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10 Amazing Fruits of Vietnam

The Most Delicious Tropical Fruits of Vietnam

Being geographically located in the tropical zone, Vietnam is truly a heaven when it comes to fruits. One who first comes to the country will be amazed at the countless number of colorful fruits sold at a very reasonable price in every street and market all year round.
Trying & tasting different exotic fruits are one of the factors that attract travelers time and time again. These are some following fruits that are worth a try when traveling to Vietnam. Let’s exploce The Most Delicious Tropical Fruits of Vietnam below.

The Most Delicious Tropical Fruits of Vietnam


Easily one of the most exotic fruits you will taste in Vietnam, mangosteen is only in season from May until August. Even the Vietnamese get excited for mangosten season. With thick purple rind, and soft, tangy flesh, mangosteens are easy to find in supermarkets and street side vendors all over Vietnam.
Gently squeeze the fruit along the middle to break the skin and lightly twist its shell apart. Pull out a pod of fruit and pop it in your mouth to unleash the flavour. Watch out: larger pods may contain a seed. Tuck into mangosteen on its own or in a savoury southern salad.

The Most Delicious Tropical Fruits of Vietnam


Mangoes are grown mostly in southern Vietnam’s provinces such as Tien Giang, Dong Thap, Can Tho, and some northern regions like Moc Chau, Son La, Ha Giang, Lai Chau. There are several kinds of mangoes in Vietnam: the yellow ones with sweet and soft meat including “xoai cat”, “xoai tuong”, “xoai ngua”,  and the green sour ones “xoai xanh”.
With a large variety of mangoes available, they are abundant from February to May in the South & May & September in the North. Aromatic and juicy, the Vietnamese love eating ripe fresh mango or making smoothie while green mangoes as snack dipped in chili salt and shredded in a savoury green mango salad.

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A fun way of saying ‘messy hair’, rambutan are as delicious as they are colourful. Their vibrant and hairy exterior hides white translucent flesh with a mild sweet and sour flavour, similar to a grape. Harvested twice each year, big bunches of these striking fruits are easy to find in the summer and even winter.
Vietnamese people love rambutan as a healthy and refreshing snack. Give the fruit a slight pinch and twist to remove the exterior and reveal the flesh, then enjoy. If you cannot peel it, simply let it ripen a little longer.

The Most Delicious Tropical Fruits of Vietnam


Longan is a favourite snack in Vietnam and is easily spotted in big bushels throughout the country’s many street markets. Called ‘dragon’s eye’ in Vietnamese, this fruit is often compared to lychee, however it has a slightly sweeter flavour and more flesh. Peel off the thin and brittle brown skin to reveal the translucent fruit holding a hard and shiny black seed. Vietnamese people often enjoy longan on its own with a cup of tea, or in a cold sweet soup with lotus seeds , the perfect treat on a hot summer day.

The Most Delicious Tropical Fruits of Vietnam

Dragon fruit

A direct translation for its name, dragon fruit is grown widely in the Mekong Delta. Dragon fruit has a bizarre look, with thick fuschia rind and wispy green extensions outside. Inside, the flesh is white or purple dotted with small seeds. The fruits are rich in vitamin C, B1, B2, and B3, and contain minerals such as iron, calcium, and phosphorus. All those nutrients are the reason dragon fruit can protect you from heart problems, aging skin, and acne.
To enjoy dragon fruit, you need to cut the fruit vertically into two halves. Continue to cut the two pieces to get smaller portions which you can comfortably hold in your hand. Gradually remove the peel as you eat each piece or just remove it all at once and enjoy. It tastes succulent, with a slightly sour note, but a little sweet at the same time.


Guava is famous in many parts of the world. Brought into Asia from Central America, guavas in Vietnam are green with white or pink flesh, and have a light, herbal flavour. In Vietnam, you can enjoy guava as refreshing juice or raw by simply cutting them into small long pieces and serving them with salt.
Many people in Vietnam eat skin and the seed of guava as well. The white peach center has a slight fragrance and sour sweetness that goes well with the salty taste.

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