A Quick Guide to Vietnamese Fruits

Although in retrospect my roommate might be a better person to write this article...

I've already discussed the mighty durian, and Vietnam has the usual bananas (which are smaller and sweeter than usual), mangoes, pineapples, and coconuts in profusion (which, for reasons unknown, the Vietnamese like to eat with salt and fish sauce). But it also has a whole range of fruits which are totally unknown to the Western palate. they include:

Water appleA shiny, vaguely tubular shaped fruit. As the name implies, this tastes rather like an apple (or possibly a pear) but moister. That's all there is to it.

SoursopHas a taste rather like an apple, but more starchy with oversize seeds. Also known as a sweetsop. Go figure.

Dragon fruitThe bright magenta outside hides a white, pulpy interior filled with black seeds. Totally bland, despite the fierce name.

MangosteenA strange, dark-purple fruit on the outside, soft and white on the inside. Mushy and intensely sweet.

CarambolaAlso known as a star fruit for obvious reasons. Has a sharp, sour taste and is even better when used in smoothies, though these are surprisingly hard to find. Also used to garnish salads and platters of fresh rolls.

Rambutan

A hairy-looking little spheroid which is in taste almost identical to a lychee, but obviously much more interesting to look at. Known as the 'hairy cherry' for people who like double entendres.

PomeloAlmost identical to a grapefruit, but with yellow instead of pink flesh. Also less sour and so far more appetizing.