Deutsch Vietnam is a tropical paradise where agriculture thrives. It is famous not only for its top exports like rice, pepper, cashews, and world-renowned Vietnamese coffee but also for its dazzling array of tropical fruits and vegetables.
As you explore Vietnam, you’ll find vibrant displays of ‘trái cây’ (or ‘hoa quả’ in the North) adorning street corners, bustling coffee shops, and bicycle vendors. These colorful, fresh, and affordable fruits are a delightful treat for any traveler.
Check out our guide to 20 must-try Vietnamese fruits , complete with local names, peak seasons, and tips for adding these delicious delights to your culinary adventures.
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Where can I buy fresh fruits in Vietnam?
Finding fresh fruits in Vietnam is a breeze! Markets across the country are packed with vibrant produce, and you’ll also see plenty of bicycle and truck vendors offering juicy options in the cities. Just remember to ask for the price first to steer clear of any surprises.
For a sweet treat, explore the street food stalls and coffee shops where you’ll discover an array of fruit-based delights like Sinh Tố (Vietnamese smoothies) and Chè (dessert soups). These fruity indulgences are not only scrumptious but also budget-friendly!
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1. Coconut (Dừa)
In Vietnam, coconuts are everywhere, especially flourishing in the coastal provinces. Bến Tre province is known as the “coconut kingdom” of Vietnam.
Scientific name: Cocos nucifera
Vietnamese name: Dừa
Coconut season in Vietnam: Year-round
Coconut water (Nước Dừa) is one of the most affordable and popular drinks in Vietnam. I find myself sipping on it daily while I’m bacl home, and let’s be honest, the canned versions in Germany just don’t compare!
In Vietnam, you can enjoy coconut water straight up or jazz it up with pineapple or calamansi juice for extra zing. It’s also the key ingredient in Coconut Jelly (Rau Câu Dừa), a cool, delightful treat.
In the Mekong Delta, locals take it a step further, using coconut water in savory dishes like:
Coconut milk is also a key ingredient in Vietnamese cooking, in both savory and sweet dishes. Cà Ri Gà (chicken curry) and Bánh Xèo (sizzling pancakes) wouldn’t taste the same without coconut milk.
Coconut milk is a staple in Vietnamese desserts and drinks, often made into sweetened coconut sauce (nước cốt dừa). This velvety sauce is the finishing touch for delightful treats like Chè Ba Màu (three-color dessert) and Chè Đậu Xanh (mung bean dessert).
Coconut milk also pairs wonderfully with coffee to create Vietnamese coconut coffee. It’s also a key ingredient in many desserts like:
2. Lychee/Litchi (Vải)
Lychee is a fruit native to Vietnam, with cultivation dating back to the 8th century in Northern Vietnam. The fruit has a sweet flavor reminiscent of strawberries or pears, with a hint of citrus. Some even compare its floral notes to rose water.
Scientific name: Litchi chinensis
Vietnamese name: Vải/Vải Thiều
Lychee season in Vietnam: From May to July
Lychee is a delicacy in Northern Vietnam, particularly in Hải Dương and Bắc Giang provinces. Due to its short shelf life, lychee is often expensive in the West. So, if you’re traveling to Vietnam between May and July, don’t miss the opportunity to savor this exotic fruit.
Lychee is often enjoyed on its own, but it’s also a popular ingredient in drinks and desserts like Chè Khúc Bạch (Vietnamese panna cotta), Lychee Iced Tea, and Lychee Milk Tea.
Vietnamese people often use fruits in savory dishes, which is why lychee is sometimes found in salads and stews
3. Rambutan (Chôm Chôm)
Rambutan is mostly grown in Southern Vietnam, particularly in the Mekong Delta region (Miền Tây). The flesh of rambutan is similar in texture to lychee but has a creamier and sweeter flavor.
Scientific name: Nephelium lappaceum
Vietnamese name: Chôm Chôm/Lôm Chôm
Rambutan season in Vietnam: From May to August
4. Longan (Nhãn)
Longan, or Dragon’s Eye, is another must-try tropical fruit in Vietnam. It is a specialty of Hưng Yên, a Northern province, and the Mekong Delta region. Fresh longan is widely enjoyed for its sweet, juicy flavor, while dried longan is popular as a natural sweetener.
Scientific name: Dimocarpus longan
Vietnamese name: Nhãn/Long Nhãn
Longan season in Vietnam: Year-round, with peak season from July to October
In Vietnam, dried longan is often used to prepare Chè Sâm Bổ Lượng (Ching Bo Leung), a Cantonese sweet herbal dessert soup.
5. Dragon Fruit (Thanh Long)
The French colonization in Vietnam not only gave rise to French-Vietnamese fusion dishes like Bánh Mì Sandwich, Egg Coffee, and Pâté Chaud, but also introduced a variety of non-native crops such as coffee, cocoa, and cashew.
Dragon fruit (Pitaya) was among these introductions and is now widely known as Vietnamese dragon fruit, with Vietnam being a leading exporter.
Scientific name: Selenicereus undatus
Vietnamese name: Thanh Long
Dragon fruit season in Vietnam: Year-round, with peak season from April to October
Dragon fruit’s flavor is a beautifull blend of pear and kiwi sweetness with a touch of citrus. Its subtly sweet flavor and tender texture make it perfect for spooning out and enjoying.
In Vietnam, dragon fruit is primarily grown in the dry, coastal provinces of Ninh Thuận and Bình Thuận. While white and red dragon fruits are the most common, yellow dragon fruit can also be found occasionally.
6. Mangosteen (Măng Cụt)
Mangosteen, often referred to as the purple mangosteen, is a tropical fruit native to the rainforests of Southeast Asia. It features a thick purple rind and soft, white flesh.
In Vietnam, mangosteen is mostly cultivated in the South, particularly in Bình Dương province and the Mekong Delta region.
Scientific name: Garcinia mangostana
Vietnamese name: Măng Cụt
Mangosteen season in Vietnam: Year-round, with peak season from April to October
Vietnamese people typically enjoy ripe mangosteen for its sweet, slightly tangy flavor. It’s sometimes brewed into Mangosteen Tea. Unripe mangosteen is often used in Vietnamese chicken salad.
7. Durian (Sầu Riêng)
Durian is known as the king of fruits in Southeast Asia, not only in Vietnam but also in Thailand and Malaysia. Much like other iconic Vietnamese foods like fish sauce or shrimp paste, durian sparks strong opinions.
Its strong aroma is divisive—some find it overpowering, while others are drawn to its pleasantly sweet, floral, and caramel-like scent. However, what truly hooks durian lovers is its rich, custard-like flavor and creamy texture, often compared to cheesecake.
Scientific name: Durio
Vietnamese name: Sầu Riêng
Durian season in Vietnam: Year-round, with peak season from April to October
Durian is among the most expensive tropical fruits in Vietnam and across Southeast Asia. Vietnamese people enjoy eating it fresh, as well as in various desserts like Durian Smoothie, Durian Ice Cream, Durian Pancake and Chè Thái (Vietnamese fruit cocktail).
8. Jackfruit (Mít)
Jackfruit is a relative of durian but with a milder fragrance. Ripe yellow jackfruit has a subtly sweet flavor, often described as a blend of banana, apple, and mango.
Scientific name: Artocarpus heterophyllus
Vietnamese name: Mít
Jackfruit season in Vietnam: From June to August
In addition to enjoying it fresh, you might also try jackfruit smoothie, jackfruit ice cream, or dried jackfruit. For souvenirs from Vietnam , I always recommend dried fruits and Vietnamese chocolate.
In Vietnam, young jackfruits are often used to make jackfruit salad or as a meat substitute in vegan and vegetarian dishes.
Unlike durian, jackfruit is quite affordable and frequently used in Vietnamese fruit salad (hoa quả dầm) by locals.
Jackfruit has a few relatives, such as breadfruit (Sa Kê) and gac fruit (Gấc). These fruits are often used in savory dishes like breadfruit fries and Xôi Gấc (gac sticky rice).
9. Star Apple (Vú Sữa)
In Vietnamese, Vú Sữa means “Milky Breast,” a name inspired by a folk story about motherhood. This fruit is commonly grown in the Mekong Delta region of Vietnam.
Scientific name: Chrysophyllum cainito
Vietnamese name: Vú Sữa
Star apple season in Vietnam: From September to April
Star apple is known for its intense sweetness, featuring a pulpy, jelly-like texture. Its flavor is often likened to applesauce, with subtle hints of tropical fruits and grapes.
10. Sugar Apple (Na/Mãng Cầu Ta)
In Vietnamese, the Sugar Apple (or Sweetsop) is called “Na” in the North and “Mãng Cầu Ta” in the South to distinguish it from Soursop, which is known as “Mãng Cầu Xiêm.”
The term “Ta” refers to local or indigenous varieties, while “Xiêm,” derived from “Siam,” suggests that Soursop in Vietnam has its origins in Thailand.
Scientific name: Annona squamosa
Vietnamese name: Na/Mãng Cầu Ta
Sugar apple season in Vietnam: August
Sugar apples have a flavor reminiscent of fragrant, creamy custard. Their flesh is sweet and juicy, with a soft, buttery texture that can range from slightly firm to semi-soft.
11. Soursop (Mãng Cầu Xiêm)
Soursop has a sweet and tangy flavor that combines the essence of banana, pineapple, and strawberry with a zesty citrus twist. Its creamy flesh makes it ideal for making ice cream and other delicious 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 savor soursop fresh or enjoy it in various forms, such as Soursop Smoothie, Soursop Iced Tea, Soursop Tea, and Soursop Ice Cream—all of which are incredibly delicious.
12. Avocado (Bơ)
Avocado is popular all over the world, but in Vietnam, you should definitely try our unique avocado drinks and desserts. The avocados you’ll find here are different from the familiar Hass variety.
Scientific name: Persea americana
Vietnamese name: Bơ
Avocado season in Vietnam: Year-round, with peak season from May to September
While avocados are usually used in salads and savory dishes elsewhere (like in Avocado & Chicken Spring Rolls), in Vietnam, they’re mostly used to make delicious sweet treats.
Try the Vietnamese Avocado Smoothie (Sinh Tố Bơ), which is creamy, rich, and very affordable. Other delicious options include Cà Phê Bơ (Avocado Smoothie with Coffee), Kem Bơ (Avocado Smoothie with Coconut Ice Cream), and Chè Bơ (Avocado Pudding).
I also have recipes for Avocado Popsicles and Avocado Ice Cream, both are simple to make and incredibly tasty.
13. Tamarind (Me)
The tamarind tree yields brown, pod-like fruits with a sweet and tangy pulp.
Scientific name: Tamarindus indica
Vietnamese name: Me
Tamarind season in Vietnam: Year-round
Tamarind is widely used in South Asian and Southeast Asian cuisines, such as in Pad Thai and Nam Jim Jaew (Thai BBQ dipping sauce).
In Vietnam, tamarind could be eaten on its own or used in savory dishes and beverages, such as Canh Chua (Sweet & Sour Soup), Cua Rang Me (Tamarind Crabs), Tamarind Iced Tea, and Tamarind Drink with Peanuts (Đá Me).
14. Chikoo (Hồng Xiêm/Sa-pô-chê)
Chikoo, or Sapodilla, is my favorite fruit. Its flavor is a delightful mix of jaggery and caramel, reminiscent of brown sugar and pear.
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, chikoo can be enjoyed fresh or blended into a delicious Chikoo Shake with a hint of coffee.
15. Banana (Chuối)
Bananas might seem ordinary, but Vietnam’s local varieties (Chuối Sứ/Chuối Tây) are a game changer. These sugar bananas are incredibly creamy with a sweet, honey-like flavor that far surpasses the Cavendish bananas you’re used to.
Scientific name: Musa acuminata
Vietnamese name: Chuối (local variety: Chuối Sứ/Chuối Tây)
Banana season in Vietnam: Year-round
In Vietnam, these bananas are used to make many traditional desserts, such as:
16. Star Fruit (Khế)
Star Fruit (Carambola) is another exotic fruit from Vietnam that you might want to try. Its flavor can range from sweet with a hint of tanginess to sour and tart.
Scientific name: Averrhoa carambola
Vietnamese name: Khế
Star fruit season in Vietnam: Year-round
Locals often enjoy 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).
Sour star fruit is typically used in cooking Canh (light soup) or finds its place on Vietnamese herb platters for pork & shrimp spring rolls.
17. Java Apple Fruit (Mận/Roi)
Java apples, also known as Rose apples, are called “Roi” in northern Vietnam and “Mận” in the South. However, “Mận” also refers to plums in Vietnamese, which can be confusing.
Scientific name: Syzygium samarangense
Vietnamese name: Mận/Roi
Java apple season in Vietnam: Year-round
These bell-shaped fruits are popular throughout Southeast Asia and are known as “Chompoo” in Thailand. They have a sweet, slightly tart flavor and a crisp, crunchy texture similar to an apple.
18. Papaya (Đu Đủ)
Papaya is a beloved fruit in Vietnam, enjoyed in both its green and ripe stages, while in the West people just go with ripe papaya.
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 veggies) that pair perfectly with Bún Chả (Northern rice noodles with grilled pork). It can also be used to make many refreshing salads, such as Vietnamese papaya salad or Thai papaya salad (Som Tum).
Meanwhile, ripe papaya is a fresh treat and a star ingredient in many tropical desserts like Papaya Smoothies and Papaya Ice Cream.
19. Mango (Xoài)
Both ripe and green mangoes are very popular in Vietnam and Southeast Asia.
Ripe mangoes, with their sweet and vibrant flavor, could be eaten fresh. Mangoes are also the star in many Asian desserts and drinks, such as Mango Smoothie, Mango Lassi, Mango Sticky Rice, and Mango Sherbet—just to name a few.
Scientific name: Mangifera indica
Vietnamese name: Xoài
Mango season in Vietnam: Year-round
For green mango, you can use it to make Vietnamese mango salad or Thai mango salad.
But the real surprise in Vietnam? Locals love green mango with salt dips! It also makes a refreshing addition to fried and grilled dishes like Nem Nướng (pork sausage skewers) and Chạo Tôm (sugar cane shrimp).
20. Pomelo (Bưởi)
Pomelo is a popular citrus fruit in Vietnam, along with oranges, limes, tangerines, and calamansi.
Scientific name: Citrus maxima
Vietnamese name: Bưởi
Pomelo season in Vietnam: Year-round
Pomelo is delicious on its own, but Vietnamese cuisine takes it up a notch with many special treats like Pomelo Salad and Chè Bưởi (Pomelo Dessert Soup). Both are bursting with flavor and absolutely worth a try!
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