So Many Fruits; So Little Time
Known as the “queen of fruits,” it is round with a deep purple skin with white, wedge-shaped segments inside that are lychee-like in texture and flavor. Rich in xanthones and powerful antioxidants, it is used in traditional Vietnamese medicine to reduce inflammation and support the immune system.
Rambutan
Bright red skin covered in soft, curved hairs, with translucent white flesh and a small seed. Again, has a texture and taste similar to lychee.
Longan
A small, round tropical fruit with thin, light brown skin and translucent white flesh surrounding a shiny black seed — hence its nickname, “dragon’s eye.” It has a fragrant sweetness that’s softer and more floral than lychee, with a juicy and slightly chewy bite.
Durian
Durian is often referred to as the “king of fruits” in SE Asia. The savory-sweet flavor is described as “notes of vanilla, almond and caramel with savory hints of garlic and onion. Its texture is soft and velvety,, similar to a rich creamy custard.
Conversely, the fruit us known for its pugnent, lingering smell and they are often banned in hotels and restaurants. Love ‘em of hate ‘em / one of my hosts in Thailand had a Durian magnet red circle ⭕️ with a black “X” on her refrigerator.
Pomelo
Resembling a giant grapefruit but with a thicker rind and milder, less bitter flavor. One of the five fruits displayed on the Vietnamese New Year altar, symbolizing abundance and happiness. When I spent the New Year with a Servas family in the father’s village, his father had several Pomelo trees, and he showed me how to use clippers to harvest them properly. I told him we were sometimes lucky to find them in the grocery store, but they typically cost ~$3. Hearing that, he made certain I had my fill. With great fanfare and technique, he peelthe fruit, dividing, and then peeling the segments. And, voila! They really got a kick out of me mastering the technique like a pro! (I didn’t let on I picked grapefruit for several winters in Florida in my 20s. Had my fill then too!)
Dragonfruit
The soft, speckled interior can be white or magenta and is dotted with tiny black seeds. Some compare the taste to kiwi.
Breakfast is included in many places I’ve stayed, and the first course is typically a plate of fruit, most often dragonfruit, mango, watermelon and cantaloupe. (Papayas are most often served green/unripe as a spicy salad.)
Rose Apple
I so love the rose apple. The beauty, and they travel well. Its texture is crisp and watery, and the flavor is mild with a floral hint, almost like rosewater. At this point, I’m doubtful I’ll get my fill.
So many fruits; so little time.
And so many more that call out the fruitarian in me. Mango smoothies are my go-to; pineapple, guava (typically eaten green), bunches upon bunches of small bananas: durian, which are notorious for their strong smell and flavor.
