Enjoy various fruity and juicy fruits during your stay in Vietnam
WHERETO would like to bring you to the world of Vietnamese fruits that is so tasty and fresh and healthy that if you could not take this chance for a tryout then it definitely was a waste for your holidays in Vietnam.
1. Mangosteen (or Măng Cụt)
Mangosteen (or Măng Cụt) - Photo: Internet
Mangosteen is a round-shaped fruit with the size a little smaller that a tennis ball, and a tough, thick and red-purple aril. Before eating, one must remove the aril to reveal the flesh consists of about 4 - 10 segments inside, which are snow-white and soft, with the deliciously sweet, mildly sour, fragrant and juicy taste.
Annual mangosteen season usually lasts from May to August.
Other than that, there’re some nutrition facts which prove that mangosteen also has lots of health benefits, such as producing a low-to-none saturated fats or cholesterol, offering protection (a variety of minerals) against stroke and coronary heart diseases, as well as a great amount of vitamins to maintain the beauty of your skin.
2. Durian (or Sầu Riêng)
Durian (or Sầu Riêng) - Photo: Internet
Durian is absolutely one of the most impressive fruits to any travelers from outside of the South-East Asia, with either its look or odor. It’s very easy to understand for this fruit’s appearance might frighten newbies with thick and tough husk covered with sharp spikes, while its fragrance is so strong that at first smell it may make some people think of sewage (according to some comments from the foreigners).
However, those first-sights and first-smells are just first-impressions in all and they could be mixed, as there’re also a lot of people do fall in love with this fruit at first taste. And most of these ones usually have a gradual process of becoming obsessed with durians!
Durian is one of the most Vietnamese delicous fruits! - Photo: Internet
Besides the problems of overcoming first-impressions of durian, the job of opening its husk is rather interesting yet not easy at all for the ones who do it the first time.
Here is a simple guidance for newbies: choose a knife with a thin and sharp blade, find the place where two rows of durian fleshes connected to each other inside which makes a thin cleft on the husk, then put the blade in that cleft and lightly spilt the husk.
3. Star apple (or Vú Sữa)
Star apple (or Vú Sữa) - Photo: Internet
In Vietnam, star apple has the name of vú sữa (translated into English as breast milk) for its juice is as white and sweet as a mother’s breast milk.
This kind of fruit is round with its size the same as a tennis ball’s, the skin is either green or light purple. When eating an star apple, you should use your hand to lightly massage the fruit from its outer skin, then cut it into half.
The flesh inside has several opalescent segments with black seeds - use a spoon to take these segments out and savor their sweet, milky taste together with the delicate scent.
4. Longan (or Nhãn)
Longan (or Nhãn) - Photo: Internet
Longan grows in drooping clusters, with each fruit is small and round. Its skin is dull brown, and its flesh is translucent.
Longan has attractively ethereal sweetness in both taste and odor.
According to each one’s likes, you can choose the kinds of longan with thin - soft - juicy flesh, or the thick - brittle - dry one.
5. Lychee (or Vải Thiều)
Lychee (or Vải Thiều) - Photo: Internet
Lychee is of the same family as longan. It is a little bigger than longan, but the skin is dull red and the flesh is a little bit more juicy and sweeter than its relative.
Lychee has become a very well-known fruit to the world, its season is rather short which lasts only from June to July every year.
6. Jackfruit (or Mít)
Jackfruit (or Mít) - Photo: Internet
Jackfruit’s shape is oblongly rounded, with numerous small spikes covering the husk. Once opening the husk, you can see its sweet round yellow pulps inside.
Jackfruit’s size, softness and crispness vary widely depending on the breeds. Jackfruit is also used in a lot of Vietnamese foods, such as ice-creams, sweet soups and so on.
7. Rambutan (or Chôm Chôm)
Rambutan (or Chôm Chôm) - Photo: Internet
Rambutan has thick, tough and “hairy” outer skin; its interior are whitish, crisp and sweet flesh. A rambutan season starts from April to June annually.
8. Dragon fruit (or Thanh Long)
Dragon fruit (or Thanh Long) - Photo: Internet
Dragon fruit (a.k.a pitaya) is the fruit with purple-red skin, white flesh and tiny black seeds. It tastes both sweet and sour. Besides the white-flesh breed, now there’s already red-flesh one with its deliciousness remains the same.
In Vietnam, Binh Thuan Province - in the Middle region - is where dragon fruit is planted the most.
9. Soursop (or Mãng Cầu, or Na)
Soursop (or Mãng Cầu, or Na) - Photo: Internet
Soursop has green skin covered with tiny spikes, its flesh is white and translucent, its flavor is sweet and sour, and its seeds are black.
Eating soursop is quite a difficult job for the must-have carefulness in leaving the seeds aside while chewing the flesh. However, the freshness and fruity taste of its flesh will become unforgettable to you.
* Guidance note: Fresh fruits are easily found in any kinds of markets, supermarkets, fruit shops and even street fruit carts in Vietnam. Fruits are planted in every region of the country, each region has its own advantages in some significant kinds. Nevertheless, Mekong River Delta and the South-East have the biggest variety and the most quantities of fruits in Vietnam.
HOAI NGUYEN (whereto)