5 Thai Fruits to Try in September

Often overlooked, these pale, grape-sized fruits peel to reveal 4–6 translucent segments with a bright, citrusy sweetness and a gentle grapefruit-like tang. Longkong, a close cousin of langsat, is typically sweeter and less resinous. Season generally spans May to October in southern provinces. To eat, pinch the skin to pop it open, then separate segments; watch for a bitter seed in one of them. Choosing tip: look for evenly pale yellow skins with minimal latex marks, and avoid clusters with many dark spots or sticky sap.

With neon-green lashes on a ruby shell, rambutan looks wild but tastes like a juicier, more delicate lychee. The translucent flesh snaps with sweetness and a hint of rose. Peel by tearing the skin open at the middle and popping out the fruit. Season runs May to August in many regions. Choosing tip: select clusters with bright red shells and springy green spines; blackened tips or mushy spots mean they’re past prime. Some varieties cling to the seed, others separate cleanly, but both are wonderfully refreshing straight from the fridge.

Don’t let the thick purple rind fool you, mangosteen hides snowy-white segments that taste like a perfect mash-up of peach, lychee, and citrus, with a floral perfume and a clean, refreshing finish. Peak season is roughly May to August. To open, score the equator with a knife or press gently until the shell cracks, then twist. Eat the segments like candy, minding the occasional soft seed in the larger lobes. Choosing tip: pick fruit that’s heavy for its size with a deep purple, slightly glossy shell and a pliable green calyx. If the rind is rock-hard, dry, or cracked, it’s likely over-the-hill and difficult to open.

Spiky and polarizing, durian is beloved for its custardy, ultra-rich flesh with notes of almond, vanilla, and caramel. Thailand’s common varieties include Monthong, Chanee, and Kanyao, with harvests from April through August. Buy it pre-cut and sealed if you’re new, as many hotels and transport ban whole durians. Choosing tip: look for fresh, greenish stems, a gentle, sweet aroma, and seams that flex slightly when pressed. Monthong tends to be firmer and mild, Chanee softer and more aromatic. Avoid fruits that reek of fermentation or have moldy spikes. Pro move: oil your knife and hands to manage the sticky latex.

Growers in Rayong send Sala Sumalee to Bangkok stalls in May, and fruit fans track it down fast. You nick the scaly skin with a knife, peel, and split cloves that hit sweet, sour, and pine-like notes. Look for a dry, crackly skin and a strong aroma at the stem. Dip with sugar, salt, and chili, or ask a som tam cart to pound sala into a sharp salad. Ask for a taste before you buy a kilo, since ripeness swings by batch. Pack a small bag for the skins, they pile up quick.