Common Name: Gấc Fruit

It is alternatively called Baby Jackfruit.

Scientific Name: Momordica cochinchinensis

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: The gấc fruit is native to Southeast Asia, specifically Vietnam, where it has been gathered and cultivated for centuries. It was mainly used in folk medicine for eye and skin ailments, a practice now scientifically verified due to its high beta-carotene content, the precursor to Vitamin A.

Interesting Facts: Traditionally, gấc fruit is mixed with glutinous rice to make xôi gấc. The fruit dyes the rice a vivid red, symbolizing happiness and longevity, making it a staple for Tết, the Vietnamese Lunar New Year, and weddings.

Uses: Gấc can be incorporated into smoothies, jams, curries, and a variety of desserts. It also functions as a natural red dye.

Selection & Storage: Fresh gấc should be deep red-orange in color with small, even spines dotting the surface. The flesh should be firm, but yield to slight pressure, and it should feel heavy for its size, indicating juice content. Avoid fruits that are pale, overly soft, or have brown spots.

The fresh fruit is highly perishable, lasting less than a week after harvest. For longer preservation, the bright red arils can be frozen or pressed into oil, which will retain their color and nutrient content for months.

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