|
FRUIT : Pummelo
, Ram Butan , SALA
, Santol , Sapodillar
|
|
|
|
Pummelo
|
 |
Common Name: Pummelo
Thai name: Som O
Scientific name: Citrus maxima (Burm.) Merr.
Varieties:
1 Thong Dee
Shape: globular
Color: dark green and smooth rind, pink flesh
Taste: sweet
2 Khao Nam Phueng
Shape: pear-shaped
Color: yellowish green rind, yellowish white
flesh
Taste: sweet
3 Khao Phuang
Shape: pear-shaped, with a pronounced basal
top knot
Color: yellowish green rind, yellowish white
flesh
Taste: sweet and slightly sour
Nutritional value: High in vitamins C and
A
Fruiting season: August-November
Storage: The fresh fruit can be kept for
about one month at room temperature (25-30'C) |
|
|
| Ram
Butan |
 |
Common name: Rambutan
Thai name: Ngo
Scientific name: Nephelium lappaceum Linn.
Varieties:
1 Rong Rian
Shape: ovate
Color: rind bright red, end of hairs green;
white flesh
Taste: sweet
2 Si Chomphu
Shape: ovate
Color: rind pink all over, including the
haris; white flesh
Taste: sweet
Nutritional value: High in calcium, phosphorus,
vitamin C and pectin.
Fruiting season: May-September
Storage: The fresh fruit can be kept fro
3-4 days at room temperature (25-30'C) |
|
|
| SALA |
 |
Common name: Sala'
Thai name: Sala
Scientific name: Salacca wallichiana C. Martius
Varieties:
1 Noen Wong
Shape: pear-shaped with long apex Flesh thickness:
thin
Color: rind reddish brown
Taste: sweet and a little sour.
2 Mo
Shape: pear-shaped with long apex Flesh thickness:
thin
Color: rind greyish yellow
Taste: sweet and slightly sour.
Nutritional value: High in vitamin B.
Fruiting season: May - August
Storage: The fresh fruit can be kept for
3-4 days at room temperature (25-30'C) |
|
|
| Santol |
|
Common name: Santol
Thai name: Krathon
Scientific name: Sandoricum koetjape (Burm.f.)
Merr.
Varieties:
1 Tub Tim
Shape: globular
Weight: 200-500 g
Color: rind ripe fruit dark brown, flesh
thick and soft, seed covered with white fluffy tissue
Taste: sweet and sour
2 E-La
Shape: globular
Weight: 400-800 g
Color: rind ripe fruit light yellow; flesh
light brown.
Taste: flesh sweet and sour
3 Pui Fai
Shape: globular
Weight: 300-600 g
Color: rind ripe fruit brownish yellow, flesh
light brown, thick and soft seed covered with white
fluffy tissue
Taste: sweet and sour
Nutritional value: High in phosphorus and
vitamin C
Fruiting season: May - July
Storage: The fresh fruit can be stored at
room temperature for 5-6 days. |
|
|
| Sapodillar |
 |
Common name: Sapodilla or sapote
Thai name: Lamut
Scientific name: Milnilkara zapota (Linn.)
P. van Royen
Varieties:
1 Krasuai
Shape: spindle-shaped
Color: rind brown; flesh reddish brown
Taste: sweet, and crunchy if not too ripe
2 Makok
Shape: ovate
Color: rind brown; flesh reddish brown
Taste: sweet, and crunchy if not too ripe
Nutritional value: High in calcium
Fruiting season: September-December
Storage: The fresh fruit can be kept for
3-4 days at room temperature (25-30'C) |
|
|
|
|
