Sourcing Director's Hub:
Direct From Thailand’s Best Groves

Emerald Green Mango

• Flavor Profile:

  • Unripe: Tart, crisp, and slightly sour with subtle earthy notes.

  • Ripe: Richly sweet with a faint, fruity acidity and a distinct floral aroma.

• Texture: Exceptionally dense, firm, and fine-grained. The flesh remains remarkably firm and structured even when fully mature, without turning mushy.

• Color & Appearance: Dark, vibrant emerald-green outer skin. The flesh ranges from pale greenish-yellow when raw to a deep, rich golden-orange when ripe.

• Seasonality: The primary harvest takes place from late May through July, extending into August.

Chok Anan Mango

• Flavor Profile:

  • Unripe: Mildly sweet with a slight nuttiness and very low acidity.

  • Ripe: Honey-like, intensely sweet flavor with subtle floral undertones.

• Texture: Dense, firm, and exceptionally smooth flesh with virtually no fiber. It retains a pleasantly firm structure when ripe rather than turning mushy.

• Color & Appearance: Smooth, medium-sized, oval-shaped fruit. The skin transitions from light green to a bright, vibrant honey-yellow when fully mature.

• Seasonality: Known as the "miracle mango" because it bears fruit multiple times a year. Main harvest runs from April to June, with a distinct second yield between November and January.

R2E2 Mango

• Flavor Profile:

  • Unripe: Mildly tangy and crisp with a light, fresh sweetness.

  • Ripe: Exceptionally sweet and mild with a subtle, fruity aroma and no strong acidity.

• Texture: Firm, smooth, and extraordinarily juicy with thick flesh and almost no fiber. It holds its shape extremely well when sliced.

• Color & Appearance: Large, round fruit featuring smooth skin that develops a vibrant red blush over a bright yellow-orange background as it ripens.

• Seasonality: The main harvest season runs from April to June.

Dragon Fruit

• Flavor Profile:

  • Ripe: Lightly sweet and refreshing with subtle, kiwi-like earthy undertones and delicate floral sweetness.

• Texture: Soft, dense, and moist, similar to a melon or kiwi, studded with tiny, crunchy black seeds that add a pleasant contrast.

• Color & Appearance: Oval fruit with vibrant magenta-red skin adorned with green-tipped scales. Inside, the flesh is either bright white or deep purple-red.

• Seasonality: The primary harvest season extends throughout the warm and wet months, running from April through October.

Durian

• Flavor Profile:

  • Exceptionally rich, complex, and custard-like, offering a sweet, savory balance with strong notes of vanilla, caramel, and garlic-like aroma.

• Texture: Creamy, smooth, and butter-like flesh when mature, surrounding large seeds. Flesh ranges from dense and firm to soft and melt-in-the-mouth depending on maturity.

• Color & Appearance: Large, husk covered in sharp, hard spines. The outer skin is brownish-green, while the edible flesh inside ranges from pale ivory to rich golden-yellow.

• Seasonality: The primary harvest season runs from April to August, peaking between May and June.

Mahachanok Mango
The Royal Bliss

• Flavor Profile:

  • Unripe: Firm and slightly sour with a refreshing, crisp tanginess.

  • Ripe: Richly sweet, intense, and tropical, featuring a complex blend of peach and mango notes with a strong aroma.

• Texture: Very smooth, tender, and juicy with minimal fiber, holding its structure well even when fully ripe.

• Color & Appearance: Elongated fruit with a curved tip. As it ripens, the green skin transforms into a striking gradient of golden-yellow mixed with a deep pinkish-red blush.

• Seasonality: The main harvest season runs from April to June, peaking in May.

Nam Dok Mai Mango
Thai Signature Mango

• Flavor Profile:

  • Unripe: Crispy and mildly sour with a refreshing citrus tone.

  • Ripe: Intensely sweet, highly aromatic, and silky with notes of floral honey and virtually no acidity.

• Texture: Exceptionally smooth, tender, and melt-in-your-mouth soft when fully ripe, containing practically no fiber and a very thin seed.

• Color & Appearance: Elongated, slender fruit with a distinct pointed tip. The skin turns from light green to a uniform, pale golden yellow when mature.

• Seasonality: The main harvest season spans from March to May, with secondary off-season harvests available from late October through January.

Rambutan

• Flavor Profile:

  • Ripe: Delightfully sweet and refreshing with a subtle, well-balanced acidity and light floral notes.

• Texture: Juicy, firm, and translucent flesh that easily pulls away from the seed, offering a satisfying, tender crunch.

• Color & Appearance: Round or oval fruit covered in a bright red outer rind featuring soft, green-to-yellow hairy spines. The translucent inner flesh is pale white.

• Seasonality: The peak harvest season spans from May through August, with highest availability during June and July.

Pineapple

• Flavor Profile:

  • Ripe: Vibrant, richly sweet, and tangy with a bright, tropical acidity and strong fragrant aroma.

• Texture: Crisp, fibrous, and exceptionally juicy, offering a firm bite near the core and tender, succulent flesh toward the outer edges.

• Color & Appearance: Cylindrical fruit covered in a diamond-patterned, spiky husk topped with a crown of stiff green leaves. Skin transitions from dark green to golden-yellow, housing pale yellow to bright golden flesh.

• Seasonality: Available year-round, with peak harvest periods occurring from April to June and again from October to December.

Passion Fruit

• Flavor Profile:

  • Ripe: Intensely tart yet sweet, delivering a complex, vibrant, and fragrant tropical flavor profile.

• Texture: Gelatinous, extremely juicy pulp encasing numerous small, crunchy, edible dark seeds.

• Color & Appearance: Round or oval fruit with a smooth outer skin that becomes slightly wrinkled when ripe. The skin ranges from deep purple to bright yellow, enclosing rich golden-yellow pulp.

• Seasonality: Primary harvest runs from July to November, with high availability extending through the cooler months until February.

Mangosteen

• Flavor Profile:

  • Ripe: Intensely sweet and delicate with a tangy citrus-like sharpness and light peach notes.

• Texture: Soft, juicy, and snow-white opaque segments that melt smoothly on the tongue. Larger inner segments contain small, soft seeds.

• Color & Appearance: Round fruit with a thick, leathery, dark reddish-purple exterior shell topped with green calyx leaves. The inner flesh is divided into clean white garlic-like cloves.

• Seasonality: The peak harvest period runs during the rainy season, typically spanning from May through August, with secondary availability lasting into September.

Cantaloupe

• Flavor Profile:

  • Ripe: Intensely sweet, honeyed, and aromatic with a rich, classic melon flavor profile.

• Texture: Firm yet tender, dense, and succulent, offering a smooth and juicy bite without being overly fibrous.

• Color & Appearance: Round to slightly oval melon with a tan or greenish net-like mesh outer skin. The interior flesh is a vibrant, uniform salmon-orange.

• Seasonality: Harvested throughout the year, with peak yield and sweetness occurring during the warm, sunny months from March to June.

Longan

• Flavor Profile:

  • Ripe: Exceptionally sweet and musky with distinct floral undertones, similar to a grape or lychee.

• Texture: Juicy, translucent, and tender flesh that easily separates from the smooth, dark brown seed inside.

• Color & Appearance: Small, round fruits with a smooth to slightly rough, leathery tan-brown outer shell. The inner edible flesh is translucent white.

• Seasonality: The primary harvest season peaks in the northern provinces from June to August, with off-season production extending into early winter.

Carrot

• Flavor Profile:

  • Ripe: Mildly sweet, earthy, and clean with a pleasant, fresh taste.

• Texture: Exceptionally crisp, dense, and crunchy when raw, becoming soft, tender, and smooth when cooked.

• Color & Appearance: Elongated, tapering root with smooth skin, displaying a bright, vibrant orange color throughout its flesh and core.

• Seasonality: Cultivated in cool northern highlands and harvested year-round, with the main peak season running from November through March.

Ginger

• Flavor Profile:

  • Young: Mild, fresh, and zesty with a subtle peppery warmth and low fiber.

  • Mature: Pungent, sharply spicy, and aromatic with a fiery, peppery bite and deep warm notes.

• Texture: Firm, dense, and fibrous. Young ginger is tender and easily sliced, while mature ginger is woody and tough, best suited for grating, crushing, or extracting juice.

• Color & Appearance: Knobby, branched rhizome with thin, tan to light-brown outer skin. Young ginger features pink-tipped shoots, while mature flesh ranges from pale yellow to deep ivory.

• Seasonality: Available year-round. Young tender ginger peaks from July to September, while mature rhizomes are harvested from October to February.

Lemongrass

• Flavor Profile:

  • Young: Mildly herbal and grassy with a delicate, clean citrus essence.

  • Mature: Pungent, bright, and intensely citrusy with a woodsy, peppery undertone and strong aromatic oils.

• Texture: Tough, fibrous, and woody on the outer layers. The pale, inner bulb is firm, crisp, and dense, suitable for fine slicing, pounding into pastes, or bruising to infuse broths.

• Color & Appearance: Tall, slender stalks with tightly layered, stiff sheath leaves. The base is thick and pale off-white to light green, fading into long, dark green leaves at the top.

• Seasonality: Available year-round across all regions, thriving continuously in hot, tropical climates.

Shallot

• Flavor Profile:

  • Young: Mild, green, and onion-like with a delicate, grassy freshness.

  • Mature: Concentrated, sweet, and pungent with a subtle garlic-like richness and warm bite, softening into a deep caramel sweetness when cooked.

• Texture: Crisp, firm, and layered. Juicy when sliced fresh, becoming soft, tender, and silky upon cooking or crisp and crunchy when deep-fried.

• Color & Appearance: Small, teardrop-shaped bulbs occurring in clusters. They feature papery, reddish-copper to dark violet outer skins with pale purple to off-white layered flesh inside.

• Seasonality: Available year-round, with primary harvest periods peaking from January through March and secondary harvests in July and August.

Galangal

• Flavor Profile:

  • Young: Mildly spicy, fresh, and pine-like with a gentle, zesty warmth.

  • Mature: Sharp, pungent, and peppery with strong earthy, woody undertones and a distinct, camphor-like aroma (significantly cleaner and sharper than ginger).

• Texture: Very hard, dense, and woody. Highly fibrous throughout, requiring thin slicing, pounding into pastes, or bruising to release flavor into soups and curries.

• Color & Appearance: Knobby, branched rhizome with distinct, ringed scales along its body. The outer skin is smooth and light reddish-brown to pale pink, opening to a firm, pale yellow or ivory flesh.

• Seasonality: Available year-round across all regions, with peak quality harvested during the dry, cooler months from November through March.

Welcome to the product overview of Trio Enterprise. Below you will find our core wholesale selection of fresh Thai produce, available across all commercial tiers—from high-end Export Class (Grade A) for retail to bulk Processing & Industrial Quality for food manufacturing.

While this page highlights our primary fruit and aromatic varieties, it represents only a part of our capabilities.
We source virtually any agricultural product directly from Thailand upon request.