Vietnam is a country with a tropical climate, natural abundance of Vietnam has given a lot of delicious fruits and attractions. Including a lot of different fruits and there are very specific types only in Vietnam, it contributes to the attractiveness of Vietnam fruit
Durian special Vietnam fruit
Durian, known as King of Fruits in South East Asia, is originated in the rain forests of peninsular Malaysia. In Vietnam, it is mainly cultivated in the South and West provinces namely Dong Nai, Tien Giang, Ben Tre, Ba Ria Vungtau, Lam Dong, Binh Duong, Vinh Long, and Can Tho.
Durian is famous for both its looks and aroma. The fruit may exceed 3kg in weight partially owning to its thick rind covered with coarse, hard, broadly pyramidal sharp spines. On ripening, the fruit has yellowish white, pale yellow or orange, buttery, melting, sweet and mild to strongly aromatic flesh, which is loved by the native people of Southeast Asia but often found quite repugnant by foreigners. But actually it is nutritious with rich contents of Vitamin B, C, E and iron, which also helps to reduce cholesterol for a healthy body.
Persimmon is known as ‘oriental product of beauty’ as the fruit has a very good appearance, and in Vietnam it is often placed on the ancestral altar on anniversaries and lunar New Year festivals. Persimmon is mostly planted in Lang Son and Lam Dong provinces in cool regions of Vietnam.
Mature fruit is reddish, orange in color resembling a tomato, and variable in shape, color and size. Persimmon is famous for providing a lot of sugar and vitamin A. Persimmon fruits contain as much vitamin C as oranges and tangerines, and their pulp does not have a sour taste. Persimmon fruits are divided into two kinds: bitter and sweet. Bitter persimmon fruits are edible when they are green and hard, but is very sweet when the fruit is ripe. The fruit of sweet persimmon are always sweet, even when green and hard.
In Oriental medicine, persimmon is considered effective to reduce high blood pressure and relieve abdominal pain. Vietnamese people also enjoy salty/sugared dry apricot as snacks during Tet holiday or precious gifts to parents and relatives.
Sapodilla is a long-lived, evergreen tree native to southern Mexico, Central America and the Caribbean. When unripe, the fruit has a firm outer skin and when picked, releases white chicle from its stem. But when fully ripened, its flesh ranges from a pale yellow to an earthy brown color with a grainy texture covered by a saggy skin. The fruit has an exceptionally sweet and malty flavor. With a rich contents of Vitamin B, calcium, phosphorus and other minerals, Sapodilla is said to do it good for pregnant women, children and especially good for stomach as it reduces diarrhea. This fruit is grown in Hanoi (Xuan Dinh sapodilla, Tu Liem district), and Hai Duong (Thanh Ha sapodilla, Thanh Ha district).
In Vietnam, it is grown in the Mekong Delta where the climate is hot and humid. The chom chom fruit season lasts until the end of the rainy season (from May to October). The skin of this fruit is tough, thick and hairy. Its meat is transparent white and tender, and has a cool sweet taste in the mouth. The most reputed rambutan fruit nation-wide is grown in Binh Hoa Phuoc village in Long Ho district, Vinh Long province, 50km north of Ho Chi Minh City. During the rambutan season one can notice the typical bright red colour of rambutan fruit stands located in the markets, along road and at intersections throughout the southern provinces.
In Vietnam, there are two kinds of custard apple: firm and soft. When a custard apple is ripe, it is easy to peel. The peel is thick, green, and covered with white or green pollen. The pulp is white or light yellow and contains many black seeds.
In the south, custard apples ripen in July, but not all at the same time. Firm custard apples are densely grown in the south, mainly in Ninh Thuan and Vung Tau. Xiem custard apples are oval or heart shaped. Their peel is green with thorns, which turn black when the fruit is ripe. The fruits are generally big and can reach 1.5 kg. The pulp is white, hard, and a bit sour.