You may wonder why this fruit has to bear such an austere name as "sau rieng" (one's own sorrows). If you are curious enough, travel to the orchard province in southern Viet Nam where the locals are likely to recite the immortal love story.  Long ago, there was a young couple that lived in the region. Because of social prejudices that could not be overcome, the couple sought their own deaths in order to be faithful to each other. Their own sorrows received the population's sympathies, and the story of their tragedy has been handed down from generation to generation. To commemorate the couple, the locals have named one of their most valuable fruits sau rieng. Durian is an expensive fruit. One durian fruit is five to six times larger than a mango. Its skin is thick, rough, and covered with sharp thorns. With a gentle cut between the edges of the outer shell, you can easily open the fruit to expose the layers of bright yellow segments of meat that make the pulp look like it...

Jackfruits contain a lot of sugar and calories. They grow on every part of the tree: the trunk, branches, and even on the roots.  Jackfruit trees bear approximately 150 to 200 fruits per year. When the fruit are ripe, their pulp is yellow and sweet, containing a lot or little juice depending on the species. Jackfruits without seeds are planted densely in the Mekong Delta Region. To nu jackfruits are small and come from a short tree. The flesh of ripe fruit is firmly stuck to the core; when eating a jackfruit, simply hold the core and pull it out. In the south, the to nu jackfruit harvest season starts from March to June. There are several other species of jackfruits divided into two main groups: hard jackfruits with hard and crunchy flesh, and soft jackfruits with soft flesh and a lot of juice.  

Star apple is a fruit commonly grown in Southern orchards. Entering a star apple orchard, you will see thousands of these fruit hanging loosely on branches. They have smooth peel that is either green or violet.  The inside is shaped like a star, which is why it is called a star apple. (In Vietnamese, its name (vu sua) evokes a woman’s breast because of its milky flesh.) Before eating a star apple, press your hands evenly around the fruit until it gets very soft; then with a knife, cut it into two parts. With a spoon, grate the pulp until only the outer cover remains. In summer, a glass of star apple soaked in sweetly sugared iced water has no rivals among refreshing drinks.