Thai Oranges are among the sweetest and the juiciest of oranges, with a yellowish-green peel and bright orange flesh; the segments are generally eaten fresh or squeezed for their juice. The main season is September through November, but we can supply Thai sweet oranges all year round. Tangerines (som Keaw wan) are also grown extensively in Thailand and eaten in the same way as the oranges.

Fresh Thai tangerines have a highly aromatic thin greenish-yellow peel and are refreshingly sweet when ripe, perfect when served as fresh fruit or as a juice or cocktail mixer. To make the most of its delicate refreshing taste, oranges are served in a very light syrup on crushed ice.
 

  Preparation and eating

1. Use a knife to slice the fruit into 6 pieces.

2. Peel each piece.

3. Remove the seeds

4. Eat with a fork.

Nutritional value
High vitamin C and A

Fruiting season
12 Months Every Year

Uses
Eating fresh, making juice

Storage
Keep the fresh fruit at room temperature (25-30 Celsius)
they can be kept for 5-7 days.