Beauty and delicious.
Thai fruit Art
The Thai Art of Fruit and Vegetable Carving is a valuable heritage of Thailand and one of its oldest art forms. It was originated in 1364 when Nang Nopamas decorated the floating lamp for the Royal Festival celebrated on the night of the full moon of the 12th month of every year. She carved fruits and vegetables in a variety of flowers which were used to decorate the floating lamp, making It look like a huge water lily flower. When the King Phra Ruang saw what she had created, he appreciated this new innovation and decreed that it would be an art heritage of Thailand and should be taught to all Thai ladies. This knowledge has been passed on through generations only in person and to loved ones, especially in the Royal Palace... More Detail ...
Fruiting Seasons in Thailand
Equipment & knife carving

Mangosteen       - May-October

Maoberry          - August-October

Mango              - April-May

Longan              - May-July

Lychee              - April-August

Rambutan          - May-September

Banana              - All year

Durian               - May-June

Sala                   - May-July

Lime                  - June-August

Roselle              - November-December

Starfruit             - October-December

Gauva                - All year

Jujube                - August-December

Santol                - May-June

Dargon Fruit      - May-July

Salak (Snake fruit) - May-August

Papaya              - All year

Jackfruit            - March-June

Pomegranate     - June-September

Soursop             - N/A  

  Noni                  - April


The techniques were held close by those who became experts, and were passed on to those few who had shown the love for this form of art carving and had shown their willingness to learn by doing. In the past, no books were written to teach this type of carving. "Kae- Sa- Luk" is the Thai word for art carving. To perform this art, as with the other arts, one must show patience, eye concentration, steady hands and possess a perspective of the desired art form while the sharp cut of each line is made. The first thing to be learned is how to hold the knife correctly. The knife is not held only by the handle but by its entire length so that proper cutting pressure may be applied at all times exactly at the point needed. As in the original form of this type of carving on other tools are used beside the carving knife. There are many sizes of knives used depending on the size and length of the reaching point. Each knife must be kept razor sharp at all times.
 
 
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