Gac Fruit

About Gac Fruit

Gac fruit (Momordica cochinchinensis) is a distinctive tropical fruit native to Southeast Asia, particularly Vietnam, Laos, Cambodia, Thailand, and southern China. Known locally as “trái gấc,” it is celebrated for its vibrant red-orange color, unique appearance, and impressive nutritional profile. The fruit is roughly the size of a small melon and has a thick, spiky rind that transitions from green to vivid red-orange when fully ripe. Inside, the fruit contains bright red arils surrounding large seeds and a softer yellow-orange pulp. The red arils are the most prized part of gac fruit, rich in carotenoids such as beta-carotene (a precursor to vitamin A) and lycopene, giving them some of the highest natural antioxidant content of any fruit. The flavor is mild, slightly sweet, and earthy, with a subtle vegetal undertone, making it suitable for blending into dishes rather than eating raw. In Vietnamese cuisine, gac arils are traditionally mixed with sticky rice to create xôi gấc, a festive dish served during weddings and Lunar New Year celebrations. The pulp can also be used in juices, smoothies, jams, and even health supplements due to its concentrated nutrient content. Gac trees thrive in tropical climates with high humidity, regular rainfall, and well-drained soils. Fruits are typically harvested when the rind is fully red and the arils inside are vibrant and firm. Ripe gac fruit yields easily to gentle pressure in the aril section, and the seeds inside are glossy and dark brown. Nutritionally, gac fruit is a powerhouse. It contains high levels of antioxidants, vitamin A, vitamin E, lycopene, and healthy phytonutrients, supporting eye health, immune function, and overall wellness. Though the outer rind is not eaten, the arils and pulp are fully edible and are the focus of both culinary and medicinal use.

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