Fruit In Amphawa Floating Market
In addition to such choices as bananas, oranges, limes, grapes and watermelons,Amphawa Floating Market’s wide range of fresh fruit also includes others that may not be as familiar to outsiders. Among them are the following.
Has translucent, yellow-orange flesh, refreshing and slightly tart; often eaten in pickled form, squeezed for juice, or as a snack with crushed chilli and salt.
2.Custard Apple (Noina)
Resembles a small green hand grenade, filled with white, sweet-scented flesh: eaten ripe, in coconut milk, or made into candy: also makes delicious ice cream.
Regarded by many as the king of Thai fruits, with creamy yellow flesh encased in a large spiny shell: numerous different varieties, those with smaller seeds generally being regarded as the best: usually eaten raw accompanied by sticky rice and coconut milk but also made into preserves and candy.
Greenish-yellow fruit with white aromatic flesh: often eaten in its hard unripened form with a spiced dip of salt and sugar.
Largest of all cultivated fruits, with a spiny shell and yellow or yellow-orange flesh: eaten raw as a snack, as a sweet with sticky rice, and cooked as an ingredient in vegetable curries.
Small fruit with a tough but thin skin and translucent white or pinkish flesh that is sweet, succulent, and has a distinctive musky flavour, somewhat similar to a lychee: usually eaten raw with sticky rice and coconut milk or over crushed ice.
Found in at least ten varieties in Thailand, all different from those of Hawaii and tropical America: oblong in shape with either dark green or golden yellow skin and whitish or yellow flesh: traditionally eaten ripe with sticky rice and coconut milk but also pickled, made into delicious preserves or juice, or used in traditional medicines. Thais also like slices of raw green mango dipped into Nam Pla Wan.
8.Mangosteen (Mang Khut)
Sometimes called the queen of tropical fruits, with a dark purple skin and white, sweet, scented flesh divided into segments: eaten raw, poured into drinks, made into tarts, or added to seafood curries.
Largest of the citrus fruits, weighing up to one kilogram, similar to a grapefruit but much sweeter, can be eaten fresh for breakfast or as a dessert, used as an ingredient in numerous salads, or squeezed to make a refreshing drink.
10. Sapodilla (Lamut)
Oval-shaped fruit with brown skin and sweet, succulent reddish-brown flesh: eaten as a dessert with sprinkling of lime juice or boiled into syrup and made into jams and sweetmeats.
11. Sweet Tamarind (Makham Wan)
A tough brown pod with sweet dark brown flesh surrounding several seeds: made into sweets, candied fruits, or concentrated pulp: pods in pulp form may be soaked in water and pressed through a sieve to produce tamarind water: used in soups or as a sauce.