Fruits

With its diverse terrain, ranging from mountainous highlands to river deltas, coastal regions to the sunny and windy central provinces, Vietnam has created a rich and varied ecosystem. And one of the most distinctive features of this picture is the diversity of seasonal fruits.

Each region, with its unique soil conditions and climate, has nurtured fruit varieties with distinctive flavors. The North, with its cold winters and hot, humid summers, is home to crispy, juicy persimmons. The Central region, stretching along the coast, boasts Diễn pomelos in the North Central Coast and Vinh oranges, along with dragon fruit and green apples in the South Central Coast. Meanwhile, the South, with its year-round hot and humid climate, is a paradise for tropical fruits such as mango, rambutan, and longan.

Not only is Vietnam's fruit diverse in terms of regions, but it is also rich in varieties. Even mangoes, for example, vary greatly. Đồng Nai's mango (with the name "xoài mủ") has a sweet, fragrant flavor, which can even be eaten with the skin quite different from the green-skinned mango of the North. Similarly, pomelos have their own unique varieties in each region, from the green-skinned pomelo of Bến Tre to the Diễn pomelo of Nghệ An, each with its own distinct flavor.

The diversity of Vietnamese fruits is not only a valuable natural asset but also an endless source of inspiration for cuisine. Fruits are used to make many delicious and nutritious dishes and drinks, from simple smoothies and fruit desserts to slow-pressed juices provided by Thiện Kiến for private parties, tea breaks, and finger foods.