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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.
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.
Regarded by many people in southeast Asia as the notorious “king of fruits,” the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. Some people regard the durian as having a pleasantly sweet fragrance; others find the aroma overpowering with an unpleasant odor. The durian that is native to Southeast Asia has been known to the western world for about 600 years. The nineteenth-century British naturalist Alfred Russel Wallace described its flesh as “a rich custard highly flavored with almonds.” The flesh can be consumed at various stages of ripeness, and it is used to flavor a wide variety of savory and sweet edibles in Southeast Asian cuisines.
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.