the ripe season.

Thai mangoes are delicious and available in large quantities from March to June. They are different from those in Central America and the West Indies.

Some varieties are eaten while the skin is still green, and some are eaten with sticky rice seasoned with coconut milk, which makes them interesting.

Longan is a specialty of northern Thailand. The production season is from June to August. Food lovers can enjoy it at this time.

Chiang Rai produces lychees, which are in abundance from April to June.

Fluffy rambutan with juicy, sweet white flesh inside.

The production season is from May to September.

One kilogram is about 30-40 baht.

The largest fruit variety in Thailand is jackfruit, and its production season is from January to May.

Pomelos, which are shaped like grapefruits, are in abundance from August to November and are warmly welcomed by enthusiasts.

Thai Cuisine: The popularity of Thai cuisine can be witnessed by the huge number of Thai restaurants in major cities around the world.

Therefore, many tourists who have tasted the spicy, sour and sweet characteristics of Thai food want to experience the flavor of the food in the place of origin.

Most Thai people have a large bowl of rice as their main meal, accompanied by one or two curry dishes, a fish, a soup, and a salad (lettuce). You can choose any kind of rice as you like.

You can eat in any order, and the utensils are forks and spoons.

Desserts are usually seasonal fruits or various desserts made with flour, eggs, coconut milk, and palm sugar.

The vegetables are fresh, and the cooking method is mostly stir-frying over high heat in a Chinese wok.

In many areas of the country, coconut milk is used as the basic seasoning for curry sauce. There are also many seasonings, including lemongrass, shrimp paste, fish sauce, and more than a dozen local specialty spices. The spiciness of chili peppers ranges from mild to extreme.

There are spicy flavors available, you can choose from them.

Different regions of Thailand have different dishes.

For example, Northeasterners love to eat sticky rice with grilled chicken, and a spicy papaya salad called Som Tam, which mixes shredded papaya, dried shrimps, lemon juice, fish sauce, and garlic.

And optionally mixed with crushed chili peppers.

Northerners prefer a unique local sour meat called "Naem", which changes with each person's taste.

The food in the South is deeply influenced by Malaysian Islamic flavor, and there are a variety of fresh seafood to match.

The most popular ones in China include lemon shrimp soup or Tom Yam Kung, mikrop, a rice noodle fried with shrimp, pork, eggs and sweet and sour sauce, and Thai chicken curry.

), Coconut Chicken (Tom Kha Kai - chicken soup with lemon and coconut milk) and Spicy Beef Salad (Yam Nua).