🔄 Updated 21 Jun 2026
Khao Taeng Kwa is an old pomelo variety that's been grown along the Chao Phraya River in Khung Samphao subdistrict, Manorom district, for decades. The silty riverbank soil and good drainage give the pomelo here drier, crisper flesh than at many other sources. What hooks people is the sweetness with a faint tartness behind it — never sharply sweet, so it doesn't get cloying. It's now officially registered as a Geographical Indication (GI) product of Chai Nat.
What is Khao Taeng Kwa pomelo, and why is it famous?
The name "Khao Taeng Kwa" (literally "cucumber white") comes from the flesh, which is pale white with a hint of light green, similar to cucumber flesh. Its standout traits: large, tightly packed juice segments, dry flesh with no pooling juice, and a crisp bite. Sweetness leads, with a soft tartness that cuts any cloying edge. The rind isn't very thick and peels easily — it's a pomelo that tastes great eaten plain, no chili-salt dip needed.
- Flesh — pale yellow-white, large dry segments, never soggy, no bitterness from the rind
- Flavor — sweet with a touch of tart, well balanced, never sickly sweet
- Main growing areas — Manorom district, Mueang Chai Nat district, and Sankhaburi district
- Standards — GI-registered for the province; many orchards hold GAP certification for quality
When is the pomelo at its best?
Khao Taeng Kwa pomelo yields heavily twice a year, roughly February–April and August–September. Come during these windows and you'll get fresh fruit, good prices, and plenty of orchards to choose from. September often brings the "Chai Nat Khao Taeng Kwa Pomelo Day" festival, where you can sample and shop in one place.
Want to taste deeper? Try a Chai Nat food tour or cooking class
Half a day with a local who knows the lanes — or cooking a dish yourself — teaches you more than just eating. Book ahead on Klook or GetYourGuide.
Orchards and stalls that are actually open
We've picked orchards and stalls that genuinely sell to visitors and are easy to find. Prices are approximate ranges that depend on fruit size and season. Call ahead if you're buying in bulk or want to wander the orchard.
Chokchai Pomelo Orchard (Ban Nong Khae, Nang Lue subdistrict, Mueang district)
A popular orchard open to visitors, with riverside boat tours through the grove and a coffee shop on site. Good for stopping to take photos, then grabbing fresh pomelo to take home. They also take online orders through their page.
Suan Lung Te pomelo stall (central Chai Nat town)
An in-town stall selling pomelo from its own orchard nearly year-round, with peeling on request. Handy if you'd rather not drive out to an orchard — just stop by in town.
Amnuay Pomelo Orchard
A long-established orchard that's grown Khao Taeng Kwa pomelo for years, focused on quality and GAP standards. They post clips showing how the orchard is tended, so you can see the care that goes in. Good if you want large, graded fruit.
Markets and souvenir shops in Chai Nat town
In season, roadside fruit stalls and town souvenir shops carry Khao Taeng Kwa pomelo from several sellers. Good if you want to compare prices across stalls in one spot. Shake the fruit to listen, and check the skin before you buy.
Chai Nat Khao Taeng Kwa Pomelo Day (around September)
The province's annual festival, gathering pomelo orchards in one place. There's a pomelo contest, free tastings, and buying straight from the growers. If the timing lines up with your trip, it's worth a stop.
Order online (orchard pages / farmers' market)
If you miss the season or want to send some home, many orchards take orders through their pages, and online farmers' markets sell them in 7 kg and 13 kg boxes shipped to your door.
How to pick a good pomelo
- Check the skin — smooth, taut, yellow-green with clear oil glands means the fruit is nicely ripe
- Feel the weight — fruit that feels heavy for its size usually has dense, juicy flesh
- Press the stem end — a fully dry, unbruised stem keeps longer
- Ask about harvest timing — pomelo rested 5–7 days after picking is often more balanced in sweetness than fruit just cut
How to keep them fresh
Whole pomelo keeps at room temperature in a well-ventilated spot for about 1–2 weeks, getting slightly sweeter as it rests. Once peeled, separate the flesh into a sealed container and refrigerate; eat within 2–3 days for the crispest, best flavor.
How to bring them home as a good souvenir
Buy them whole with the rind on
Keeps longest, good for gifting or a long drive. Many orchards have boxes to pack them in and prevent bruising.
Have the orchard peel and segment them
Some stalls peel and separate the flesh into a container, ready to eat. Good for someone who'd rather not peel — just keep it chilled and eat soon.
Order a box by post
Want the souvenir delivered without carrying it? Order a 7 or 13 kg box through an orchard's page or an online farmers' market.
Plan a Chai Nat trip with all the food and sights
See the Chai Nat guide →