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HiLunch.com » HiLunch News <admin@hilunch.com>
Date: 2009/12/21
Subject: HiLunch.com สุดยอดเว็บเพื่อคนรักอาหาร
To:
apiradee.udom@gmail.com
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Posted: 20 Dec 2009 03:00 PM PST
สวัสดีครับ วันนี้เรามาลองทำความรู้จักผลไม้ไทยๆ ที่ชาวต่างชาติรู้จัก ว่าที่เราเห็น ๆ อยู่ตามท้องตลาด ชาวต่างชาติเค้าเรียกกันว่าอย่างไรบ้างน้า
- กล้วยไข่ – Banana
(Kluey Khai)
Eaten fresh as well as made into a Thai dessert with syrup. “Kluey Khai” is a type of banana that is delicate and easily bruised.Season: All year round
- ทุเรียน – Durian
(Turian)
The fearsome spikes of the huge durian fruit yield soft, yellow segments with a strong smell. Highly prized by some, others find the smell too strong.Season: April to June
- ส้ม – Tangerine
(Som)
With thin, green peel, the “som” is packed with Vitamin C and sunshine.Season: All year round
- ขนุน – Jackfruit
(Ka-Nun)
An enormous fruit which yield small succulent segments. Sweet and tasty, the jackfruit is often eaten chilled.Season: August to September
- มะม่วง – Mango
(Ma-Muang)
The mango is probably the most popular and typical of Thai fruit. Cut it in the middle lengthwise and scoop out its delicious orange pulp with a spoon.Season: March to June
- พุทรา – Green Plum or Crab-Apple
(Pood-sa)
Also known s the Indian jujube or Chinese date, the “pood-sa” is a crunchy yellowish-green fruit, the size of a small plum. Eat it as you would an apple.Season: October to February
- มังคุด – Mangosteen
(Mang-Khud)
Once opened, be careful of the mangosteen’s purple rind, which is liable to stain, but enjoy its scrumptious white segments.Season: June to November
- ลำไย – Longan
(Lamyai)
The longan fruits in abundance in the northern provinces. Brings in about 70 million baht annually to Chiang Mai and is sold quite expensively in Bangkok. Its thin shell cracks easily. The longan is a definite must.Season: July to September
- เงาะ – Rambutan
(Ngo)
The “Ngo’s” or “Hairy’s” rubbery shell is easily opened with a slight cut of the knife. Omit the pit but enjoy the translucent flesh.Season: June to October
- ลางสาด – Langsat
(Langsard)
The pale brown “langsard” has a thin, tough skin that must be peeled off. It has rather large stones but its flesh is usually sweet. Avoid biting into the stone as it is extremely bitter.Season: June to September
- ละมุด – Sapodilla
(Lamood)
The “lamood” is eaten in the same manner as the mango. Embedded in its luscious pulp are large black seeds.Season: March to July
- สับปะรด – Pineapple
(Saparot)
Peeied, the succulence of the Thai pineapple is irresistible. Refreshing and rich in Vitamin C, the “Saparot” does not add very many calories to your meal.Season: April to July
- ส้มโอ – Pomelo
(Som-O)
An outsized grapefruit, often with delicate pink segments. Can be eaten straight, but Thais like to add a pinch of salt.Season: All year round
- น้อยหน่า – Custard-Apple
(Noi-na)
With a tiny squeeze and a spoon at hand, the “noi-na’s” flesh is yours for the taking. There’s a slight problem in separating seeds from flesh while eating, but it’s worth it.Season: June to December
- ชมพู่ – Rose-Apple
(Chompoo)
Shaped like a miniature pear, the “chompoo” has a pink waxy surface and a porous white interior. Both are edible. Although this fruit has a subtle sweetness of its own, it is usually preferred with sugar and salt.Season: January to March
- ฝรั่ง – Guava
(Farang)
The fruit foreign to other Thai fruits is the “farang” (“Farang” means foreigner). Usually eaten fresh with sugar and salt, it has a core of minute seeds to be avoided.Season: September to January
บทความจาก : Bangkok Informer/ World Travel Service Ltd.
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