Durian (sầu riêng in Vietnamese) is one of the most loved and hated fruits in Vietnam due to its off-green prickly outer shell and strong smell. It is accessible throughout Southeast Asia and is known as the "King of Fruit". Sections of the durian fruit have pieces that are pale yellow.

It has a similar texture to a smooth, rich custard. It's one of the reasons sticky rice (xôi sầu riêng), cakes with durian cake and cream filling, and Vietnamese sweet sweets (chè with chunks of durian) are all popular delicacies. You can find durian candy, dried durian, and durian pastry (bánh pa) if you're looking for ideas for souvenirs. Durian is either offered for sale as a whole fruit or packaged and ready to eat. If you purchase the fruit whole, the seller will weigh it, cut it, and put the pieces in containers for simpler transportation.

Due to its prickly shell, jackfruit (mít) resembles durian in appearance but is not quite the same. Jackfruit can weigh up to 80 pounds and is typically longer than durian (35 kilograms). So it's easy to understand why it is regarded as the heaviest fruit on the planet.

One of the "smelly" fruits is jackfruit. Although it isn't as strong-smelling as durian, it still has a strong scent, and some people are sensitive to it. If eating jackfruit is permitted, confirm your accommodation and transportation choices. There are numerous pieces of flesh that are mustard yellow inside the shell. It tastes best when eaten in its natural form. Since there is a lot of fiber, a few pieces go a long way. Vietnamese desserts (chè) sometimes have jackfruit as a side topping. And if you’re staying in Vietnam long-term, you can cook jackfruit seeds. It’s starchy and has a potato texture.

Thanh long, also known as dragon fruit, is an unusual fruit with bright pink skin and little green spikes, as well as skin that is either yellow and dark pink. The edible fruit, which can be white (the most prevalent color), yellow, or dark purple with black seeds, is found inside (the seeds can be eaten).

Dragon fruit may look exotic, but its flavors are similar to other fruits. Its taste has been described as a slightly sweet cross between a kiwi and a pear. Beautiful colors make it photogenic in fruit bowls, smoothies, and acai bowls. Although the fruit has a watery texture, it is slightly delicious. The majority of the dragon fruit is grown in South Vietnam's Phan Thiet region, close to Mui Ne. Pick fruits without spikes, wilted skin, or other damage to the pink skin. For a day, you can leave them in the air to continue to ripen. If you won't be eating them right away, put them in the refrigerator instead.

It is sometimes referred to as milk fruit or vú sữa (means “milk from the breast” in Vietnamese). This round, purple-green fruit is distinctive for having a milky and slightly sweet inside.

Star apple is grown most in Can Tho, where tourists can visit the star apple orchard and try the fruit there. Fruits come in two varieties: firm and slightly softer. Check the skin for any cuts and blemishes. Before eating a star apple, evenly press your hands all around the fruit until it becomes very soft. After cutting the fruit into two equal parts, you will use a spoon to scoop out the pulp, bit after bit, until nothing is left. Avoid the big seed and the bitter skin. There are no more delightful drinks in the summer than a glass of star apple soaked in sweet ice water. You should wash your hands multiple times thereafter because the skin feels sappy.

These are hardy fruits that keep well for weeks after ripening in the refrigerator. The skin of the oval-shaped passion fruit is a deep purple color. Orange pulp with many little seeds clustered together can be found inside. (It resembles how chia seeds group together when liquids are added).

This fruit tastes somewhat sweet and tart and is loaded with vitamin C. The passion fruit will taste sweeter as it becomes more wrinkled. Otherwise, the fruits with smooth skin are too sour to eat. Before eating, you can let the passion fruit ripen at room temperature for a few days. Use a spoon to remove the pulp from the passion fruit after cutting it in half. Appreciate the fruit! Additionally, you can have passion fruit as a dessert or cake, a smoothie bowl, or a passion fruit tea drink (to which sugar will be added).

In Vietnam, guava or ổi, is a common fruit. Eating this green fruit has a crunch similar to eating an apple, but it is sweeter and juicier. Either white or light pink flesh is found inside.

Choose an unblemished firm or softer guavas. Guavas that are firmer to your taste are typically drier and tasteless. Vietnamese people frequently eat these unripe guavas by dipping pieces in chili salt. If not, they'll get softer and sweeter after a couple of days at room temperature. After the half, slice it thinly. The seeds are edible if you have strong teeth and chew them very slowly. Guava is amazingly rich in antioxidants, vitamin C, potassium and fiber. This remarkable nutrient content gives them many health benefits. Guava can be eaten fresh or juiced.

One of the favorite fruits to eat in Vietnam is the mangosteen (măng cụt). It is a seasonal fruit that is only available from May through August. While the "King of Fruits" is durian, the "Queen of Fruits" is mangosteen.

According to legend, Queen Victoria offered a reward of 100 pounds sterling to anyone who brought the fruit to her. The thick, purple skin of this round fruit conceals pearly-white mangosteen fruit bulbs inside. Since it's sweet but also tangy and slightly tart, the flavor is unique. The bulbs must be eaten right away to prevent oxidation from making them dark in hue. You can count the petals at the base of the purple skin, and the result will correspond to how many pieces are inside the fruit. To experience the fruit's purest flavor, it is advised to eat it on its own. Mangosteen salad has been tried. Additionally, dried mangosteen can be purchased at the grocery store and hauled away as gifts.

One of the favorite citrus fruits in Vietnam is the pomelo or bưởi. Although bigger and sweeter, it is similar to a grapefruit. Pomelo is both delicious and nutritious, depicted as a symbol of perfection and completeness.

The fruit's flesh is pink or yellow on the inside and has green or yellow skin (with some seeds). However, unless the vendor shows a sample of the fruit, you won't know what you'll get. Pick a heavy pomelo because it will be juicy. Pomelo skin is thick, and the white pith that surrounds the pomelo meat makes it difficult to cut. The white pith is harsh, so avoid eating it. You can eat fresh pomelo by itself or in salad form (gỏi bưởi) in restaurants. It tastes great as a salad since it has dried shrimp, peanuts, and fish sauce. In Vietnamese culture, it s a type of fruit that is always present on the five-fruit tray of the altar every Tet holiday.

The fruit of Annona squamosa, the most prevalent species of Annona, is known as the sugar-apple or sweet-sop. Vietnamese names for the sugar apple is na (Northern dialect) or mãng cầu (Southern dialect).

This fruit, which is light green and shaped like an acorn, resembles soursop, however, soursop is considerably longer and larger. The sugar apple's inside is white with large, inedible black seeds. When a fruit is ripe, it smells floral and has a custard-like texture that is a little too sweet. Give them a few days to rest at room temperature. You should buy something that is already soft unless you plan to eat them right away. The sugar apple is best eaten raw, in its natural form. Slice it in half, use your hands to peel the skin and stem, then begin to eat.

Mango (xoài) is widely grown in Vietnam, particularly in South Vietnam. Mango varieties from Taiwan (which are longer), Australia (which are more circular), and a lot of Vietnam are available at the grocery store.

Mango trees are common in South Vietnam, and you'll see many of them growing in yards and on sidewalks as you travel through the countryside. Yellow mangoes are sweeter when eaten raw. However, fresh juices and salads are made with green ones. Vietnamese people enjoy eating mango slices with chili salt as a salt. The ripe mangoes are used as toppings for smoothie bowls, cakes, and smoothie smoothies. Whether they are green or yellow, buy firm mangoes. The mango will deteriorate faster if it has any blemishes or bruises, so look for these.

Summertime is the best time to enjoy the lychee (vải) season. Bac Giang in North Vietnam is where most lychee is cultivated. When lychees are ready for delivery, hundreds of motorbike riders carrying tons of reddish-pink fruit are featured in numerous newspaper publications.

Lychee is the juiciest and sweetest of the three comparable fruits—rambutan, longan, and lychee. A small seed that isn't edible is found inside the fruit. Lychee fruit that is still attached to the stem and is packaged in a bouquet is sold by vendors. Because the bouquets are very large—a few kilograms—you can store those that aren't eaten in the fridge to extend their shelf life. If you can’t get lychees fresh, there are canned lychees in simple syrup sold at the grocery stores.

The rambutan fruit has long been regarded as the "golden" fruit of Vietnamese agriculture since it provides good economic efficiency for growers in addition to high nutritional value.

Rambutan (chôm chôm) is a fruit with a distinctive appearance because it mimics "hair". The fruit has little spikes all over it and is pinkish-red and yellow in color. An off-white oval fruit with a large beige seed within can be found inside (not edible). Although it has a similar appearance to lychee, the fruit has a drier texture. Due to its mild sweetness, the flavor goes well with Vietnamese desserts (chè). If not, you can have it by itself as a snack in the afternoon. Rambutans can be found either already plucked off the branches or in bunches with branches. Pick rambutans with healthy-looking skins.

In several Asian nations, particularly in Vietnam, longan is a popular summer fruit. In Vietnam, longan is grown quite popularly in all parts of the country from North to South. This fruit is pleasant tasting, simple to eat, and beneficial to health.

The term "dragon's eyes" is also used to characterize longan (nhãn lồng). Longans are recognizable by their small, brown, oval fruit with translucent skin. The fruit is on the sweeter side and has a texture that is comparable to lychee and rambutan. There is a non-edible black seed inside. You can eat longans on their own or in Vietnamese desserts (chè). It can be found in the cooling Vietnamese dessert (chè hạt sen nhãn lồng) made with lotus seeds and longans. The branches of longan are offered for sale in a bouquet. They are also prepared without the branches.

South Vietnam's Ben Tre Province is where most of the coconuts are grown. Dừa xiêm is the tastiest coconut water to taste. The juice is sweet and tasty despite its smaller size.

Find a store that sells coconuts or fruit juices/smoothies by wandering through a neighborhood market. Ask the merchant to cut off the top so you can drink the juice. Alternatively, you might ask the merchant to pour the juice into a single-use cup. The coconut meat may or may not be added to the cup. It's time to acquire the coconut meat after drinking the coconut juice. It's one of the fruit's greatest parts. A young coconut might have a thin layer of coconut meat on it, whereas an older coconut might have a tougher and thicker layer. The fruit of the coconut is very versatile; you may find it in smoothies, ice cream, desserts, chocolate, salads, iced drinks, and much more.

Just as amazing as it sounds, starfruit is. There is no specific season for the starfruit trees because they bloom twice a year at unpredictable times. The starfruit turns yellow when it is fully mature.

Although fairly thin and waxy, the outer peel is edible. The fruit is called a starfruit because it can be cut into beautiful star shapes when cut horizontally. It is well known that starfruit has potent anti-inflammatory compounds. Additionally, it has characteristics that help in promoting weight loss, improving digestion, regulating blood pressure, and perhaps even lowering cholesterol levels. The inside meat is highly juicy and golden yellow, yet it has an unrivaled flavor. Some say that it has a texture similar to apples, grapes, and citrus fruit, but the only way to know for sure is to sample it for yourself!