Thai fruit, in season.
Which Thai fruit is in season each month, and how to ripen and keep it at home.
Shop by category.
All productsThe range.
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Coming soonVegetablesChinese spinach (amaranth)Soft leaves, deep red or plain green, for soups and stir fries
Coming soonVegetablesAngled gourdRidged green gourd that turns soft and sweet in soups and stir fries
Coming soonVegetablesBaby cornLittle cobs that keep their snap in a hot wok
Coming soonVegetablesBamboo shootsCrunchy young shoots for curries, stir fries and northeastern salads
Coming soonVegetablesBanana peppersLong, pale, mild chillies that are made for stuffing
Coming soonVegetablesBean sproutsCrisp white mung bean sprouts for noodles, stir fries and soups
Coming soonVegetablesSweet peppersCrisp, juicy peppers with no heat, for stir fries and salads
Coming soonVegetablesBitter gourdBumpy pale green gourd for clear soup, stir fry with egg and dips
Cook something simple.
All recipes- Thai basil pork with fried eggMinced pork stir-fried with garlic, chilli, onion and holy basil, topped with a fried egg and served with rice and cucumber.
- Egg drop cherry tomato noodle soupCherry tomatoes simmered in garlicky stock, with beaten egg swirled in as ribbons over egg noodles.
- Garlic bok choyBok choy tossed in a hot pan with garlic and a little salt until the stems are tender but still crisp.
- Chinese-style steamed eggsEggs beaten with water and steamed into a smooth, soft custard, finished with spring onion, soy sauce and sesame oil.
Learn about organic food.
- Organic basicsWhat the word means, who checks it, how to read the marks.
- EggsSizes, labels, freshness and storage.
- VegetablesSeasons, washing, storing, and the soil they come from.
- FruitThe Thai fruit year, ripening and keeping.
- Rice and grainsMilling, varieties and storage.
- Milk and dairyWhat makes milk organic, heat treatments, keeping it cold.
- DrinksJuice, tea, coffee and reading the label.
- KitchenDates, the fridge, and wasting less.
Latest guides.
All guides- Storing fresh herbs and basilMost herbs keep a few days in the fridge, or up to a week in a jar of water. Basil is the exception: cold turns its leaves black, so it stays out of the fridge.
- Cutting boards and keeping raw food apartKeep one board for raw meat and another for produce, wash boards in hot soapy water after use, and replace one that is deeply scarred.
- Freezing and defrosting food at homeFreeze at minus 18 degrees Celsius, thaw in the fridge, and cool leftovers within two hours. Rules from UK and Canadian food safety agencies.
- Dragon fruit, when it is ready and how to keep itDragon fruit is picked near its final colour and keeps about two weeks at 10 degrees Celsius. A colder fridge can injure the whole fruit.
