Which Vietnamese fruits should I try first?

The top five to start with. Mango — from 30,000 VND/kg (soft and sweet); Mangosteen — tangy-sweet (and cooling in the heat); Rambutan — from 20,000 VND/kg (juicy, cheap and easy to peel); Dragon fruit — photogenic (light and a great traveller); Passionfruit — aromatic (ideal in shakes and smoothies). If the strong smell doesn’t put you off, you have to try durian. It’s a food experience that splits people into fans and haters. Buy it pre-opened at the market and let the vendor pick a ripe one. For more of Vietnam’s food, see our guide to Vietnamese cuisine and our roundup of street food.

What fruits are in season in Vietnam in winter?

From December to February you get seasonal winter fruit. Star apple — creamy, lightly sweet; Sapodilla — caramel flavour; Pomelo — tangy-sweet, large; Mandarins; Tamarind — tart (for sauces and candy). Year-round fruit — bananas, dragon fruit, guava, coconut, papaya, pineapple, watermelon — is always around. The choice is a touch narrower than summer, but you won’t go hungry. Winter in Vietnam also means seafood, pho and street food.

FoodUp to date

Fruits of Vietnam: a photo guide with names, prices and seasons

25+ tropical fruits of Vietnam with photos, names in Vietnamese, 2026 prices in VND and USD. A month-by-month season chart, how to pick and eat each one, and what you can take home.

Updated 17 July 202614 min read

Street carts stacked with banana bunches and cut papaya, a vendor in a conical hat by the scales — In Vietnam fruit is sold straight off street carts. Photo: Mai Sơn, Wikimedia Commons, CC0

Quick facts

In Vietnam tropical fruit is cheap and in season all year

40+ kinds grown; mango from ~$1/kg, dragon fruit from ~$0.40/kg

Best window for a fruit binge: May to September

Markets before 8am are cheapest — and bargaining is expected

Durian is barred from most hotels, taxis and flights for its smell

In Vietnam there is fruit all year round; from north to south only the mix changes. Over 40 kinds grow here, and most cost a fraction of what you pay back home. A kilo of mango for ~$1, dragon fruit for ~$0.40, a whole pineapple for ~$0.50 — these aren't sale prices, they're just what fruit costs at a Vietnamese market.

This guide covers every fruit worth knowing, with photos and names in Vietnamese so you can point at a stall and be understood. For each one there are 2026 prices, the season and how to pick and eat it. To keep the zeros straight, remember the rough rate: 26,000 VND ≈ $1.

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Exotic Vietnamese fruits — the must-tries

These are the fruits worth flying for. Most you won't find in a Western supermarket — and where you do, the price is five to ten times higher and the taste is nothing like it. Each one below has a photo and its Vietnamese name: show it to a market vendor and you're sorted.

Mango (xoài)

Ripe yellow mango on a white background — one of Vietnam's most popular fruits — Vietnamese mango — sweet and fragrant, from about $1/kg in season

Season: February–May | Price: 25,000–68,000 VND (~$1–2.60/kg)

Markets sell around ten varieties: the yellow ones are so sweet they taste like fruit syrup, while the green ones carry a citrusy tartness with a faint strawberry note.

How to pick: slightly soft under a press, with a strong aroma. Rock-hard means unripe (but good for carrying). Dark blotches mean it's overripe.

How to eat: cut down each side of the stone, score the flesh into cubes in the skin, then push the skin inside out — the classic mango hedgehog.

Durian (sầu riêng)

Durian — the king of fruits, with its spiky green shell on a red background — Durian — the "king of fruits," creamy inside, pungent outside

Season: May–September | Price: 60,000–120,000 VND (~$2.40–4.80/kg)

The "king of fruits," as it's known across Southeast Asia. On the outside it looks like a spiky melon; inside is soft, custardy flesh that tastes like a blend of mango, papaya and vanilla cream. The catch is the smell — often compared to raw onions and old socks at the same time.

How to pick: the spikes should spread apart a little, with a small crack at the base. Too firm means unripe, too soft means overripe. Easiest of all: buy it pre-opened at the market and let the vendor choose.

Important: many hotels and taxis won't let you in with durian because of the smell, so eat it on the street or at the market. Don't pair it with alcohol — sulphur compounds in durian are thought to slow the enzyme that breaks alcohol down, so "durian plus beer" can mean flushing, nausea and a racing heart. Not every airline will take it either: Vietnam Airlines accepts it only sealed in plastic.

Mangosteen (măng cụt)

Mangosteens in a bamboo basket — whole and cut open showing white flesh — Mangosteen — the "queen of fruits," tangy-sweet and delicate

Season: May–July | Price: 30,000–80,000 VND (~$1.20–3.20/kg)

The "queen of fruits" — the perfect antidote to durian. Tangy-sweet and refreshing, with soft white segments hidden under a thick purple rind. One of the best tropical fruits going.

How to pick: deep-purple rind, green cap. If the rind is hard as a rock, the fruit is spoiled. Handy trick — count the petals on the underside: that's how many segments are inside.

Rambutan (chôm chôm)

Peeled rambutan — translucent white flesh inside a hairy red shell — Rambutan — juicy white flesh under a red "hairy" skin

Season: May–October | Price: 20,000–40,000 VND (~$0.80–1.60/kg)

It looks like a hairy red ball, but inside is juicy, watery flesh — like grape, only richer and a touch tarter. One of the cheapest exotic fruits here.

How to pick and eat: bright red skin, green hairs; if the hairs turn black, it's past its best. To eat, nick or bite the skin, twist it off, and eat the flesh around the stone.

Lychee (vải)

Lychee — a scatter of red fruit with bumpy skin — Lychee — juicy and sweet, from about $0.60/kg in season

Season: May–July | Price: 15,000–50,000 VND (~$0.60–2/kg)

Under the firm red skin is translucent white flesh with a gentle aroma and a sweet flavour. Lychee is incredibly juicy and refreshing, especially chilled.

Don't eat a lot of lychee on an empty stomach — it can drop your blood sugar. Serious cases were children who ate lychee and skipped dinner; a few after lunch are fine.

Longan (nhãn) — the "dragon's eye"

Longan — small brown fruit known as the dragon's eye — Longan — a lychee relative with a hint of melon

Season: June–August | Price: 35,000–50,000 VND (~$1.40–2/kg)

A relative of lychee, but with a melon-like note. Small fruit in a thin brown shell; inside, translucent sweet flesh and a dark seed — the reason it's called the "dragon's eye."

Dragon fruit / pitaya (thanh long)

Half a dragon fruit on a pink plate — white flesh with black seeds — Dragon fruit — Vietnam's most photogenic fruit, from about $0.40/kg

Season: year-round (peak: May–October) | Price: 10,000–25,000 VND (~$0.40–1/kg)

The most photogenic fruit in Vietnam. Pink scaly skin outside, white or red flesh dotted with tiny black seeds inside. The taste is mild, refreshing and not too sweet. The main growing area is Binh Thuan, the countryside around Phan Thiet and Mui Ne, where thousands of hectares are given over to it.

Passionfruit (chanh dây)

Passionfruit cut open — yellow pulp with seeds — Passionfruit — tart and aromatic, mostly for smoothies and juices

Season: year-round (peak: July–December) | Price: 35,000–50,000 VND (~$1.40–2/kg)

Tart, aromatic, with crunchy seeds. In Vietnam passionfruit goes into juices, smoothies and desserts more than it's eaten straight, usually with a little sugar or honey. Counterintuitively, wrinkled skin means ripe.

Jackfruit (mít)

Jackfruit on a tree — large green fruit with bumpy skin — Jackfruit — the largest tree-borne fruit in the world, up to 50 kg

Season: January–May | Price: 30,000–50,000 VND (~$1.20–2/kg)

The biggest tree-borne fruit in the world — usually 10–30 kg, with the odd giant reaching 50. The flesh is sweet and firm, with a bubblegum-and-banana aroma. Markets sell it pre-cut, so don't buy a whole one. A dull thud when you tap it means ripe.

Sapodilla (hồng xiêm)

Season: September–December | Price: 15,000–25,000 VND (~$0.60–1/kg)

Tastes like a persimmon with a pear or honey aroma. Good sapodilla has smooth flesh with no grit or fibres. Slightly soft skin with no cracks means ripe; firm means unripe and it'll be astringent.

Star apple (vú sữa)

Season: November–March | Price: 40,000–60,000 VND (~$1.60–2.40/kg)

The Vietnamese name vú sữa means "milk breast," for the milky white liquid that seeps out when you cut it. The flesh is creamy, jelly-like and gently sweet. A winter fruit — perfect if you visit from December to February. Cut it in half and scoop with a spoon; don't eat the skin.

Custard apple / soursop's cousin (mãng cầu)

Season: July–September | Price: 45,000–70,000 VND (~$1.80–2.80/kg)

A green bumpy skin hides the softest white flesh, tasting of vanilla cream. Fruit can reach 1.5 kg. Very fragile — it travels badly, so eat it on the spot. When the bumps on the skin start to darken, it's ripe.

Tamarind (me)

Tamarind — pods on a tree among green leaves — Tamarind — sweet-and-sour pods for sauces, soups and snacks

Season: January–March | Price: 30,000–50,000 VND (~$1.20–2/kg)

Pods with a sweet-sour, paste-like pulp. It's used in cooking (sauces, soups), eaten as a snack, and the candied version is a popular souvenir you can actually take home.

Star fruit (khế)

Star fruit — yellow-green star-shaped fruit on a tree — Star fruit — cut across, it's a perfect five-pointed star

Season: year-round | Price: 15,000–25,000 VND (~$0.60–1/kg)

Sliced across, it's a five-pointed star. The flavour is refreshing and sweet-tart. Often used to garnish cocktails and desserts.

Guava (ổi)

Guava — two green fruit with leaves — Guava — locals eat it dipped in salt and chilli

Season: year-round | Price: 15,000–30,000 VND (~$0.60–1.20/kg)

Shaped like a green pear, with bright orange or pink flesh. The taste is a cross between pear and strawberry. Vietnamese people eat guava dipped in a salt-and-chilli mix — worth a go.

Rose apple (roi)

Season: April–June | Price: 15,000–25,000 VND (~$0.60–1/kg)

A crisp, watery, pear-shaped fruit. Mild flavour, faintly sweet. A great snack in the heat — it really quenches thirst.

Salak / snake fruit (mây Indo)

Season: June–December | Price: 50,000–80,000 VND (~$2–3.20/kg)

The skin looks like snakeskin, hence the name. The flesh is firm and crunchy with a sweet-tart flavour. Peel it carefully — the skin is prickly.

Buddha's hand (phật thủ)

Season: October–February | Price: 50,000–100,000 VND (~$2–4/kg)

A curious citrus shaped like a hand with long fingers. There's almost no flesh — it's used to scent rooms, tea and food. More decorative than edible, but a real showpiece.

Familiar fruits — cheaper than at home

Tropical fruit and vegetables — pineapple, bananas, mango, rambutan, eggplant and peppers — Familiar and exotic fruit side by side: at a Vietnamese market both are three to five times cheaper

These fruits are ones everyone knows, but in Vietnam they cost three to five times less and taste noticeably better — they ripen on the tree, not in a shipping container.

Familiar fruits in Vietnam — prices and seasons
Fruit	Vietnamese name	Price (VND/kg)	Price (~USD)	Season
Pineapple	dứa / thơm	13,000–25,000/each	~$0.50–1/each	Year-round
Banana	chuối	15,000–25,000	~$0.60–1	Year-round
Watermelon	dưa hấu	10,000–20,000	~$0.40–0.80	Year-round
Coconut	dừa	10,000–20,000/each	~$0.40–0.80/each	Year-round
Pomelo	bưởi	30,000–50,000/each	~$1.20–2/each	Aug–Feb
Papaya	đu đủ	15,000–25,000	~$0.60–1	Year-round
Grapes	nho	80,000–120,000	~$3.20–4.80	Year-round (imported)
Mandarin	quýt	25,000–40,000	~$1–1.60	Oct–Mar

Vietnamese bananas are small, sweet and fragrant. Papaya is orange and juicy, with the enzyme papain that aids digestion. Vendors often peel and slice a pineapple right in front of you — handy for eating on the move.

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Fruit season, month by month

This chart shows what will be in season during your trip. In season, fruit is two to three times cheaper and noticeably better.

Vietnam fruit seasonality by month
Fruit	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec
Mango	—	V	V	V	V	—	—	—	—	—	—	—
Durian	—	—	—	—	V	V	V	V	V	—	—	—
Mangosteen	—	—	—	—	V	V	V	—	—	—	—	—
Rambutan	—	—	—	—	V	V	V	V	V	V	—	—
Lychee	—	—	—	—	V	V	V	—	—	—	—	—
Longan	—	—	—	—	—	V	V	V	—	—	—	—
Jackfruit	V	V	V	V	V	—	—	—	—	—	—	—
Custard apple	—	—	—	—	—	—	V	V	V	—	—	—
Sapodilla	—	—	—	—	—	—	—	—	V	V	V	V
Star apple	V	V	V	—	—	—	—	—	—	—	V	V
Tamarind	V	V	V	—	—	—	—	—	—	—	—	—
Rose apple	—	—	—	V	V	V	—	—	—	—	—	—
Dragon fruit	*	*	*	*	V	V	V	V	V	V	*	*
Passionfruit	*	*	*	*	*	*	V	V	V	V	V	V
Pomelo	V	V	—	—	—	—	—	V	V	V	V	V
Mandarin	V	V	V	—	—	—	—	—	—	V	V	V

V — peak season (best price and taste) | * — available year-round | blank — off-season

The best window for a fruit paradise is May to September. That's when durian, mangosteen, rambutan, lychee, longan and dozens of others all ripen at once, and prices bottom out. In winter (December to February) the choice is smaller, but you'll still find star apple, sapodilla, pomelo, mandarins and every year-round fruit.

Fruit prices in Vietnam in 2026

Here's a summary of prices, in season and out. These are market prices. In supermarkets (BigC, Lotte Mart), add 30–50%.

Fruit prices in Vietnam in 2026
Fruit	In season (VND)	In season (~USD)	Off-season (VND)	Off-season (~USD)
Mango	25,000–40,000	~$1–1.60	50,000–68,000	~$2–2.70
Durian	60,000–90,000	~$2.40–3.60	100,000–120,000	~$4–4.80
Mangosteen	30,000–40,000	~$1.20–1.60	60,000–80,000	~$2.40–3.20
Rambutan	20,000–30,000	~$0.80–1.20	35,000–40,000	~$1.40–1.60
Lychee	15,000–30,000	~$0.60–1.20	40,000–50,000	~$1.60–2
Longan	35,000–40,000	~$1.40–1.60	45,000–50,000	~$1.80–2
Dragon fruit	10,000–15,000	~$0.40–0.60	20,000–25,000	~$0.80–1
Passionfruit	35,000–40,000	~$1.40–1.60	45,000–50,000	~$1.80–2
Jackfruit	30,000–40,000	~$1.20–1.60	40,000–50,000	~$1.60–2
Pineapple (each)	13,000–15,000	~$0.50–0.60	20,000–25,000	~$0.80–1
Coconut (each)	10,000–15,000	~$0.40–0.60	15,000–20,000	~$0.60–0.80

Regional differences: on Phu Quoc fruit runs 20–30% pricier than in Nha Trang — it's an island, so logistics cost more. The lowest prices are at the wholesale markets of Ho Chi Minh City.

What travellers spend: around 50,000–100,000 VND a day (~$2–4) is plenty to stuff yourself with fruit.

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Where to buy fruit in Vietnam

A stall of rambutan and mangosteen at a Vietnamese market — Rambutan and mangosteen at a Vietnamese market — fresh straight from the crates. Photo: Dinkum, Wikimedia Commons, CC0

Markets — the best prices

The freshest, cheapest fruit is at markets. Go in the morning (before 8am) — better produce, more choice, and vendors more willing to deal.

Nha Trang:

Xom Moi Market (Chợ Xóm Mới) — a locals’ market, prices below the tourist ones. Few tourists, honest prices
Dam Market (Chợ Đầm) — central, near the waterfront. Higher prices, but convenient

Phu Quoc:

Dinh Cau Night Market (Chợ Đêm Dinh Cậu) — fruit, seafood and street food, evenings and nights
Duong Dong Day Market (Dương Đông) — vegetables, fruit and local produce

Ho Chi Minh City:

Ben Thanh (Chợ Bến Thành) — touristy, big selection, but inflated prices
Binh Tay (Chợ Bình Tây) — the wholesale market in Cholon. The lowest prices in the city

Da Nang:

Han Market (Chợ Hàn) — central and compact
Con Market (Chợ Cồn) — a big market, lower prices

Hanoi:

Dong Xuan (Chợ Đồng Xuân) — one of the capital's oldest markets

Supermarkets

BigC, Lotte Mart, WinMart, Co.op Mart — fruit washed, packed and fixed-price. Around 30–50% more than a market, but easy if you'd rather not haggle. Most take cards, unlike market stalls, which are cash only.

Street carts

Mobile carts with pre-cut fruit — great for a snack on the go. Pineapple, watermelon and mango come already peeled. Prices are roughly market level.

Buying tips

Bargain. A 10–30% discount is normal at markets. Point at the price and say "too expensive" (đắt quá) with a smile
Mornings are best. Fresher, cheaper, more choice
Tell the vendor what it's for: "to eat now" gets you ripe ones, "for the plane" gets you firmer ones
Watch the weighing — at tourist markets the scales sometimes "err" in the vendor's favour

Taking fruit home from Vietnam

What you can and can't carry

Check your own country's rules first. Many countries (including the US, EU, Australia and the UK) restrict or ban fresh fruit at customs, so what you can bring depends on where you fly home. Delicate fruit travels better in your hand luggage — it bruises in the hold. Durian: Vietnam Airlines takes up to 5 kg sealed in plastic, except on ATR72 flights, and recommends putting it in checked baggage. Other airlines set their own rules, so check before you buy.

What travels well

Carrying fruit out of Vietnam
Fruit	Travels	Note
Mango (green)	Excellent	Ripens in 2–3 days
Dragon fruit	Excellent	Tough skin protects it
Passionfruit	Good	Don't crush
Rambutan	Good	Keeps 2–3 days
Mangosteen	So-so	Spoils quickly
Lychee	Poor	1–2 days max
Custard apple	Poor	Very fragile, eat on the spot

How to pack it

Buy slightly underripe fruit — tell the vendor "for the plane" (đem lên máy bay)
Wrap each fruit in paper or newspaper
Buy a plastic basket at the market (20,000–50,000 VND). Fragile fruit (mangosteen, rambutan) goes in a rigid container only
Don't stack heavy fruit on top of soft fruit

Good to know — a few warnings

Durian + alcohol = a bad idea. Sulphur compounds in durian are thought to slow the enzyme that breaks alcohol down. It rarely turns dangerous, but flushing, nausea and palpitations can happen. Skip alcohol for at least an hour before and after durian.

Lychee on an empty stomach — careful. A lot of lychee on an empty stomach can cause a drop in blood sugar. The severe cases on record were children in Muzaffarpur, India, who ate lychee and went without an evening meal (study in The Lancet Global Health, 2017); for a well-fed adult a couple of handfuls are harmless.

Unripe papaya — latex. The sap of unripe papaya contains latex, which can trigger an allergic reaction and skin irritation.

Go easy the first time. Try exotic fruit in small amounts at first. Even if you have no allergies at home, your reaction to tropical fruit can be unpredictable.

Wash your fruit. Even if you peel it, bacteria on the surface transfer to the flesh when you cut. Market fruit isn't sold washed, so give it a rinse — bottled water if the tap water worries you.

FAQ

Vietnam grows more than 40 kinds of tropical fruit, thanks to its hot, humid climate and varied regions. Among the traveller favourites: mango (sweet, fragrant), durian (the pungent "king of fruits"), mangosteen (soft tangy-sweet flesh), rambutan (juicy, like a lychee), dragon fruit (pink or white), passionfruit, jackfruit (the largest tree-borne fruit in the world), lychee, longan, papaya, guava and coconut.

Most are around all year, but some are strongly seasonal — mangosteen and durian are best from May to August, lychee from May to July. See the month chart above for the full picture.

The top five to start with

Mangofrom 30,000 VND/kgsoft and sweet
Mangosteentangy-sweetand cooling in the heat
Rambutanfrom 20,000 VND/kgjuicy, cheap and easy to peel
Dragon fruitphotogeniclight and a great traveller
Passionfruitaromaticideal in shakes and smoothies

If the strong smell doesn’t put you off, you have to try durian. It’s a food experience that splits people into fans and haters. Buy it pre-opened at the market and let the vendor pick a ripe one. For more of Vietnam’s food, see our guide to Vietnamese cuisine and our roundup of street food

Usually yes in small amounts, but it depends on your destination — many countries restrict or ban fresh fruit at customs, so check your home country’s rules before you fly. Delicate fruit travels better in hand luggage — it bruises in the hold, while Vietnam Airlines suggests checking in smelly fruit. A rigid plastic basket (20,000–50,000 VND at the market) is the best container

Vietnam Airlines accepts durian up to 5 kg, sealed in plastic, except on ATR72 flights. Best travellers: green mango, dragon fruit and passionfruit. For more on what to take home, see our food guide

Tricky. Because of the smell not every airline takes durian. Vietnam Airlines accepts up to 5 kg sealed in plastic, but not on ATR72 flights. Other carriers set their own rules, so check before you buy, or just skip it.

Enjoy durian on the spot: at markets in Nha Trang, the Phu Quoc night market, or a café. Try the durian ice cream, chips and candy — those you can carry home.

From December to February you get seasonal winter fruit

Star applecreamy, lightly sweet
Sapodillacaramel flavour
Pomelotangy-sweet, large
Mandarins
Tamarindtartfor sauces and candy

Year-round fruit — bananas, dragon fruit, guava, coconut, papaya, pineapple, watermelon — is always around. The choice is a touch narrower than summer, but you won’t go hungry. Winter in Vietnam also means seafood, pho and street food

The lowest prices are at local markets, where the Vietnamese shop. Go before 8am — fresher produce, more choice, and vendors keener to deal. Ask for a discount without hesitation — 10–30% off the opening price is realistic.

Best markets by city: in Nha Trang it's Xom Moi (Chợ Xóm Mới), a locals’ market with prices below the tourist ones; in Ho Chi Minh City the wholesale Binh Tay (Chợ Bình Tây) in Cholon; in Da Nang Con Market (Chợ Cồn); on Phu Quoc the Duong Dong day market. Supermarkets (BigC, Lotte Mart, WinMart) are handier but 30–50% dearer.

Prices current as of July 2026, at a rate of about 26,000 VND to $1. Prices vary by season and region. For more on Vietnam's food, see the official vietnam.travel.