Following the Mekong: From Ho Chi Minh City to Siem Reap, One Fruit at a Time. Join us on our fabulous Mekong River cruise and experience the most amazing variety of fruits
The Mekong begins thousands of kilometres away in the Tibetan Plateau, but nowhere does it seem more generous than in southern Vietnam. By the time it reaches Ho Chi Minh City, it has divided into a maze of rivers, canals and waterways that nourish one of the world’s richest agricultural regions. This journey follows the river north-west through the Mekong Delta, across the Cambodian border, and finally to the ancient city of Siem Reap—a voyage measured not only in kilometres but also in the changing flavours of tropical fruit.
Leaving the bustle of Ho Chi Minh City, the landscape softens almost immediately. Concrete gives way to emerald rice paddies, coconut palms and floating markets where wooden boats become fruit stalls. Here, the river is a highway, supermarket and lifeline all at once.
The first fruits encountered are familiar yet somehow sweeter than anywhere else. Mangoes hang heavily from roadside trees, ranging from tart green varieties eaten with chilli salt to golden, honey-sweet ripe fruit. Pineapples, expertly peeled in seconds with a knife, are astonishingly juicy.
In Mỹ Tho and Bến Tre, the kingdom of coconuts begins. Fresh young coconuts provide cool, slightly sweet water, while older coconuts are transformed into creamy desserts, candies and coconut milk. Nearby orchards produce bunches of tiny, intensely sweet lady finger bananas, while larger Cavendish bananas are destined for local markets.
Further into the Delta around Cần Thơ and Vĩnh Long, fruit becomes almost an obsession. Orchards overflow with pomelo, whose thick-skinned citrus fruit offers refreshing pink segments that rival grapefruit without the bitterness. Nearby grow fragrant oranges, mandarins, and the aromatic calamansi, a tiny citrus fruit indispensable in Vietnamese cooking.
The floating markets are dazzling displays of colour. Crimson dragon fruit, with scales like mythical creatures, sits alongside bright green guavas, crisp Asian pears, and pyramids of papayas whose orange flesh tastes of sunshine.
Some fruits challenge newcomers. The unmistakable aroma of durian arrives before the fruit itself. Revered by locals as the “King of Fruits,” its creamy custard-like flesh divides opinion instantly. Close by is the less pungent jackfruit, whose golden pods combine flavours reminiscent of banana, pineapple and mango.
The “Queen of Fruits,” mangosteen, provides the perfect antidote to durian. Its thick purple shell hides pristine white segments that are sweet, floral and delicately acidic. Many travellers discover it becomes their favourite fruit of the entire journey.
As the river approaches the Cambodian border at Châu Đốc, orchards feature increasingly exotic species. Rambutan, with its bright red hairy shell, reveals translucent flesh similar to lychee. Longan, known as the “dragon’s eye,” offers honeyed sweetness, while lychee itself appears when in season.
Crossing into Cambodia, the Mekong broadens majestically. Villages become quieter, Buddhist temples more frequent, and roadside stalls continue the celebration of fruit. Sugar apples (custard apples) appear regularly, their creamy segmented flesh tasting like vanilla ice cream. Rose apples, crisp and refreshing despite their name, are perfect in the tropical heat.
In Phnom Penh’s markets, pyramids of fruit become edible works of art. Starfruit gleams yellow-green, each slice forming a perfect star. Sapodilla, with brown skin hiding caramel-flavoured flesh, surprises many first-time visitors. Sweet, aromatic watermelons and fragrant melons provide welcome relief from the afternoon heat.
Turning northwest towards Siem Reap, the scenery changes. The vast floodplains feeding Tonlé Sap Lake support villages where fruit vendors line the roads with seasonal treasures. Depending on the time of year, travellers may encounter langsat, santol, wax apples, tamarind, Indian jujube, and the tiny but intensely sour hog plums, often served with chilli salt.
The journey ends in Siem Reap beneath the towering stone faces of Angkor. After days exploring ancient temples under the tropical sun, nothing refreshes quite like a chilled fruit smoothie blending mango, pineapple, dragon fruit or passion fruit.
Following the Mekong reveals far more than spectacular scenery. It demonstrates how a great river shapes every aspect of life—from transportation and farming to cuisine and culture. Every fruit tells part of that story. Some are sweet, others strange; some are world-famous, others almost unknown beyond Southeast Asia. Together they form an edible map of one of Earth’s most fertile landscapes.
For anyone travelling this remarkable route, the best advice is simple: stop often, visit the local markets, and never hesitate to try a fruit you’ve never seen before. Along the Mekong, every new flavour is another chapter in the journey
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
