Transportation in Thailand Air transportation

The vast majority of tourists visiting Thailand use air transportation services.
Almost all major cities and provincial centers have airports, and the domestic air transportation system is well developed.
The country has a very dense network of air routes for its size, most of which are tied to Bangkok, the country’s main air gateway.
The flight duration is usually an hour and a half.
The first thing that tourists arriving in Thailand via Bangkok see is the modern terminals of the new Suvarnabhumi Airport (commissioned in 2006).
The capital has the old Don Muang airport, which serves flights within the kingdom.
Many airlines operate regular flights to the Thai capital, two of which are Thai Airways and Bangkok Airways.
The state-owned Thai Airways operates a dozen daily flights from Bangkok to each of the country’s major cities, while small towns are served by only three to five or even one flight per day.
The private airline Bangkok Airways specializes mainly in flights to resort towns and settlements where Thai Airways does not fly.

Railway transportation

The first railroad appeared in Thailand in 1894.
It was a short line from Bangkok to the Gulf of Thailand.
But this mode of transportation was developing rapidly, and in the early twentieth century it was already playing a significant role in the country’s life.
There is even a museum of railway history in Bangkok.
Today, almost all major cities in Thailand are connected by rail.
But the connecting link for them is Bangkok, where all the branches converge and where all trains begin and end their journey (there are no trains that pass through Bangkok).
There are two train stations in the capital: the main one – Hualampong and an additional one – Noi (located in the Tonburi district, serves mainly short-distance trains).
There are several intermediate stops in the city, including Don Muang station at the airport.
Thai railways offer a wide range of train and carriage types.
There are regular trains, express trains, express trains, and special trains, but the difference between them does not always guarantee a difference in speed.
As a rule, special express trains are slightly faster than regular express trains, and those are slightly faster than express trains.
The time gain of an hour or two is achieved only for long-distance travel to the south of the country.
Conventional trains are noticeably slower than others, and should only be used to save money.
There are first, second, and third class cars, and cars of the same class in different types of trains can differ significantly.
Regular trains always consist exclusively of third-class cars.

Road transport

Modern highways cross Thailand in all directions, so it’s easy to get around the country by car.
You can rent a car in any city with a developed tourist network.
There are a lot of buses in Thailand, for every taste and budget: regular, AC (blue), NAC (orange), VIP, private, municipal.
In Bangkok and other major cities, they are always overcrowded, so it’s best not to use them.
The bus service in the country is not bad, and it is not difficult to get from Bangkok to any part of the kingdom.
The only important point: try to take an air-conditioned bus.
Buses designed for long journeys are always well equipped.

Annual communication

Ferry services are well developed in Thailand.
Express boats can be used to get from Surat Thani to Samui Island, Krabi Province, Phi Phi and Lanta Islands.
However, it should be borne in mind that during storms and the rainy season, delivery by sea is interrupted.
Also, you should not take risks and go on a night sailing on small boats, as radars are unfortunately only installed on large vessels.

Taxi

There are several types of taxis in Thailand: the usual checkered cars and tuk-tuks.
Regular taxis fall into two categories.
The first is cars in which you have to negotiate the fare when you board.
As a rule, drivers call a double fare, so check with your guide or hotel in advance how much a particular route costs.
The second category is cars with meters inside and an inscription: TAXI-METER.
They are very easy to use.
When getting in, say: “Taxi meter” and the driver will immediately turn on the meter.
The meter will first display 35 baht (the cost of boarding), and then the fare will be charged depending on the mileage.

Tuk-tuks (three-wheeled covered scooters) also serve as taxis.
Moreover, they are even more popular among tourists due to their original appearance and exoticism.
They got their name because of the specific noise made by a motorcycle engine.
Tuk-tuks move faster than regular taxis, as they can easily overcome traffic jams and congestion due to their maneuverability.
It is better to negotiate the price of the trip before boarding, because tuk-tuks are not equipped with meters.
And don’t forget to bargain!
But keep in mind that most taxi drivers and tuk-tuk owners are from rural areas of the country, so sometimes they have no idea where your destination is.
An important point: in the event of an accident, tuk-tuk passengers are completely unprotected, and therefore, when choosing a vehicle, it is better to opt for a less exotic, but more practical and safe (modern) one.

Holidays in Thailand

Each of the 80 provinces and each of the 30,000 monasteries in Thailand has its own special holidays.
In addition, the country celebrates a number of national civil and religious holidays.
We will tell you about the most significant and colorful ones.
Since religious holidays are celebrated according to the lunar calendar, and provincial holidays are dedicated to weekends, they are not tied to specific dates.
You can find the calendar for the current year at your hotel or the Tourism Authority of Thailand (TAT), as well as read about them in magazines and booklets distributed free of charge in hotels and shopping centers.
Banks, government offices, and museums are closed on religious and public holidays.

Chinese New Year (from January 21 to February 21)
With the exception of the Chinese community in Nakhon Sawan, which organizes fireworks and dragon dances on the first day of its traditional year, in other parts of the country it is a family holiday for Thai families.
The Myen, Lisu and Lahu peoples celebrate the New Year with village festivities on different days, but at approximately the same time and with great pomp.
During this period, excursions to the north of the country are especially attractive.

Makha Puja, a full moon day in February
This national holiday is connected with the history of Buddhism: once upon a time, 1250 followers of Buddha gathered to listen to his sermon.
Therefore, throughout the day, people alternate prayers with such good deeds as treating monks, freeing birds from their cages and fish from aquariums.
And after sunset, throughout the kingdom, Buddhist monks lead worshipers around temples, lighting the way with beautiful triple candles.
Each person carries flowers and burning candles in honor of the Buddha, his teachings, and his followers.

Chakri Day, April 6On this day in 1782, the current ruling Chakri dynasty was founded – Rama I became king. Now Thailand is ruled by King Rama IX.Pattaya Festival, early April
April in Thailand’s main seaside resort is a time of festivities, colorful parades and performances on rafts decorated with flowers.
In the evenings, magnificent fireworks are organized on the coast.

Thai New Year (Songkran), mid-April
Songkran is a traditional holiday.
It is celebrated especially vigorously in Chiang Mai.
The festivities last for 3-5 days, during which pilgrimages to shrines, numerous parades and performances take place.
Traditionally, Thai New Year celebrations are accompanied by watering each other, which is believed to bring good luck.
Also, on these days, Thais pour water abundantly on the ground, which, according to their beliefs, will accelerate the beginning of the rainy season.
Therefore, when joining the crowd, leave everything that can be spoiled by water at the hotel.
On the last day, statues of Buddha are taken out into the streets and watered thoroughly.

Coronation Day, May 5
On this day in 1950, the current reigning King Bhumibol Adulyadej, the ninth member of the Chakri dynasty (Rama IX), came to the throne.
For his kind heart and enormous contribution to the development of the country, he was given the title of the Great One by the people.
Among the current heads of state and all monarchs in the history of Thailand, Rama IX has been in power the longest.

Visakha Puja, a full moon day in May
One of the biggest holidays in Buddhism.
It is a national holiday and is celebrated on a national scale.
This day is associated with the main events of the Buddha’s life that took place in different years: his birth, enlightenment, and transition to nirvana.
The celebration is marked by performing good deeds, treating monks, and releasing birds and animals from their cages.

Fruit Festival in the eastern provinces, May
Rayong, Chanthaburi, and Trat provinces are widely known for their tropical tree plantations.
When the fruit ripens, locals organize fairs where they sell fruits, souvenirs and other locally produced products.
In the festive processions through the streets of the provincial capitals, picturesque colorful carts decorated with flowers and fruits are used.
The parades are accompanied by performances by folk dance groups and singers.

The Royal Furrow Ceremony, early May
It is usually held in the Bangkok suburb of Sanam Luang.
This festival marks the beginning of the annual rice ripening cycle.
The ceremony, presided over by His Majesty, follows a complex Brahminical rite with special rituals aimed at obtaining a bountiful harvest.
The king performs symbolic actions to mark the beginning of rice planting, while court officials in traditional dress walk the field.
The future harvest is judged by the behavior of the ritual bull.
At the end of the ceremony, the peasants have a mock fight for the sprouted rice grains that bring good luck.

Langsat Festival, May-JuneWhen the langsat fruit ripens in Thailand, colorful processions, fun competitions, fruit and souvenir fairs are traditionally organized throughout the country.Asalha Puja, early July
A religious Buddhist holiday, the beginning of the Buddhist fast.
On this day, the Buddha delivered his first sermon to his first five followers.
The monks retire to the monastery for the next three months and do not leave it during the entire fast (until the end of the rainy season, the Ok Phansa holiday).
The traditional time of ordination.

Candlelight Festival, early July
Thais prepare huge, intricately carved candles and take them to monasteries so that monks can light them during the rainy season.
Colorful processions with folk dances are organized in the streets of the villages.
The festivities are especially lavish in the province of Ubon Ratchathani.

Her Majesty the Queen’s birthday and Mother’s Day, August 12
On August 12, Thailand celebrates the birthday of Her Majesty Queen Sirikit.
In honor of this event, concerts, books, sports achievements, and new charitable organizations are dedicated to the Queen.
Streets are decorated throughout the country, blue flags with the symbols of the royal house and portraits of the Queen of Thailand are hung up.
This holiday is also important for the Thai people because it is dedicated to the national holiday – Mother’s Day.
During this holiday, it is customary to give women souvenirs decorated with a jasmine flower, as it is the flower of Her Majesty.

Annual long-nosed boat race, September
Traditional competitions are accompanied by colorful festivals on land and water, fairs of local fruits and souvenirs.
The winner receives the Royal Prize.

Vegetarian festival, early October
Representatives of the Chinese minority living on the island of Phuket and in Trang province go on a vegetarian diet for 9 days.
The first day of the festival is marked by a parade of vegetarian supporters dressed in white robes.
Later on, colorful processions with statues of gods and even traditional magical rituals are organized.

Boat racing, October
The Kathin period marks the end of the rainy season and the opening of various fairs, during which boat regattas are organized.
The most famous boat races are held in Nan, 790 km north of Bangkok.
as well as in the cities of Surat Thani, Phichit, Nakhon Phanom and Pahum Thani.

Loi Krathong (Festival of Light), full moon day in November
One of the most beautiful holidays in Thailand (worship of the water spirit) dates back to ancient times.
By the light of the moon, Thais launch kratongs, small boats in the shape of a lotus flower or banana leaf, with small candles burning in them, along the rivers.
Flowers and coins are thrown into the water.
Locals believe that this night the water spirits will wash away all the sins of the previous year.
The holiday is accompanied by amazing fireworks.
Particularly lavish celebrations take place in Sukhothai (a colorful festival is organized that attracts hundreds of thousands of spectators) and Chiang Mai (paper balloons filled with hot air from a candle are launched into the sky).

Elephant show in Surin, middle or end of the third week of NovemberA stunning spectacle: about 100 elephants demonstrate their intelligence, strength and various skills by playing football, competing in running and hunting, and acting out scenes of ancient battles!Kwai River Bridge Week, late November – early December
Kanchanaburi in western Thailand hosts the most interesting historical and archaeological exhibitions, dazzling folk performances, fairs, fireworks, and World War II locomotive races.
The majestic cult “death railway” attracts thousands of tourists.

His Majesty the King’s birthday and Father’s Day, December 5
The celebration is held throughout Thailand.
Traditionally, all government buildings are decorated with portraits of the monarch and colorful garlands, which are lit up with bright lights at nightfall.
The day before, on December 3, a colorful ceremony takes place at the Royal Plaza in Bangkok, where the elite units of the Royal Guard solemnly confirm their oath of allegiance to His Majesty King Bhumibol Adulyadej.
At the same time, Father’s Day is celebrated on December 5.

Constitution Day, December 10National holiday commemorating the adoption of the first Constitution in 1932.Catholic Christmas and New Year, December 25 and January 1, respectively
These holidays in Thailand are celebrated mainly in tourist centers such as Bangkok, Pattaya, Phuket, and Samui, but with no less joy than in our latitudes.
There are many Christmas trees on the streets, Christmas tunes are played, and various performances and shows are organized.

Thai cuisine

Thai cuisine is unique.
Its specificity is largely determined by climate and culture.
Tropical vegetation and the proximity to the sea have led to the widespread use of various fruits, spices and seafood.
And migration and contacts with other nations have influenced the way food is prepared.
The homeland of the Thai tribes is the mountainous settlements in southeastern China (modern Guangxi and Guizhou provinces).
Between the VI and XIII centuries.
Thais migrated to the southern lands where Thailand, Laos, and Burma are now located.
(Some ethnic groups, such as white and black Thais, also live in Vietnam.) Of course, all this has had an impact on culinary preferences.
Thai cuisine combines the quality and logic of Chinese cuisine with the spiciness of Indian cuisine, as the culinary traditions of these countries had the greatest influence on the formation of Thai gastronomic preferences.
However, the secret of Thai cuisine’s exclusivity is not only that the Thais borrowed a lot, but also that they brought something new to each dish, making it unique.
For example, in Thailand, spice mixtures (khreuang kaeng) and simple stewed meat dishes typical of Indian cuisine are popular, while at the same time, as in India, dairy products are not used during frying.
However, starch and complex sauces are also typical of Chinese cuisine.

The principles of Thai cuisine
Thais do not have strict cooking rules.
The taste of any dish depends not only on the set of products and spices, but also on the chef’s personal style (what ingredients and in what proportion he combines, how he cooks and for how long).
The balance between food, spices and garnishes is very important in Thai cuisine.
For example, fried chicken with chili is combined with bitter melon soup with pork.
Rice is the most important product in Thai cuisine, just like bread in European cuisine.
And while other dishes are served warm or at room temperature, rice should still be steaming.
The second staple is noodles: thin rice noodles (kuaytiao sen lek), thick hearty noodles (kuaytiao sen yai), and finally yellow egg noodles (bamee).
Thais eat little, but often.
They do not use knives when setting the table (in any dish, all products are cut into small pieces), and dishes are decorated with green onions and coriander leaves.
The meal is usually finished with fruit.
Thais’ favorite drink is cold water (naam yen).
The main principle of Thai cuisine is to achieve a balance of five flavors: sweet, sour, salty, bitter, and spicy.
For this purpose, various ingredients are used, for example:

sweet taste – sugar cane or sugar palm, ripe pineapple;sour flavor – lemon, lime, unripe mango and pineapple, vinegar, ma euk (eggplant-like plant with sour fruit);salty flavor – salt, nam plaa (Thai fish sauce, used as soy sauce in Chinese and Japanese cuisine);bitter taste – ma-ra (bitter cucumber);spicy flavor – fresh or dried chili peppers.Ingredients of Thai cuisine
Two ingredients typical of Thai cuisine are curry-based sauce and coconut milk.
Different sauces in Thai cuisine are generally considered a delicacy, and their use depends on the type of dish or type of meat.
For example, kaeng massaman is a sauce that includes cinnamon, peanuts, and nutmeg; kaeng kheow waan is a delicious, sweetish, very spicy sauce with herbs; kaeng karee is served with a potato garnish.
But the most popular is kaeng phet (light and spicy).
The basis of this sauce is chili pepper, garlic, salt, lemon leaves, coriander fruit, lime, krachai leaves (Boesanbergia pandurata), galanga leaves (Languas galanga) in combination with kapi (Thai shrimp sauce).
Coconut milk entered Thai cuisine after the Thais settled in the lands of the Indochina Peninsula.
It is used in meat and fish dishes, reducing the sharpness of the taste of other ingredients.
Coconut is a hallmark of all Southeast Asian cuisines.
An important aspect of Thai culinary traditions is the aesthetic appearance of the dish.
The products are not just sliced – they are turned into exquisite decorations.
Making filigree decorations from vegetables and fruits has become an art form in Thailand.

Thai cuisine dishes
All Thai dishes can be divided into four categories:

non-spicy – quickly and well fried or steamed dishes, as well as soups such as Chinese;
spicy – salads or lightly fried dishes with different amounts of spices, often with the addition of coconut milk;
salads – vegetable or meat, which can taste sweet, sour, or spicy.
Cooked vegetables are usually slightly sour, although you can also find sweet ones.

The most popular dishes of Thai cuisine:

Appetizers

Poh piah sod – buns with sausage, scrambled eggs and vegetable salad
Mi krob – well-fried pasta with sweet and sour sauce

Soups

Tom yam kung – spicy and sour soup with shrimp and mushrooms
Tom kha kai – spicy and sour coconut milk soup with chicken

Salads

Som tam – spicy salad with papaya, asparagus and seafood
Yam nuea – grilled meat, cucumber, onion with pepper and lime juice
Larb kai – chicken with chopped onions, lime juice and pepper

Noodles

Phat thai – rice noodles with special sauce, eggs, shrimp, bean sprouts and green onions.

Spicy dishes

Kaeng kheow wan nuea – spicy beef with green curry
Khao nam prik long ruea – spicy rice with shrimp
Khao phat khee mao – spicy rice with Thai basil and seafood.

Gourmet connoisseurs recognize Thai cuisine as one of the best in the world.
However, most Thai dishes are incredibly spicy.
When ordering a dish in a restaurant, it is advisable to warn the waiter, and he will bring the sauce in a separate bowl.
But even if the moment is lost, you shouldn’t wash down burning sauces with water, hoping to protect yourself from culinary exoticism.
It’s better to follow the example of the Thais themselves – eat more rice.
Some dishes are usually prepared only to order.
Among them are stewed chicken (khao man kai), pork legs with soy sauce (kha moo), and yeast cakes (salapao) with different fillings: both salty (khem) and sweet (waan), which gives them a wonderful taste.
Street eateries may be dubious, but unlike restaurants, the food is cooked right in front of you.
That’s why Europeans who have lived in Thailand for a while can easily buy any food in these makeshift “canteens”.
Snack bars can be found literally on every corner.
They are staffed by neat housewives who use fresh fruits and vegetables (straight from the market) and prepare dishes that are as good as those of professional chefs.
Moreover, such food is much more affordable.

Some Thai words used in the names of dishes:

Nuea – beef
Kai – chicken
Thua – beans
Moo – pork
Pla – fish
Makheua – eggplant
Kaeng – curry dishes
Phat – fried dishes
Tom – boiled dishes
Yum – salads
Naam tarn – sugar
Naam chaa – tea
Naam yen – cold water
Kleua – salt
Prik – chili pepper
Phed – sharp
Rorn – hot
Yen – cool
Waan – sweet
Khem – salty
A roy is delicious

Thai massage

The art of massage has existed in Thailand for many hundreds of years.
The founder of this medical practice, according to legend, was a doctor from northern India, Jivaka Kumar Bhaccha, a contemporary and friend of the Buddha, who served as the personal physician of King Bimbizar, who ruled over 2,500 years ago.
It is believed that Kumar Bhak’s teachings reached the territory of modern Thailand in the second or third century BC. е. and has survived to this day because it was passed down orally from master to student.
Thai massage was first mentioned in old Buddhist texts of the Southern School dating back to the 17th century, written on a palm leaf in the language of the Fallen (the language of the Buddhist canon).
And the information engraved in the form of diagrams and commentaries on the walls of the Wat Po temple has always been regarded as a shrine.
Chiropractors, whose technique has been honed in Buddhist monasteries for centuries, are considered to be specialists in “aerobatics” (this is the most complex branch of traditional Thai massage).
Thai massage is an art form.
The session begins with a prayer-meditation that helps the masseur to fully concentrate on the work and the treatment he provides.
Only in a state of peace, reflection, and contemplation can one develop the ability to intuitively find biologically active points on the body and feel energy lines.
Only after cognizing the spiritual essence of his art can a master interact with different people according to their individual needs.
Thai (or, as it is also called, royal) massage is performed on the floor, slowly, with relaxing music for 2-2.5 hours, while a person experiences pleasant sensations.
The peculiarity of Thai massage is that its technique combines the methods of three therapies: linear massage, deep massage of muscle-tendon meridians and manual therapy with elements of yoga (to open the energy channels of the body).
Thai massage is performed along 10 lines, which contain the most important biological points.
Through them, as through a kind of window, vital energy – prana – flows into a person from space.
Blockage of these points leads to energy blockage, imbalance and, as a result, various diseases.
A skillful masseur, acting on the necessary points and lines, restores the flow of prana and promotes healing.
Moreover, such heights in massage were achieved despite the fact that traditional Thai medicine made little use of anatomy data, because in ancient Thailand it was forbidden to open the human body, and therefore there was no such practice as surgery for a very long time.
Many modern researchers have already recognized that energy lines really do exist and that skillful influence on them can cure diseases of various kinds.
In Thai massage, a very important spiritual aspect is the so-called state of metta (roughly translated as “the healing kindness of love”): the desire to make others happy, to alleviate their ailments, the ability to love and compassion in an active way.
The experience of centuries shows that, while performing the same movements, a master brings more benefit when he sincerely wants to understand and feel his patient.
Empathy and understanding gives the healer the necessary confidence, making his actions precisely calibrated.
Without the spiritual component, Thai massage is reduced to the banal performance of memorized movements, which is a profanation of the ancient art.
Each massage session is a dialog between the masseur’s hands and the human body.
One of the most important skills of a doctor is the ability to instantly and correctly respond to any negative reaction of the body, whether it is pain or something else, adjusting the entire complex in such a way that it best meets the individual needs of a particular patient.
An experienced and attentive specialist is able to accurately distinguish real pain (signaling danger) from the natural feeling of some physical discomfort that occurs in the muscles in response to their active forced contraction and stretching – an indispensable attribute of any Thai massage session.

Four basic principles of Thai massage

1. The massage session begins with the periphery (extremities), then the impact on the body and ends again on the periphery.
This order is due to the patterns of energy circulation and the need to properly distribute the load and activate the vessels of the circulatory and lymphatic systems.
2. Movements are made only in one direction: from the “base” (legs) to the “top” (head).
First, preparatory techniques are performed, then the massage therapist works along the lines of energy meridians and only then proceeds to the elements of yoga.
3. The massage session should be balanced: any actions performed on one side of the body are invariably duplicated on the opposite side.4. Recently, in addition to the classic Thai massage, many salons offer foot massage and palm massage – this is an ancientFruits of ThailandIn addition to such well-known species as bananas, pineapples, papayas and mangoes, Thailand grows many other fruits: durian, mangosteen, sapodilla, rambutan, longan, jackfruit, pink apples.

Pineapple (Thai name Sapa-rot).
Thai pineapples are considered one of the best in the world.
There are about eighty varieties of this fruit.
The yellow-green peel hides the juicy and fibrous flesh, which is rich in minerals and vitamins.
The taste is rich – from sweet and sour to sweet.
The smell of a ripe pineapple is pleasant and slightly sweet.
When choosing a pineapple, pay attention to its firmness – it should be slightly crushed under your fingers, but not too soft or too hard.

Dragon fruit (Thai name: geow mangon).
A bright pink fruit with scales.
The size of a large apple and slightly elongated.
The edges of the “scales” are green or light green in color.
The flesh inside is white with small black seeds.

Guava (Thai name: Farang).
Season: all year round.
It is unclear where the plant, which is considered to be native to South America, came from in Thailand.
Perhaps it was brought by the Spaniards.
One way or another, guava has taken root in Southeast Asia and is now one of the most popular fruits.
In Thailand, it is eaten unripe (when the flesh is still green and hard) with salt, sugar, and spices.

Jackfruit or bread tree (Thai name: kha nun).
Season: from January to May.
Tall jackfruit trees grow mainly in southern Thailand.
The round, heavy fruit, the size of a large melon, can only be cut with a large knife.
Under the greenish-yellow skin are yellow slices with a unique flavor and strong aroma, with a huge number of seeds inside.
Ripe pulp is consumed fresh, unripe pulp is pre-cooked.
Jackfruit is also mixed with other fruits, added to ice cream or coconut milk.
The seeds are cooked separately and added to many dishes.

Durian (Thai name: Durian).
Season: from May to August.
It is also called the “king of all fruits” because of the huge amount of vitamins and minerals, but when the time comes for durian to ripen, Thai markets are filled with a specific persistent smell, and hotels again get signs with a crossed-out image of this fruit.
In fact, durian has gained popularity precisely because its fruit has an exceptional taste but a very unpleasant, hard to describe odor.
Durian is a must-try, but you shouldn’t take it to the hotel (you might get fined).
And if you want to bring it home, it’s better to buy a hermetically packaged fruit at duty free.

Coconuts (Thai name: ma phrao).
Season: all year round.
If it weren’t for these fruits, Thai cuisine would be just a combination of Chinese and Indian.
Coconuts in Thailand are like potatoes in Russia in terms of frequency of use in various dishes: they are added to rice and eaten fresh.
Most soups are made with coconut milk.
Coconuts in syrup are offered as a dessert.
The markets sell coconut milk in coconuts.

Langsat (Thai name: lang sat).
Season: from July to October.
This fruit is almost unknown outside the country, but it is very popular in Thailand.
Its grayish flesh has both a sweet and sour taste.
Lansat seeds are very bitter, so the fruit should be eaten with caution.

Lychee (Thai name: Linchi).
Season: from April to June.
At one time, lychees were brought to Thailand from China, so the fruit was considered quite expensive.
Nowadays, there are many farms in the north of the country where lychee is grown, though the prices for it are still higher than for other fruits.
There are many varieties of lychee.
In general, the fruit is characterized by a sweet taste and delicate flesh, similar to grapes, with a color ranging from pink to purple.

Longan (Thai name: Lamyai).
Season: from June to August.
The name of the fruit is borrowed from Chinese (“lunar yang” – “dragon’s eye”), because the plant itself came to Thailand from China (it grows in the north of the country).
Thais are especially fond of longan.
They usually eat it fresh, and in restaurants it is also served with ice cream.

Longkong (Thai name long-kong) grows in the south of Thailand.
Season: from May to November.
Externally, these are small round fruits with soft sand-colored skin.
They grow in clusters.
The flesh is translucent white.
The taste is sweet with sourness.
The fruit is eaten fresh.
Be careful not to bite the pit, as it tastes bitter, though soft.
It is rich in calcium, phosphorus, potassium, iron and vitamins B1, B2 and C.

Mango (Thai name: Mamuang).
Season: from March to June.
Thai mango varieties differ from those grown in the world, especially from American ones.
The varieties that grow only in Thailand have gained such popularity in neighboring countries that mango exports now amount to millions of kilograms.

Mangosteen (Thai name: Mangkhud).
Season: from April to September.
Throughout the rainy season, the markets of Thailand, especially in the south, are full of mangosteen fruits.
The thick dark red skin hides cream-colored flesh, which is best eaten with a fork.
The taste of mangosteen is sweet with a slight tart aftertaste.
By the way, the more lobes the fruit has, the fewer seeds it has.

Papaya (Thai name Malakor).
Season: all year round.
Papaya appeared in Indochina in the 16th century and has been grown there ever since.
The fruit is exclusively used in Thai cuisine – spicy som tam salad (unripe papaya cut into strips, dried shrimp, garlic and chili pepper)…

Pomelo (Thai name: Som-oh).
Season: from August to November.
It tastes like a grapefruit, but more sweet than sour.
In addition, pomelos are much larger in size.
The flesh is red in color, pale yellow and orange are also found.

Rambutan (Thai name: Ngaw).
Season: all year round, peak season is from May to September.
It is one of the most noticeable and delicious exclusively Thai fruits.
Bright red fruits with pale green bristles taste vaguely like grapes, only sweeter.
Rambutan grows in the central and southern provinces (Chanthanaburi, Pattaya district, Surat Thani).

Pink apple (Thai name: Chom-poo).
Season: all year round.
There are two varieties of this fruit: one is actually pink, the other is green.
The fruit tastes like ordinary apples, only slightly more acidic.
The most beautiful pink apples appear on the markets in the cool season, from November to March.

Salak (Thai name La Kham).
Scaly fruits, burgundy-brown in color.
The shape is oval with slightly elongated edges, resembling a drop of water.
The peel is thin and quite easy to remove, but you still need to be careful when peeling, as it is covered with small and soft needle spikes.
The flesh is white with a slightly yellowish tint.

Sapodilla (Thai name: La-moot).
Season: from September to December.
An inexperienced person can mistake the fruit for a small mango, only brown in color and rounded in shape, resembling an egg.
The fruit is often used for serving dishes because of the beautiful brown hue of the pulp.
It is better to eat sapodilla after it is fully ripe, when the flesh is very sweet and quite soft, although not quite juicy.

Sugar apple (Thai name: Noi Naa).
Season: from June to September.
Under the bumpy marsh-green skin is a sweet and aromatic milky flesh.
If the fruit is ripe enough, you can eat it with a spoon.
By the way, the basis of the special ice cream served in Thai restaurants is the sugar apple.
The fruit likes a hot and humid climate, so it is grown mainly in the south of the country.

Carambol (Thai name Ma-feung).
Season: from October to December.
Fruits are yellow or green, oblong in shape.
Cut into pieces, they are shaped like a five-pointed star.
Because of this, they have a second name – Star fruit or star fruit.
Ripe fruits are very juicy.
The taste is pleasant floral, not too sweet.
Unripe fruits taste rather sour.
They contain a lot of vitamin C.
The fruit is mainly used to make salads, sauces, juices and soft drinks.

Tamarind (Thai name: Makham Thad).
Season: from December to March.
Tamarind is a sour fruit, but a sweet variety of it grows in Thailand.
Thais usually boil the fruit in water, resulting in a refreshing drink, but many Thais eat sweet tamarind fresh.
What is a vacation in Thailand?

*Vacation in Thailand means blue, warm waters of the sea, mesmerizing landscapes.
*A vacation in Thailand is a vacation in a country where your dreams will come true.
*A vacation in Thailand is a super comfortable vacation.
*Vacationing in Thailand means an unprecedented selection of goods in stores and markets.
And the prices are pleasantly surprising in their modesty.
*Vacation in Thailand is a super-modern hotel service that meets any financial capabilities of tourists and businessmen.
*A vacation in Thailand is an opportunity to combine relaxation with shopping.
*Vacation in Thailand means yachts, rafting, scuba diving, windsurfing, skiing!
and other water sports.
*A vacation in Thailand is about enjoying the courtesy and hospitality of the staff.