21 Exotic Asian Fruits You Must Try on Your Southeast Asian Adventure

Many people have probably never heard of rambutan, dragon fruit, or horned melon, but these are just a few of the many exotic fruits that are popular in Asia. These unusual fruits offer a unique taste and texture that you can’t find in more familiar fruits like apples or bananas. While you may not be able to find them at your local grocery store, they are definitely worth looking for if you want something new on your travels in SE Asia.

Although some of these fruits may have started their life on another continent they were introduced to Asia at some point ages ago. You can now find them in markets and shops all over. They have become part of the local cuisine.

Let’s have a look at some of the most popular exotic Asian fruits so you will know what to try when you see them.

1. Pomelo

The pomelo is the largest citrus fruit. It is usually pale green to yellow when ripe, with sweet white flesh and few seeds. It is a winter fruit and is available from October to March in the Northern Hemisphere.

The first time I tried it I was surprised at how thick the skin was. It looks a bit like the segments of an orange, but much bigger. It is often sold already peeled and prepared which makes it so much easier to enjoy.

This flesh can be pale lemon or pink and can have lots of tiny seeds, or hardly any, depending on the variety of pomelo.

The fruit is used in many Asian cuisines, including Chinese, Vietnamese, and Thai. It is often enjoyed as a juice and can be used in a range of salads.

2. Durian

Durian is an Asian fruit that you are either going to love or hate. I love it, especially the durian ice cream in Bangkok. My husband hates it and wont even walk next to me when I am eating durian,

Known as the “king of fruits,” durian is infamous for its pungent aroma that can be off-putting. Once you get past the smell, you’ll discover its creamy, custard-like flesh that’s rich in flavour. Its taste has been likened to a combination of almonds, onions, and sweet custard, offering a unique and unforgettable experience for those adventurous enough to try it.

3. Mangosteen

I love mangosteen. Its one of the first Asian fruits that I look for when I get to Thailand, Often referred to as the “queen of fruits,” mangosteen has a thick purple skin and sweet, tangy flesh that will leave you wanting more. It is a delightful blend of sweet and sour, with hints of peach, citrus, and lychee, making it a refreshing treat on a hot day in Southeast Asia.

Mangosteens ripen in the tropical rainy season so the Mangosteen is in season from June to November.

4. Rambutan

Rambutan is another favourite of mine. It is a lychee like fruit and has a similar texture .It appears to be a spiky red fruit with a hairy red exterior. Rambutan may look intimidating, but inside lies a juicy, sweet fruit. Rambutan is often compared to grapes, making it a popular snack enjoyed fresh or added to fruit salads and desserts.

5. Longan

Longan is similar to lychee and rambutan but with a smoother skin. It has a translucent flesh with a delicate sweetness. Its name, means “dragon eye” in Chinese and refers to the fruit’s appearance when peeled, revealing a shiny black seed surrounded by juicy, translucent flesh. The flavour is mild and subtly sweet.If you are looking for tropical Asian fruits that are delicious then you must try Longan.

6. Lychee

Lychee is another member of the tropical fruit family. It has a rough, pinkish-red shell and a juicy, fragrant interior. Its sweet, floral taste is reminiscent of roses and grapes, with a hint of tartness that adds to its complexity. Lychee never fails to delight the senses. No wonder it one of the most popular Chinese fruit.

7. Dragon Fruit

The first time I tasted dragon fruit I fell in love with it. The fruit was white inside with tiny black seeds. The next time I visited Thailand I was surprised to find a dragon fruit that was bright pink inside. When is comes to Asian fruit this is a must try.

Despite its exotic appearance, the taste is relatively mild, with a texture similar to kiwi fruit. Its refreshing flavour and crunchy texture make it a popular choice for smoothies, salads, and fruit bowls across Southeast Asia.

8. Jackfruit

One of the largest fruits in the world, jackfruit has a fibrous texture and a sweet, tropical taste that’s perfect for both sweet and savoury dishes. Its flesh, which ranges from pale yellow to orange, has a flavour reminiscent of a combination of pineapple, mango, and banana.

It is widely used in India in curries, but is can also be used in desserts and as vegan meat substitutes.

How do you know if a jackfruit is ripe? A ripe jackfruit should feel slightly soft to the touch, particularly around the base of the fruit where it connects to the stem. Press gently; if it yields slightly and leaves an indentation, it’s likely ripe. When thumped, a ripe jackfruit should produce a hollow sound, indicating that the flesh inside is soft and juicy. Avoid fruits that sound dull or solid when tapped.

9. Asian Pears

Asian pears are also known as Nashi pears or apple pears ( often confused as an apple that tastes like a pear). They are a crisp and juicy fruit native to East Asia. Unlike traditional pears, Asian pears have a round shape and a crunchy texture similar to apples. Their thin, golden-yellow skin encases sweet, succulent flesh that offers a refreshing, mildly sweet flavour. These versatile fruits are often enjoyed fresh as a healthy snack, sliced in salads, or used in desserts for a delightful burst of sweetness.

10. Mango

While mangoes may not be exclusive to Asia, the region is renowned for its exceptionally sweet and juicy varieties that come in various shapes and sizes. Each variety offers a unique flavo0r profile ranging from honey-sweet to tangy and tart. Mango and sticky rice is a delicious dessert in Thailand. Green mango is also used as a pickle in some regions of India.

11. Star Fruit

Starfruit is commonly grown in southern China, India, and the Philippines. Shaped like a five-pointed star, this fruit has a crisp texture and a refreshing, slightly tart taste. It tastes like a blend of citrus and tropical fruits, with hints of apple, pear, and grape. Star fruit is often enjoyed fresh as a snack or used to garnish salads, desserts, and cocktails for a touch of exotic elegance.

12. Tamarind

The tamarind fruit is a pod-like fruit native to tropical regions of Africa and Asia. It grows on tall evergreen trees and has a unique sweet and sour flavour profile.

The tamarind pod is long, brown and often slightly curved. It has a hard outer shell that hides a sticky, brown pulp. Inside the pulp are glossy brown seeds surrounded by a tangy, fibrous flesh.

When ripe, the pulp becomes soft and juicy, with a rich, tart taste that is often likened to a combination of dates, apricots, and lemons. Tamarind is commonly used in cooking to add a sour note to dishes, as well as in beverages, sauces, chutney.

In addition to its culinary uses, tamarind is also valued for its medicinal properties.

13. Kumqwats

Kumquats, also known as “cumquats,” are small, citrus fruits that are native to East Asia but are now cultivated in various parts of the world, including the UK. These diminutive fruits are roughly the size of large olives and have a distinctive oval shape.

One unique aspect of kumquats is that unlike other citrus fruits, their skin is sweet and edible, while the flesh inside is tart. The skin is thin and glossy, ranging in color from bright orange to golden yellow, depending on the variety.

When you bite into a kumqwat the flesh releases a burst of tangy, citrusy flavour, with hints of sweetness from the peel. Some describe the taste as a combination of sweet oranges and tart lemons. Personally, I like the tangy taste, but it is not everyone’s cup of tea.

14. Noni

Also known as Indian mulberry or cheese fruit, noni has a distinctive appearance and a strong, pungent odour.

The fruit is typically small to medium-sized, with a knobbly surface and a greenish-yellow colour when ripe. Its flesh is soft and pulpy, with a texture similar to that of a ripe banana. Despite its unappealing aroma, noni is consumed for its health benefits.

In traditional medicine, noni has been used to treat various ailments, including digestive issues, inflammation, and skin conditions. It is believed to possess antioxidant, anti-inflammatory, and immune-boosting properties, although scientific evidence supporting these claims is limited.

Noni fruit can be consumed fresh, although it’s strong odour and bitter taste may deter some people.

15. Soursop

Soursop is renowned for its sweet, tangy flavour and creamy texture. The fruit is large, typically reaching the size of a small melon, and has a green, spiky exterior that may appear intimidating at first glance. However, beneath its prickly surface lies soft, white flesh interspersed with black seeds. The flesh is exceptionally juicy and fibrous, with a taste that combines notes of pineapple, strawberry, and citrus.

Soursop is commonly eaten fresh, either scooped directly from the skin or blended into smoothies and juices. It is also used to make ice creams, sorbets, and desserts due to its creamy consistency and tropical flavour profile.

16. Guava

Asian guavas are typically round or oval-shaped with green or yellow skin, depending on the variety and ripeness. The flesh of this exotic Asian fruit can range from white to pink, and it is usually crisp and juicy, with a sweet and fragrant flavour. The first time I saw a white guava I had no idea what it was. I was used to smaller pink-fleshed guavas. Some varieties may have a slightly sour or tangy taste, adding complexity to their flavour profile.

Guava is commonly used in jams, jellies, and desserts for its tropical sweetness and vibrant colour. Whether enjoyed fresh, cooked, or preserved, they are sure to add a tropical touch to your culinary creations.

17. Chinese Bayberry

Chinese barberry, are also known as yangmei or waxberry. and is a small, round fruit. These Asian berries grow on evergreen trees that can reach heights up to 10 meters.

The fruit itself is typically about the size of a cherry or small plum, with a smooth, waxy skin that ranges in colour from deep red to dark purple. The skin is often covered in a whitish powder, giving it a frosted appearance. Beneath the thin skin, the flesh is juicy and translucent, with a sweet-tart flavour similar to a combination of strawberries and raspberries.

In addition to their delicious taste, Chinese bayberries are prized for their nutritional value.

18. Rose Apple

Rose apples, also known as “jambu,” are exotic tropical fruits native to Southeast Asia, but they are also grown in other tropical regions of the world.

The rose apple gets its name from its characteristic shape, which resembles a small apple or pear, and its floral fragrance, reminiscent of rose petals. The fruit comes in various colours, including shades of red, pink, yellow, and green, depending on the variety and ripeness. Its skin is thin and smooth, with a glossy appearance.

The flesh of the rose apple is crisp, juicy, and mildly sweet, with a refreshing taste similar to a combination of apples, pears, and watermelon. The texture is crunchy and watery, making it a delightful snack on hot days.

Rose apples are commonly eaten fresh, either whole or sliced, as a healthy and hydrating snack. They are also used to make juices, smoothies, salads, and fruit preserves.

19. Salak

Commonly known as snake fruit due to its reddish-brown, scaly skin, salak has a crunchy texture and a sweet-sour flavour a bit like the combination of apple and pineapple. Its flesh is firm and juicy, with a subtly tangy taste that becomes more pronounced as the fruit ripens. Salak is commonly enjoyed fresh as a snack or used in salads and desserts.

20. Mosambi

Mosambi is a citrus fruit native to India. Commonly referred to as sweet lime or mousambi, this fruit belongs to the same family as other citrus fruits like oranges and lemons.

Mosambi is typically round or oval-shaped with smooth, thin skin that ranges in colour from light green to yellow when ripe. Unlike other citrus fruits, the skin of mosambi is not typically eaten due to its bitter taste. The fruit has juicy, translucent flesh and is a pale greenish-yellow containing few to no seeds.

The flavour of mosambi is mild and sweet, with a delicate citrus aroma. Its taste is less acidic than other citrus fruits like oranges and lemons. Its sweet and tangy juice is often mixed with water or soda and served over ice as a popular summer drink in India.

21. Coconut

Last, but not least another of my favourite exotic fruits of Southeast Asia, is the coconut. Coconuts have a hard, fibrous outer husk enclosing a woody shell containing white, fleshy meat and sweet coconut water The taste of coconut meat is creamy, slightly sweet, and rich, with a distinct tropical flavour.

The coconuts that you see in Thailand and other Southeast Asian countries have a green outer shell. This means that they are still in their early developmental stages. As they age the husk turns brown.

It is such fun to watch a vendor take the top of the coconut with a huge knife and a couple of practised strikes. The sweet coconut water is so refreshing, especially on a hot day. It is not only a healthy option but an inexpensive one as well.

Which Exotic Asian Fruits Can Be Dangerous

Exploring the world of tropical Asian fruits unveils a tantalizing array of flavours, textures, and aromas that captivate the senses. From the pungent allure of durian to the delicate sweetness of mangosteen, each fruit tells a story of its origin and cultural significance, offering a glimpse into the rich tapestry of Asian culinary traditions.

Exploring these fruits is like taking a trip through Asia’s diverse culinary landscape, and it’s one heck of a ride. So, grab a fruit, take a bite, and let yourself be whisked away to a world of tropical delights.

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