THAILAND'S TOP-FIVE IN FRESH FRUIT EXPORTS

Longan is believed to have originated in Southern India and Sri Lanka. However according to ancient chronicles, the first recorded mention of lam yai in the Thai kingdom dates back to 1896 when the fruit was brought from Southern China to the courts of King Chulalongkorn (Rama V).

Longans are grown extensively in the cooler climate of Northern Thailand. This small round fruit, with a small, shiny brownish-black seed, grows in large bunches, with greenish-brown or brown brittle skin. Its flesh is translucent, delicately fragrant, and very sweet.

Popular varieties include:

• Beo Keo
  with greenish-brown skin (as its name suggests) and very sweet and slightly scented translucent flesh

• Daw
  with brown skin and sweet translucent flesh

• Si Chompoo
  With brown skin and sweet pale pink flesh

Thai longans are usually eaten fresh. Simply crack open the brittle outer shell with a gentle squeeze or slit the thin shell with a knife to reveal the translucent flesh. The seed is usually removed before serving.

The fruit can be used to prepare a refreshing drink, slow-cooked with glutinous (sticky) rice and syrup to make a dessert that is served with coconut milk (khao niew piak lam yai), sun-dried like raisins to be eaten as a snack.

Thai longans are of high quality and in great demand around the world, making them the country's largest fruit export item – fresh, dried or canned in light syrup. The fruit contains vitamin C, calcium and phosphorus, with high sugar content. However, over-indulgence will result in a marked increase in body temperature.