Vietnamese: Táo

Apples have red, yellow or green skin and crisp flesh. This section covers the familiar cultivated apple.

Vietnamese: Chuối

A familiar fruit that grows in bunches. Size and aroma vary by variety; bananas are eaten fresh and used in cooking.

Vietnamese: Dừa

A fruit enclosed in a thick shell. Young coconuts provide refreshing water and soft white flesh.

Vietnamese: Na (north) / Mãng cầu ta (south)

A green fruit with a scaly skin and white flesh. It becomes soft and sweet when ripe and contains black seeds.

Vietnamese: Thanh long

Recognizable by its scaly skin and tiny black seeds. White- and red-fleshed varieties differ in taste, which also depends on ripeness.

Vietnamese: Sầu riêng

A hard, spiky shell and a strong aroma distinguish this fruit. The pale yellow flesh is rich and creamy.

Vietnamese: Nho

Grapes come in green, red and purple varieties, with sweetness, acidity and skin texture that vary by variety. Explore Ninh Thuan grapes, their history, and tips for choosing, washing and storing them.

Vietnamese: Ổi

Green skin surrounds white or pink flesh. Firm guavas are often served with chili salt.

Vietnamese: Mít

A very large fruit containing yellow pods. Ripe flesh is springy, sweet and strongly aromatic.

Vietnamese: Kiwi

Beneath the brown skin is green or yellow flesh dotted with tiny black seeds, with a balance of sweetness and acidity.

Vietnamese: Nhãn

A small round fruit with thin, light-brown skin. Inside are translucent flesh and a black seed, with a rich sweetness.

Vietnamese: Vải

Bumpy red skin encloses translucent white flesh, known for its floral aroma and juicy sweetness.

Vietnamese: Quýt

Easy-to-peel skin encloses segmented flesh. Sweetness, acidity and the presence of seeds vary by variety.

Vietnamese: Xoài

Ripe mango has smooth, sweet yellow flesh. Green mango is firmer and tart, and is also eaten with salt.

Vietnamese: Măng cụt

A thick purple rind encloses soft white segments with a sweet taste and refreshing acidity.

Vietnamese: Dưa lưới

Explore melon flesh colors, nutrition and prices in Vietnam, the origins of melon names, and firsthand tasting notes with tips on ripeness, cutting and storage.

Vietnamese: Vú sữa

A round fruit with green or purple skin that releases milky juice when cut. Ripe flesh is soft and mildly sweet.

Vietnamese: Cam

Skin ranges from green to orange depending on the variety. This juicy citrus fruit is enjoyed fresh or squeezed into juice.

Vietnamese: Đu đủ

Ripe papaya has soft orange flesh and black seeds. Unripe green papaya is also used in salads and other dishes.

Vietnamese: Chanh leo (north) / Chanh dây (south)

Cut open the round fruit to find seeds surrounded by jelly-like pulp. Its strong aroma and acidity also make it popular in drinks.

Vietnamese: Quả đào

Peaches include soft, melting types and firmer varieties. Explore seasons, origins, ripening, storage and cultural stories.

Vietnamese: Lê

Asian pears are crisp and juicy, while European pears soften as they ripen. Explore varieties, history, and buying and storage tips for pears found in Vietnam.

Vietnamese: Quả hồng

Orange fruit enjoyed crisp or soft, depending on the type and ripeness. Ask whether it is ready to eat: some persimmons need their astringency removed.

Vietnamese: Dứa (north) / Thơm, Khóm (south)

A leafy crown and patterned skin make it easy to recognize. The yellow flesh is sweet-tart and is sometimes served with chili salt.

Vietnamese: Bưởi

A large citrus fruit with a thick rind. Its white or pink segments have firm juice sacs and a refreshing sweet-tart taste.

Vietnamese: Chôm chôm

Soft hair-like spines cover the red skin. Inside is sweet, juicy white flesh.

Vietnamese: Dâu tây

Red strawberries carry their tiny dry fruits on the outside. In Vietnam they are grown in cooler regions such as Da Lat and Moc Chau; sweetness, acidity and texture vary by cultivar and season.

Vietnamese: Dưa hấu

A green rind surrounds juicy flesh. Red- and yellow-fleshed varieties are available, and it is often served chilled.

Vietnamese: Roi (north) / Mận (south)

A bell-shaped fruit with watery, crisp flesh. In northern Vietnam, “Mận” refers to a different plum-like fruit, so regional names matter.