Post edited 2:33 am – February 18, 2009 by admin
Welcome, Fruitygal!
Congratulations on getting your hands on a Gac fruit. It's very difficult in the USA and not to easy in most of the rest of the world, outside VietNam, too.
If your Gac is not bright red yet then you're in no hurry. Gacs start our green, grow orange, and are ripe when they are bright orange, somewhat red. Then they turn brighter red before they spoil.
The first thing to watch out for when eating Gac is to NOT eat the sides! I made that mistake once, eating the cantalope-like side of the fruit my first time and was quite ill for the next day and a half afterwards… :p
The only edible part of the gac is the red oil inside and of course those huge seedpods. It's really the red oil that the Vietnamese use to make thier classic wedding dish, Xoi Gac, and they seem to like that bland flavor.
However the benefits are in both the red stuff and the seeds, which taste boring but nutty. My advice: Grind them up together and add them to something else, like a rice dish or into a smoothie.
I'm writing a big post on Gac soon so watch the front page of this site (the blog) for more info… Perhaps I can dig up a real recipe for using Gac properly.
Enjoy it!
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