Thai Smiles Japanese Styles
During Thailand’s rainy season, many vegetables and plants that thrive in moist conditions begin to sprout new shoots, and seasonal fruits of June start to appear in markets. This is a perfect time to enjoy the unique flavors of Thai seasonal foods—replenishing your body with vitamins from fruits and warming up with hot soups on rainy days.
Although okra can be grown year-round in Thailand, from August to May most of the harvest is exported to Japan, where okra cannot be cultivated during that period. However, by June, as Japanese domestic okra becomes available, Thai markets are once again filled with affordably priced okra. This is a great time to enjoy it in Thai or Japanese dishes—or to freeze it and stock up, allowing you to enjoy this sweet, fiber-rich vegetable all year round.
With the arrival of the rainy season, ivy gourd shoots start to reach the market. This versatile vegetable can be boiled and served with chili dip, added to omelets, or used in soups. Thai parents often make clear ivy gourd soup for children when they have a cold, as it's mild in flavor, rich in nutrients, and believed to help boost the immune system. Ivy gourd is also high in calcium, making it a good alternative source for those who cannot consume dairy.
As rainfall increases, lotus flowers begin to sprout new shoots, making June the peak season for lotus stems in the market. Crisp and subtly sweet, lotus stems can be eaten fresh in salads, stir-fried with oyster sauce, or simmered in broth—complementing other ingredients without overpowering their flavors.
Crispy and delicious bamboo shoots are a seasonal staple during the rainy season. In Thailand, various types of bamboo shoots—small and large—are available and can be used in many dishes such as soy-braised bamboo, stir-fries, spicy Thai basil dishes, and even in fish maw soup.
Thriving in wet environments, morning glory is easily found and affordably priced during the rainy season. While it’s often seen in noodle dishes for added color and texture, it also shines in dishes like stir-fried morning glory (with chili and garlic), crispy morning glory omelet, and Thai-style sukiyaki soup.
Known as the "Queen of Fruits," mangosteen enters peak season in June. With its adorable cup-like appearance and soft, sweet white flesh inside, this tropical fruit is a true delight. Though mangosteen juice and frozen mangosteen are available nowadays, eating it fresh is still the best way to enjoy its full benefits during fruit season.
This vibrant red fruit with juicy white flesh inside is both delicious and refreshing. Rambutan is perfect eaten fresh or transformed into syrup-preserved desserts. One popular version includes stuffing it with pineapple and serving over ice—a delightful way to cool down.
Lychee, with its sweet and tangy taste, red outer skin, and translucent white flesh, is great fresh or as juice, syrup, or jelly. It's rich in vitamins that help boost immunity during the rainy season, and its high fiber content aids digestion.
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