IntroductionThailand 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 10900

Thailand. Tel. 66-2940-6117

www.cpd.go.th www.thaicooperative.com

Cooperative Business Development Office

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, Depart-

ment 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 Promotion Department

12 Krungkasem Rd. Theves, Bangkok 10200

Tel. 66-2628-5534, 66-2282-6306

Fax : 66-2628-5534

E-mail : cpd_cbdo@cpd.go.th

SECOND EDITION 1,000 COPIES

2006, OCTOBER

www.cpd.go.th www.thaicooperative.com

Cooperative Business Development Office

C O N T E N T S

2

Common name : Banana

Thai name : Kluai

Scientific name : Musa spp.

BANANA°≈⫬

3

Kluai Hom

Weight : approximately 150 g/fruit, thickskin

Colour : bright yellow skin; yellowishwhite flesh

Taste : sweet and fragrant

Kluai Khai

Weight : approximately 50 g/fruit, thinskin

Colour : golden yellow skin; yellowishorange flesh

Taste : sweet with appetizing fragrance

Kluai Namwa

Weight : approximately 100 g/fruit, skinof moderate thickness

Colour : smoky yellow skin; white stickyflesh

Taste : sweet

Usage

- Eaten fresh.- Added in fruit salad and desserts.- Make pies, cakes and blender drinks.

Nutrition

Good source of energy and rich ofvitamins A, C, B6 and potassium.(recommened for patients suffering fromhigh blood pressure)

Storage

- mature green banana: 2-4 weeks at 13-14 ÌC, 90-95 % RH

- ripen banana: 5-10 days at 15-20 ÌC, 90-95 % RH

- depending on cultivar and maturity stage.If refrigerated, the skins will turn blackrapidly.

Season

availability : year round(peak period of Kluai Khai : Aug.-Nov.)

Kluai Hom

Kluai Khai

Kluai Namwa

4

DRAGON FRUIT·°â«¡—ß°√

Common name : Dragon Fruit

Thai name : Kaeo Mangkon

Scientific name : Hylocereus spp.

5

White Flesh

Shape : elliptical shaped fruit with greensepals

Colour : pink skin; white soft and juicyflesh with tiny black seeds

Taste : sweet

Red Flesh

Shape : elliptical shaped fruit with greensepals

Colour : pink skin; pink soft and juicyflesh 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 fleshvariety contains lycopene which is a natu-ral antioxidant known to fight cancer, heartdisease, and lower blood pressure.

Storage

14 days at 10 Ì C, 90% RH

Season

availability : year roundpeak period: May-Oct.

6

DURIAN∑ÿ‡√’¬π

Common name : Durian

Thai name : Thurian

Scientific name : Durian zibethinus Murr.

6

7

King of tropical fruitsVarieties

Chani

Shape : the base tapers to a point at thestalk, the tip is broad and obtuse

Weight : 2-4 kgColour : greenish brown skin; golden

yellow fleshTaste : sweet

Kan Yao

Shape : globularWeight : 2-5 kgColour : greenish brown skin; creamy

yellow fleshTaste : sweet, firm and mellow

Kradum Thong

Shape : globularWeight : 1.5-3 kgColour : greenish brown skin; intense

yellow fleshTaste : sweet, firm and mellow

Mon Thong

Shape : elongated, the base has apronounced beak

Weight : 2-5 kgColour : golden brown skin; creamy

yellow fleshTaste : sweet

Preparation and eating

1. The fruit ready for eating must have agood smell.

2. Slit the fruit with a knife from end to end,along two of the grooves in the skin in thecenter of the sections, on opposite sides ofthe 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: 10-15 days at 14-16 ÌC, 85-90% RH

- ripen durian (whole fruit): 7-14 days at 13-15 ÌC, 90-95% RH

- without refrigeration the ripen fruit has ashelf life only 2-5 days. The pulp can berefrigerated up to 7 days in closed packaging or frozen for later use.

Season

availability : year roundpeak period : Apr.-Aug.

Chani

Kan Yao

Kradum Thong

Mon Thong

8

GUAVAΩ√—Ëß

Common name : Guava

Thai name : Farang

Scientific name : Psidium guajava L.

9

Varieties

Pan Si Thong

Shape : globularWeight : 500-700 gColour : light green skin, white fleshTaste : crispy, sweet and slightly sour

Preparation and eating

1. Use a knife to slice the fruit lengthwiseinto 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 vita-min 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

10

JACK FRUIT¢πÿπ

Common name : Jackfruit

Thai name : Khanun

Scientific name : Artocarpus heterophyllus Lam.

11

There are many jackfruit varietiesin Thailand and these varieties areseparated into 2 main groups as follows :

1. The yellow flesh group

Shape : ovate or oblongWeight : 7-15 kgColour : yellowish brown skin;

golden yellow fleshTaste : sweet and fragrant Jackfruits of

this group are planted widely.

2. The yellowish orange flesh group

Shape : ovate or oblongWeight : 7-15 kgColour : yellowish brown skin;

yellowish orange fleshTaste : 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 theedge down with your hands to separatefruit 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 12-14 ÌC, 85-90% RHdepending on cultivar and maturity stage.The pulp can be refrigerated up to 7 daysin closed packaging.

Season

availability : year roundpeak period : Apr.-May

12

JAVA APPLE™¡æŸà

Common name : Wax jambu, Wax apple. Java apple

Thai name : Chomphu

Scientific name : Syzygium samarangense (Blume) Merr.&L.M.Perry

13

Varieties

Thapthim Chan

Shape : big bell shaped fruitColour : 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 firmand 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 phos-phorus.

Storage

1-2 weeks at 12-14 ÌC, 90-95% RH

Season

availability : year roundpeak period : Jan.-Mar.

Thapthim Chan

Thun Klao

14

LONGAN≈”‰¬

Common name : Longan

Thai name : Lamyai

Scientific name : Dimocarpus longan Lour.

15

Varieties

Biao Khiao

Shape : globular, but the top distortedColour : brownish green skin; white fleshTaste : sweet and fragrant

Do

Shape : flattened spherical shapeColour : brown skin; white fleshTaste : sweet

Si Chomphu

Shape : globularColour : reddish brown skin; white

flesh with slightly pinkTaste : sweet and fragrant

Preparation and eating

1. Slit the skin with a knife or usinga strong thumb-nail around the fruitfrom 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 roundpeak period : Jun.-Aug.

Biao Khiao

Do

Si Chomphu

16

LONGKONG≈Õß°Õß

Common name : Longkong

Thai name : Longkong

Scientific name : Aglaia sp.

17

Shape : globularColour : creamy yellow skin;

smoky white fleshwith bitter seeds

Taste : sweet with slightlysour and fragrant

Preparation and eating

1. Press lightly with your fingersto break and open the skinat the stalk point.

2. Separate the fruit in half.3. Take the flesh out and it is ready

for eating, do not bite the seedbecause it is bitter.

Usage

Eaten fresh.

Nutrition

Good source of vitamins C, B1, niacin andphosphorus.

Storage

2-3 weeks at 18 ÌC, 90% RH

Season

availability : May-Sep.

18

LYCHEE≈‘Èπ®’Ë

Common name : Lychee, Lichi

Thai name : Linchi

Scientific name : Litchi chinensis Sonn.

19

Varieties

Honghuai

Shape : ovalColour : pinkish red skinTaste : sweet, slightly sour and fragrant

Kimcheng

Shape : globular; small seedColour : bright red skinTaste : sweet, slightly sour and fragrant

O-hia

Shape : heart shapedColour : dark red skinTaste : sweet, slightly sour and fragrant

Chakraphat

Shape : globularColour : bright red skinTaste : sweet, slightly sour and fragrant

Preparation and eating

1. Slit the skin with a knifeor using strong thumb-nailaround 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 notleave the fruits directly exposed to ambientair because the red rind will turn dark brownrapidly

Season

availability : Apr.-Jun.

Honghuai

Kimcheng

O-hia

Chakraphat

20

MANGO¡–¡à«ß

Common name : Mango

Thai name : Mamuang

Scientific name : Mangifera indica L.

21

Varieties

Khiao Sawoei

Shape : oblongColour : dark green skin; yellowish

white fleshTaste : sweet, slightly sour and crispy

Itûs better to eat at mature greenstage

Rad

Shape : ovate with rounded tipColour : yellowish orange skin;

yellowish orange fleshTaste : sweet and slightly sour

Nam Dokmai

Shape : ovate with sharppointed tipColour : golden yellow skin;

deep yellow fleshTaste : sweet and fragrant

Preparation and eating

ripe mango

1. Carve the flesh lengthwise on both sides,keeping the knife as close as possibleto 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 andvarious minerals.

Storage

2-3 weeks at 10-13 ÌC, 85-90% RH

Season

availability : year roundpeak period : Mar.-May

Khiao Sawoei

Rad

Nam Dokmai

22

MANGOSTEEN¡—ߧÿ¥

Common name : Mangosteen

Thai name : Mangkhut

Scientific name : Garcinia mangostana L.

23

Queen of tropical fruitsShape : globularWeight : 70-110 gColour : thick skin with dark

purple colour; white fleshTaste : sweet juicy and mild fragrant

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.

24

PAPAYA¡–≈–°Õ

Common name : Papaya

Thai name : Malako

Scientific name : Carica papaya L.

25

Varieties

Khaek Dam

Shape : cylindrical shapewith a pointed tip

Colour : reddish orange skin; red fleshTaste : sweet

Khaek Nuan

Shape : cylindricalColour : yellow skin;

yellowish orange fleshTaste : 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 potas-sium.

Storage

1-3 weeks at 13 ÌC, 85-90% RH

Season

availability : year round

Khaek Dam

Khaek Nuan

26

PINEAPPLE —∫ª–√¥

Common name : Pineapple

Thai name : Supparot

Scientific name : Ananas comosus (L.)Merr.

27

Varieties

Pattawia

Shape : big, cylindrical, andshallow seedy sections

Colour : dark green or yellowishorange 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 kniferemove all the seedy sections.

2. Slice the fruit lengthwiseinto 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 isthe perfect ending to a dinner because itsenzymes aid digestion)

Storage

- Pattawia variety: 2-4 weeks at 7-13 ÌC, 85-90% RH

- Phuket variety: 1-2 weeks at 15-20 ÌC, 85-90% RH

Season

availability : year roundpeak period : Apr.-Jul.

Pattawia

Phuket (Trat Si Thong)

28

PUMMELO â¡‚Õ

Common name : Pummelo, Pomelo, Shaddock

Thai name : Som-o

Scientific name : Citrus grandis Osbeck.

: syn. C. maxima Merr.

29

Varieties

Khao Namphung

Shape : pear shapedColour : yellowish green skin;

yellowish brown fleshTaste : sweet

Khao Phuang

Shape : pear shaped, with a pronouncedbasal topknot

Colour : yellowish green skin; white fleshTaste : sweet and slightly sour

Thong Di

Shape : globularColour : dark green skin; pink fleshTaste : sweet and juicy

Preparation and eating

1. Use a knife to curve the outergreen skin off.

2. Use a knife to peel off the whitefleshy part of the skin.

3. Use a knife to separate the fruitinto 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 12-15 ÌC, 95% RH

Season

availability : year roundpeak period : Oct.-Dec.

Khao Namphung

Khao Phuang

Thong Di

30

RAMBUTAN‡ß“–

Common name : Rambutan

Thai name : Ngo

Scientific name : Nephelium lappaceum L.

31

Varieties

Rong Rian

Shape : ovateColour : bright red skin with green hair;

white fleshTaste : sweet and fragrant

Si Chomphu

Shape : ovateColour : pink skin with pink hair;

white fleshTaste : 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, variousminerals and dietary fiber.

Storage

3-5 weeks at 2-5 ÌC, 90-95% RHDo not leave the fruits directly exposed toambient air, because the hair and red rindwill turn dark brown rapidly.

Season

availability : Apr.-Aug.

Rong Rian

Si Chomphu

32

SALA –≈–

Common name : Sala

Thai name : Sala

Scientific name : Salacca sp.

32

33

Varieties

Nern Wong

Shape : pear shapedColour : dark brown scaly skin;

thick soft and juicy yellow flesh;small seeds

Taste : sweet with a touch of sourflavor

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 roundpeak period : Apr.-Aug.

34

SUGAR APPLEπâÕ¬Àπà“

Common name : Sugar Apple

Thai name : Noina

Scientific name : Annona squamosa L.

35

Varieties

Fai

Shape : heart shapedColour : green skin; white fleshTaste : sweet and fragrant

Nang

Shape : heart shapedColour : golden yellow skin; white fleshTaste : 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 12-15 ÌC, 90-95% RH: 2-3 days at ambient temperature

Season

availability : year roundpeak period : Apr.-Aug.

Fai

Nang

36

SWEET TAMARIND¡–¢“¡À«“π

Common name : Tamarind

Thai name : Ma-kham Wan

Scientific name : Tamarindus india L.

37

Varieties

Prakai Thong

Pod shape : big and slightly straight podColour : brown and dusty shell; thick

and soft with light brown fleshTaste : sweet

Khanti

Pod shape : medium and straight podColour : light brown shell;

soft and brown fleshTaste : sweet with a slightly

sour flavor

Intha-phalum

Pod shape : medium and slightlycurved pod

Colour : brown shell;soft with dark brown flesh

Taste : sweet with a touchof sour flavor

Sri Chomphu

Pod shape : straight podColour : light brown shell; reddish

brown soft flesh; seeds canbe removed easily

Taste : sweet with a touch of sourflavor

Si Thong

Pod shape : big and curved podColour : brown shell; soft

and reddish brown fleshTaste : 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, vita-mins 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.

Prakai Thong

Khanti

Intha-phalum

Sri Chomphu

Si Thong

38

TANGERINE ⡇¢’¬«À«“π

Common name : Tangerine

Thai name : Som Khiao Wan

Scientific name : Citrus reticulata Blanco.

39

Shape : flattened sphere with easilyseparated 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 pressingyour thumbs at the dented spotin 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, Betacarotene and vitamin C.

Storage

2-4 weeks at 5-8 ÌC, 90-95% RH

Season

availability : year roundpeak period : Oct.-Feb.

40

YOUNG COCONUT¡–æ√â“«ÕàÕπ

Common name : Coconut

Thai name : Maphrao On

Scientific name : Cocos nucifera L.

41

Varieties

Nam Hom

Shape : globularColour : green skin, white fleshTaste : tender and sweet flesh;

sweet and scent water

Preparation and eating

1. Pare the outer rind from the bottomof the coconut(opposite the stalk).

2. Cut the bottom of the fruit wide enoughfor a spoon to scrape the flesh inside.

3. Drink the juice with a straw and eatthe flesh with a spoon.

Usage

- Eaten fresh (water and white flesh).- Make pie, jelly and desserts.

Nutrition

Good source of vitamins B1, B2, C, mag-nesium, potassium, phoshorus, manganese,calcium and copper.

Storage (de-husked or shaped young fruit)- wrapped : 3-4 weeks at 3-6 ÌC,

90-95 % RH- non wrapped : 2-7 days

at ambient temperature

Season

availability : year round

42

Miscellaneous fruits

“‡°

Common name : Bread fruitThai name : Sa-keScientific name : Artocarpus altilis (Parkinson) Fosberg

·§πµ“≈Ÿª

Common name : CantaloupeThai name : CantaloupeScientific name : Cucumis melo L.

¡–‡øóÕß

Common name : Carambola, Star fruitThai name : MafuangScientific name : Averrhoa carambola L.

¡–ª√“ß

Common name : Gandaria, Maprang, Marian plumThai name : Ma-prangScientific name : Bouea macrophylla Griff.

43

Õßÿàπ

Common name : GrapeThai name : A-ngunScientific name : Vitis spp.

æÿ∑√“

Common name : JujubeThai name : PhutsaScientific name : Zizyphus mauritiana Lam.

¡–π“«

Common name : LimeThai name : ManaoScientific name : Citrus aurantifolia Swingle

‡ “«√

Common name : Passion fruitThai name : SaowarotScientific name : Passiflora spp.

44

Miscellaneous Fruits

∑—∫∑‘¡

Common name : PomegranateThai name : ThapthimScientific name : Punica granatum L.

√–°”

Common name : RakamThai name : RakamScientific name : Salacca sp.

°√–∑âÕπ

Common name : SantolThai name : Kra-thonScientific name : Sandoricum koetjape Merr.

syn. S. indicum Cav.

≈–¡ÿ¥

Common name : SapodillaThai name : La-mutScientific name : Manilkara zapota (L.) van Royen

syn. Achras sapota L.

45

¡–¬¡

Common name : Star gooseberry, jimblingThai name : Ma-yomScientific name : Phyllanthus acidus Skeels

syn. P. distichus (L.)Mull. Arg.

µ√Õ‡∫Õ√’

Common name : StrawberryThai name : StrawberryScientific name : Fragaria spp.

⡵√“/ ⡇™âß

Common name : Acidless orangeThai name : Som Tra/Som ChengScientific name : Citrus sinensis Osb.

·µß‚¡

Common name : Water melonThai name : TaengmoScientific name : Citrullus lanatus (Thunb.) Matsum. & Nakai

46

Fruit

Thai Fruit Composition Tables (per 100 g edible portion)

g kcal g g g g g

Banana (Kluai Namwa) 69 122 0.8 0.2 29 24 0.9Banana (Kluai Hom) 77.2 92 1.8 0.7 19.6 - 0.7Banana (Kluai Khai) 67.7 126 1.4 0.2 29.7 2.2 1Dragon fruit 84.1 66 1.4 1.2 12.4 2.6 0.9Durian (Chani) 65.6 158 2.7 5.1 25.4 4.1 1.3Durian (Mon Thong) 62.9 163 2.2 3.7 30.1 3.1 1.1Grape (green variety) 85.4 57 0.5 0.1 13.5 1.1 0.5Grape (red variety) 85.1 58 0.5 0.1 13.8 1.1 0.5Guava 86.5 52 0.7 0.1 12.1 3.7 0.6Jackfruit 76.9 91 1 0.3 21 2.3 0.8Java apple, Wax apple 92 31 0.5 0.1 7.3 1.1 0.2Jujube 87 50 1 0.1 11.3 2.2 0.6Langsat 82.9 67 0.9 0.1 15.6 - 0.5Longan 80.5 76 1.2 0.1 17.5 0.9 0.7Lychee, Litchi 83.3 65 1 0.2 14.9 - 0.7Mango (Nam Dokmai; ripe) 79.6 80 0.9 0.2 18.8 1.2 0.6Mango (Kaew; ripe) 76.7 93 0.6 0.1 22.4 1.6 0.2Mango (Khiao Sawoei; mature green) 78.6 85 0.8 0.2 19.9 2.7 0.5Mangosteen 80.9 76 0.5 0.1 18.4 1.7 0.2Marian plum, Gandaria 86.6 53 0.4 0 12.8 1.5 0.2Papaya 89.2 41 0.5 0.1 9.5 1.3 0.6Pineapple 84.4 61 0.4 0.1 14.7 1.2 0.5Pomegranate 83.9 65 0.6 0.1 15.4 - -Pummelo, Pomelo 88.5 46 0.7 0.4 9.9 0.7 0.6Rakam 84.5 60 0.5 0.1 14.3 - 0.6Rambutan 80.9 76 1 0.2 17.6 2 0.4Sapodilla 77.1 92 0.6 0.5 21.2 8.1 0.6Sugar apple 72.4 109 1.3 0.2 25.5 2.7 0.6Sweet orange 84 63 1.2 0.1 14.2 2.4 0.5Sweet tamarind 12.4 333 2.9 0 80.4 - 4.3Tangerine 88.4 45 1 0.2 9.9 1.5 0.5

Water melon 93.8 25 0.6 0 5.4 0.3 0.1

Source : Institute of Nutrition, 1999, Thai Food composition Tables, Mahidol University, Thailand.

Wate

r

Ener

gy

Pro

tein

Fat

Carb

ohydra

te

Die

tary

fib

er

Ash

47

mg mg mg mg mg mg mg mg mg mg mg mg mg

10 30 0.6 5 248 0.05 0.1 132 22 0.05 0.03 11 1214 21 - - - 0.12 0.2 - - - - - 116 22 0.6 10 328 0.04 0.1 345 58 0.03 0.11 1.1 1.29 32 - - - - - - - - - - 77 35 0.9 29 422 0.13 0.2 - - 0.34 0.22 1.5 3029 34 1.1 6 436 0.11 0.2 - - 0.28 0.19 2.1 368 23 0.6 12 151 0.42 0.1 - - 0.03 0.04 0.2 79 20 0.5 11 138 0.07 0.1 - - 0.03 0.03 0.2 110 17 0.5 15 164 0.03 0.4 - - 0.04 0.08 1.3 14512 14 - 30 215 0.22 0.2 - - 0.02 0.08 0.7 475 15 0.7 66 107 - - - - 0.01 0.21 1.1 3214 6 0.4 - - - - - - 0.01 0.21 1.1 325 35 0.7 - - 0.09 0.2 - - 0.08 0.04 1.7 246 36 0.3 7 224 0.13 0.2 - - 0.02 0.06 0.9 246 31 0.7 - 180 0.07 0.2 - - 0.02 0.1 0.9 296 16 0.3 3 144 0.1 0.1 897 149 0.11 0.06 1.8 534 10 0.3 - - - - 1,120 187 - - - -6 15 0.2 3 142 0.06 0.1 192 32 0.07 0.02 0.5 299 14 0.5 - - 0.11 0.1 - - 0.09 0.06 0.1 29 4 0.3 - - - - - - 0.11 0.05 0.5 10015 15 1.1 24 230 0.02 0.1 1,043 174 0.04 0.05 0.4 4911 9 0.2 5 119 0.04 0.1 11 2 0.09 0.04 0.3 728 - - - - - - - - - - - -15 20 0.6 - - - - 0 0 0.04 0.02 0.4 528 18 0.4 - - - - - - - 0.2 - 620 19 0.4 3 131 0.07 0.1 - - 0.01 0.01 1 3715 10 0.2 22 157 0.03 0.1 - - 0.03 0.02 0.4 1925 35 0.6 7 224 - - - - 0.1 0.13 12 -26 23 0.3 5 145 0.03 0 - - 0.08 0.03 0.5 34141 165 0.9 - - - - - - 0.46 0.01 1.3 7529 21 0.4 33 162 0.07 0.1 72 12 0.05 0.03 0.4 15

10 19 0.2 6 78 0.03 0.1 - - 0.03 0.03 0.2 6

Minerals Vitamins

Calc

ium

Phosp

horu

s

Iron

Sodiu

m

Pota

ssiu

m

Copper

Zin

c

Bet

a-c

aro

tine

Tota

l vitam

in A

B1 (

Thia

min

e)

B2 (

Rib

oflavin

)

Nia

cin

C

48

49

50

51