The Southern Bounty: Fruits That Thrive in Rain and Rich Soil
In Southern Thailand, rain is not a nuisance—it is a blessing. It nourishes the red clay earth and keeps the humidity high, which is ideal for a whole jungle of tropical fruits to flourish. Here are just a few that you’ll find during a trip to Krabi, Phang Nga, Trang, or the lush inland provinces:
• Rambutan (Ngoh): Bright red, hairy, and sweet inside like juicy lychee.
• Mangosteen (Mangkhut): Known as the “Queen of Fruits” with its deep purple shell and soft, sweet, white flesh.
• Salacca (Salak or Snake Fruit): My personal favorite after durian—sweet, slightly tangy, crunchy, and refreshingly aromatic.
• Longkong and Langsat: Grape-sized fruits in pale yellow skin, with translucent flesh that’s juicy and sweet with a slight bitterness.
• Durian (Thurian): Ah, the king of fruits! More on that below.
• Jackfruit (Kanoon): Huge and heavy with golden, chewy pods that taste like a mix of banana, pineapple, and bubblegum.
• Pomelo (Som-O): Giant citrus fruit that’s sweet, mildly sour, and refreshingly juicy—perfect for hot afternoons.
You’ll also find bananas, pineapples, papayas, rose apples, guavas, and coconuts everywhere. Some are sold by the roadside, others grow wild near rivers or in village gardens, always bursting with tropical vitality.
Durian: The Divisive King I Can’t Resist
Let me confess something: I’m addicted to durian.
August marks the tail end of durian season here in the South, and I’ve been eating it almost every day. Some people can’t stand the smell—pungent, rich, overwhelming—but to me, it’s the scent of indulgence, of tropical royalty. Do you dare try it?
There are many types of durian in Thailand, but in the South, you’ll find some special ones:
• Monthong (Golden Pillow): The most famous export variety—fat, sweet, creamy, and less pungent. It’s the most beginner-friendly.
• Chanee and Ganyao: Stronger flavor, more intense aroma, with complex textures.
• Local Southern Varieties: These are my true love. Grown in family orchards, they’re often smaller, with firmer texture, thinner flesh, and a deep fragrance that hits you even before you see it. Unlike the mass-produced kind, these aren’t fluffy or heavy—they’re real, wild, and honest.
Durian might not be for everyone, but if you like bold flavors and are open to adventure, it could become your favorite too.
From Northeast Roots to Southern Sweetness
Coming from Isaan, I grew up with tamarind, mangoes, custard apples, and other more arid-climate fruits. They’re delicious in their own right, but nothing prepared me for the richness of the South. Down here, the fruits burst with tropical energy, lushness, and complexity—like the land itself.
I used to be loyal to Isaan mangoes. But now? I dream about salacca and southern durian like love letters from the earth. I believe travelers should experience this shift, too—not just see Thailand, but taste its regions and seasons.
Come Taste the South of Thailand
If you’re planning a trip to Thailand from Australia, New Zealand, the UK, or Europe, don’t just come for the islands—come for the fruits. Visit the local markets, chat with fruit vendors, and taste with your heart open. This isn’t just about food. It’s about culture, soil, sun, and soul.
You’ll never look at fruit the same way again.

