Wild Fruits of Vietnam: Uncovering the Unique Mak Khui of Cao Bang

In the lush forests of Vietnam, a plethora of wild fruits remain unknown to city dwellers. Once known only to locals, these unique fruits have, in recent years, captured the interest of urban explorers seeking novel flavors. Among these is the mak khui fruit of Cao Bang.

If you find yourself in Cao Bang around March or April, you’ll have the chance to see mak khui fruits on display in the local markets.

A display of ripe mak khui fruits at a local Cao Bang market

Resembling longan in appearance but smaller in size, mak khui fruits have a smooth, glossy shell that ripens from green to orange and finally a deep red. Inside, the fruit has a creamy white flesh. Clusters of these vibrant red fruits are a common sight in local markets, intriguing passersby with their unique appearance and enticing them to taste their distinctive flavor.

The mak khui tree is a wild vine commonly found in the hills, fields, and forests of Cao Bang. Growing to heights of 3 to 5 meters, the tree has large, dark green leaves, and bears clusters of white flowers that bloom beneath its canopy. The fruits grow in clusters, clinging to the stem, each weighing between 10 and 15 grams.

A local resident of Duc Hanh commune in Cao Bang’s Bao Lam district, Anh Chai, shared, “In the past, when there weren’t as many delicious fruit options as there are now, mak khui was a favorite among the children here. I remember after school or during lunch breaks, my siblings and I would go foraging for mak khui. The unripe fruits have a sour and astringent taste, but the flesh has a nutty flavor. We would bring chili salt to dip the fruits in and enjoy them right by the tree, or pick them to bring home for our mothers and grandmothers to cook in sour soups. The unripe mak khui is also used in fish dishes as a substitute for star fruit, adding a unique flavor to the meal.”

Ripe mak khui fruits—sweet and versatile, they can be eaten fresh, made into syrup, or infused into liquor

The ripe mak khui fruit is sweet and versatile. Besides being enjoyed fresh, it can be made into syrup for a refreshing drink or infused into liquor. According to Anh Chai, the popularity of mak khui is growing, with locals foraging in the forests to sell the fruits in local markets or to traders. The harvest yield is approximately 10-15 kg per person per day, and the fruits are sold for 15,000 to 20,000 VND per kg.

On e-commerce platforms, mak khui fruits fetch a higher price of up to 40,000 VND per kg, but buyers need to place orders in advance as this wild fruit is not as commonly available as others.

To make mak khui liquor, choose ripe fruits with a deep red color, wash them thoroughly, and detach them from the cluster. Allow the fruits to air dry, then place them in a glass jar or earthenware container. For every kilogram of mak khui, use 2-3 liters of good-quality liquor, and let the mixture infuse for about two months. The result is a delicious, attractively colored mak khui liquor.

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