Hung Yen “long” longan and Vietnam’s other varieties
Hung Yen “long” longan has long been famed as a tribute fruit for kings — thick-fleshed, intensely sweet and wonderfully fragrant. But Vietnam grows many other fine longan varieties, each with its own charm. Let us discover how to recognise and enjoy this summer fruit.
1. Longan varieties and famous growing regions
- Hung Yen “long” longan: thick, crisp, intensely sweet flesh with small seeds and a distinctive aroma — the pride of the Pho Hien region.
- Golden-flesh “xuong” longan (Ba Ria – Vung Tau): golden, thick, dry-textured and sweet, and much sought after.
- Ido and “tieu da bo” longan: southern varieties that crop heavily with thick flesh, common in the Mekong Delta.
2. When they are in season
Longan is a summer fruit, ripening most abundantly from around July to September. Hung Yen longan in particular is at its main-season peak in August, when the fruit is at its sweetest and most fragrant.
3. Nutrition and benefits
Longan contains vitamin C, some minerals and natural sugars that give its rich sweetness. Being quite sweet, it is best enjoyed in moderation, as a pleasant summer dessert or snack.
- Provides vitamin C, which may help support immunity.
- Natural sugars offer quick energy, suiting a light snack.
- Dried longan flesh is often used in sweet soups and nourishing stews.
Because longan is sweet and sugar-rich, enjoy it in moderation, especially if you are watching your sugar intake.
4. How to choose good longan
- Pick bunches with plump, even fruit and bright, taut brown skin that is not cracked.
- A fresh stem with fruit firmly attached to the branch means recently picked longan.
- A gentle squeeze should feel firm and springy; avoid soft, weeping fruit.
- Give it a sniff: good longan has a gentle natural fragrance, not a sour, fermented smell.
5. Storing
- Fresh longan is best eaten soon; refrigerated, it keeps for about four to five days.
- Keep it on the bunch in an airy bag or a paper-lined box, and do not pack it so tightly that it bruises.
- For longer keeping, peel and de-seed the fruit and freeze the flesh for sweet soups later.
6. Ways to enjoy and mix
Longan is best eaten fresh, peeling back the skin to enjoy its thick, crisp, sweet flesh. The flesh is also a familiar ingredient in many sweet soups and cooling summer drinks.
- Longan and lotus-seed sweet soup: longan flesh wrapped around lotus seeds in a light syrup — a classic summer treat.
- Drop a few peeled longan into iced tea or a fruit-infused water for a touch of natural sweetness.
Chill longan before eating or adding to a sweet soup — cold longan is far crisper and more refreshingly sweet.
Each longan season, Farm to Door selects bunches of Hung Yen “long” longan and other fine varieties from the orchards, delivering them while the flesh is still crisp and sweet.
