Vietnam is truly blessed with a tropical climate that makes farming flourish. Sure, we’re known around the world for rice, pepper, cashews, and that bold cup of Vietnamese coffee, but what really makes me smile are the everyday treasures—our tropical fruits and vegetables.
Stroll through any town, and you’ll see it: baskets of fresh trái cây (or hoa quả if you’re up North) spilling over on street corners, bicycle vendors weaving through traffic with colorful loads, even cafés offering fruit alongside your coffee. They’re vibrant, affordable, and honestly one of the sweetest joys of daily life here.
That’s why I’ve put together a guide to 20 must-try Vietnamese fruits—with local names, peak seasons, and a few tips to help you enjoy them just like the way we do here in Vietnam.
Where to Find Fresh Fruits in Vietnam
Getting your hands on fresh fruits in Vietnam couldn’t be easier.
From North to South, local markets overflow with colorful piles of produce that practically call your name. In the cities, you’ll often see bicycle or truck vendors weaving through traffic, their baskets stacked high with whatever’s in season. (A quick tip: always ask the price first—it saves you from little surprises later.)
And if you’re in the mood for something beyond just munching on fruit, don’t skip the street food stalls and coffee shops. That’s where you’ll find sinh tố (our creamy fruit smoothies) and chè (sweet dessert soups). They’re refreshing, delicious, and best of all—easy on the wallet.
If you’re curious to dive a little deeper into Vietnam’s food culture, I’ve also put together a post all about Vietnamese vegetables.
1. Coconut (Dừa)
In Vietnam, coconuts are everywhere—especially along the coast, where they thrive in the salty breeze. Bến Tre, often called the “coconut kingdom,” is the heartland of it all.
Scientific name: Cocos nucifera
Vietnamese name: Dừa
Season: All year round
For me, nothing says “I’m home” quite like a fresh glass of nước dừa (coconut water). I sip on it almost every day when I’m back in Vietnam—it’s cheap, refreshing, and so much better than the canned stuff I’ve tried in Germany (trust me, not the same!). You can drink it straight or add a splash of pineapple or calamansi juice for an extra kick.
Coconut water also stars in rau câu dừa (coconut jelly), a wobbly, cooling dessert that’s a childhood favorite for many of us. In the Mekong Delta, coconut water sneaks into savory dishes too, giving them a subtle sweetness. Some classics you’ll find:
- Gà rô ti (chicken braised in coconut water)
- Gà kho gừng (ginger chicken)
- Sườn ram mặn (caramelized pork ribs)
- Thịt kho trứng (braised pork and eggs)
- Cá kho (caramelized fish)
Then there’s coconut milk (nước cốt dừa), the rich, creamy side of the fruit. It’s what makes cà ri gà (Vietnamese chicken curry) so comforting and bánh xèo (crispy sizzling pancakes) so irresistible. And in desserts? It’s a must. Sweetened coconut sauce drizzled over chè ba màu (three-color dessert) or chè đậu xanh (mung bean dessert) takes them to another level.
Coconut milk also sneaks into coffee (hello, Vietnamese coconut coffee!) and adds magic to beloved sweets like:
- Bánh khoai mì nướng (cassava cake)
- Bánh kẹp lá dứa (pandan waffles)
- Bánh da lợn (steamed layer cake)
- Bánh bò nướng lá dứa (pandan honeycomb cake)
2. Lychee / Litchi (Vải)
Did you know lychee has been grown in Vietnam since the 8th century? Native to the North, this little fruit has a flavor that’s hard to forget—sweet like strawberries or pears, with a hint of citrus and a delicate floral note that reminds some people of rose water.
Scientific name: Litchi chinensis
Vietnamese name: Vải / Vải Thiều
Season in Vietnam: May to July
Lychee is the pride of Northern Vietnam, especially in Hải Dương and Bắc Giang provinces, where orchards turn into seas of red during harvest season.
The fruit also carries a fascinating past: centuries ago, lychees from Vietnam were sent as tribute to the Chinese imperial court. During the Tang dynasty, they were said to be the favorite of Lady Yang Guifei, one of China’s most famous beauties.
Most of us simply eat lychees fresh, but they also find their way into desserts and drinks. Think chè khúc bạch (a light, panna cotta-like dessert), lychee iced tea, or lychee milk tea. And in true Vietnamese fashion—where fruits often sneak into savory dishes—you might even spot lychee tossed into salads or simmered in stews for a little sweet surprise.
3. Rambutan (Chôm Chôm)
Down in Southern Vietnam, especially in the lush Mekong Delta, rambutan trees thrive. With their spiky red-and-green shells, they look a little wild on the outside, but inside you’ll find juicy flesh that’s similar to lychee—only creamier and a touch sweeter.
Scientific name: Nephelium lappaceum
Vietnamese name: Chôm Chôm / Lôm Chôm
Season in Vietnam: May to August
Most of the time, we enjoy chôm chôm fresh, peeling off that quirky shell to reveal the juicy fruit inside. But like many tropical fruits in Vietnam, rambutan doesn’t stop there—it can be tossed into salads, cooked into stews, or even brewed into a light, fruity tea. It’s one of those versatile treats that always reminds me of summer in the Mekong.
4. Longan (Nhãn)
Longan—often called “dragon’s eye” for the way the seed peeks through its translucent flesh—is another tropical gem you shouldn’t miss in Vietnam. It’s a specialty of Hưng Yên province in the North and also thrives in the fertile Mekong Delta.
Scientific name: Dimocarpus longan
Vietnamese name: Nhãn / Long Nhãn
Season in Vietnam: Available year-round, with the sweetest harvests from July to October
Fresh longans are juicy, sweet, and incredibly easy to snack on—you’ll often see families gathered around a bowl, peeling one after another until only a pile of shells and seeds remain. In recent years, longan has even made its way into modern desserts, like soft sponge cakes layered with oolong jasmine cream and fresh longan.
Dried longan, on the other hand, has its own charm. Naturally sweet and fragrant, it’s often used in traditional Vietnamese chè. A couple of favorites are chè sâm bổ lượng (a cooling Cantonese-inspired herbal dessert soup) and chè dưỡng nhan, a nourishing beauty dessert packed with dried fruits and seeds.
5. Dragon Fruit (Thanh Long)
When the French came to Vietnam, they didn’t just leave behind fusion dishes like bánh mì, egg coffee, or pâté chaud—they also introduced a handful of crops that would later become staples here, from coffee and cocoa to cashews.
Among them was dragon fruit (pitaya), which over time became so rooted in our soil that today Vietnam is one of the world’s top exporters.
Scientific name: Selenicereus undatus
Vietnamese name: Thanh Long
Season in Vietnam: Year-round, with peak harvests from April to October
With its striking look and refreshing taste, dragon fruit is one of those fruits that feels almost too pretty to eat. Slice it open and you’ll find a speckled flesh that tastes like a cross between pear and kiwi, with just a hint of citrus. The flavor is light and subtly sweet—perfect for scooping straight out with a spoon on a hot day.
Most of Vietnam’s dragon fruit comes from the sunny, coastal provinces of Ninh Thuận and Bình Thuận. You’ll usually find two common varieties—white-fleshed and red-fleshed dragon fruit—but every now and then, the rare yellow variety makes an appearance, a sweet little surprise for fruit lovers.
6. Mangosteen (Măng Cụt)
If lychee is the “queen of Northern fruits,” then mangosteen proudly holds the crown in the South. Known as the purple mangosteen, this tropical beauty comes with a thick, deep-purple rind hiding soft, juicy white segments inside. One taste, and you’ll understand why it’s so beloved—sweet with just a hint of tang, perfectly refreshing on a hot day.
Scientific name: Garcinia mangostana
Vietnamese name: Măng Cụt
Season in Vietnam: Available year-round, with the best harvests from April to October
In Vietnam, mangosteen is grown mainly in Bình Dương and across the Mekong Delta, where the hot climate and fertile soil make the fruit thrive.
We usually eat it fresh, but it doesn’t stop there. Unripe mangosteen is often sliced thin and used in Gỏi Gà (chicken salads) for a crunchy, tangy twist, while ripe mangosteen can even be brewed into a fragrant mangosteen tea.
7. Durian (Sầu Riêng)
Durian is famously called the “king of fruits” across Southeast Asia—and just like fish sauce or shrimp paste in Vietnamese cooking, it’s one of those love-it-or-hate-it foods.
Scientific name: Durio
Vietnamese name: Sầu Riêng
Season in Vietnam: Year-round, with peak harvests from April to October
Durian is one of the priciest tropical fruits in Vietnam, and for good reason. Many of us enjoy it fresh, straight from the thorny shell, but it also makes its way into indulgent desserts. Think durian smoothies, velvety durian ice cream, fluffy durian pancakes, or chè Thái—a refreshing fruit cocktail that’s always a hit in summer.
8. Jackfruit (Mít)
Jackfruit may be in the same family as durian, but don’t worry—it has a much gentler fragrance. When ripe, its golden-yellow flesh is sweet and fragrant, often described as a mix of banana, apple, and mango.
Scientific name: Artocarpus heterophyllus
Vietnamese name: Mít
Season in Vietnam: June to August
In Vietnam, people enjoy jackfruit in so many ways: fresh out of the shell, blended into jackfruit smoothies, or even turned into crunchy dried jackfruit (a great souvenir along with Vietnamese chocolate, by the way).
Young jackfruit, on the other hand, is a star in savory cooking—it makes a refreshing salad and is a favorite meat substitute in vegan and vegetarian dishes. You’ll also find jackfruit in local hoa quả dầm (Vietnamese fruit salad), since it’s tasty and affordable.
Fun fact: jackfruit has some “cousins” too—like breadfruit (Sa Kê), which locals love to deep-fry, and gac fruit (Gấc), famous for the vibrant red sticky rice dish Xôi Gấc.
9. Star Apple (Vú Sữa)
In Vietnamese, Vú Sữa translates to “Milky Breast,” a name rooted in a touching folk tale about a mother’s love. This fruit thrives in the Mekong Delta, where its lush orchards are full of heavy, round star apples dangling from the trees.
Scientific name:Chrysophyllum cainito
Vietnamese name:Vú Sữa
Star apple season in Vietnam: From September to April
Bite into a ripe star apple, and you’ll be greeted with a jelly-like, custardy flesh that’s intensely sweet, almost like spooning up applesauce kissed with tropical grapes. Many enjoy it fresh, but it also blends beautifully into a creamy sinh tố vú sữa (star apple smoothie) — a true Southern Vietnamese delight.
10. Sugar Apple (Na / Mãng Cầu Ta)
In Vietnam, this fruit goes by two names: “Na” in the North and “Mãng Cầu Ta” in the South — the “Ta” meaning local, to set it apart from Soursop (Mãng Cầu Xiêm), which came from Siam (Thailand).
Scientific name: Annona squamosa
Vietnamese name: Na / Mãng Cầu Ta
Season in Vietnam: August
Sugar apples are like little green treasures, hiding a custard-like flesh inside. Sweet, fragrant, and creamy — the taste is often compared to silky custard, sometimes with hints of vanilla. The buttery pulp is juicy and soft, though some fruits lean a bit firmer than others.
In Vietnam, we usually keep it simple and enjoy sugar apples fresh, scooping out the sweet flesh one bite at a time.
11. Soursop (Mãng Cầu Xiêm)
In Vietnam, we call this fruit Mãng Cầu Xiêm (or sometimes Mãng Cầu Gai). Its taste is like a tropical medley—sweet and tangy, with hints of banana, pineapple, and strawberry, all wrapped in a refreshing citrus note. The flesh is soft, creamy, and almost custard-like, which makes it perfect for turning into desserts.
Scientific name:Annona muricata
Vietnamese name:Mãng Cầu / Mãng Cầu Xiêm / Mãng Cầu Gai
Soursop season in Vietnam: From June to September
While in Vietnam, you can enjoy:
- Soursop Smoothie
- Soursop Iced Tea
- Soursop Tea
- Soursop Ice Cream
Or simply eat it fresh—either way, it’s a tropical treat you won’t forget.
12. Avocado (Bơ)
Avocado is popular worldwide, but in Vietnam, we’ve turned it into something extra special—creamy drinks and desserts you won’t find anywhere else. The avocados here are different from the Hass variety: softer, richer, and naturally sweet, making them perfect for blending.
- Scientific name: Persea americana
- Vietnamese name: Bơ
- Season in Vietnam: Year-round, with peak season from May to September
Instead of just salads or savory rolls, avocados in Vietnam shine in sweet treats. Some favorites you shouldn’t miss are:
- Sinh Tố Bơ (Vietnamese Avocado Smoothie) – smooth, creamy, and budget-friendly
- Cà Phê Bơ (Avocado Coffee Smoothie) – a rich and energizing twist
- Kem Bơ (Avocado with Coconut Ice Cream) – indulgent and refreshing
- Chè Bơ (Avocado Pudding) – silky, sweet, and comforting
For home cooks, I also share recipes for Avocado Popsicles and Avocado Ice Cream, both easy to make and incredibly satisfying.
13. Tamarind (Me)
Tamarind grows in long, brown pods that hide a tangy-sweet pulp inside—perfect for adding a punch of flavor to both drinks and dishes.
Scientific name:Tamarindus indica
Vietnamese name:Me
Tamarind season in Vietnam: Year-round
Tamarind is a staple across South and Southeast Asia, showing up in many dishes like Pad Thai or Nam Jim Jaew (Thai BBQ dipping sauce).
In Vietnam, we use it in our own way: you can snack on it fresh, toss it into savory dishes, or turn it into refreshing drinks. Some favorites include Canh Chua (Sweet & Sour Soup), Cua Rang Me (Tamarind Crabs), Tamarind Iced Tea, and Đá Me (Tamarind Drink with Peanuts). Tangy, sweet, and full of flavor, tamarind adds a lively twist to anything it touches.
14. Chikoo (Hồng Xiêm / Sa-pô-chê)
Chikoo, or sapodilla, is hands-down my favorite fruit. Each bite tastes like a mix of jaggery and caramel, somewhere between brown sugar and pear—naturally sweet and comforting.
Scientific name:Manilkara zapota
Vietnamese name:Hồng Xiêm / Sa-pô-chê / Lồng Mứt
Chikoo season in Vietnam: Year-round, with peak season from May to August
In Vietnam, we mostly enjoy chikoo fresh, letting its soft, sweet flesh melt in your mouth. But it also makes a fantastic Chikoo Shake, sometimes with a touch of coffee for a little kick.
15. Banana (Chuối)
Bananas might seem ordinary, but Vietnam’s local varieties—like Chuối Sứ and Chuối Tây—are a whole different experience. These sugar bananas are creamy, naturally sweet, and have a honey-like flavor that blows regular Cavendish bananas out of the water.
Scientific name:Musa acuminata
Vietnamese name:Chuối (local variety: Chuối Sứ / Chuối Tây)
Banana season in Vietnam: Year-round
In Vietnam, bananas aren’t just for snacking—they shine in desserts. Some must-tries include:
- Kem Chuối (Banana Ice Cream) – cool and creamy
- Bánh Chuối Nướng (Baked Banana Cake) – soft, fragrant, and comforting
- Bánh Chuối Hấp (Steamed Banana Cake) – a classic Vietnamese treat
- Chè Chuối (Banana & Sago Dessert) – sweet and silky
- Chè Chuối Nướng (Grilled Banana in Sticky Rice with Coconut Sauce) – indulgent and unique
- Chuối Chiên (Deep-Fried Bananas) – golden, crispy, and irresistible
16. Star Fruit (Khế)
Star fruit, or Khế, is a uniquely Vietnamese treat you’ll want to try. Depending on the variety, it can be sweet with a hint of tang or bright and sour, making it a versatile fruit for snacking and cooking.
Scientific name:Averrhoa carambola
Vietnamese name:Khế
Star fruit season in Vietnam: Year-round
Locals love eating the sweet star fruit with dips like Muối Tôm (Shrimp Salt), Muối Ớt (Chili Salt), Muối Ô Mai (Sweet & Sour Salt), or Mắm Ruốc (Shrimp Paste)—simple, flavorful bites that are addictive.
The tangy, sour star fruit often finds its way into Canh (Vietnamese light soups) or sits alongside fresh herbs on platters for spring rolls, like Gỏi Cuốn or Nem Nướng Cuốn, adding a bright, zesty kick to every bite.
17. Java Apple Fruit (Mận / Roi)
Java apples, also called rose apples, go by Roi in Northern Vietnam and Mận in the South—but watch out, because Mận can also mean plums, which can get a little confusing!
Scientific name:Syzygium samarangense
Vietnamese name:Mận/Roi
Java apple season in Vietnam: Year-round
These bell-shaped fruits are popular across Southeast Asia—known as Chompoo in Thailand—and for good reason. They’re crisp, juicy, and have a sweet-tart flavor that’s refreshing and light, almost like a crunchy, delicate apple. Perfect for snacking on a hot Vietnamese afternoon!
18. Papaya (Đu Đủ)
Papaya is a favorite in Vietnam, and we enjoy it in both its green and ripe stages—unlike in the West, where it’s usually eaten only ripe.
Scientific name:Carica papaya
Vietnamese name:Đu Đủ
Papaya season in Vietnam: Year-round
Green papaya is a key ingredient in Dưa Góp (Northern Vietnamese pickled vegetables, the Northern counterpart to Southern Đồ Chua) and pairs beautifully with Bún Chả (grilled pork with rice noodles). It also makes a crisp, refreshing base for salads, whether in a classic Vietnamese papaya salad or the zesty Thai Som Tum.
Ripe papaya, on the other hand, is naturally sweet and creamy, perfect for snacking or blending into tropical treats like Papaya Smoothies and Papaya Ice Cream. It’s simple, delicious, and a must-try for anyone exploring Vietnamese fruits.
19. Mango (Xoài)
Both ripe and green mangoes are hugely popular in Vietnam and across Southeast Asia, each bringing its own charm.
Scientific name:Mangifera indica
Vietnamese name:Xoài
Mango season in Vietnam: Year-round
Ripe mangoes are sweet, vibrant, and perfect for eating fresh. They also shine in desserts and drinks like Mango Smoothie, Mango Lassi, Mango Sticky Rice, and Mango Sherbet—just a few ways to enjoy their tropical sweetness.
Green mangoes, on the other hand, are crisp and tangy. They’re great in Vietnamese mango salad or Thai mango salad, but the real surprise is how locals love them with salt dips. Green mango also pairs beautifully with fried or grilled dishes like Nem Nướng (pork sausage skewers) and Chạo Tôm (sugar cane shrimp), adding a refreshing, zesty crunch to every bite.
20. Pomelo (Bưởi)
Pomelo is one of Vietnam’s favorite citrus fruits, alongside oranges, limes, tangerines, and calamansi.
Scientific name:Citrus maxima
Vietnamese name:Bưởi
Pomelo season in Vietnam: Year-round
You can enjoy pomelo just as it is—juicy, fragrant, and refreshing. But in Vietnam, it also stars in many dishes like Pomelo Salad, which is crisp and tangy, or Chè Bưởi (Pomelo Dessert Soup), a sweet and aromatic dessert that’s both unique and delicious.
Taste and Travel: The Best of Vietnam
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