Once again, the Thai culinary arts have proven their worth on an international scale, with a delectable creation that has elevated a humble fruit from obscurity to prestige. This time, it was the innovative sapodilla ice cream that scooped the highest honors at the esteemed Gourmand Awards 2025. Announcing this sweet success, Sasikan Wattanachan, the Deputy Spokesperson for the Prime Minister’s Office, expressed the Thai government’s utmost pride and joy for Watsarapong Radomsitthipat, whose chilly treat placed Thailand firmly on the global food map. It’s all in sync with the nation’s Soft Power strategy, demonstrating the dynamism of Thai gastronomy.
Watsarapong, a visionary former mayor of Ban Mai sub-district in Ayutthaya province, is no stranger to the tale of the sapodilla fruit. This region is renowned as a sapodilla haven, yet market fluctuations have not been kind to the fruit. Often sold at a meager 5 to 10 baht per kilogram, the sapodilla was largely underappreciated and sometimes even left to rot or abandoned in favor of more lucrative crops. It was this scenario that inspired the enterprising Watsarapong to breathe life into the sapodilla, transforming it into a delightful ice cream that not only tantalizes taste buds but also elevates the fruit’s economic value.
The resulting masterpiece, known as 100-Year Sapodilla Ice Cream, swiftly garnered a reputation as a must-try for travelers venturing into Ayutthaya, appealing equally to both locals and globetrotters alike. As serendipity would have it, this dessert, adored for its rich and unique flavor, went on to achieve nationwide fame by clinching a prestigious accolade at the Gourmand Awards 2025 in Lisbon, Portugal—the Oscars of the culinary world, no less. Watsarapong, flanked by his dedicated team, graciously accepted the award, cementing their place as culinary champions.
In the wake of this triumph, Watsarapong shared his heartfelt emotions, saying, “Bringing home the world’s top award for sapodilla ice cream, a fruit once regarded as worthless, fills me with immense pride.” His story stands as a testament to the potential stories waiting to be told through Thailand’s local produce and the opportunities they present. Sasikan noted how this success story shines a spotlight on the possibilities that Thai community products hold for breaking into the global market, providing a blueprint for harnessing soft power to uplift grassroots economies.
For the curious and the gourmet adventurous, the award-winning 100-Year Sapodilla Ice Cream awaits you at Thong Keeb Ma Café. Nestled within the Luang Pu Thuat Market along the bustling Asian Highway in Ban Mai sub-district, Maha Rat district, Ayutthaya, it promises a delightful experience that bridges tradition with modern innovation.
This sweet narrative is more than just a story of culinary achievement. It is a celebration of how innovation and cultural heritage can come together to rejuvenate a community, to transform a fruit from forgotten to famous, and to remind the world of the flavors Thailand has to offer, one delicious scoop at a time.
I’m so thrilled to hear about sapodilla ice cream winning at the Gourmand Awards! This is amazing news for Thai gastronomy. Way to go, Watsarapong!
I don’t see what’s so great about turning a forgotten fruit into ice cream. Wouldn’t it be better to invest in more popular flavors?
It’s about innovation and revitalizing local products. Plus, sapodilla ice cream offers a unique taste that stands out worldwide.
Also, by promoting local fruits, it supports grassroots economies. That’s smart, not just trendy.
I get the idea, but I’m just skeptical of it being a sustainable success long-term.
Cultural heritage should be celebrated. Innovative takes like this keep traditions alive. Without trying new things, there wouldn’t be progress.
This is a prime example of soft power in action. It will increase tourist footfall and introduce them to other local specialties.
Watsarapong’s success is so inspiring! Imagine the possibilities for other underappreciated produce.
True, but should we invest in everything unique even if it has limited market appeal?
Limited appeal initially, but these initiatives can foster broader interest!
As someone who has tried it firsthand, I must say the ice cream is absolutely delightful!
I feel this focus on the awarded item overshadows broader food traditions that deserve spotlight too.
Cultural shifts happen through standout stories. Sapodilla is just one beacon amid a sea of possibilities.
Sure, but consistent representation across a spectrum of dishes can foster deeper understanding.
From an economic perspective, this adds great value to once undervalued agricultural resources. Smart thinking!
Yes, but will fame of one product really benefit the community long-term?
Economic uplift starts somewhere. This could lead to greater demand for local produce.
I hope it does, though I remain unconvinced until I see broader results.
Watsarapong deserves huge credit for seeing potential in the overlooked. Who else would’ve thought of this genius idea?
Though commendable, let’s be real—many ideas never materialize into such acclaim. A rare case of success.
This is a fabulous achievement for Watsarapong! Makes me want to plan a trip just to taste this renowned ice cream.
The success of small ventures like this is dependent on consistent demand, not just temporary hype.
That’s why we need to promote these achievements widely so they reach a global audience that can sustain interest!
It’s so great to witness the bridging of tradition and innovation through food!
I’ve never even heard of sapodilla before! Can’t wait to try this unexpected flavor when I visit Thailand.
Curious if this ice cream offers any non-dairy options to appeal to wider audiences.
Good point! Expanding varieties could broaden its market base.
This shows how creative thinking can turn overlooked resources into gourmet sensations.