GAC FRUIT : How to COOK and EAT it! – Weird Fruit Explorer Ep. 345

Hello, everybody. So, it’s time for another fruit that was kindly sent to me by, who I am an affiliate of right now. So, if you go to the link in the description below, you can buy this fruit yourself, and if you use the promo code you can get 5% off. But guys, what I have here today is something that I am really excited about. I’ve talked about this before, and I had this when I was in Thailand and I tried it fresh. Gac fruit is disappointing if you’re going for just pure fresh fruit. This is something that you cook with, and what this is most commonly cooked in is sticky rice. In Vietnam, especially, it is popular where it’s called, I’m gonna pronounce this wrong: Oi Gac. Am I saying that right? I know I’m not. How do you pronounce it? Let me know in the comments. I know you will. Um, so what I’m going to do is, I’m going to attempt to make this dish, and I’m going to take this fruit. I’m going to prepare it. I’m gonna prepare the rice, and we’re going to see what this dish tastes like. So, I’ve got a feeling this is gonna take a while, hence the coffee. So first, let’s cut this guy open. I haven’t had this in a while. This is bringing back some some very old memories for me. Yeah, look at that. Check that out. It is just like blood-red little nuggets. Smells kind of interesting. I don’t really recall what it smelled like last time I had it like three years ago, or however long that was. But this kind of smells a little pumpkiny, a little bit like a squash or something. First we’ve got to de-gunk this thing. So, I’m going to pull out these seeds, and one by one, separate out the gunk. A little creamy, a little greasy tasting, maybe. I think it might have some fat content in there, which is kind of interesting. A little bit like heavy cream. But mostly like, nothing. I’m going to come back because this is going to take me a minute. It is a sloppy mess. Oh God, how am I gonna turn off my camera with these goopy hands? I’ve got a clean pinky. It took quite a while to get that all out, but it wasn’t wasn’t too hard, and yeah, it looks pretty disgusting. Looks like a gigantic blood clot. So, first things first, I’m going to take some oil and put it in this pan. Just like maybe like a tablespoon or two. And let this heat up on a medium heat. So, I took maybe like a tablespoon or two of the mixture and set it aside, because I’m gonna use this to try to make some juice. But the rest of it, that is going in the pot. In goes two tablespoons of sugar, and about 1/2 teaspoon of salt. And we’ll let this cook a bit. It’s not really breaking down how I would hope it would. I think I may use an immersion blender on this if this does not change. I’ve mushed it up a little bit, and now it looks more like a paste. So that is good. And right now this is boiling hot. If I were to put my hand in here, I would deep fry my hand. Not gonna do that. I’m gonna let this cool down for a bit. But while that’s happening, I’m gonna move on to the rice.This takes a long time to deal with, so let’s get cracking on that. This is actually something that you want to do probably like far in advance. This is something that you have to do overnight. So it’s going to take a minute. It should be noted that this is not just any rice. This is glutinous rice. It actually looks quite a bit different than your standard rice. Check that out. It’s very, very like white and smooth looking. I have had things with glutinous rice in it before, but I’ve never made anything out of it myself so this is kind of an interesting thing to see. This here, this rice has been washed two times and I just covered it up with water. You can see that there. And this sits out on the counter. It’s gonna be okay overnight. So this is gonna stay right here. I’m gonna come back to this tomorrow. While that’s waiting though, let’s make some juice. I’m gonna take my gunk– my GAC gunk– and I’m going to put that in there. Okay? So, this is now going to get mixed with water. How much water? I don’t know. How about this much? What are you doing on the cupboard? Hey, you shouldn’t be up there! My cat is being antisocial. She’s on top of the cupboard that’s on top of the fridge. Okay, back to the juice. I’m going to turn on the heat and let this boil, because some of the seed coat is a little bit, um, there’s like a little membrane around it, maybe because it’s a little bit young. What I’m going to do is, I’m actually going to turn off the heat, let that cool down for just like a second, and I’m going to blend it. Well, it is like the consistency of tomato soup, maybe a little bit thicker than that. Now, I don’t know about you, but I personally like my tomato soup a little thinner. So, what I’m going to do is, I’m going to take another one of these cups of water, and put that in there, and bring it back to a boil. While this is cooling, let’s see how cool the pot of sludge is doing. Okay, I didn’t deep-fry my finger. This is ready. All right. Action-packed video. Now, something very action-packed, trying to get this into this jar. Gac fruit oil, by the way, is something I’ve been seeing around online as like a health product. People use it for like a natural like beauty thing. You put it like in your hair or something. I don’t really know, but that’s something to look into because maybe like after I’m done using this paste, I’m gonna want to take this oil and just like rub it all over my body. I’ve got maybe like, I don’t know, four tablespoons, of it in here. I’m gonna put this in the fridge and let it chill out until I’m ready to make my rice. Wow. It’s very different than when you eat it raw. That tastes like tomatoes, but missing like a very major component of tomatoes. You know, if you like cook a tomato it will develop kind of like a little bit of more of a vegetable kind of flavor. If you like make a sauce it tastes different than if you have just like tomato juice. This tastes more like the sauce, like that savory component. I mean it makes sense, because this is bright red for a reason. It is full of lycopene. So gac fruit has like massive amounts of lycopene. It’s got a lot more than tomatoes. Tomatoes have a little bit. Gac fruit has a lot more. This tastes like lycopene. I imagine that’s what that is. I know some people don’t like tomatoes. What’s wrong with you? Well, if you don’t like tomatoes this may be a way to get into tomatoes, or get your lycopene in a way that does not involve tomatoes. Because you know, I think you need some lycopene in your diet, and if you don’t get it from tomatoes, I don’t know where you’re getting it, because that’s like the main source where people get lycopene is from tomatoes. So, if you need lycopene and you don’t like tomatoes, this would be a way to do it. So I’m gonna go to bed, and then when I wake up, we’re gonna continue this exploration. Goodnight. Alright, it’s the next morning. So, let’s do this. Somebody is not doing a very good job at hiding. I can see you. Why are you up there, huh? There’s the rice. As you can see, it has fluffed up a little bit. It’s absorbed quite a bit of that water. And this is going to actually sit in here for an hour, just so I can get the majority of the water out of here. While that’s happening, let’s try some of this gac juice. I put it in the fridge overnight, so it should be nice and refreshingly chilled. What that tastes like is, like if you took a tomato and you cut it up to make a salad. And you know like that little circle at the top where it connects to the stem? You know, I’d cut that out, and like very often you’ll just like throw that away because doesn’t really taste like much. Well, if you just collected those all of those, like hundreds of them, and you blended those with water. It’s like this rough, bland, tomato-like flavor. I think even that would be giving it too much credit. There’s no flavor in there hardly at all, but it does have like a little bit of like a vegetable flavor. Hmm. Yeah, not a big fan of that. But let’s see what happens when I add some sugar and lemon juice to it. Yeah, that’s fine. It tastes like lemonade but like a little bit savory, a little bit hearty. It’s got like a little bit of a tomato-like flavor to it, but very remote. If you want to get your beta-carotene, if you want to get your lycopene and whatever else is in gac fruit, a good thing to utilize with other things. Okay, so it has drained and I put in my contacts in. And the next thing that I need to do is take this paste, the gac paste, and put it into the rice. Mixed. So this is actually going to sit now for 30 minutes for some reason. I’m using a recipe by the way, that is from Viet Vegan, so it’s all Vietnamese recipes, but with a vegan twist. This is always a vegan dish though I believe, I don’t think anyone puts like milk in it or anything. Sometimes we put coconut milk in it, and I chose this recipe because it does not call for coconut milk. I thought that coconut milk would interfere with the gac fruit taste. It’s about five minutes away before that will be ready. So in the meantime, I’m going to turn on a steamer and because these are quite large holes in it, you have to line this. Most recipes call for you to line it with banana leaves. You know what? I have a lot of bananas right now, like a lot. Look at all these bananas. Some bananas here, bananas here, bananas here. Inside this bag there’s more bananas. Over here there’s a cat and more bananas here. I have a lot of bananas in my place. I do not have banana leaves though. So what I’m going to do is use wax paper. There is a layer of wax paper. I actually poked some holes in there too. That way the steam can get through. I’m just gonna kinda like even that out a little bit. Lid goes on, and the temperature goes down to medium. Yeah. All right, yeah, it’s cooking. What I need to do now is to mix it up a little bit. Bring the bottom layer to the top. That way it can cook all the way through. The wax paper, yeah, that’s not a good idea. The problem with it is that it tears very easily. I was able to do this just fine without you know getting a little bits of wax paper and everything, but it took a little bit more effort than I would have liked. I think parchment paper would be better– or a banana leaf, but you know what they didn’t have that at the dollar store. The lid goes back on, so I’m gonna take off that lid and I’m gonna add a couple of things. I have two tablespoons of sugar here. I’m gonna sprinkle that on the top, a generous pinch of salt and a touch of oil– about a tablespoon. Looks good. Not done yet. Finally, it is done. Looks pretty good. Now, this right now is absolutely molten, so I’m gonna let this cool for a bit. If you have one of those steamer things where you can like grab it and pull it out that would be a good thing to use right now. Me, I’m going to turn off the camera and very awkwardly try to get this out somehow. Yeah. Well everyone, the rice is done and I shoved it into this little rice bowl here… at least some of it into this rice bowl here. Now, typically how people eat this during celebrations in Vietnam is with ham, a special Vietnamese ham. Now, if you are familiar with my series, I am a vegetarian, so I’m not going to eat ham. However, I do have– shocker– whatever this is. This is some sort of soy meat substitute thing, basically ham. It’s the same thing. There we go. There. Nice perfect little mound. People usually will put this into a mold of some kind, like heart shaped or like a flower or dinosaur. You can do all sorts of fun things, but I don’t have a mold. So, I just use something boring like a bowl. I like it. It’s good. Definitely different than just straight-up sticky rice or coconut rice. Gac is not a very flavorful thing to eat, but when you put it in things like this, when you cook with it, it does impart something to it. It makes it like a little bit more, I want to say like hearty. The gac also imparts a little bit of a creamy like flavor to it. I know I mentioned that in the past. That it kind of has a little bit of a heavy cream kind of taste to it. So, when you mix it into something, it does add some richness to it. The sugar I think is necessary for this. If you were to take that sugar out and just put like salt in it, I think it would be quite bland. I think that sugar works well with the fruit. I’ll try a little piece of this soy ham. Works really well. I think gac is useful. Eating it straight out is not something that you’d want to do, but it is something that would be useful for cooking, and it would be useful for trying to add like a little extra health into your diet. Gac fruit, as I’ve mentioned, has a lot of stuff in it. A lot of good stuff. A lot of lycopene and beta-carotene and what-have-you. So, if you’re trying to get that into your diet, then gac fruit would be a way to do that. It’s like chock-full of it and it’s fairly innocuous. Or if you like take that and blend it into something, it does help the flavor of things, but it doesn’t overpower it. It just kind of adds like a little subtlety to it. Yeah, so I think that’s pretty interesting. I think that’s all I have to say though. So once again, I’d like to shout out to for sending this to me. Thank you so much for that. If you want to try gac fruit, either on its own, in a juice, make something out of it, you can get it over on Miami Fruit’s website. Just use the link in the description below. Hope you enjoyed watching this video guys, and I will see you next time. Well, I really hope you enjoyed that video guys. If you did, you may want to check out the video that is below me right now. That should be good too. Also, if you haven’t subscribed already, it is a huge help to my channel, so, please do consider subscribing, or clicking that bell. That does something too. Not sure what it is. Also, check out the description below. There’s all sorts of other things I have going on. I don’t even know anymore, but guys, I will see you next time. Take care.

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