What is in season in Phuket. and what to order when the market changes.

Spring

  • Mango and sticky rice: Mango season runs roughly February to May, when sweet Nam Dok Mai mangoes pile up at Phuket's markets and go out with coconut sticky rice at every dessert stall.
  • Phuket pineapple: Small, sweet sapparot Phuket, a Geographical Indication crop grown in the shade of rubber plantations, is sold all year but peaks from April into July; locals eat it chilled with salt and chilli.

Summer

  • Durian, mangosteen and rambutan: The rainy-season fruit glut arrives from about May: durian runs April to August, mangosteen and rambutan May to August, and longan follows from July into September.
  • Phuket lobster and ang ku turtle cakes: August brings the month-long Phuket Lobster Festival menus across the island, then Por Tor, when Phuket Town shrines stack red ang ku turtle cakes for the Hungry Ghost month.

Autumn

  • Jay food for the Vegetarian Festival: For nine days in the ninth lunar month, usually October, yellow-flagged stalls along Ranong Road sell jay food with no meat, dairy, eggs, garlic or onion, and many Old Town kitchens switch over.
  • PHOODIE restaurant festival: In 2026 the Phuket Hotels Association launches PHOODIE, filling 20 to 29 November with one-off dinners at 50 restaurants and bars and a market day at Limelight Mall in Phuket Town.

Winter

  • Chinese New Year in the Old Town: In the week after Lunar New Year, Phuket City Municipality closes Thalang, Krabi and Phang Nga roads for three evenings of parades and hundreds of food stalls selling Baba and Hokkien dishes.
  • Passion fruit in the dry season: Phuket's dry season runs December to March, the island's busiest months, and it overlaps the passion fruit season of November to April, when the sweet-sour fruit fills the shake stalls.

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