Vietnamese Fruits: The Best Varieties to Try in Vietnam

We offer you a comprehensive list of the best fruits of Vietnam.

9 min

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Vietnam is home to a diverse array of delicious and exotic fruits, each with its unique flavor and appeal. This guide highlights Vietnam’s top fruits, providing information about their Vietnamese names, appearances, flavor profiles, and how to enjoy them. Whether you’re a fruit lover or simply curious, this guide will introduce you to the vibrant and flavorful fruits of Vietnam.

What will you discover in this article?

Welcome to a delightful journey through the vibrant world of Vietnamese fruits! In this article, we’ll explore some of the most delicious and exotic fruits that Vietnam offers.

At the end of this article, we’ve prepared a little quiz to test your knowledge about Vietnamese fruits. It’s a fun way to see how much you’ve learned and to challenge yourself. Plus, we’ve created a handy PDF guide with information about these incredible fruits. So, stay tuned and get ready to dive into the delicious world of Vietnamese produce!

Must-try Vietnamese fruits you don’t want to miss

1. Rambutan

Image: VITA MARKET

Overview

Vietnamese name: chôm chôm

Shape and appearance: round or oval shape. Red or yellow skin with soft, hair-like spikes. Juicy, translucent fruit inside

Flavor profile: sweet and mildly acidic with a soft, juicy texture

How to enjoy it: eat it fresh, or try it in ice creams, curries, cocktails, and fruit salads.

Harvest season: The harvest season for rambutans in Vietnam typically falls between May and August.

Vietnam’s rambutan is a tropical delight! Beneath its spiky red shell lies juicy, translucent white flesh that clings to a large seed. The texture is similar to lychee or longan, with a satisfying jelly-like feel. Easy to peel and mess-free, the flesh offers a burst of sweetness with a subtle hint of sourness. Each bite is juicy and refreshing, with a unique tropical aroma that truly sets it apart.

2. Dragon fruit

Image: VITA MARKET

Overview

Vietnamese name: thanh long

Shape and appearance: oval or elliptical with vibrant pink or yellow skin and green, scale-like leaves. The inside is white or red with black seeds.

Flavor profile: mildly sweet and tangy, with a refreshing and slightly crunchy texture.

How to enjoy it: enjoy it fresh, in fruit salads, smoothies, desserts, or as juice.

Harvest season: In Vietnam, dragon fruit is harvested 3-4 times a year, with the main harvest season stretching from April to October.

Dragon fruit is an essential delicacy from Vietnam that you won’t want to miss. In Vietnam, it typically comes in varieties with vibrant red skin, while the flesh inside can range from white to red. Known for its mildly sweet taste, dragon fruit boasts tender flesh that’s easily scooped with a spoon.

3. Star apple

Overview

Vietnamese name: vú sữa

Shape and appearance: round with smooth, glossy skin ranging from green to purple. Inside, it has a milky, juicy pulp with dark seeds.

Flavor profile: sweet, with a jelly-like texture, juicy flesh, and a pleasant fragrance.

How to enjoy it: eat fresh by slicing it open and scooping out the flesh, or blend it into smoothies.

Harvest season: starts around September and extends until April of the following year.

The Vietnamese star apple is a fruit that Vietnamese people have used for centuries. The name “vú sữa” means “milk from the breast”, originating from the folklore tale “The Legend of The Vú Sữa Fruit”.

Vietnamese star apples are sweet, juicy, and fragrant, with a unique jelly-like texture. To eat a star apple, wash it thoroughly, cut it in half, remove the seeds, and scoop out the flesh with a spoon.

4. Lychee

Image: VITA MARKET

Overview

Vietnamese name: vải

Shape and appearance: round or oval with rough red skin and a translucent white interior with a single seed.

Flavor profile: lychee is sweet with floral, citrus, and strawberry-like notes, and a hint of rose.

How to enjoy it: enjoy lychees fresh, in drinks, smoothies, and desserts, or use them in jams and cakes.

Harvest season: The lychee harvesting season in Vietnam is from May to July.

The Vietnamese lychee is a gem among Vietnamese fruits, captivating with its unique flavor profile. Beneath its round shell lie three distinct layers: a protective husk, sweet and tender flesh that bursts with flavor, and a long seed nestled within. The lychee has a harmonious blend of sweetness and subtle acidity, complemented by a delicate floral aroma.

5. Longan

Image: VITA MARKET

Overview

Vietnamese name: 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.

The Vietnamese longan fruit is quite similar to lychee in structure, consisting of three distinct layers: a thin outer shell, translucent flesh, and a central seed. Known for its high juiciness, it contains mostly water and boasts a natural sweetness. After consumption, it leaves a subtle musky aftertaste on the tongue.

Did you know?

In Vietnam, Hung Yen province is famous for growing delicious longans. Known as “Nhan Long Hung Yen”, these fruits have a reputation for their exceptional aroma and taste. Historically, they were presented to the king every year because of their quality.

Legend has it that in Hien Pagoda, located in Hung Yen province, there stood a mighty longan tree that produced an abundance of delectable fruits. One fateful day, a mandarin happened upon the temple during the longan season. Sampling the fruit, he was captivated by its exquisite sweetness, recognizing its value as a treasured delicacy. Delighted, he offered it to the king, forever establishing the longans from this tree as renowned throughout Vietnam.

6. Mango

Overview

Vietnamese name: xoài

Shape and appearance: oval or kidney-shaped, with skin that changes from green to yellow or orange as it ripens. Inside, it’s vibrant yellow or orange.

Flavor profile: sweet and juicy, with a tropical flavor that’s slightly tangy and floral.

How to enjoy it: eat fresh, add to salads, blend into smoothies, use in desserts, or make into ice cream.

Harvest season: The mango harvest season in Vietnam typically occurs from March to May and from October to December.

Vietnamese mangoes come in a variety of flavors. However, one consistent trait is their delightful sweetness, coupled with a juicy texture and a subtle hint of sourness. If you haven’t had the pleasure of tasting Vietnamese mangoes yet, they’re an absolute must-try.

7. Coconut

Image: Top Coco

Overview

Vietnamese name: dừa

Shape and appearance: a smooth, green, or brown outer layer, fibrous husk, and a hard, brown shell. Inside is white flesh and coconut water.

Flavor profile: rich and sweet with a nutty taste, chewy flesh, and refreshing, sweet, and pure water.

How to enjoy it: drink fresh coconut water, eat the flesh, use in cooking, and desserts, or blend it into smoothies.

Harvest season: coconut trees in Vietnam produce fruit all year round, but the peak harvest season typically falls between December and February.

Vietnamese coconuts are cultivated throughout Vietnam, with the largest concentration found in the Mekong Delta region, accounting for 80% of the country’s coconut farming area. Vietnamese coconut is renowned for its rich and sweet flavor, with a nutty taste, chewy flesh, and refreshing, sweet, and pure water.

8. Pomelo

Overview

Vietnamese name: bưởi

Shape and appearance: round to slightly pear-shaped, with thick, pale green to yellow skin. The interior ranges from pale yellow to pink.

Flavor profile: juicy and refreshing, with a balanced sweet-tart flavor and a mild hint of bitterness.

How to enjoy it: eat fresh, add to salads, use in desserts, or juice it for a refreshing drink.

Harvest season: pomelo is harvested year-round, but the peak season runs from May to August

Vietnamese pomelos have a delightful combination of sweetness, tartness, and a hint of subtle bitterness. Resembling grapefruits but larger in size, pomelos feature thick rinds ranging from pale yellow to green. Inside, you’ll find juicy, segmented flesh bursting with flavor. With your first bite, you’ll enjoy a refreshing sweetness, followed by a tangy, slightly acidic tartness.

9. Guava

Overview

Vietnamese name: ổi

Shape and appearance: round or oval, with smooth green to yellow skin. The interior is white or pink with small, edible seeds.

Flavor profile: sweet with a fragrant aroma and crisp, grainy texture, similar to a blend of pear and strawberry.

How to enjoy it: eat fresh, add to fruit salads, blend into smoothies, or use in desserts and juices.

Harvest season: guava in Vietnam is harvested year-round.

Vietnamese guavas are typically round or oval with smooth skin that ranges from green to yellow. Inside, you’ll find white or pink flesh speckled with small, edible seeds. Their flavor is sweet, complemented by a fragrant aroma and a crisp, grainy texture. The taste is reminiscent of a delicious blend of pear and strawberry.

10. Papaya

Overview

Vietnamese name: đu đủ

Shape and appearance: oval or pear-shaped, with skin that ripens from green to yellow or orange. The flesh is vibrant orange with small black seeds.

Flavor profile: sweet and slightly tangy, with a smooth, juicy texture.

How to enjoy it: eat fresh, blend it into smoothies, or use it in desserts.

Harvest season: in Vietnam, papayas are harvested year-round.

Vietnamese papayas are oval or pear-shaped with skin that transitions from green to a rich yellow or orange as it ripens. Inside, the vibrant orange flesh is dotted with small black seeds, offering a sweet and slightly tangy flavor. The texture is smooth and juicy, making it a refreshing treat.

11. Watermelon

Overview

Vietnamese name: dưa hấu

Shape and appearance: round or oval, with a thick, green rind that may have dark stripes. The interior is red or yellow, with black seeds scattered throughout.

Flavor profile: juicy and sweet with a refreshing taste. Soft and watery, it’s highly hydrating.

How to enjoy it: eat fresh, add to fruit salads, blend into smoothies, use in desserts, or enjoy as juice.

Harvest season: Vietnam’s watermelon harvest is at its peak from May to August.

Vietnamese watermelons are known for their juicy sweetness and refreshing flavor. Their tender, watery texture makes them an ideal hydrating snack.

In Vietnam, there’s a fascinating legend about the origins of the watermelon. About 4,000 years ago, during the reign of King Hùng, a prince named Mai An Tiêm was exiled to a deserted island by his father. On this island, he planted watermelon seeds that he found, which had been dropped by birds. These seeds grew into the first watermelons, marking the beginning of this beloved fruit.

12. Mangosteen

Overview

Vietnamese name: măng cụt

Shape and appearance: round, with thick, deep purple skin on the outside. Inside, the fruit has soft, white segments that are juicy and tender.

Flavor profile: sweet and tangy, with a juicy, slightly fibrous texture.

How to enjoy it: eat fresh, add to fruit salads, use in desserts, or blend into smoothies.

Harvest season: In Vietnam, the mangosteen harvest season runs from April to July each year.

Mangosteen is an eye-catching fruit with its deep purple skin. Inside, you’ll find soft, white segments that burst with a sweet and tangy flavor. The texture is juicy and slightly fibrous, making each bite a refreshing and unique experience.

13. Jackfruit

Overview

Vietnamese name: mít

Shape and appearance: large and spiky with green to yellow skin. Inside, it has yellow, fleshy segments and small seeds.

Flavor profile: sweet flavor with hints of banana, apple, and mango, and a fibrous, rubbery texture.

How to enjoy it: eat fresh, use in desserts, or blend into smoothies.

Harvest season: in Vietnam, jackfruit starts to grow in mid-spring and fully ripens by late summer, usually between July and August.

Vietnamese jackfruit offers a delightful combination of flavors and textures. Its flesh is meaty, providing a satisfying chewiness that’s unique. When ripe, the jackfruit is sweet and fragrant, devoid of any tartness or sourness. Its versatility in the kitchen is remarkable, offering cooks a wide range of possibilities to explore and create delicious dishes.

14. Durian

Overview

Vietnamese name: sầu riêng

Shape and appearance: Large, oval, with a spiky, green, or brown rind. The interior is creamy, yellow, and segmented.

Flavor profile: Rich, sweet, with a custard-like texture. The taste is strong and distinctive.

How to enjoy it: eat fresh, add to desserts, use in ice creams, or blend into smoothies.

Harvest season: The main durian harvest season in Vietnam runs from March to July.

In the vibrant world of Vietnamese fruits, durian is known for its creamy texture that melts in your mouth, offering a burst of sweetness with every bite. While its strong smell might be off-putting to some, don’t let that discourage you from experiencing the amazing flavors of this exotic fruit.

15. Avocado

Overview

Vietnamese name: bơ

Shape and appearance: oval or pear-shaped, with rough, dark green to brown skin. The interior is creamy, pale green or yellow with a large seed in the center.

Flavor profile: creamy and mildly nutty, with a buttery texture.

How to enjoy it: eat fresh, add to salads, blend into smoothies, use in sandwiches, or make guacamole.

Harvest season: In Vietnam, the avocado season runs from May to September each year.

Vietnamese avocados come in a variety of shapes, but they generally have an oval or pear-like form with rough, dark green to brown skin. Inside, you’ll find a creamy, pale green or yellow flesh with a large seed in the center. The taste is smooth and mildly nutty, with a rich, buttery texture that makes it a delightful addition to many dishes.

16. Sành orange

Overview

Vietnamese name: cam sành

Shape and appearance: round in shape, green skin with some pale yellow patches when ripe. The interior consists of juicy, orange segments.

Flavor profile: mild fragrance, and sweet taste with a hint of sourness

How to enjoy it: eat fresh or make fresh juice.

Harvest season: In Vietnam, Sành oranges are harvested year-round, with the peak season from December to March

Sành orange is a renowned variety of orange from Vietnam. These oranges are round in shape with green skin that develops pale yellow patches as they ripen. Inside, you’ll find juicy, orange segments that are not only refreshing but also emit a pleasant aroma. In Vietnam, sành orange is commonly enjoyed as fresh fruit or used to make juice. It’s also popular for its health benefits; many people eat it when they have a cold to boost their immune system and recover faster

17. Langsat

Overview

Vietnamese name: bòn bon

Shape and appearance: light brown skin when ripe. Inside, it has 5-6 translucent white segments, each with a single seed.

Flavor profile: Sweet with a hint of sourness, offering a refreshing and unique taste.

How to enjoy it: eat fresh, add to fruit salads, blend into smoothies.

Harvest season: In Vietnam, Sành oranges are harvested year-round, with the peak season from December to March

The Vietnamese Bon bon fruit, known as ‘bòn bon’ and in some regions as ‘lòn bon,’ is a tropical fruit. In Vietnam, the Bon Bon tree is mainly grown in mountainous areas and the midlands of Quang Nam province, with Tien Phuoc being considered the ‘capital’ of this plant.

Bon bon fruits offer a delightful combination of sweetness with subtle sourness, creating a unique and refreshing flavor.

Bon bon harvest season: In Vietnam, Bon Bon fruits are usually picked during September and October annually.

In the past, Bon Bon fruit was also known by the name “Nam trân”. This name originated from a legend about King Gia Long.

Legend has it that during the Tay Son Rebellion, commonly known as the Vietnamese Civil War from 1771 to 1802, when the Tay Son troops attacked the capital city of Phu Xuan, Lord Nguyen Phuc Anh, pursued by the Tay Son forces, fled into the forests of Dai Loc, Quang Nam. In a state of hunger and thirst, he stumbled upon a wild fruit that helped him endure his hunger. After ascending to the throne and adopting the title Gia Long, he remembered the fruit that had saved him and decided to name it “Nam trân”, which means “the precious fruit of the South” in Vietnamese

18. Banana

Overview

Vietnamese name: chuối

Shape and appearance: elongated and curved, with smooth skin that ranges from green to yellow as it ripens. The flesh inside is creamy white.

Flavor profile: sweet and slightly tangy, with a smooth, juicy texture.

How to enjoy it: eat fresh, add to smoothies, make cakes, or banana ice cream.

Harvest season: In Vietnam, bananas are harvested year-round.

Ever been to the Vietnamese countryside? Chances are, you’d see banana trees in almost every backyard! Bananas are super common and loved by everyone. There are some different varieties, each with its own yummy taste. And the best part? You can find them super cheap at any market!

Now that you’ve had a chance to discover some of the most exotic fruits Vietnam has to offer, it’s time to put your knowledge to the test! Are you ready to challenge yourself with a few fun fruit trivia questions? Let’s see how well you remember the unique characteristics and flavors of Vietnamese fruits. Dive into our quiz and find out if you’re a true fruit aficionado!

19. Pineapple

Overview

Vietnamese name: dứa

Shape and appearance: cylindrical or oval, with rough, spiky green to yellow skin and a rosette of stiff leaves on top. The interior is bright yellow.

Flavor profile: sweet and tangy, with a tropical, slightly acidic taste. The texture is juicy.

How to enjoy it: eat fresh, add to fruit salads, blend into smoothies, use in desserts, or make pineapple juice.

Harvest season: pineapples are harvested year-round in Vietnam, with peak season from February to June

Pineapple is a fruit that’s very familiar to people in Vietnam. It is cylindrical or oval with rough, spiky green skin that turns yellow as it ripens, topped with a tuft of stiff leaves. Inside, you’ll find vibrant yellow flesh that’s juicy. Pineapple offers a delightful mix of sweetness and tanginess with a tropical, slightly acidic bite.

Besides enjoying it fresh, as juice, or in salads, Vietnamese people use pineapple in various dishes, such as Vietnamese pineapple and squid soup (canh thơm mực), canh thơm thịt bò (Vietnamese pineapple and beef soup), Vietnamese sweet and sour pork ribs with pineapple (sườn xào chua ngọt)…

20. Soursop

Overview

Vietnamese name: mãng cầu xiêm

Shape and appearance: soursop is usually oval or heart-shaped, with dark green, spiky skin. Inside, the creamy white flesh surrounds small black seeds.

Flavor profile: soursop tastes like a mix of strawberries, apples, and a touch of sour citrus, with a thick, creamy texture similar to a banana.

How to enjoy it: you can eat it fresh, blend it into smoothies, or use it to make desserts like ice cream.

Harvest season: soursop is available year-round in Vietnam, with the peak season typically from October through May of the following year.

Soursop is widely cultivated in various provinces of the Mekong Delta region in Vietnam, particularly in Kien Giang, Hau Giang, and Tien Giang. This tropical fruit, loved for its unique flavor and potential health benefits, finds its way into a variety of delicious treats. Among these, soursop pulp tea has become a rising star in Vietnam’s beverage scene.