Brian Jeffrey
This distinctive fruit showcases a skin reminiscent of lychee, with translucent flesh similar to rambutan, and is quite small in size. It is primarily found in the highlands of An Giang, where it delivers a zesty flavor followed by a sweet finish, making it a rare treat cherished by locals.
In An Giang, the truong tree thrives in the mountainous Bảy Núi region, including notable peaks like Nui Dài, Nui Co To, and Nui Cam. The fruit resembles northern lychee but is only about a third of its size, featuring thin skin that varies from deep red to pale pink, depending on its source.
The inside is white and succulent, similar to rambutan, tender in texture, and gives off a subtle aroma. Its flavor is tangy, with a delightful, gentle sweetness at the end.
“Truong fruit may be small, but it has a big impact. It leans more towards sour than sweet, though it’s not as sharp as gooseberry or tamarind. Newcomers might flinch at the first taste, but its unique flavor and sweet notes tend to win you over,” shared Nguyen Tran, a vendor in Tri Ton, An Giang.
Once merely eaten during woodland excursions, the fruit has recently gained popularity among locals and visitors alike for its organic roots and unique taste.
 |
 |
 |
 |
 |
 |
 |
 |
Tran explained that local wisdom suggests truong trees typically begin to produce fruit only after reaching 30 years old, and even then, they yield fruit just once every three years.
The fruiting period spans approximately two months, beginning in late April and continuing until mid-June. During this season, locals trek into the forests to gather the fruit, either for their own consumption or to sell. Stalls line the roads, particularly along the route from Nui To to An Tuc in Tri Ton District.
Harvesters delve deep into the woods, often climbing lofty trees and cutting entire branches instead of merely picking clusters. This technique promotes new growth and enhances the crop yield for future seasons.
Previously overlooked, the truong fruit is now honored as a local delicacy, attracting urban explorers and tourists who actively seek it out. Photo: Thao Thu
During its season, truong prices in local markets range between 50,000 and 70,000 VND per kilogram (around 2 to 3 USD), with higher rates for those shipped to nearby regions.
Like many tropical varieties, it can be enjoyed fresh or creatively prepared—peeled and served with chili salt, soaked in sugar syrup, or fashioned into snacks. In towns such as Tinh Bien, Chau Doc, and Tri Ton, certain vendors even create juice from the fruit, providing a refreshing summer beverage.
Thao Trinh
