Below is a list of all known varieties for Gac Fruit. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Gac Fruit (Aril/Pulp) | The prepared form: the bright red, oily membrane (*aril*) surrounding the seeds. This pulp is highly valued as a natural food coloring and is rich in nutrients, used primarily in special occasion dishes in Vietnam. |
| Gac Fruit (Oil/Extract) | The oil extracted from the red aril of the Gac fruit. It is highly valued for its concentrated carotenoids (especially lycopene) and is used as a health supplement or natural food colorant. |
| Gac Fruit (Whole) | The whole, mature Gac fruit, known for its spiky, orange-red rind. While inedible whole, it represents the raw ingredient prized for its internal red aril and medicinal properties. |