Vietnamese Longan: All You Need to Know About This Fruit

What is Vietnamese longan?

Overview

Vietnamese name: nhãn or long nhãn

Shape and appearance: round, with thin, brown, leathery skin and a translucent, white interior. The fruit contains a single, dark brown seed.

Flavor profile: sweet, and musky, with a juicy texture.

How to enjoy it: eat fresh, add to fruit salads, use in desserts, or make longan syrup and drinks.

Harvest season: The longan harvest season in Vietnam usually runs from July to October.

Shape and color

Longan fruits are round, measuring 2 to 3 cm in diameter. They grow in clusters, with each cluster containing 10 to 20 fruits. The fruits have thin, brown, leathery skin and a translucent, white flesh that encases a single dark brown seed.

Depending on the variety, longan trees vary in height. In northern Vietnam, they typically reach 10 to 15 meters, while in southern Vietnam, they grow to about 6 to 7 meters. In Vietnam, longan trees usually flower in May, with the fruit season lasting from July to October.

The longan tree is in bloom

Vietnamese longan trees

Taste and flavor

Longans are sweet and tender, with a juicy texture and just a bit of crispness. After eating, you’ll notice a subtle musky aftertaste that lingers on your tongue. When you peel the fruit, it releases a gentle and pleasant aroma.

Longan vs lychee

Some of you may get confused between longan and lychee. To help clear up the confusion, we’ve put together a comparison of the two fruits. With key differences in appearance, texture, and taste, you’ll no longer struggle to tell longan and lychee apart!

Longan

Shape and appearance: round shape and thin, brown, leathery skin.

Texture: Longan has flesh that is thinner and slightly crispier than lychee’s.

Taste: Longan has a sweet, and musky flavor.

Lychee

Shape and appearance: round or heart-shaped with a rough, pink or red rind.

Texture: The texture of lychee is soft, juicy, and similar to jelly.

Taste: Lychee has a sweet, a bit of a sour taste, and a perfumed flavor.

How to eat Vietnamese longan

The skin of a longan is thin and easy to peel. Simply use your thumbs to gently remove the outer layer, or make a light cut with a knife to peel it off.

After peeling, you can pop the longan into your mouth and use your teeth to separate the flesh from the seed—just don’t chew or swallow the seed. Alternatively, you can use your fingers to remove the flesh from the seed and then enjoy the fruit.

Nutritional facts of Longan

Here’s the nutritional breakdown for a 3.5-ounce (100-gram) serving of longan, based on data from the USDA:

How to pick delicious Vietnamese longan fruits

When choosing longan, look for bunches that come with stems. The fruit should have a shiny, firm skin and vibrant color, with fresh leaves that emit a pleasant aroma. Avoid fruits that are leaking juice, mushy, damp, have cracked skins, or show dark spots.

To test for ripeness, gently squeeze the longan with your fingers. If it feels slightly soft but not too firm, it’s a sign that the fruit is juicy and ripe.

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How to store Vietnamese longan fruits

Longans are a deliciously sweet and juicy fruit that can be enjoyed on their own or as part of a refreshing dessert. To make the most of their flavor and extend their shelf life, it’s important to store them properly. If you’ve just picked up a fresh batch from the market, follow these simple steps to keep your longans fresh and tasty for days to come.

Step 1: Give the longans a good rinse under cool running water, then gently snip them off the branches. Set them aside to air dry.

Step 2: Carefully inspect the longans, discarding any that are bruised, overly soft, or show signs of mold or pests.

Step 3: Transfer the longans to vented plastic bags to keep them fresh, then pop them into the crisper drawer of your fridge. They’ll stay juicy and delicious for longer this way.

The uses of longan in traditional Vietnamese medicine

Image credit: Long Nhãn Sấy Khô Hưng Yên

In traditional Vietnamese medicine, longans are preserved by drying the fruit. After drying, they develop a rich yellow or dark brown color. The dried longans become soft and chewy, with a sweet flavor and a subtle, distinctive aroma. They can be used alone or combined with other herbs to create remedies for various conditions, such as boosting energy, improving memory, and combating skin aging.

Traditional Vietnamese recipes with longan

1. Vietnamese longan and lotus seed sweet soup

Ingredients:

Fresh lotus seeds

Fresh longans

Rock sugar

Water

Ice cubes (for serving chilled)

Here’s how it’s made:

Start by boiling the fresh lotus seeds until tender, then drain and set them aside. Next, carefully peel the longans, making sure to remove the seeds while keeping the fruit whole. Gently stuff each lotus seed into the hollowed-out longans.

In a pot, dissolve the rock sugar in water and bring it to a simmer. Add the stuffed longans and let them cook briefly—just enough for them to soak up the sweet syrup. Remove the pot from heat and let the soup cool to room temperature. For a refreshing finish, chill the soup in the refrigerator.

When you’re ready to serve, ladle the soup into bowls, garnishing with extra lotus seeds and ice cubes. This dessert is light, refreshing, and perfect for a warm day!

2. Longan tea

Ingredients:

Fresh longans

Jasmine tea bags

Rock sugar

Granulated sugar

Water, ice cubes, and salt

Here’s how it’s made:

Prepare the Longans: Peel the longans, remove the seeds, and rinse the fruit with warm water. Sweeten the longan flesh with granulated sugar and let it sit for about 15 to 20 minutes.

Cook the Longan Syrup: In a pot, bring water to a boil with rock sugar and a pinch of salt. Once the sugar and salt have dissolved, add the sweetened longan flesh and cook until the longans turn opaque and the syrup thickens. Then remove from heat.

Brew the Tea: Steep the jasmine tea bags in hot water for about 5 to 8 minutes.

Mix the Drink: Combine some jasmine tea with a portion of the longan syrup and a few ice cubes. Stir well, pour into a glass, and enjoy!

Which areas in Vietnam are known for growing longans?

The famous 400-year-old longan tree in Hung Yen Province, Vietnam (Credit: Ngọc-Bình/ www. cand.com.vn)

In Vietnam, longan trees thrive across various regions, with the largest cultivation areas found in the Mekong Delta and northern parts of the country. However, the most famous longan-growing area is Hung Yen Province, known for its exceptional “Hung Yen Longan (nhãn lồng Hưng Yên)”. This variety is renowned for its large size, juicy, thick pulp, sweet flavor, and delightful aroma. Historically, Hung Yen Longan was so prized that it was chosen as a royal offering to the king each year.