Time to talk about Bangkok’s fresh fruit buffets! Come to Thailand and experience an overload of tropical fruit, available for ridiculously affordable prices. Imagine kilos of fruit for the price of what people are paying, for a single fruit in colder parts of the world. This makes enjoying fruit in Thailand, easily a bucket list item everyone should be checking off!
We’re blessed to be able to enjoy this fruit regularly and to bring our Bangkok cooking class guests, and street food tour foodies to our favorite local markets. Each time the adventure is a feast for the senses, and we want to answer common Thai fruit questions you may have when planning your trip here.
Gorge of fruit Thai style by hunting these five fruits during your trip!
Mangosteen is one of Thailand’s most loved tropical fruits. If you’re hunting an exotic taste in Bangkok’s markets this fruit is a great place to start. The eye-pleasing spherical purple fruits usually have a sprig of greengage from the top when they’re fresh. You’ll want to pull that off and squeeze the fruit, allowing it to come apart naturally with the interior white and fleshy fruit still intact. The sweet and tart fruit is delicious and will have you coming back for more! Just keep in mind the best mangosteens aren’t in season all year long, but those of you visiting during the rainy season will find them plentiful and cheap.
Durian is the most infamous of fruits on this list. Unlike the unanimously loved queen of the fruits above, this King of the Fruits isn’t for everyone. That’s because the extremely creamy texture, gym sock funky smell, and the mix of sweet and savory this fruit can offer can be off putting.
However, along with tourists gagging on youtube, there are also videos of devotees who swear by the fruit as a sweet, and filling source of natural fat. The breed and quality of durian can vary, so take a Thai friend to your local vendor to help you get what you’re looking for in the $6-10 treat, and write us a comment to let us know whether you’d love it or leave it.
Although there’s some stiff competition, to me rambutan is one of the strangest looking fruits. You’ll know when you’ve spotted them in the market because the appearance is more similar to a multicolored nerf ball, than the juicy fruit you’d expect.
Once the colors on the outside nodes of the rambutan begin to dim, the fruit has started to rapidly ripen. When you’re shopping in Bangkok’s markets, grab the brightest ones and gently squeeze, pulling from both sides until the hull splits somewhere in the middle.
When you enjoy the fruit, be sure to be careful of the scratchy seed on the inside which can pull away with the flesh of fruit and be unpleasant to eat. Buy $3 of this fruit and you may already have more than you can carry!
Mango needs no introduction. The tropical delicacy is idolized in places whose frigid climates could never support their cultivation. Many of our guests also complain that where they live the quality of the imported mangoes isn’t high and they can be bland or difficult to eat.
In Thailand, there are more than 200 hundred types of mangoes. Thais eat them both green, sour, crunchy, and unripe, as well as sweet, succulent, and ripe and juicy. With quality mangoes going for $1-$2 per kilo, this splurge is definitely in your budget when you visit the local Thai market.
Think of this as a jumbo, bland kiwi. You don’t really get the idea behind the name unless you see them when they’re small at the end of their stems, over looking the rest of the plant with its unique dragon-resembling shape. These fruits are best served chilled and should be mildly sweet. In other countries they can be downright bland, so you can also jazz them up with a simple squeeze of lime.
The Best Bangkok Markets to Visit:
Where are the best places to try fruit in Bangkok? Here’s a short list you should add to you itinerary if you’re staying near them on your visit. If not, dig around for the nearest fresh market near your hotel or airbnb, and you should still be able to find an abundance of fresh fruit for cheap!
Or Tor Kor Market
Easily on of Bangkok’s nicest markets, the well lit and organized spot, offers a soft landing to tourists. When you visit, you won’t be able to miss the large corridor where many of the vendors are selling fruit, but look around other spots in the market to spot the odd fruit vendor as well. Don’t forget to stop in the Royal Project Shop on the premises for organic produce as well.
Reach Or Tor Kor Market on public transportation, using the MRT Kampaengphet and BTS Mor Chit Stations. Open 8am-6pm, daily.
Khlong Toey Market
The largest and craziest of Bangkok’s markets, is located quite near the city center. The key to this market having so many ingredients is the strategic location of the nearby ports. If you visit the market above to ease into Bangkok, you visit this market to fully experience the chaos and calamity that a busy Thai market can offer. Renovations have made finding your way around the market easier, but don’t underestimate the crowd, and be aware of vendors who may not like you photographing or touching fruit that you don’t intend to buy.
The closest public transportation to Khlong Toey Market, is the Queen Sirikit MRT Station. Open daily, 24 hours, but for the best produce visit early morning.
Walk through aisles and aisles of fruit in Samrong market, which is easily accessible by skytrain for people living in Eastern Bangkok. The large and stretching market has large fruit vendors, but be on the lookout for the mom and pop vendors who may sell more exotic fruit than what you can source from industrial farms.
Conveniently, the expansive Samrong Market is located just a short walk from the BTS Skytrain Samrong Station. Open 6am-8pm, daily.
8 Tips for Enjoying Thai Fruit
Enjoy with friends – With the fruit so cheap and abundant, you’ll want some friends for backup while enjoying these healthy and delicious treats. A few dollars in Thailand can buy more fruit than you may be able to carry alone.
Peel fruit like a local – If you have a Thai friend, bring them along for your market adventure. Be sure to follow their instructions on how to open your fruit, to keep from getting it all over your clothes! For jumbo fruit like jackfruit and durian, leave it to the local experts, please.
If it’s funky, spit it out – Just like tasting fruit anywhere, occasionally some of the fruit has spoiled or gone bad. If you detect any sores or discoloration on the fruit, or odd smells and tastes, don’t feel pressured to consume it.
If exposed, wash it – Just like you would at home, you want to wash any fruit with edible or porous skin. For fruits with a significant husk, be on the lookout for other pests like ants that may be on the outside, and rinse away dirt to keep in from contaminating other parts of the fruit when peeling.
Be adventurous – Be brave! If the fruit in front of you doesn’t look like something you would normally love, try it anyway. Don’t like the first bite of durian? Try another bite. This isn’t to contradict advice about safety, but to remind you that you have to be adventurous to make the most of the wide range of exotic Thai fruit.
When possible, enjoy chilled – Bangkok is hot and the markets are our favorite places, but they can become sweltering as well. Stay hydrated, and get that fruit back to your fridge where you can chill it and enjoy it even more.
Store properly – If you’re buying fruit you expect to ripen over a few days, take the advice of the vendors on how to store it. For proper maturation, many fruits do not need to be refrigerated. Others, however, may spoil before you have a chance to eat them, if not properly stored.
Dip to enhance flavor – We recommend for your first time trying fruit on its own. However, many Thais enjoy their fruit with tangy, spicy, or sweet condiment sauces. These may range from a fishy sauce for dipping sour mangoes, to sugar-chili mixes for enjoying popular fruit like guava, rose apple, and pineapple.
Consider this a beginner’s guide to a few Thai fruit! There is much more to discover when you’re in Thailand, and we hope this article has helped to stoke your appetite for fruit and foodie adventures.
We’re proud to announce our Bangkok cooking classes have banned the use of single use plastic. Thailand is among the worst plastic polluters in the world, and we hope being the first cooking class to go plastic free will challenge other businesses and people to do the same.
The signs of global climate change can be felt in Bangkok. The temperatures are rising, the city is sinking, and flooding becomes worse every year. The climate crisis is just the backdrop to a culture wide preference for cheap plastics used for on the go food, especially street food, of which Bangkok is known world wide. In fact, we’re still recovering from our cooking class space being flooded last month. This is a problem that can feel overwhelming, so the key is making small changes that can empower us to rethink our impact, and inspire others at the same time.
It started with straws…
We have been weening off of single use plastic for the past year. If you’ve attended our class then you know, we’ve never served plastic straws since our cooking classes started in 2017. Instead guests drink their cooling herbal teas through morning glory (a water spinach that has mostly hollow stems) straws that we provide. They’re not only a better alternative than plastic straws, but have a better mouthfeel than the metal ones, and can be stir fried or thrown in a soup in a pinch. The edible straws have gotten good feedback from our guests as well, and we’ve been building off of this enthusiasm in our war on plastic. We’ve even been bringing our green straws to teach about sustainability in Bangkok’s international schools.
From straws we moved to bowls, probably the most important plate-ware in a Thai household. Here we use a variety of solutions from plain ol’ regular bowls to biodegradable palm wood bowls, and as often as possible plating your food in a natural bowl. This means that pineapple fried rice is served in, well, a pineapple. Your pomelo salad? Dished up in the beautiful carved pomelo bowl. From everything we’ve observed, Thai culture already has the local knowledge to use less plastic. Part of our job is recognizing this wisdom, and turning back the clock to bring some of these trends, such as cooking and packaging food in banana leaves, to our classes and outreach.
There are challenges to going green…
One misconception is about what we mean by refusing to use single use plastic products. We don’t want anyone to think you’ll come to our class and won’t see any plastic present. We do still use reusable plastic containers and plates, as many of the alternatives are considerably more expensive. This is something we want to be transparent about, because ‘plastic free’ seems to mean different things to different people. We’re anti single use plastic and strive not to even accept plastic or styrofoam from vendors in the local market. This means even on our street food tour in Bangkok, you’ll catch our staff bringing our own containers and silverware for you to use to eat!
Also, for many restaurants and food providers like us, there are real food safety concerns when switching from plastic. For example, how do you naturally clean your morning glory straws before giving them to people? These are real challenges we have to spend energy on remedying, and training our staff as we abandon plastic. The hardest thing to give up? Plastic wrap and plastic gloves! We don’t want not using them to increase the chances someone will become sick from what we’re serving. This means being thoughtful about preparing for each class, and making sure our entire team is cognizant about food safety concerns that come along with these changes.
Our mission to be more environmentally friendly isn’t over. We’re learning, growing more of our own food, and doing our best to share what we learn as well. Let’s all strive to do better together!
Thai noodle lovers rejoice! We’ve got a brand new cooking class in Bangkok we’re hoping you’ll love.
Are you ready to deepen your knowledge of how to cook Thai food at home?
Are you looking forward to move beyond pad thai, to other delicious noodle dishes?
How about needing a delicious, but vegetarian, vegan, or gluten free Asian dish to wow your friends?
We’re excited to announce our brand new class to teach you how to make your own Thai rice noodles. This isn’t your average cooking class in Bangkok, where a tour company squeezes as many tourists into the kitchen as possible. Instead we’re aiming to deepen your knowledge of Thai food, and boost your kitchen confidence, by focusing in on one of Thailand’s most beloved ingredients, rice noodles!
You’ll learn to master mixing a rice flour batter for your noodles, and steaming the batter to create the noodles with us. Once your noodles are looking good, we’ll let them cool before cutting them to your preference. We prefer wide noodles that aren’t overly thick, making them perfect for stir frying into a steamy plate of pad see ew.
To help you replicate the delicious Thai rice noodles at home, we’ll share our tips for making them with as little hassle and mess afterwards. This includes making a versatile stir fry sauce that you can use with any noodle you make. This is a must do course for Thai food fans who love wok fried noodle dishes like pad see ew!
If you’re not already familiar with pad see ew, this Thai Chinese dish combines wide ‘sen yai’ noodles with soft scrambled egg and Chinese kale. You can find the full recipe for this dish in our mini cookbook (you can download it for free or give a small donation), and when you take our class, our team we will walk you through exactly how to make them. After returning home from your adventures in Thailand, we’re confident you’ll be able to put on a tasting the whole family will enjoy.
Unlike egg noodles, Thai rice noodles are gluten free and vegan. This makes it easy to customize your noodle dishes for anyone with special dietary preferences. The mild tasting, slippery texture, also makes these homemade noodles the perfect backdrop for your favorite Thai flavors. You can even mention to our team that you love spice, and we’ll help you make the spicier pad kee mow (drunken noodles), as long as you’re sure you can handle the heat. The versatility of these rice noodles is unmatched!
We’re pumped to welcome you to Courageous Kitchen for our new noodle class. As with all of our food experiences, proceeds from your participation will help our efforts to reach and teach marginalized youth in Bangkok. So we’re looking forward to sharing a plate of noodles and making a difference with you soon!
The kitchen is a special classroom, where students can be given the power to create, collaborate, and thrive! We believe this to the core, we preach it, and try to live by it. But we are also quick to admit the kitchen isn’t the only place children can express themselves, and learn new skills. In a recent Saturday cooking and jam session, our Courageous Kitchen students welcomed children from the Khlong Toey Music Program (KTMP) for a memorable afternoon.
If you’re unfamiliar, the KTMP music program is named for one the most infamous slums in Bangkok, Khlong Toey. Despite the rough surroundings, there’s important work happening in their community, and KTMP is part of the change that’s happening in this overlooked area of Bangkok. With a similar ethos to Courageous Kitchen, KTMP believes children deserve a safe place to learn, especially because of the pernicious nature of the cycle of poverty. Instead of proselytizing the way of the wok and other culinary arts like us, their program teaches guitar, drums, and several other instruments, adding English and other extracurriculars as often as possible. Each time the students have an opportunity to perform, they earn new fans across the city of Bangkok and online!
Still kids, even the ones gaining fans each week through their music on facebook and youtube, get nervous meeting other children. For this reason, we didn’t jump right into learning to play music when our two student groups came together. First we had to get to know each other. So to kick things off, we began the day with fun ice breaking games. The games required the students to interact with one another, learning each other’s names, and teaming up to identify vocabulary words faster than other teams.
The instruments made an appearance after we got to know each other and whoa did it get noisy! The students and teachers dispersed themselves around the room teaching the same melody, with a different instrument in each group. There was an entire section dedicated to our mini percussionists, the singers and ukulele players claimed the center of the room, and the electric and acoustic guitar fans filled the gap on the other side. I’d compare the sound and fury of the activity to having a baby elephant dancing in your kitchen. But despite what it did to our eardrums, looking around at the excitement on all the children’s faces as the instrument workshop began, was incredibly rewarding.
Low thuds, random strings, and excited voices filled the room as the students began to get the hang of the instruments. The KTMP teachers encouraged the children to change groups once they had the melody down, much to the excitement of the girls torn between playing the drums, and switching into guitar hero mode on KTMP’s shiny electric guitars. Knowing the kids would be working up an appetite, our kitchen team was rendering the fat off a kilo of shrimp. They would go on to use the fatty oils from cooking the shrimp, to toss egg noodles before serving.
Days before this event, we held meetings to debate what to serve our new friends at KTMP. On such a fun day, we wanted to serve familiar food that the kids would gobble down, but with a Courageous Kitchen twist. Cooking up ‘mama’ noodles easily won by popular vote. Named for the most popular brand of instant noodles in Thailand, mama noodles are popular in the low key street food stalls all over the country. The noodles are well known as a nostalgic childhood snack. However, instead of making a broth full of the msg filled flavoring packets, we made our own giant pot of creamy tom yum broth to serve our hungry little musicians.
As the scent of shrimp tinged egg noodles, and lemongrass broth began to fill the house, full bars of notes were beginning to tumble out as well. The practice was paying off, and the students were becoming more confident playing the song. Soon they would play it together, Thai, refugee, and migrant kids, all strumming to the same rhythm. For the finale, the KTMP youth performed a few more songs, before everyone agreed it was time to eat. The noodles were ready to eat, but the kids quickly organized into teams, some making spring rolls to eat with their noodles, while the others were ready for a cooling dessert snack.
There’s more you should know about the special students from KTMP. They didn’t just show up for tom yum noodles. They have been hearing about Courageous Kitchen for weeks, selecting us as the charity they most wanted interact with and help. In the lead up to meeting each other, they used the power of their music, performing and spreading awareness to raise money for us. In a few short weeks the students, supported by their tireless teachers, raised and donated nearly 14,000 baht (about $440) to help children in our program!
Sustainability has becoming a much larger global conversation, and we’ve been thoughtful about how to be more friendly to the environment in our cooking classes, reduce waste, and encourage others to do the same. Bangkok’s International Schools have also been a part of pushing discourse and action to protect the environment, and we’re proud to be in partnership with schools encouraging students to make a difference. Most recently we have been doing workshops and demos in schools to teach youth practical ways they can reduce waste in and around the kitchen.
Thailand is one of the world’s worst plastic polluting countries, creating about 2 million tons of plastic and growing each year. The single-use plastic is especially egregious and has been the focus of many of the awareness campaigns in the past few years. This has been encouraging people to use last plastic, especially plastic bags, straws and other utensils, and even hygiene items such as toothbrushes.
When we have an opportunity to do outreach with students, generating discussion is usually our first task. The majority of students we meet in international schools have already seen the viral videos of animals suffering or dead from swallowing too much plastic. In fact some of the current initiatives to influence retailers to use less plastic, have been started by the students themselves. This makes getting students to speak up about how to make changes easy.
Just like the students, we can all acknowledge we need to use less plastic, but can’t always imagine what that may mean. We have to remind students that plastic, as much as it’s a regular part of life today, wasn’t always around. What then, did people do before they were given 3 straws and two plastic bags for every drink purchase they make? We believe that asking these questions can provoke students to realize that many of the solutions they desire may already be in hand.
Using Natural Straws
One fun way to get the discussion going is to make natural straws with the students. To their shock, we grab what seems like an unimportant vase of long stemmed light green plants, and assign them to make their own straws. The plant is morning glory and the students set up cutting, pithing, and cleaning them, while discussing how they’ll use them at lunch later in the day.
We find most students know very little about the morning glory plant, whose name in English can be used to refer to a large family of plants. In Thailand however, most discussion revolves around two edible varieties used commonly in Thai cooking. The most famous is referred to as a Chinese breed (pak boong jin or ผักบุ้งจีน), and is flash stir fried with chili and garlic. This version has skinny stems, and if you purchase it, intending to make a natural straw you will be sorely disappointed. Or maybe not, because you can still make a stellar stir fry.
The other common variety (pak boong thai or ผักบุ้งไทย) is native to Thailand and grows much larger. Since the stems are mostly hollow on the inside, the plant can float on the water above competing species. However, the strong stems can also make the plant less desirable to eat, so this version doesn’t yet enjoy the culinary popularity of its Chinese counterpart. While tasty, the dishes you would make with this quick growing water vegetable, for example gaeng taepo (แกงเทโพ), are seldom well known by people outside of Thailand. This is because the local variety of morning glory is more likely to be cooked at home than in a restaurant.
Already the students, who are a mix of Thai and expat kids, have learned more about this native ingredient, and especially how to use it to reduce plastic waste. The plant is plentiful in the region and easy to grow. We can imagine the surprise of Thai farmers, if suddenly this ‘water weed’ becomes as valuable as other vegetables. The key is to remind the students that there are some drawbacks to using natural ingredients. The most important issue to be weary, is the ability of the plant to spread disease when not washed or cooked properly.
Making Banana Leaf Bowls
Thais still recognize the value of the banana leaf. You can find everything from steamed seafood, to sweet snacks being wrapped in banana in strong, sturdy banana leaves for cooking. Chefs who want to give their dish a more natural look, may even use a banana leaf at the bottom of their plate to improve aesthetics. However, the banana leaf has slipped somewhat in importance due to the cheap price and ease of use of plastics and styrofoam. We think the time has come to remind everyone how spectacular these large leaves can be for culinary purposes.
Once you have your hands on some banana leaves, it’s important to know Thai cooks will toast them, before using them with food. This can be done by quickly holding the leaf over fire, or dipping them a few seconds in boiling water. This helps with the hygiene of the leaf, but is also widely down to improve the strength of the leaf, making it tear less easily. Dry and cool the leaves, and they’re ready to be manipulated into all sorts of shapes. Toothpicks can be used to hold them together, but if you’re new to banana leaf origami, you may want to start by simply stapling the leaf to help it hold shape.
Cutting the banana leaves into spheres and putting them on plates alone, can help us reduce water usage and how much work needs to be done to wash the dishes. This is really big selling point with teenagers, and we use their sudden enthusiasm to pivot into making a snack together. The snack of choice is Thai crispy cup, filled with a mildly spicy chicken salad (with younger students we will make a Thai coconut pancake with the kids). The students mix their salad to their liking, some adding more fish sauce and palm sugar than recipe really requires. We don’t scold them much, we’re thankful they’re walking away excited about their banana leaf bowls, morning glory straws, and the tasty snack they learned to make.
We all have a role to play in caring for the environment and caring for people in need. Sharing this mission with kids, whether in slums or Bangkok’s fancy international schools, has been rewarding for our Courageous Kitchen team. To take our commitment to the next level this year, we’re on path to become Bangkok’s first plastic free cooking class, and hope to more cooking demos with students around the city.
Thank you for your support, and hold on to your aprons, we’ve got more to say about sustainability and making a difference in Thailand. If you have other tips for being sustainable in the kitchen please leave a comment below!