In the tropical paradise that is Vietnam, the seasonal fruit list runs long and endless – dragonfruit, mango, durian, mangosteen, longan, rambutan, grapefruit, guava, jackfruit…
If you grew up in or alongside a Vietnamese household, you may have been unwittingly let in on the secret of how to savor those distinctive flavor profiles fully, using a backbone of Yin–Yang beliefs which penetrate deep into Asia’s culinary tactics.
In the same way that the knowing mother knocks on the watermelon to ascertain its sweetness before buying, or prepares the small vessel of chili salt (“muối ớt”) for fruit dipping, the Vietnamese people find an inheritance in their ability to pair boldly contrasting foods and flavors in a tasteful way.
The Vietnamese call this the Five-Element Correspondence ("ngũ hành") – a deep-rooted philosophy of harmony and balance between the five flavors, colors, organs, senses, and elements which gives depth and roundness to Vietnamese cuisine and its associated gastronomic habits.
In today’s edition of Vietnamese street wisdom, we see if we can decipher the logic behind how to differentiate “hot” and “cold” fruits.
The energetic quality of fruits
A fruit – like any food – has a “yin” (âm) or “yang” (dương) nature which plays out in certain ways when it interacts with your internal energy and body composition, according to traditional ancestral belief.
Here’s Vietnamese-American actor and internet personality Theresa Vo on the matter, speaking on behalf of every young Vietnamese person who’s ever been asked to explain further:
Not about literal temperature, the “hot” and “cold” classifications are a reference to the “energetic qualities” within Yin–Yang philosophy which are believed to impact the body.
“Hot” fruits are those belonging to the “Yang” category, associated with warmth, energy and activity. In physiological terms, these are the fruits typically believed to increase the likelihood of inflammation, pimple formation, nosebleeds or sore throat if over-eaten:
- Durian
- Longan
- Lychee
- Rambutan
- Ripe mango
“Cold” fruits are those belonging to the “Yin” category, associated with cool, fluid and passive qualities. In contrast, these fruits are believed to reduce body heat and inflammation, and are typically eaten as a counterbalance to assist with easing digestion:
- Watermelon
- Rockmelon
- Dragonfruit
- Starfruit
- Grapefruit
- Green (unripe) mango
You’ll notice the mango appears on both lists. That’s because ripeness apparently influences a fruit’s “thermal temperature” – so a ripe fruit and an unripe one are not the same. Probably also important to note that we’re not out here trying to be your traditional doctor. Best to sense check this list with your grandmother, who probably knows best!
Tips on how to differentiate
According to the Yin–Yang concept, all matters of excessive “heatiness” or “coldness” within the human body can be resolved by methods of counterbalance.
While “hot” and “cold” fruit labels are not an exact science, here’s our quick pocket guide to differentiating between the two:
- “Hot” fruits tend to be dense, sweet & aromatic – high in sugar and fat content
- “Cold” fruits tend to be sour – high in water content and acidity
- “Cold” fruits are eaten with chili salt to enhance sweetness in the flavor profile
- Fruits can shift from “cold” to “hot” as they ripen (e.g., mango, persimmon, papaya)
- The internal effects of “hot” fruits can be harmonized by pairing with a cooling component (e.g., green tea or lime water)
Your individual body composition also plays a role in determining how particular fruits will interact with your internal system. And quantity matters – so, as with all things, consumption in moderation is probably the most important harmony in the Yin–Yang culinary philosophy.
