Gac fruit

Momordica cochinchinensis

fruit

A large, bright red spiny fruit whose pulp colors and flavors xôi gấc, the red sticky rice of Tết festivities and weddings.

Origin

Vietnam and Southeast Asia

Season (United States)

December to January

Preparation

The fruit is opened and the red pulp separated from the seeds, then mixed into the sticky rice before cooking. Its seeds are not eaten.

Molecules

LycopeneIn small amounts, not counted Pectins · Insoluble fibers

Did you know?

Its red pulp is richer in lycopene than tomato.