Dragon fruit have distinctive red orange leaves that look like flames. You can see this in the photograph, inside they have the edible white pulpy middle with many small black seeds. It's slightly sweet, the pulp texture means it's quite easy to scoop it out with a spoon to eat.These look amazing as a garnish, but I maintain the Thai fruit to taste is Sala.
Crunchy and salty, these barbecued frogs are eaten in the Eastern province of Isaan (my home province). You'll find them ready cooked in Isaan markets, simply take them home and eat with rice.Although they look burnt, they don't taste burnt, if you can imagine a very very intense savoury flavour and aroma, (and no they don't taste like chicken!). Because the flavour is so intense these are something of a high priced delicacy rather than everyday food.
Called the 'King of Fruit', durian are large (40cm long) hard spiky fruit with a pulply flesh inside. They are supposed to have a stink and you'll sometimes see 'No Durian' signs in the hotels, but that's something of an exaggeration. The smell is very mild when compared to old fish sauce for example and is reminiscent of, well flatulence. You split the outer case with a large cleaver, break it open and inside in pockets you'll find a soft pulpy flesh wrapped around large stones (shown below), this is the part you eat. The flavour is complex with some sweet and some bitter notes.
Enough with the beetles berries and the bugs, here's simple clean river fish grilled with a salt crust and lemon grass stuffing for flavouring.Ingredients 
1-2 Pla-Nin Fish ( Approx 500 gms each )4-6 Lemon Grass3-4 Tablespoon Crystal SaltPreparation1. Gut and scale the fish (ito scale a fish hold it by the tail and scrape the knife against the scales to scrape them off).2. Stuff the lemon grass into the center of the fish.3. Rub the salt into the outside of the fish.4. Grill the fish on the barbecue until cooked.