These 5 Vietnamese fruits in summer are only a fraction of what you can find as a fruit lover. From tropical fruits to lesser-known varieties, you will surely find something that might become your new favourite fruit!
During the scorching summer in Vietnam, people try to find their relief drom the heat anywhere they can: under the shade of a tree with a glass of iced tea in hand, or try to hide from the sun in an indoor swimming pool. Personally, we find it hard to resist, to sit in a cool room with air conditioning with a bowl of fruit salad in front of us. The tropical climate of Vietnam blessed the country with some of the tastiest fruits in the world. Let’s name some components that should be added in your fruit salad!
MỤC LỤC
1. Durian – the King
The highly controversial “king of fruit”. Those who can enjoy its strong, sacharine funk praise it as the best fruit that they have ever eaten and develop a craving for the fruit everytime they catch a whiff of the fruit, while others may gag at the slightest hint of the distinctive musky smell of durian.
Contrasting to the thick and spiky shell of the fruit, the flesh inside has a soft and creamy texture, carrying a strong sweet and nutty flavour. Natural durian is high in fiber, vitamin C, and antioxidants, and is believed to have a range of health benefits, including boosting the immune system and improving digestion.
In Vietnam, you can choose to eat durian directly, or eat in a variety of dishes, including ice cream, smoothies, and desserts.
2. Mangosteen – the queen
Following the King, is understandably, the Queen of fruit: mangosteen. This is a unique fruit that can be found almost entirely exclusively in Southeast Asia.
The fruit has a thick, purple skin when ripe, and opeing a mangosteen is akin to opeing a treasure box: inside the thick and leathery skin is the cotton white petals/ or the flesh of mangosteen. You can enjoy the petals one at a time, savouring the wonderful sweet and lime-like tangy taste of the fruit.
In Vietnam, mangosteen is commonly consumed during the summer months when it is in season, and it is often used in a variety of dishes, including salads, smoothies, and desserts. It is also believed to have a range of medicinal benefits, and is used in traditional medicine to treat a variety of ailments, including diarrhea, infections, and inflammation. Mangorsteen is very deserving of the nickname “queen of fruit”.
3. The Jack of all fruit
During summer moths, you can easily spot jackfruit trees thanks to the heavy and spiky fruits that grow seemingly out of the trunks themselves. The aroma of jackfruit can also travel very far, drawing people to them.
To enjoy jackfruit, one must be willing to put in some work. After finding a way to cut through the tough and spiky skin, you will also have to seperate pods of jackfruit flesh from the skin before you can enjoy the fruit. When ripe, the flesh has a sweet, tropical flavor that is often compared to a combination of pineapple and banana.
Jackfruit is very nutricious with a high concentration of fiber, protein, potassium, and vitamin C, but low in fat and calories, making it a great choice for people who are on a diet.
Jackfruit is highly versatile in the kitchen: The fruit can be cooked in a variety of ways, including boiled, roasted, or fried, and can be used in both sweet and savory dishes.
Additionally, jackfruit seeds are edible and can be roasted or boiled and eaten as a snack or added to soups and stews for a nutty flavor and added nutrition.
4. Rambutan – ten points to quality
Rambutan is a small, tropical fruit that is native to Southeast Asia, including Vietnam. It is a close relative of the lychee and is widely grown for its sweet, juicy flesh and distinctive, spiky exterior. The fruit is named for its hairy appearance, with the word “rambut” in Indonesian and Malay meaning “hairy”.
In Vietnam, rambutan is typically in season during the summer months, and is enjoyed fresh or canned. While small and not exactly the pretties fruit out there, rambutan hoes not lose to any other fruit when it comes to taste, and its refreshing effect on people.
The flesh of rambutan is soft and sweet, with a texture that is similar to that of a lychee. It is often eaten raw, but can also be used in a variety of dishes, including salads, smoothies, and desserts. In Vietnam, rambutan is commonly paired with other tropical fruits, such as mango and pineapple, to create refreshing and flavorful dishes.
Visitors who want to try out fresh rambutan must pay attention to the timing of their visit, since rambutan is a very delicate fruit with a short shelf-life, and therefore highly seasonal.
5. Dragon fruit – last but not least
Dragon fruit, also known as pitaya, is a tropical fruit that is native to Central and South America but is now widely grown in Vietnam and other parts of Southeast Asia. The fruit gets its name from its bright pink or red skin and green scaly leaves, which resemble a dragon’s scales.
The inside of a dragon fruit is a soft, white fruit flesh with a miriad of small black seeds that add a unique, crunchy texture to a bite. The flesh of dragon fruit is soft and juicy, with a mild, sweet flavor that is often compared to a mix of kiwi and pear.
In Vietnam, dragon fruit is often paired with other tropical fruits, such as mango and pineapple, to create vibrant and flavorful salads. The fruit is also known to be helpful for people with heart disease.
These 5 fruits in Vietnam are only a fraction of what you can find as a fruit lover. Vietnam is blessed with a wide variety of delicious and exotic fruits that are unique to the region. From tropical fruits to lesser-known varieties, you will surely find something that might become your new favourite fruit!
