Fruits of Vietnam

If you visit a fresh market in Vietnam, you will be dazzled by the rainbow of tropical hues when you reach the fruit section. The array of colours, shapes and textures is a feast to the eyes alone. Under the vibrant and bizarre skins, a new taste sensation is waiting to be enjoyed. The flavours of tropical fruits are as diverse as their skins, and sampling them can be a fun and exciting experience.

Rambutans are the most eye catching fruit. From a distance they have a vibrant red glow, but at closer inspection visitors are surprised and amused by their unusual hairy skin. Under the red and green stubble, a beautiful pearly egg shaped delight awaits. The meat of the fruit has a cool, sweet taste, although the seed is quite woody and difficult to remove.

Mangosteens also have a surprising inner beauty; the white segmented delicate fruit contrasts with the tough, violet outer casing. The fruit has a refreshing sweet and sour tang, and is thought to be a powerful antioxidant.

Jackfruit is also easy to locate at the market, as it has an extremely sweet scent which is released into the air when the edible pulp is removed. The vibrant yellow fruit is extremely sweet and calorific, and contains juice depending on the species.

Most of Vietnam’s longan is grown in the north of the country, and the fruit was once a food reserved as a tribute to the King. A thin, brown skin encases a small white pearly fruit which covers a shiny black seed. The fruit tastes sweet and juicy, and is a good source of protein.