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Lychees are juicy with a distinctive, slightly acidic fragrance and flavor, comparable to grapes. Fresh lychees keep well, offering perhaps better-than-fresh quality after a few weeks of storage. They turn brown, which sometimes indicates increased sweetness.
The kaffir lime's fruit, rind and leaves are used in Southeast Asian cuisine and its essential oil is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance. The leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in Thai and Lao cuisine for dishes such as tom yum.
Banana blossoms are the edible petals from bananas that can be used for cooking or for eating as a fruit.
Ripe mangoes in Thailand are primarily yellow-orange in color and are green before they ripen. Both ripe and green mangoes are used in different Thai dishes such as salads and desserts among others.