Not life forms from an alien planet, not genetic abnormalities- these are simply jack fruit, the world’s largest fruit. Inside the knobbly green shell are pods of dark-yellow flesh. Though the smell is a little strong and the flavor off putting, it can be cooked in delicious curries, and baked into tasty crisps.

Not content to have a simple market stand or a slow old pushcart, this fruit vendor has gone hi-tech. With a two-tier glass case affixed to the front of a powerful motorbike, he can jet across Bangkok to bring his customers their fruit.

Located just a few hours east of Bangkok, Ko Samet is one of the easiest getaways from the Thai capital. There, visitors can stretch out on powdery white sand, and enjoy the sun and the waves. For visitors too chilled out to make their way to the nearest beachfront restaurant, there is an alternative: roving vendors stroll up and down the beaches, carrying baskets of food over their shoulders. They mainly sell Thai dishes, like papaya salad, grilled lemongrass chicken, and spicy cold noodles. But for visitors with a more Western appetite, they come prepared: with a range of jelly-filled donuts and sugary pastries.

Commuters heading to work on a steamy Bangkok morning are in for a surprise if they stop for a refreshing bottle of orange juice: a heavy pinch of salt. While the flavor may be off-putting to some, it’s actually for their own health, as it helps replace the salt lost from sweating in the tropical heat.

These Thai sweets are known as ‘foi thung’- golden threads- due to their use of egg yolks. And while they’re often referred to as being a ‘traditional’ Thai dessert, they have their origin in the egg custards made by early Portuguese traders- though it’s unlikely that tourists from Lisbon will see anything in familiar these sticky palm-sugar sweets.

Don’t let the sight of green goo oozing out of your pastry make you lose your appetite- it’s just pandan cream. A tropical plant with long green leaves, pandan is used in Southeast Asia to flavor many different foods and drinks. Called ‘Thai vanilla’, it has a sweetness that lends itself particularly well to making desserts. One of the most popular uses in Bangkok is to make it into a rich green pandan custard, which can be eaten inside rolls (like in the above photo), or slathered over toasted white bread.

With knock-offs of the famous ‘I am not a plastic bag’ tote becoming the latest fashion trend in Bangkok, the days of getting a plastic bag for every item bought at 7/11 may soon be a thing of the past. But while this conservation fad will hopefully cut down on unnecessary waste, there’s one job plastic bags will still have to perform. Rather than serve their iced-tea or orange soda in plastic cups, sidewalk drink vendors in Bangkok often opt instead for using a plastic bag. They scoop in some ice, pour in the drink, and insert a straw. And while it may not be terribly stylish, it is actually less wasteful than buying your drink in an individual aluminum can or a plastic bottle.

One of the most unusual (and most popular) snacks available on the sidewalks of Bangkok are freshly made Belgian waffles. Armed with a mobile waffle iron and plastic pitchers of dough, vendors serve these golden treats at any hour of the day. But don’t worry about the lack of maple syrup- these waffles are flavored with a distinctly Thai ingredient: kernels of sweet yellow corn, a Thai dessert staple.

With dishes like tongue-scorching green curry and papaya salad, Thai food has a reputation for being spicy. But Thais also love a little sweetness. Spoonfuls of sugar are regularly added to season dishes, even curries and noodles. But few treats rival Thai coffee for sweetness. As you can see in this step-by-step process, Thai coffee is made with several large spoonfuls of sweetened milk – and even then, some people request that a little sugar be added. At the very least, if the caffeine doesn’t wake you up, the sugar certainly will.