Was born and raised in Vietnam, I’ve been very fond of my country’s tropical fruits. We have a wide variety of fruit all year-round with low price and best in quality. When my foreign friends came visit, I showed them some kinds of fruit that can barely found elsewhere, they wowed at the very first sight and then deeply fell in love after tasting it, which made me so happy.
Ambarella (Cóc), as my friend describes, is like a green stone. Yup, that means it is round, hard, and green in color. Street vendors often whittle and make them look like blooming flowers, but I usually just peel and cut it into small pieces cause I find it time-consuming. The crunchy texture and its sour-sweet flavor are really nice. Some visitors referred it to pickles when they ate it.
Rambutan (Chôm chôm) played an important part in my childhood because I often received them as a gift from my grandma when I got good grade. Its red cover with a lot of small, thin spikes remind me of little cutie porcupines, but thoses rambutan’s soft spikes don’t hurt. It is so juicy and slightly sour. If you ask me how it tastes, I might say it tastes like lychee or longan. And if you don’t know how lychee and logan taste, well, you should book a ticket to Asia right now!
If you are already farmiliar with kiwi, you might think that Sapodilla (Sa pô chê) has the same shape and texture with Kiwi. Sapodilla is brown in color, though, and it has hard, long, flat, black seeds. It has a sweet, malty flavor. It is soft and grainy at the same time. Personally, I would put Sapodilla into the fridge and keep it cold before eating so that it is fresher and not so sweet.
Mangosteen (Măng cụt) is definetely one of my favorite, and its gorgeous unique glossy reddish-purple color is what gets me. The skin is hard, but the flesh inside is just incredibly opposite. It is sweet, juicy, somewhat stringy, and creamy. It melts in my mouth, and I am always desperate to have more. Mangosteen is expensive, hope I won’t be broke if I eat it everyday ^^.
Talking about Jackfruit (Mít), I will never forget my friend’s reaction when she encountered a whole jackfruit for the first time. She twisted her face and couldn’t resist the feeling of wanting to touch that yellowish prickly cover. She was so curious about how jackfruit looks like behind that skin, so we decided to buy a whole fruit, and she could cut it herself. Months later when I asked her about jackfruit again, “glossy, yellow, sweet, kinda crunchy” were all she could remember. “It’s sure right,” I laughed along, but we both know jackfruit is a lot more than that.