-Origin: Rayong Province in eastern Thailand, Chanthaburi Province, and Surat Thani Province in the south

-Season: Stable production throughout the year, with no distinct off-season; Peak season from March to October

-Introduction: The outer shell of Thai tender coconut is green, and the coconut water is sweet and refreshing with low bitterness; the coconut meat is thin and tender, with abundant juice, and it is resistant to storage during sea transportation

Widely used in fresh beverage flavors, it is a staple tropical fresh fruit that is available all year round

-Nutritional: Rich in natural electrolyte potassium, B vitamins, and various minerals; quickly replenishes water and balances body electrolytes