Top 5 Delicious Fruits in Vietnam And How To Eat Them

In this article, VINUT will explore some of the top fruits in Vietnam and provide insights on how to enjoy them to the fullest.

Dragon fruit, also known as “Thanh Long” in Vietnamese, is a visually striking fruit with its vibrant pink or yellow skin and unique shape. This tropical delight is native to Central America but has found a perfect home in the fertile lands of Vietnam. The flesh of the dragon fruit is soft and sweet, with tiny edible black seeds that add a delightful crunch.

To enjoy this delectable fruit, start by cutting it in half lengthwise, revealing the white or pink flesh speckled with black seeds. You can scoop out the flesh with a spoon or slice it into cubes for a refreshing fruit salad. Dragon fruit is also commonly juiced or blended into smoothies, adding a burst of flavor and a beautiful hue.

Mangoes, or “Xoài” in Vietnamese, are widely regarded as the king of fruits in many parts of the world, and Vietnam is no exception. With their juicy, velvety flesh and intoxicating aroma, mangoes are a true tropical delight.

To savor the goodness of a ripe mango, simply peel off the skin and slice the fruit away from the large seed in the center. You can enjoy the mango as it is, or dice it up for a refreshing fruit salad. For a more indulgent treat, blend the mango with some ice and a splash of coconut milk to make a creamy and delicious mango smoothie.

No discussion about fruits in Vietnam would be complete without mentioning durian. Durian has a reputation for its pungent odor that divides opinions, but those who love it consider it the king of fruits. The flesh of the durian is creamy and rich, with a unique flavor profile that can be described as a mix of sweet, savory, and custard-like.

To eat a durian, you need to crack open its armored shell using a knife or a machete. Inside, you’ll find several pods of creamy flesh. Scoop out the flesh and savor it directly or use it as an ingredient in various desserts, such as durian ice cream or durian sticky rice. Despite its strong smell, durian has a loyal following of enthusiasts who appreciate its distinct taste.

Pomelo, or “Bưởi” in Vietnamese, is the largest citrus fruit and is often referred to as the ancestor of the grapefruit. It has a thick rind that ranges from green to yellow when ripe, encasing juicy segments that are sweet, tangy, and slightly bitter. In Vietnam, pomelos are a popular choice during the Lunar New Year festival, symbolizing luck and prosperity.

To enjoy a pomelo, start by removing the outer rind and then gently separate the segments. The flesh can be eaten fresh, added to salads for a burst of citrusy flavor, or turned into a refreshing juice. If you prefer a sweeter taste, sprinkle a bit of salt or chili powder on the flesh to balance the flavors and make it even more enjoyable.

Rambutan, known as “Chôm Chôm” in Vietnamese, is a small fruit with a spiky, hairy exterior that resembles a sea urchin. Once peeled, it reveals a translucent, juicy flesh that is sweet and slightly acidic. The taste of rambutan is often compared to lychee due to its similar texture and flavor.

To eat a rambutan, hold the fruit firmly and use a knife or your fingernail to create a shallow cut along the skin. Gently pry open the skin to reveal the succulent flesh inside. Pop the whole fruit into your mouth and enjoy its juicy goodness. Alternatively, you can remove the seed and add the flesh to fruit salads, desserts, or even stir-fries for a unique twist.