Fruits and Vegetables - Guide 2026

Eat Like a Local: How to Choose the Best Thai Fruits and Vegetables by Season, Market and Price

Living in Thailand in 2026 means you’re surrounded by some of the richest fruit and vegetable markets in the world, from Chiang Rai village stalls to Bangkok night markets. Yet many expats still buy the same imported apples and sad lettuce from air‑conditioned supermarkets because they don’t know what’s in season, what’s cheap, and what it’s actually called. Once you understand Thailand’s three seasons and how produce rotates through them, your shopping gets cheaper, fresher and a lot more fun.

This guide gives you a clear, practical overview of Thai fruits and vegetables for 2026: what’s available all year, what explodes in the hot, rainy and cool seasons, and which staples are worth hunting for at wet markets instead of paying “farang tax” in big chains. You’ll also find a seasonal table summarising the main fruits and vegetables, plus a few spicy tips to help you shop like you’ve lived here for years.

Table of Contents

• Thailand’s Seasons & Why They Matter for Produce
• Thai Fruits by Season (Hot, Rainy, Cool)
• Year‑Round Fruits You’ll See Everywhere
• Key Thai Vegetables & Greens
• Seasonal Fruits & Vegetables Overview (Quick Table)
• Where & How to Buy Like a Local
• 🌶️ Spicy Tips to Upgrade Your Thai Produce Game
• 📊 Article Information

Thailand’s Seasons & Why They Matter for Produce

Thailand doesn’t follow the four‑season European pattern; it runs on three main seasons: hot, rainy and cool. Farmers time planting and harvests around these cycles, which means different fruits and vegetables peak at different times of year. You can buy many items all year, but when they’re in season, they’re sweeter, cheaper and more abundant.

Roughly, the hot season runs from March to May, the rainy season from June to October, and the cool season from November to February. Each season has its own “heroes”: mango and durian in the hot months, mangosteen and longan in the rains, and strawberries, leafy greens and citrus in the cooler period.

Thai Fruits by Season (Hot, Rainy, Cool)

Hot Season Fruits (March–June)

The hot season is peak tropical sugar – markets overflow with soft, juicy, intensely sweet fruit. Hydration and dessert are basically the same thing for a few months.

• Mango (Mamuang): The superstar. Sweet dessert mangoes are at their best from about March to May. You’ll find them in mango sticky rice, shakes and plastic bags at every corner.
• Durian: The “king of fruits”, with a strong smell and creamy texture. Its main season overlaps the hot and early rainy months, roughly March to July.
• Rambutan: Red or yellow hairy fruits with sweet, juicy flesh. They peak in the hot months and early rains.
• Lychee & Marian plum (Maprang/Mayongchit): Short seasons but incredible when in; tart‑sweet and highly addictive.
• Pineapple: Available year‑round but especially flavourful in hot season, with multiple Thai varieties.

Rainy Season Fruits (June–October)

The rainy season brings deep, complex flavours and fruits that love heavy moisture. This period is heaven if you like rich, tangy and aromatic fruit.

• Mangosteen: Often called the “queen of fruits”, with thick purple skin and sweet‑tart white segments.
• Longan (Lam Yai): Small round fruits with translucent flesh, popular in the North and often dried or canned as well.
• Rambutan (continued): Many varieties keep fruiting into the rains.
• Pomelo: Large citrus with pink or white flesh, sweetest from late rainy into the cool season.
• Snake fruit (Salak): Brown scaly skin with crunchy, sweet‑acidic flesh, common in Southern markets.
• Passion fruit: Increasingly available; great for juices and desserts.

Cool Season Fruits (November–February)

The cool season is when Thailand quietly shows you it can do “European‑style” fresh produce too, especially in the North.

• Strawberries: Grown in cooler northern provinces like Chiang Mai and Chiang Rai; peak taste roughly December to February.
• Citrus (oranges, tangerines): Sweet, easy‑peel mandarins and oranges flood markets in cool months.
• Rose apple (Chomphu): Crisp, refreshing bell‑shaped fruits, often eaten with chili‑salt dips.
• Longkong/Langsat: Small, pale fruits with sweet, slightly acidic segments, mostly from the South and East.

Year‑Round Fruits You’ll See Everywhere

Some Thai fruits are so integrated into local diets that they appear in markets and on street carts almost every month of the year. The taste and price still shift with seasons, but you won’t have trouble finding them.

• Banana: Many varieties, from small finger bananas to larger dessert types. Often eaten fresh, grilled, or in desserts.
• Coconut: Fresh young coconuts and mature ones for cooking; perfect for hydration and curries.
• Papaya: Used both ripe (for breakfast, smoothies) and green (for Som Tam papaya salad).
• Guava: Crunchy, mild, often eaten with salt and chili dipping mixes.
• Dragon fruit: White or red flesh varieties, mild and refreshing.
• Watermelon & melon: Ubiquitous and cheap, especially in hot months.

🌶️ Spicy Tip: “Out of season” fruit might look fine but taste flat and cost more – when in doubt, ask market sellers what’s best this week rather than chasing a specific fruit.

Key Thai Vegetables & Greens

Thai vegetables are tied closely to the same three seasonal cycles, but many staples are grown in staggered plantings, so you’ll see them most of the year. Hot, rainy and cool periods each favour different families of vegetables.

Cool Season Vegetables (November–February)

Cooler temperatures, especially in the North, allow more “Western‑style” vegetables to shine.

• Leafy greens: Lettuce, Chinese cabbage, pak choi, kale and salad mixes become more tender and less bitter.
• Cruciferous vegetables: Broccoli, cauliflower and cabbage grow well at higher altitudes.
• Root crops: Carrots, radishes and beets from northern farms appear more often in markets.
• Herbs: Coriander and dill prefer the cooler months and are more abundant.

Hot Season Vegetables (March–May)

When temperatures climb, heat‑loving vegetables and fruits take over.

• Chilies: Multiple types of fresh chili thrive, essential for Thai cooking year‑round but especially abundant in heat.
• Eggplant: Thai round and long eggplants, used in curries and stir‑fries.
• Okra: Loves heat and moisture, often found in Southern dishes and curries.
• Long beans: Used in Som Tam Thai and numerous stir‑fries.

Rainy Season Vegetables (June–October)

Rain encourages lush growth and brings out crops that like wetter soils.

• Rice: The country’s staple, grown in flooded paddies during the monsoon.
• Taro & squash: Root and vine crops that handle soggy conditions well.
• Mushrooms: Many varieties pop up in rainy months and show up in soups and stir‑fries.
• Herbs & aromatics: Lemongrass, galangal, kaffir lime leaves, ginger and garlic remain widely available and form the backbone of Thai flavour.

🌶️ Spicy Tip: If you cook a lot at home, building a base around Thai staples like chili, lemongrass, basil, morning glory and cabbage gives you endless stir‑fry and soup variations that always match the season.

Seasonal Fruits & Vegetables Overview (Quick Table)

Here’s a quick seasonal overview you can keep in mind when shopping in Thai markets in 2026.

Where & How to Buy Like a Local

You’ll find fruits and vegetables almost everywhere in Thailand, but not all buying options are equal. Wet markets and roadside stands generally beat supermarkets on price and variety, especially for seasonal produce, while modern chains win on convenience and air‑con.

Wet Markets & Street Stalls

• Best for seasonal fruit, herbs and greens at low prices.
• Great for trying new fruits – sellers often let you taste before buying.
• Go early morning for the freshest produce and coolest temperatures.

Supermarkets & Mini‑Marts

• More expensive for many items but predictable quality and clear labels.
• Good for pre‑washed salad mixes, imported vegetables and packaged fruit.
• Ideal when you want speed and don’t feel like navigating a wet market.

Local Farms, Community Markets & Online

• In the North and rural areas, farm gate sales and community markets can be incredibly cheap and fresh.
• Some producers and resellers list fruit and veg boxes online or on classifieds; useful if you live outside major markets.

🌶️ Spicy Tip: In markets, ask “What is best today?” instead of demanding a specific fruit. You’ll get fresher produce, local recommendations and often a better price.

🌶️ Spicy Tips to Upgrade Your Thai Produce Game

• 🌶️ Spicy Tip: Build a weekly “seasonal bowl”: always include one familiar fruit (banana, pineapple) and one new seasonal fruit you haven’t tried yet.
• 🌶️ Spicy Tip: For vegetables, think soup + stir‑fry: one bag of leafy greens, one crunchy vegetable, one aromatic herb and one chili mix gives you multiple meals.
• 🌶️ Spicy Tip: Don’t be afraid of “ugly” fruit – slightly blemished mango or papaya can be cheaper and sweeter than the perfectly polished supermarket version.
• 🌶️ Spicy Tip: In Chiang Rai and other northern provinces, cool‑season mornings are prime time to catch farmers selling directly at temporary roadside markets – bring small bills and a basket.

Ready to Fill Your Kitchen with Thai Freshness?
Discover local sellers offering fruit, vegetables and farm boxes on Pickeenoo – compare prices by province and support nearby producers instead of paying big‑chain markups.
Browse Fresh Produce Listings Now

📊 Article Information

• Estimated Reading Time: 9–10 minutes
• Last Updated: February 2026
• Category: Expat Life – Food & Markets

#ThaiFruits #ThaiVegetables #ThailandFood2026 #ExpatEating #ThaiMarkets #PickeenooGuides