Thai Fruits Calendar: Best Seasonal Fruits in February

February is prime time for Thailand’s marian plums, known locally as Ma-Yong-Chid or Maprang. Think of a tiny mango crossed with an apricot: thin, edible skin, a floral aroma, and custard-soft flesh that ranges from sweet-tart to honeyed depending on ripeness and variety. Look for fruits with a warm golden color and slight give when pressed. Avoid wrinkling or green patches if you want ready-to-eat sweetness. Eat them out of hand, chill them for a refreshing snack, or slice over yogurt. You’ll see two broad types: sweet-eating varieties for fresh snacking and tarter ones perfect for salads and dipping in chili-salt. Most come from central provinces like Nakhon Nayok and Prachinburi, and they vanish fast, so buy when you see them.

Crisp, juicy, and refreshing, rose apples hit a sweet spot in late cool season. Their bell shape and glossy skin hide light, airy flesh that’s subtly sweet with a rose-like perfume. Choose fruits that look shiny and feel light for their size, a sign of crisp texture. Popular varieties include the ruby-hued Tubtim Chan and pale green Kheaw Sawoey. Eat them chilled, sliced, and dunked in chili-sugar for a classic street-cart combo, or toss into a limey herb salad for crunch. You’ll find excellent fruit from Nakhon Pathom and Ratchaburi orchards. Pro tip: avoid bruised fruits and keep them in the fridge for snap and hydration on hot afternoons.

Thai vineyards harvest in cycles, and the cool, dry air makes February a great month to buy grapes. Expect firm, bloom-dusted clusters, from seedless greens to jammy reds and inky blacks. Look for tight bunches with plump berries and flexible stems; avoid sticky or shriveled fruit. Chill before eating to concentrate sweetness. Vineyards around Hua Hin, Khao Yai, and Nakhon Ratchasima send superb table grapes to markets now. For something different, try red varieties in a spicy som tam–style fruit salad, or freeze a handful for no-drip ice cubes in soda water. If you’re touring wine country, many farms sell fresh-picked bunches at the source in February.

Northern Thailand’s highlands yield charming, small-to-medium strawberries in late winter. They’re not as gigantic as imports, but what they lack in size they make up for in fragrance and balanced sweetness. Seek berries that are evenly red with bright green caps and a gentle perfume. Farms around Doi Ang Khang, Mon Jam, and Chiang Rai send daily shipments to markets in Chiang Mai and Bangkok. Enjoy them simply with condensed milk, blend into smoothies, or slice over coconut yogurt. Buy only what you’ll eat in a couple of days, and avoid berries with wet spots. For peak experience, visit a u-pick farm in the morning and snack straight from the punnet.

Sweet, intensely aromatic tangerines, especially the Keow Wan type, are abundant through February. The best fruits feel heavy for their size, with thin, easy-to-peel skin and a fragrant oil when you press a segment. Northern orchards around Chiang Rai and Chiang Mai are famous for their citrus. Eat them fresh, juice them for breakfast, or slice into salads with mint and roasted peanuts. You’ll sometimes find green-skinned fruits that are fully ripe inside, a Thai hallmark that surprises newcomers. Store at room temperature for flavor, or chill for a snappier bite. A small pinch of salt can enhance the sweetness and balance acidity.

Often nicknamed the Thai apple, jujube has crisp, snappy flesh and a mellow sweetness that deepens as the skin shifts from green to light brown. February sits within its peak window, making it an ideal time to try. Choose firm fruit without blemishes; softer ones are better for stewing or juicing. Snack on slices with chili-sugar for a nostalgic street treat, or dice into a limey, fish-sauce–kissed fruit salad for crunch. Jujube travels well, so it’s a great market pick for road trips. Central Thailand produces much of the supply, and you’ll find it piled high next to guava and rose apples on morning carts.

With its neon scales and speckled flesh, dragon fruit is a Thai market staple that shines in the cool-dry months. Red-fleshed varieties tend to be sweeter, while white-fleshed ones are milder and extra refreshing. For the best texture, look for evenly colored skin with flexible, green-tipped bracts and a gentle softness when pressed. Eat it chilled with a squeeze of lime, toss cubes into fruit salad, or blend into a vivid smoothie bowl. It’s low-mess and high-hydration, ideal for travelers. Farms in the central and western provinces supply most markets, and February often delivers clean flavors and a pleasant, pear-like crunch.

Thailand’s pomelos are famous for their balance of sweet and tart, and while many regions peak later in the year, February still brings excellent fruit from select orchards. Choose a heavy pomelo with a springy rind and a floral aroma at the stem end. Varieties like Khao Nam Phueng and Thong Dee yield juicy, pleasantly bitter-sweet vesicles. Peel and segment carefully, then sprinkle with a mix of salt, sugar, and chili for a classic Thai flavor boost. Pomelo also stars in yam som o, a coconut-and-shrimp salad that’s zesty and elegant. Keep whole fruits at room temperature; segment and refrigerate for a quick, cooling snack.

Available nearly year-round but especially good in the cool season, Thai guava is all about crunch. The best fruits feel firm and heavy, with a fresh, green aroma and unblemished skin. Inside, expect pale, crisp flesh with mild sweetness that pairs perfectly with salty-sweet chili dip. Vendors often sprinkle guava slices with prik kab kleua, a chili-sugar-salt mix that wakes up the flavor and adds addictive texture. Try it in a tangy som tam-style fruit salad for an easy street-food homage. Guava travels well, resists bruising, and stores for days in the fridge, making it a practical market buy for busy travelers.