1. Durian – The King of Fruits (Sau Rieng)

Durian is undoubtedly one of the most iconic Vietnamese fruits, famous for its powerful aroma and luxurious flavor. This fruit is large and oval-shaped, with a thick, greenish-brown skin covered in sharp, intimidating spikes. Once opened, it reveals golden yellow flesh with a soft, creamy texture that’s often compared to custard.

The taste of durian is rich and complex — a mix of sweetness, buttery smoothness, and a slightly savory undertone. It’s not a fruit for the faint-hearted, and while some find the smell offensive, others become deeply addicted to its unique flavor profile. Durian is in season from June to August, thriving in Vietnam’s southern tropical regions such as Tien Giang, Ben Tre, and parts of the Mekong Delta.

Vietnamese durian is currently in hot demand

Locals enjoy durian fresh right out of the shell, though it’s also blended into smoothies, turned into ice cream, or used in banh pia (a flaky pastry with durian and mung bean filling). One fun fact: due to its strong smell, durian is banned on airplanes, buses, and many hotels in Vietnam — but that doesn’t stop locals from lining up for it during peak season.

2. Mangosteen – The Queen of Fruits (Mang Cut)

Known as the “queen of fruits”, mangosteen is a beloved Vietnamese fruit with a royal reputation. Its round shape and deep purple skin are easy to spot in markets, and inside, you’ll find several white, wedge-shaped segments resembling garlic cloves. The rind is thick and leathery, but the flesh is soft and juicy.

Mangosteen offers a delicate balance of sweet and slightly tangy flavor, often described as floral or citrusy. It's light and refreshing — perfect for the summer heat. The fruit’s main season runs from May to August, and it grows best in the warm, humid climates of the southern provinces like Vinh Long, Tien Giang, and Dong Nai.

Only the white flesh of mangosteen is edible

To enjoy mangosteen, gently press the fruit until it cracks, then peel away the rind and eat the white flesh. Be careful not to stain your clothes — the purple rind releases a dye-like juice. A fascinating fact: mangosteen is rich in xanthones, powerful antioxidants believed to reduce inflammation and support the immune system. In traditional Vietnamese medicine, both the flesh and the rind are used for their healing properties.

3. Rambutan (Chom Chom)

Rambutan is one of the most colorful and festive Vietnamese fruits, instantly recognizable by its bright red skin covered in soft, curved hairs — which give it a “furry” appearance. Inside, the translucent white flesh clings to a small seed and has a texture and taste similar to lychee.

The flavor of rambutan is mildly sweet and juicy, with floral undertones. It’s a favorite during Vietnam’s hot summer months, with its peak season from June to September. Rambutan is primarily grown in the southern provinces such as Ben Tre, Dong Nai, and Hau Giang, where it thrives in the tropical heat.

Rambutan may appear to be weird, but it is nutritious and rich in flavour

Eating rambutan is simple: use a knife or fingernail to cut through the skin, then pop the fruit out and enjoy. It’s often eaten fresh as a snack or added to chilled fruit salads.

A fun cultural fact — in Vietnamese, “chom chom” literally means “hairy”, perfectly describing the fruit’s quirky appearance. During harvest season, you’ll see rambutan sold in large bunches tied together with banana leaf string at every street corner.

4. Star Apple (Vu Sua)

Star apple is one of the most delicate and creamy Vietnamese fruits, often called the "milk fruit" for its thick, milky sap and luscious texture. The fruit is round, about the size of an orange, with smooth skin that ranges from green to deep purple depending on the variety. When gently pressed, a ripe vu sua will yield slightly, indicating its soft, juicy flesh inside.

The taste of star apple is sweet and mellow, often described as a blend between condensed milk and tropical syrup. It's incredibly juicy and leaves a pleasant, creamy aftertaste. The fruit is typically in season from December to March and is grown primarily in southern Vietnam — especially in Can Tho and Tien Giang, where the climate favors its growth.

Star apple flesh is soft and sweet

To enjoy star apple, locals often roll the fruit gently to loosen the pulp, then slice it in half and scoop out the flesh with a spoon. Be cautious of the sticky latex near the skin.

A charming fact: vu sua is often associated with maternal love in Vietnamese folklore, making it a meaningful fruit in local culture.

5. Dragon Fruit (Thanh Long)

Dragon fruit is one of Vietnam’s most iconic and photogenic tropical fruits. It has an eye-catching pink or yellow outer skin, covered with leafy green “scales,” and a soft, speckled interior that can be white or magenta, dotted with tiny black seeds. The appearance alone makes it a favorite among travelers and food bloggers.

Its flavor is subtly sweet and refreshing, with a texture similar to kiwi but less tart. Dragon fruit is available nearly year-round thanks to multiple harvests, with peak yields during the dry season. The primary growing regions are Binh Thuan and Long An in southern Vietnam, where the warm climate and sandy soil help the cactus-like plant thrive.

There are pink dragonfruit and white dragonfruit - both taste the same

This fruit is best enjoyed fresh — simply slice it in half and scoop out the flesh with a spoon, or peel and cut it into cubes. It's also a popular ingredient in smoothies, fruit salads, and even summer rolls.

A fun fact: its vibrant color and mild taste make it ideal for natural food coloring in desserts and drinks.

6. Mango (Xoai)

Mango is a beloved tropical fruit in Vietnam and comes in several varieties, from small green mangoes used in savory dishes to large, golden-yellow ones eaten ripe. The fruit has smooth, thin skin and juicy flesh that ranges from firm and fibrous to buttery soft.

Its flavor is rich and aromatic — sweet with a slight citrusy tang. The main mango season is from March to June, especially in the southern provinces of An Giang and Dong Thap, where vast mango orchards stretch along the Mekong River.

Ripe mango is sweet and can be the main ingredients in many dessert dishes

Mango can be enjoyed in many ways: sliced and eaten fresh, blended into smoothies, or used in Vietnamese green mango salad with dried shrimp and fish sauce. A little-known fact: unripe green mango is a favorite street snack in Vietnam, dipped in chili salt for a sharp, addictive flavor.

7. Pomelo/Grapefruit (Buoi)

Pomelo is Vietnam’s largest citrus fruit, resembling a giant grapefruit but with a thicker rind and milder, less bitter flavor. It typically has a green to pale yellow skin and juicy, segmented flesh that ranges from white to pink, depending on the variety.

Its taste is sweet and subtly tangy, with none of the bitterness found in grapefruit. Pomelo season peaks from August to November. Some of the best pomelos come from Vinh Long and Dong Nai, where fertile riverbanks support citrus orchards.

The thick skin can be tricky to open, it is recommended to peel rather than slice like an orange

To eat pomelo, peel away the thick skin and membrane, then separate the segments. It’s enjoyed fresh or used in traditional desserts like pomelo sweet soup. Interestingly, pomelo is one of the five essential fruits displayed during the Vietnamese New Year altar, symbolizing abundance and happiness.

8. Longan (Nhan)

Longan is a small, round tropical fruit with thin, light brown skin and translucent white flesh surrounding a shiny black seed — hence its nickname, “dragon’s eye”. It has a fragrant sweetness that’s softer and more floral than lychee, with a juicy and slightly chewy bite.

Longan is harvested from June to August and is especially abundant in the northern and southern provinces like Hung Yen and Tien Giang. In those regions, entire orchards are dedicated to this fruit, which thrives in warm, humid conditions.

Longan is sweet, with a black seed in the middle

Typically eaten fresh, longan is also dried for teas or used in sweet soups and desserts. It's rich in vitamin C and has been used in traditional medicine as a calming fruit.

A fun fact: in Vietnam, longan trees are often grown around temples and ancestral homes for both shade and symbolism.

9. Pineapple (Dua)

Pineapple is a staple fruit in Vietnam, recognizable by its spiky green crown and rough, golden-yellow skin. Inside, it has vibrant yellow flesh packed with juice and a balanced sweet-sour flavor that’s both refreshing and tangy.

Though available year-round, pineapples are especially juicy in the hotter months. They’re grown widely in provinces like Tien Giang and Hue, where the volcanic soil and warm climate support strong harvests.

Sometimes unripe pineapple can be used to create sourness in cooking savoury soups

To enjoy it, the tough skin and eyes must be carefully peeled away, revealing the edible flesh. Pineapple is eaten raw, juiced, grilled, or added to savory dishes like sour soup. Interestingly, in Vietnamese cooking, pineapple is often paired with fish to create a balance of flavors in traditional stews.

10. Lychee (Vai Thieu)

Lychee is one of the most treasured summer fruits in northern Vietnam. It has a bright red, bumpy shell that peels away to reveal soft, pearly flesh with a sweet, perfumed taste and a floral aroma.

The peak season is short — from May to July — and most famously centered around Bac Giang and Lang Son provinces. These areas produce fragrant lychees known for their thin skin and juicy pulp.

Lychees are enjoyed fresh, sometimes chilled with ice, or used in desserts and beverages. They’re also canned or dried for longer preservation. Many Vietnamese lychees are processed and canned before exporting.

Lychee is best in season when summer comes

Fun fact: lychee exports are a significant agricultural success for northern Vietnam, particularly in recent years with global demand surging.

11. Spondias (Qua Coc)

Spondias, also known as ambarella or golden apple, is a lesser-known tropical fruit in Vietnam. It’s small, oval, and green when young, turning yellow as it ripens. The skin is thin, and the flesh is crunchy and juicy with a sour-sweet flavor.

The fruit ripens between July and September and is mostly found in central and highland regions. Because of its bold taste, it’s typically eaten with chili salt or sliced into salads for a tart kick.

Spondias flavour may not be familiar with many tourists

One fun fact: unripe spondias are a favorite among children in Vietnam, who snack on them with spiced salt for a tangy street treat that awakens all the senses.

12. Rose Apple (Trai Man)

Rose apple is a bell-shaped fruit with smooth skin that ranges in color from pale green to bright red. Despite the name, it’s not related to apples — its texture is crisp and watery, and the flavor is mild with a floral hint, almost like rosewater.

It ripens from June to August and is cultivated mostly in southern Vietnam, where the tree is grown in home gardens and farms. The fruit is best eaten fresh — bite into it whole like an apple, or slice it and dip in spiced salt for added zest.

Rose apple can be sweet or sour, depending on the season

One interesting point: rose apple is extremely hydrating, with over 90% water content, making it an excellent thirst-quencher during Vietnam’s hot months.

13. Langsat (Bon Bon)

Langsat is a small, round fruit with pale yellow skin and translucent segments inside, resembling a peeled grape. Its thin skin can be easily broken open by hand, revealing juicy flesh divided into segments.

The taste is sweet with a light citrus tang and mild bitterness in the seeds, which should be avoided. Langsat season runs from July to October, and the fruit is widely grown in southern provinces like Dong Nai and Binh Phuoc. The trees thrive in shaded tropical forests and humid lowlands.

Langsat is widely and mostly grown in the southern Vietnam

This fruit is eaten fresh and is commonly enjoyed as a refreshing snack. It’s also used in syrups and candied for traditional treats. A unique detail: langsat trees are long-living and can bear fruit for decades — some trees in Southeast Asia are over 50 years old and still producing.

14. Breadfruit (Sa Ke)

Breadfruit is a large, round fruit with bumpy green skin and starchy white flesh. Unlike most fruits, it’s not eaten raw due to its dense, potato-like texture and mild, slightly nutty flavor when cooked.

Breadfruit is available all year round, especially in southern Vietnam, where it’s used as a staple food rather than a sweet snack. The tree is valued not only for its fruit but also for its shade and timber.

Common ways to enjoy breadfruit include frying slices until golden, boiling for soup, or baking for a soft, bread-like texture. It’s extremely filling and high in fiber.

Breadfruit can only be eaten when properly cooked

Fun fact: breadfruit is sometimes called “the tree that feeds”, as just one tree can produce hundreds of kilos of food annually.

15. Banana (Chuoi)

Banana is one of the most universally consumed fruits in Vietnam, grown almost everywhere in the country. It has smooth, yellow skin (or sometimes green or red, depending on the variety) and soft, sweet flesh inside.

Its flavor is familiar — rich, sugary, with a creamy mouthfeel. Bananas are available year-round, and regions like the Red River Delta and the Mekong Delta produce dozens of varieties, including baby bananas and plantains.

Banana can be used in making desserts and snacks

Bananas are extremely versatile: eaten raw, grilled with coconut, mashed into cakes, or blended into smoothies. A well-loved Vietnamese dish is banana sticky rice with coconut milk, wrapped in leaves and grilled. Interesting fact: nearly every part of the banana plant is used in Vietnamese cuisine — even the flower and the leaf.

16. Vietnam Sapodilla (Hong Xiem)

Sapodilla is a round to oval fruit with rough brown skin and sweet, grainy flesh inside that tastes like brown sugar or molasses. The texture is soft and smooth, almost like pear meets custard.

It grows throughout the year, with a peak season between February and April. Northern Vietnam — especially Xuan Dinh village in Hanoi — is famous for producing high-quality sapodillas.

Sapodila is very sweet, sometimes can be used in smoothies called “sapoche”

To eat it, cut it in half and scoop out the flesh, avoiding the black seeds. It’s often added to smoothies and desserts for its rich flavor. Fun fact: sapodilla trees exude a sticky white latex called chicle, which was traditionally used in chewing gum.

17. Custard Apple (Na)

Custard apple has a knobby green exterior and creamy, segmented white flesh inside that’s incredibly sweet and fragrant. When ripe, the skin can be gently pulled open, revealing custard-like texture with large black seeds.

It’s in season from June to September and grows best in northern Vietnam. The fruit is delicate and bruises easily, so it's mostly sold locally.

Custard apple is even used in making refreshing drinks for summer

Custard apple is eaten with a spoon or blended into smoothies. It has notes of banana, pineapple, and peach. Bonus fact: this fruit is rich in antioxidants and vitamins, making it a favorite for boosting immunity and digestion.

18. Jackfruit (Mit)

Jackfruit is one of the largest tropical fruits in the world, often weighing up to 35 kilograms. It has a rough, spiky green skin and a strong, sweet aroma. Inside, the fruit contains golden yellow bulbs with a chewy texture and honey-like flavor. Each bulb encloses a seed that can also be cooked and eaten.

The peak season for ripe jackfruit is from July to August, though some varieties like the seedless To Nu are harvested earlier, from March to June. It is cultivated across Vietnam, especially in the Mekong Delta and southern provinces, where the hot, humid climate supports its massive growth.

Booming jackfruit season is during summertime

To eat it, one must first cut through the thick skin and sticky latex — gloves and oil are often used to avoid the sap. The sweet flesh is eaten raw, added to yogurt or sticky rice, or mixed with coconut milk. Young, unripe jackfruit is widely used in savory dishes like salads or braised stews.

A remarkable fact: jackfruit is considered a sustainable meat substitute and is now gaining global popularity in vegan cuisine.

19. Guava (Oi)

Guava is a common fruit in Vietnam with a round or oval shape, green skin (sometimes yellow when ripe), and firm white or pink flesh speckled with tiny edible seeds. Its flavor is lightly sweet and herbal with a crisp texture, especially when eaten unripe.

While it’s available year-round, guava is especially popular during the late rainy season and early dry months. It is widely grown across both northern and southern provinces, including Thai Binh, Bac Giang, and the Mekong Delta.

Guava is enjoyed fresh, sliced and dipped in chili salt — a classic Vietnamese street snack — or added to juices and salads. It’s high in vitamin C and dietary fiber.

Guava can be eaten ripe or unripe

A little-known fact: guava leaves are often boiled into tea and used in traditional remedies to aid digestion and soothe upset stomachs.

20. Starfruit (Khe)

Starfruit, named for its striking star-shaped cross-section, has thin waxy skin and translucent yellow-green flesh. It has a refreshing taste that balances sweet and sour, often described as a mix of apple, citrus, and grape.

Although starfruit can be harvested year-round, it’s most abundant from summer to early fall. It's cultivated in the Mekong Delta and central to southern Vietnam, where the trees grow well in moist, sunlit orchards.

To enjoy it, the fruit is typically sliced into star-shaped pieces — no peeling necessary — and eaten raw, juiced, or added to salads and desserts. In Vietnamese cuisine, it’s also a key ingredient in sweet-and-sour fish soup.

Yellow starfruit is usually sweet, while green starfruit can be sour and tart

A notable fact: both the skin and seeds are edible, though people with kidney issues should avoid excessive intake due to its oxalate content.

What To Know About Vietnamese Fruits?

Vietnamese fruits are more than just snacks — they’re cultural experiences. Grown across the country’s diverse climates, from the cool highlands of the North to the humid tropics of the Mekong Delta, each fruit carries a story of regional tradition, seasonal rhythm, and culinary creativity.

Many tropical fruits in Vietnam are seasonal, so knowing when to visit can make a big difference. Summer (May to August) brings a bounty of the most beloved fruits such as durian, mangosteen, rambutan, and lychee. In contrast, winter (December to February) is the best time for star apple and certain varieties of dragon fruit. Whether you’re looking for something familiar like mango or more exotic like soursop or langsat, Vietnam has something for every palate.

Where To Buy Vietnamese Fruit?

If you're looking to explore Vietnamese fruit at its freshest, your best options are:

• Local markets: Some of the most vibrant and authentic places to buy fruit in Vietnam are traditional wet markets. These offer not only freshness but also the chance to interact with local vendors and experience the hustle and bustle of daily Vietnamese life. Top spots are: Ben Thanh Market in Ho Chi Minh City, Dong Xuan Market in Hanoi, Cai Rang Floating Market in Can Tho
• Fruit orchards: For those seeking a deeper experience, Vietnam’s fruit orchards let you see how fruits are grown and harvested. Many are open to visitors, offering guided tours, tastings, and even hands-on picking. Notable orchard areas include Cai Be (Tien Giang) and My Khanh Village (Can Tho), where lush gardens stretch across the countryside. Buying directly from the orchard means unbeatable freshness and flavor.
• Local tours: Food and market tours that include fruit tastings are a great way to sample many varieties while learning how they’re grown and eaten. These tours often combine visits to local markets and orchards, guided by locals who share tips on how to choose the best fruit and introduce you to seasonal favorites.

Local markets have the freshest and most diverse in-season fruits

Tips For Choosing and Enjoying Vietnamese Fruits

Maximize your tropical fruit experience in Vietnam with these practical, tried-and-true tips:

• Iconic must-tries: Begin with the country’s most beloved varieties: durian (bold and creamy), mangosteen (sweet and fragrant), and dragon fruit (mild and refreshing). These represent Vietnam’s diversity of flavors and textures.
• Follow the season for best taste: Vietnam’s fruit is at its best when it’s in season. Summer (May–August) brings the richest selection, including durian, rambutan, mangosteen, and lychee. Winter (December–January) is perfect for creamy star apples and bright dragon fruit.
• Learn how to spot quality fruit
• Durian: Choose fruits with slightly cracked seams and a distinct aroma.
• Mangosteen: Look for vibrant purple skin and fresh green tops.
• Dragon fruit: Pick those with bright red skin and firm green tips. A little local know-how goes a long way at the market.
• Wash before you bite: Even fruit with peel should be rinsed well — markets can be dusty, and handling is common.
• Ease into new flavors: Some tropical fruits are strong or unfamiliar. Try small amounts first to let your palate — and your stomach — adjust.
• Buy from authentic sources for better quality: Avoid overpriced tourist shops. Instead, opt for local markets or direct-from-farm orchards, where fruit is fresher, more affordable, and often better handled.

From creamy durians and vibrant mangosteens to refreshing dragon fruits and tropical jackfruit, Vietnamese fruit offers a world of flavor, culture, and seasonal richness that reflects the country’s natural diversity. Whether you’re shopping at a bustling local market, wandering through lush orchards in the Mekong Delta, or sampling fruit on a floating boat in Can Tho, every bite is a taste of Vietnam’s identity.

Ready to explore Vietnam’s fruit paradise? Read more on Vietnam Airlines' comprehensive travel guides to plan your perfect Vietnamese adventure. For more details on flights, baggage policies, and travel itineraries, contact Vietnam Airlines via their hotline at 1900 1100, or through Fanpage or Zalo for expert advice.