Blogs

1: Pomelo (Buoi)

In Viet Nam, There are many tasty varieties of pomelo. Ordinarily, The pomelo is named for the locality where it is grown. For example, in the North, there is the Doan Hung (Phu Tho Province) pomelo, in the Central there is the Phuc Trach (Ha Tinh Province) pomelo, and in the South, and in the South there is the Tan Trieu (Bien Hoa, Dong Nai Province) pomelo, Nam Roi (Vinh Long Province).

Each variety has a unique taste. The Phuc Trach pomelo has the distinguishable sweet taste of the glucose that is dissolved in the fruit and a fresh taste that slightly oermeates your body and makes your spirit light. There are many different scents and tastes of the Tan Trieu Polemo. The thanh tra is mildly sweet and somewhat acidic. The buoi duong (pomelo as sweet as sugar) is very sweet. The Buoi Xiem (Siamese pomelo) has a rosy core and a light sweet taste.

In Dong Thap Province (Plain of Rushes) ,there is a variety of pomelo that does not have any seeds, called Nam Roi. When it ripens, it bears a yellow color and is as sweet as the Buoi Duong.

2: Rambutan ( Chom Chom)

Rambutan is a plant grown in many South Vietnamese orchards. The rambutan fruit has a thick, hard outer peel, and a while and sweet tasting pulp.
The most renowned rambutans are grown at Hoa Phuoc Village and Vinh Long Province. During the rambutan season, which lasts from April to June, you can find rambutans everywhere in South Vietnam.

3: Pineapple (Dua)

Pineapple is a tropical plant grown in many regions of the country. During the summer, the pineapple ripens everywhere, almost simultaneously.
In addition to eating fresh pineapple, pineapple can be processed to make canned pineapple, pineapple jam, pineapple liquor, pineapple juice, etc… Pineapple is also an ingredient used is everyday dishes.

4: Custard – apple (Na)

Called Na, or mang cau, the custard apple has a thick, green outer layer with soft white pulp. There are to varieties of custard apple, the friable custard apple and the tough custard apple. The tastiest of all is the tough custard – apple of Cap (also custard – apple of Vung Tau)
The tough custard – apple has firm and abundant pulp, and it is sweeter than any other variety; it has few seeds and thin peel. The peel of the Vung Tau custard – apple is rough and warty, but its good taste is praise – worthy Custard – apples are grown more in the South than in the North.

5: Longan (Nhan)

The longan grown in many provinces in the North. The longan is no bigger than a pingpong ball with brownish peel. The peel only has to be slightly removed to reach the whitish pulp, enclosing the glistening black kefnel.

The are many varieties of longans. The most renowned variety of longan is the cage longan of Hung Yen Province. There are varyeties that have a thick pulp and a very sweet taste called pulp longan. Water longans have a thin watery pulp and a fresh sweet taste. In the South, there is the longans of Chau Thanh (Dong Thap Province), which is fairly renowned. This variety has a watery has a watery pulp, a very sweet taste, a perfumed scent, and small black seeds, which is why it is called “nhan tieu” (pepper grain longan)

The longan is a tropical fruit rich in nutrients. It is used in the preparation of sweet lotus seed soups. A longan that has been rid of its black kernel than dried over a fire is called long nhan (literally :dragon’s eyes); it is one of the tonics used in the recipes of traditional medicine.

6: Durian (Sau Rieng)

Of the fruits of Viet Nam, the durian is the most costly. Durian is called sau rieng in Vietnamese, which literally means personal melancholy. This name comes a legend of the unfulfilled love of a foreign Prince for a Vietnamese girl.

This durian is as big as a football. Its shell is thick, hard, and has prickles on its surface. To eat a durian, a blade is inserted into the small ditches of the shell. Cutting it reveals segments of ivory coloured pulp, glistening as if covered with a layer of butter. The taste is peculiar and the smell is very discernible. It spreads very far and requires a long time to dissipate.

The durian, which can only be grown in the provinces of Southern Viet Nam, is exported to many countries in the Southeast Asia region. The Crop is usually harvested in Janualy.

7: Thieu Litchi (Vai Thieu)

The thieu litchi is only grown in the North of Viet Nam. The Most famous and palatable of the thieu litchi are the ones grown in Thanh Ha (Hai Duong) and Luc Ngan (Bac Giang). The Thieu Litchi is bigger than the cage longan, and its outer cover is lumpy and a deep rosy colour. Like the longan, the flesh of the Thieu litchi is also while, but it is thicker and more watery. Its kernel is very small and brown. The litchi season lasts from May to July. The Thieu Litchi makes a precious gift to sent to relatives in the South by those of North Viet Nam.

8: Star Apple (Vu Sua)

Star Apple is a fruit commonly grown in Southern orchards. Entering a star apple orchard, you will see thousands of these fruit hanging loosely on branches. They have smooth peel that is either green or violet. The inside is shaped like a star, which is why it is called a star apple. (In Vietnamese , its name evokes a woman’s breast because of its milky flesh.)

Before eating a star apple press your hands evenly around the fruit until it gets soft, then with a knife, cut it into two parts. With a spoon, grate the pulp until only the outer cover remains. In summer, a glass of star apple soaked in sweetly sugared iced water has no rivals among refreshing drinks.

9: Mango (Xoai)

Mango plants are widely grown in the Southern provinces. There are many varieties of mangoes, including the Cat mango (Ben Cat Mango), Hon mango, Thanh Ca mango, Tuong Mango (elephant mango), Xiem mango (Siamese mango), Coc mango (toad mango), etc….

They are all very tasty, each having its own scent and taste. The mango of Ben Cat is nevertheless the most famous. It has a special scent and taste that is perfumed and deeply sweet, the fruit is yellowish and round and some fruit can weigh up to half a kilogram. The mango season lasts from March to May

10: Mangosteen (Mang Cut)

Hidden among dense foliage, big as a fist and brownish – violet in colour, í the mangosteen. When eating a mangosteen, use a knife to cut around the fruit and to remove half of the shell
The inside of the mangosteen Is arranged in while, soft sections, and is freshly scented.

There are three varieties of mangosteens: the first variety is a little acidic, the second is as sweet as candy, with big segments and a thin shell, and the last variety, called doi mangosteen, has crisp segments. The mangosteen season ordinarily lasts from May to August.