Durian’s smell is so strong, the fruit is banned in many hotels and on public transport – yet fiercely loved by locals and die-hard fans worldwide.

Vivid, spiky, fragrant (sometimes fiercely so), and full of surprises – tropical fruits are as much a part of the Thai experience as its beaches or temples. Whether you’re a seasoned expat or wide-eyed traveler, Phuket’s fruit stalls are an open invitation to taste something wild. Here’s our juicy guide to tropical showstoppers worth sinking your teeth into.

Mangosteen – The Queen of Thai Fruit

Small, round, and deep purple with a thick, leathery rind, the mangosteen hides a secret treasure inside: soft white segments that look like garlic cloves, but taste like heaven. Sweet, tangy, and floral, it feels so elegant to eat, but beware of that really bitter skin. Season: May to August.

Durian – The Controversial King

Love it or leave the room, durian is famous for its smell, which ranges from roasted almonds to gym socks, depending on who you ask. It’s a very large, spiny, greenish fruit with creamy, extra-sweet flesh and a peculiar aroma. Season: April to July.

Sugar Apple – A Sweet Mystery

Known as “noina” in Thai, the sugar apple looks like a green pine cone with scale-like bumps. Gently pull it apart, and you’ll find juicy white pulp nestled around black seeds. Its flavor is mildly tropical and sugary, somewhere between custard and banana. Season: May to September.

Lychee – A Juicy Jewel

Small, round, and pink-red with a hard shell, lychees are as satisfying to peel as they are to eat. Inside lies translucent, floral-sweet flesh with a single shiny seed. Season: April to June.

Rambutan – The wild Cousin

At first glance, rambutan (or “ngo” in Thai) looks like a lychee gone punk – it’s bright red covered in green hair-like spines. Peel back the rubbery skin and you’ll find a juicy, sweet, translucent fruit with a firm texture. Season: May to October.

Dragonfruit – Nature’s neon art

Vibrant pink with flame-like green tips, dragonfruit looks surreal. Cut it open and you’ll find either white or magenta flesh studded with tiny black seeds, like a kiwi. Light, refreshing, and mildly sweet, it’s less about punchy flavor and more about texture and visual appeal. Season: All year.

In Phuket, fruit isn’t just food – it’s culture, color, and connection. Enjoying them is more than a healthy snack option, it is an essential part of the island rhythm.