Gấc Harvesting Hacks: Maintain Vibrant Colors All Year Long

With this preservation method, you can enjoy gac all year round - delicious and convenient, with no loss of its fragrant aroma.

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Gấc is a sweet and nutritious fruit that is good for your health. Gấc can be used to make sticky rice, cakes, dye desserts, and dye food… Gấc is nearing the end of the season, so if you are a fan of Gấc, you can buy a lot of it and store it for later use.

As a busy mom who loves cooking, Ms. Tran Loan (Hoa Binh) doesn’t miss out on the vibrant red ripe Gấc fruits. Because the Gấc season is ending, the 9X mom has frozen the Gấc for use throughout the year. She shared, “The Gấc season is almost over, so I took the opportunity to store some Gấc for use throughout the year. It’s so convenient to have it readily available in the pantry whenever I need it.”

Our family especially loves Gấc sticky rice. We always make it on lunar New Year’s day or when we offer it to our ancestors. A few days ago, I bought a batch of delicious Gấc, so today I took the opportunity to make some. Besides sticky rice, frozen Gấc can be used to make wine sauce or to dye cakes, it tastes good and the color is beautiful too.”


Ms. Tran Loan.

Below is the method of preserving Gấc by Ms. Tran Loan, let’s check it out:

Gấc preservation: 

– Gấc ripe (this type has a lot of flesh and is red and beautiful)

– Gấc storage bag

How to preserve Gấc: 

– Cut the Gấc fruits in half.

Then take out the Gấc flesh.

Continue to separate the Gấc flesh from the seeds.

Note: You can put Gấc in the freezer for 1 hour to make it easier to separate.

– After separating the Gấc flesh, it will be prepared for easier storage. It only needs to be taken out for immediate use.

The preparation method is as follows: Put the Gấc flesh in a mortar, add sugar to taste (the amount of sugar depends on personal preference) + a few tablespoons of cooking oil + a few tablespoons of white wine. Put everything into a blender and blend until smooth.

– After the Gấc flesh has been blended, put it in a pot, turn on the stove to medium heat and stir for 5-7 minutes. When the Gấc flesh is cooked, turn off the heat and let it cool.

Note: Cooking the Gấc flesh like this helps preserve the Gấc better, without changing its color or smell.

– Let the Gấc cool, divide it into separate bags, freeze it, and use it as needed.

This method of storing Gấc has many advantages:

– Saves space in the freezer.

– The sticky rice has a beautiful, uniform, shiny, and smooth red color without any grittiness.

– Each time you use it, thaw it naturally quickly and easily, without any additional preparation, and it lasts for a whole year without any odor.

Gấc gives sticky rice a beautiful color.


Gấc is also great for making braised dishes with beef, with both delicious taste and beautiful color.


Gấc can also be used to make delicious and attractive orange-colored buns.

 

Source: Dan Viet

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Frequently asked questions

To maintain the vibrant colors of gac fruit, it is important to harvest the fruits at the right time and store them properly. Harvest gac fruits when they are fully ripe and have developed a deep orange or red color. Avoid harvesting too early as the colors will not be as vibrant. Immediately after harvesting, clean and dry the fruits and then store them in a cool, dry, and dark place. Traditional storage methods include burying the fruits in sand or hanging them in a well-ventilated area. Modern methods involve freezing or drying the fruit, which can also help retain their color.

Traditional methods of storing gac fruits to preserve their color include burying them in sand and hanging them in well-ventilated areas. Burying the fruits in sand keeps them cool, dry, and protected from light, which can help maintain their vibrant color. Hanging the fruits in a well-ventilated area allows for air circulation and prevents moisture buildup, which can cause spoilage and color loss.

Yes, modern methods of preserving gac fruits include freezing and drying. Freezing gac puree or sliced fruits is a convenient way to maintain their color and nutritional value for several months. Drying gac arils (seeds) and pulp is another effective method, as it concentrates the color and allows for long-term storage. Dried gac can be ground into a powder and used as a colorful and nutritious food additive.

Harvesting gac fruits at the right time is crucial for maintaining their vibrant colors. If harvested too early, the colors will not be as intense or vibrant. Gac fruits continue to ripen and develop their deep orange or red colors even after they are picked, so it is best to allow them to fully ripen on the vine. Harvesting at the right time also ensures the fruits have the highest concentration of carotenoids, which are the pigments responsible for their vibrant colors.

To further maintain the color and quality of stored gac fruits, ensure the storage area is cool, dry, and dark. Avoid exposure to direct sunlight or heat sources, as this can cause the colors to fade and the fruits to spoil. Regularly inspect the fruits and remove any that show signs of spoilage to prevent it from spreading. Consider using food-safe storage containers or bags to protect the fruits from pests and moisture.

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