20 Exotic Fruits and Vegetables Unique to Vietnam

Vietnam, a land rich in tropical treasures, offers a fascinating array of fruits that are as diverse in flavor as they are in appearance.

Each fruit not only provides a unique taste experience but also holds a special place in Vietnamese culture and cuisine. Let’s explore the world of these exotic fruits and discover what makes them so special.

1. Durian (Sầu Riêng)

Durian is a fruit that people either love or dislike, mainly because of its strong smell, which some compare to onions or aged cheese.

The inside of the fruit is soft and creamy, almost like a rich custard, with a taste that combines sweet and savory notes.

In Vietnam, Durian is enjoyed in various ways – eaten fresh, used in desserts like creamy Durian ice cream, and even incorporated into savory dishes, offering a unique culinary experience.

2. Mangosteen (Măng Cụt)

Mangosteen is a beautiful fruit with a dark purple outer shell and juicy, white segments inside. Its flavor is sweet with a hint of tanginess, often compared to a mix of peach and citrus fruits.

To enjoy Mangosteen, you gently press the shell until it breaks open, then eat the white segments. It’s a favorite as a refreshing snack or as part of a mixed fruit salad.

3. Dragon Fruit (Thanh Long)

Dragon Fruit, or “Thanh long” in Vietnamese, meaning “dragon eyes,” is known for its striking appearance, resembling the scales and fire of a mythical dragon.

This fruit stands out with its bright, vibrant skin and speckled flesh, which can be either white or red. It tastes mildly sweet, similar to a blend of kiwi and pear.

Dragon Fruit is typically cut in half and the flesh is scooped out to eat. It’s popular in fruit salads, smoothies, or just on its own for a refreshing, healthy snack.

4. Rambutan (Chôm Chôm)

Covered in a hairy, colorful shell, Rambutan encases a sweet and juicy flesh that’s somewhat similar to grapes.

To eat it, you slice into the skin and then squeeze the flesh out. Rambutans are a tasty snack and also add a sweet, tropical flavor to fruit salads.

5. Lychee (Vải)

Lychee is a small fruit with rough, red skin and sweet, white flesh inside. It offers a balance of sweetness and tartness with a floral aroma.

Lychees are typically peeled and eaten fresh. Also, they are a popular addition to teas and traditional desserts, including “chè vải hạt sen” (lychee and lotus seed sweet soup), and are used to infuse a tropical taste into ice creams.

6. Longan (Nhãn)

Longan, known as “nhãn” in Vietnamese, is similar to lychee. It has a sweet, floral taste, brown skin (smoother than lychee), and translucent flesh.

This fruit is commonly peeled and eaten fresh, cherished for its natural sweetness.

Beyond being a fresh treat, it’s commonly added to “trà” (tea), sweet soups like “sâm bổ lượng,” and used to sweeten ice cream and yogurt.

7. Star Apple (Vú Sữa)

Star Apple, known as “Vú sữa” in Vietnamese, which means “milk from the breast,” is unique with its star-like pattern inside and a sweet, slightly tangy flavor. This name comes from the milky juice that oozes out when the fruit is cut.

To eat it, simply cut the fruit in half and scoop out the tasty flesh. It’s often enjoyed chilled and is great in smoothies and fruit salads.

You can also make a delicious drink by scooping out the flesh, adding ice and sugar, pressing it together, and enjoy this refreshing, sweet treat.

8. Sapodilla (Sa Pô Chê, Lồng Mứt, Hồng Xiêm)

Sapodilla, locally known in Vietnam as “Hồng xiêm,” is also called “lồng mứt,” “xa pô chê,” “saboche,” or “sapoche” in various regions, particularly in Southern Vietnam. It may look plain with its brown skin, but it has a sweet, caramel-like flavor.

The fruit is typically eaten fresh by scooping out the flesh. It’s also popular in desserts and smoothies where its natural sweetness enhances the flavor.

9. Jackfruit (Mít)

Jackfruit, known as “Mít” in Vietnamese, is large and bumpy, similar to Durian, but distinguished by its more elongated shape and less pungent aroma.

It contains sweet, yellow lobes of flesh that taste like a combination of apple, pineapple, mango, and banana.

Jackfruit is really useful in lots of dishes. You can enjoy it fresh, its ice cream and smoothies, or even savor it as a sweet snack like ‘mít sấy’ (dried jackfruit).

The stringy part of the jackfruit, called “xơ,” is great for adding sweetness to “chè” (a Vietnamese dessert soup) and “dừa tắc,” a tasty drink made with coconut and tamarind. These are just my favorites!

10. Pomelo (Bưởi)

Pomelo, a large citrus fruit, has a thick rind and sweet, slightly tart flesh. It’s often eaten fresh, either on its own or sprinkled with salt or chili to enhance its flavor.

Pomelo is also a key ingredient in many Vietnamese salads, adding a juicy and fresh element.

Also, the thick rind of Pomelo is creatively used in Vietnamese cuisine to make “chè bưởi” (a sweet dessert soup) and “mứt bưởi” (candied pomelo peel). You should try it!

11. Custard Apple (Mãng Cầu Ta)

Custard Apple has green, bumpy skin and a sweet, creamy flesh that tastes like a blend of banana, pineapple, and strawberry.

The fruit is typically eaten fresh by cutting it in half and scooping out the flesh. It’s also used in smoothies and desserts for its rich, creamy texture.

12. Rose Apple (Mận)

Rose Apple, known as “Mận” in the south or “Roi” in the north of Vietnam, might make you think of roses, but it’s actually a fruit!

It’s shaped like a bell with a light pink color and tastes wonderfully sweet and juicy, with a hint of rosewater.

It’s a popular snack in Vietnam, especially refreshing on warm days. You can enjoy it fresh, and for an extra zing, try dipping it in ‘muối ớt,’ a spicy salt mix, which really enhances the flavors.

13. Langsat (Bòn Bon)

Langsat, or “Bòn Bon” as they call it in Vietnam, is a small, round fruit that looks a bit like a small potato but tastes nothing like it!

It has a sweet and slightly tart flavor, sort of like a bittersweet grape. In Vietnam, people love eating these fresh, especially as a juicy snack on hot days.

14. Gac Fruit (Quả Gấc)

Gac Fruit is super unique – it’s spiky, bright orange, and about the size of a small melon.

In Vietnam, it’s famous for being added to xôi (sticky rice) to make it orange and give it a little extra vitamin boost.

The taste is mild, but it’s really loved for its color and health benefits.

15. Docynia Indica (Táo Mèo)

Táo Mèo, a fruit that’s native to the northern mountainous regions of Vietnam, is something quite extraordinary.

It’s small and red, and tastes a bit sour, which makes it perfect for making traditional Vietnamese wine.

This wine isn’t just tasty; many people in Vietnam also believe it has health-giving properties.

16. Mango (Xoài)

Mangoes are a popular fruit that you might already know. When unripe, their skin is green, and the flesh inside is crunchy with a sour taste. As they ripen, the skin turns yellow, orange, or red, and the inside becomes golden, soft, and sweet.

In Vietnam, people enjoy mangoes in both stages. The green, crunchy, and sour mangoes are often sliced and dipped in a mix of salt and chili for a zesty snack.

Ripe mangoes, with their sweet and soft flesh, are perfect in fruit salads, smoothies, ice cream or just eaten as they are.

Mangoes are a versatile and popular fruit, enjoyed in many different ways!

17. Ambarella (Cóc)

Ambarella is a small fruit that looks similar to a green mango. It’s crunchy with a tangy and slightly sour taste, making it really refreshing to eat.

In Vietnam, people love to eat it when it’s still green and crunchy. They sprinkle it with salt and chili, which makes it taste even better!

Another popular way to enjoy Ambarella is as cóc ngâm, where these tiny fruits are pickled, creating a deliciously tangy and slightly sweet treat.

Ambarella is also yummy in salads because it adds a nice crunch. It’s a cool fruit that’s both fun to eat and really tasty.

18. Starfruit (Khế)

Starfruit, or “Khế” in Vietnamese, is super fun – it actually looks like stars when you cut it!

It’s both juicy and crunchy and has a sweet and sour taste, kind of like if you mixed apples and grapes together.

You can eat it as a snack, put it in summer drinks, and even add it to salads and cooked dishes. It’s not just good to eat; it also makes any dish look pretty with its star shapes.

19. Water Morning Glory (Rau Muống)

Water Morning Glory, known as “Rau Muống” in Vietnam, isn’t a flower but a type of vegetable. It has long, hollow stems and green leaves.

It’s really popular in Vietnam and is often stir-fried with garlic (which is called “rau muống xào tỏi”) and a bit of fish sauce or soy sauce, which gives it a delicious flavor. It’s crunchy and is a bit like spinach but with its own unique taste.

Rau Muống is a common side dish in Vietnamese meals and is both tasty and good for you.

20. Bitter Melon (Khổ Qua)

Bitter Melon, or “Khổ Qua,” is a special vegetable in Vietnam. It looks like a warty cucumber and is known for its, well, bitter taste. But don’t let that stop you!

In Vietnam, it’s often stuffed with meat and spices and then cooked in a yummy broth (which is called “canh khổ qua”).

Khổ Qua is a unique flavor that’s really popular in many Vietnamese dishes.