Phet Racha
Flesh: Thick flesh, few seeds, crisp texture
Taste: Very sweet with a strong fragrance
Advantages: Easy to grow, tolerant to various weather
conditions
Best for: People who love very sweet jackfruit and shops
selling ready-to-eat peeled fruit
Thong Prasert
Flesh: Thick, golden-yellow flesh
Taste: Sweet and crisp with a mild aroma (not too strong)
Advantages: Large fruit size, high quality, suitable for premium
markets
Best for: Customers who want top-quality jackfruit and
premium fruit shops
Tawai 1 Year
Characteristics: Extremely fast fruiting (within one year)
Taste: Fragrant, golden-yellow flesh, pleasantly sweet
Advantages: Produces fruit quickly and sells at a good price
Best for: Farmers who want quick yields and buyers who
prefer highly aromatic jackfruit
Tubtim Siam
Flesh: Deep pink–red, very juicy
Taste: Sweet with a slight tang, refreshing
Highlights: Beautiful color, thin peel, thick segments; one of
the most popular varieties for gifts
Best for: Customers who prefer juicy, sweet fruit and want
something visually attractive for gifting or personal
enjoyment
Khao Nam Phueng
Flesh: Pale white–yellow, large segments, crisp texture
Taste: Sweet and fragrant, not overly juicy
Highlights: Seedless, easy to eat, firm flesh
Best for: People who enjoy mildly sweet, premium-grade,
crunchy pomelo
Lotus Leaf Wrap
The dish uses fresh pink lotus petals as natural edible cups,
creating a beautiful presentation and a gentle floral aroma. Each petal
is filled with traditional Miang ingredients such as roasted coconut
flakes, roasted peanuts, diced ginger, shallots, lime, and small chilies,
then topped with a sweet–savory traditional Miang sauce. This
combination delivers a full range of flavors—sweet, salty, rich, sour,
and spicy all in one bite. The dish is known for being both delicious
and visually striking, making it popular among tourists seeking
creative
Kiew Savoey
Kiew Savoey is one of Thailand’s most famous green, unripe
mango varieties. It is well-known for its crisp texture and a balanced
flavor that is slightly sweet with a mild sourness. Even when ripe, the
skin often remains light green, which makes it popular in local
markets such as Don Wai. The flesh stays firm and crunchy longer
than many other mango varieties, making it ideal for eating with
sweet fish-sauce dip or chili-shrimp-paste dip. Its signature crispness
is the main reason people seek it out as a fresh snacking mango.
Nam Dokmai
Nam DokMai is Thailand’s premium ripe-eating mango, known for
its smooth, golden flesh and fragrant aroma. The flavor is rich,
naturally sweet, and gentle without being overly intense. It is the
most popular mango for making mango sticky rice and is one of
Thailand’s major export varieties because of its consistent taste and
beautiful appearance. When fully ripe, the flesh becomes soft, juicy,
and almost fiberless, making it perfect for enjoying fresh or using in
desserts.
Ma-miew Roseapple
Ma Miew is a classic Thai rose apple variety that has been loved
for generations. It is easily recognized by its deep red or pinkish-red
skin and its extremely crisp, juicy flesh. The taste is lightly sweet with
a natural floral aroma, making it refreshing and easy to eat. This
variety is commonly found in traditional markets like Don Wai, where
it remains popular among those who enjoy crunchy, fragrant fruits
reminiscent of old-style Thai produce.