Coconut (Ma-phrao)

One of the most popular Thai fruits, with many varieties to be found, mostly yellow and soft to the touch when ripe. Slice open lengthwise, remove the large seed, then scoop out the delicious juicy flesh with a spoon. It is also eaten unripe, in salads.

Season: February to May

You sit during approximately 20 minutes in these Thai Sauna, which I heated up before on the correct temperature. The steam from the many healthy Thai herbs ascending is very much odorous and your skin cleans pore low.

You will wonderful relax and will do to your body really something good.

You will be somewhat tired, but it is a pleasant tiredness.

Not native to Thailand, but now grown widely in northern regions, where the kind climate produces generous crops. Similar in taste and taxture to western varieties.

When ripe, the papaya turns and orange colour with streaks of red. The flesh inside is sweet, juicy and full of vitamins. Unripe papaya is used to make a popular spicy salad known as som-tam.

Season: All year

Big and succulent, Thai watermelons are usually eaten after a spicy dinner, when their delicate taste helps to quench the hot chillies of Thai food. Another type of melon, cantaloupe, is also now widely available. This is smaller and yellow or white inside Both are ideal for decorative carving.