Mangosteen (Qua mang cut)
The Mangosteen is a fruit that is unique to South-East Asia. The fruit is extremely hard to grow and it often takes 8-15 years for a tree to bear fruits. The rind of the mangosteen is dark purple marked by a yellowish resin. In terms of size and shape, the mangosteen is similar to the Japanese persimmon. It is also compared to a small tomato.

When sliced at the equator, the mangosteen yields white segments of flesh. These segments taste sweet and sour and have a slight acid after-taste similar to grapes or strawberries.

Sapodilla (Qua hong xiem)
Sapodilla is one of several fruits which were brought to South-East Asia from Central America. During their occupation of the Philippines, the Spaniard brought this fruit to the country and eventually it was exported to the rest of region.

When ripe, the fruit is very sweet, and has a molasses-like taste. The peel is thin and brown and the flesh itself is light brown. It is best eaten a couple days after it is picked, to wait for its resin to dry.

Longan (Qua nhan)
In Vietnamese, "long nhan" means dragon eye. The Longan is a close relative to the litchi. Longans are grown mostly in the cooler highlands of South-East Asia. It was brought here by Chinese immigrants as they migrated south and settled in various areas. The peel is brown and brittle. The meat is translucent white and is very juicy and sweet. In Vietnam, dried longans are cooked in water to make a dessert drink called ''Longan juice".

Star Fruit (Qua khe)
The starfruit is a native fruit of South-East Asia. The fruit has a distinct taste and is often used in cooking. When sliced cross-wise, the pieces look like five distinct-angled stars. Consequently, the fruit is a must in certain Vietnamese dishes as garnishes. The fruit can be eaten raw or cooked.

Starfruits grow in cluster of three of four. The sizes vary from 5cm to 17cm. The fruit is green when young, turning yellow to almost orange and slightly translucent when ripe. Starfruit's skin is quite tough while the flesh is soft, juicy, sweet and sour tasting.

Papaya (Qua Du du)
The papaya originated in Central America, and came to the Philippines during the Spanish occupation of this country. The fruit eventually spread throughout South-East Asia. The papaya tree bears only either male or female flowers with the female tree producing the fruits. Consequently, the male tree must be close by to pollinate the female flowers.

The fruits are large, weighing up to 9 kg and often look like a large squash. The skin is thin like those of the watermelon and turns from green to yellow and orange as the fruit ripens. The flesh of the papaya may be yellow, orange, or reddish orange and has a consistency of a very ripe (soft) cantaloupe. Papayas are sweet and are used as dessert.

In Vietnam, a popular dish using green papaya is "Papaya and Dried beef salad", a salad like dish with shredded green papaya and shredded beef jerky eaten with a special hot sauce.

Guava ( Qua oi)
The guava originated in the tropical region of the Americas and reached South-East Asia in the 17th century. Guava fruits are either round or pear-shaped, with thin dark green skin which becomes yellowish green as the fruits ripen. The fruits range from small tomato size to as large as 13 cm in length.

Some Vietnamese like to eat the guava when it is not completely ripe. The flesh is crunchy much like eating a slice of apple. Sometime, the guava slice is dipped in a mixture of salt and grounded red chili pepper. The Mekong Delta's Xa' Li. variety is probably the most famous in all of Vietnam.

Waterapple (Qua roi)
The waterapple is native to the South-East Asia. The coloring of the fruit varies from pale green to ruby red. The waterapple is bell-shaped and is about 5 cm in diameter. The center of the fruit is hollow and is filled with woolly fibers and brown seeds. The waterapple has a slightly acid flavor and can be very sour. Vietnamese often use the waterapplase as offerings at the altar because of their vibrant colors.

Jackfruit
The Jackfruit is a native fruit of Asia. It has its origin in India, though after many centuries of trade, it reached South-East Asia where it is considered a delicacy. Jackfruits come in many shapes and sizes, although generally they are oblong or pear shaped. They can grow to 90 cm long and can weigh up to 44 kg. The name Jack is believed to be a Portuguese mispronunciation of a Malay word meaning round.

Jackfruits have a thick pale green rind with thousands of sharp hexagonal spines. Once cut open, the interior yields dozens of individual golden yellow pulps. The meat of the pulp covers a large brown pit. When ripe, the meat is sweet. The pit can be boiled and eaten as well. The wood from the jackfruit tree is very strong. Sometimes, it is used to make furniture and to build houses. In the north, the wood from the jackfruit tree is carved into statues in pagodas.