Tra Vinh The Southwestern region of Vietnam is famous for its fertile land and abundant fruits. Each area has its own specialty: Cai Be is known for its sweet tangerines, Vinh Kim for its blacksmith village star apples, while Tra Vinh is renowned for the quach fruit.

If you are someone who loves nostalgia, who enjoys traveling back through memories to rediscover rustic dishes and regional specialties, you should visit Tra Vinh at least once to experience dishes made from quach fruit. Quach fruit – a specialty of Cau Ke District, Tra Vinh Quach fruit is also known as the Gao tree. The fruit resembles a wood apple, with a rough, grayish-white skin. The Khmer people in Cau Ke District often grow this tree along dikes, around their homes, or intercropped with other fruit trees. The tree grows to about 7–8 meters tall, with small leaves and thorny branches similar to the needlebush tree. It takes around seven years for the tree to bear fruit, and the older the tree, the more fruit it produces. The quach fruit ripens during the twelfth and first lunar months. Like durian, when quach fruit ripens, it naturally falls from the tree. Despite falling from a height, the fruit does not break because it is only just ripe and still firm.

When ripe, quach fruit releases a very distinctive fragrance. Although it differs from the aroma of custard apple, it still captivates many people. After being left for a few more days or weeks, the fruit becomes fully ripe; the skin turns silvery white and soft. With just a light cut of a knife, one can see tiny seeds resembling dark purple pomegranate seeds, which are crunchy when eaten. For women, quach mixed with fish sauce or mashed with ice and sugar is a favorite cooling treat, while for men, quach infused in alcohol has become a specialty. To make quach mashed with ice and sugar, simply scrape the pulp into a glass and mash it well. Add granulated sugar and crushed ice to create a refreshing and memorable summer drink. Quach mashed with ice Taking a spoonful of quach, its aroma gently reaches the nose, while the mild sourness tingles the tongue. The sweetness of sugar and the creamy richness of milk spread throughout the palate, creating a pleasant sensation. The most refreshing moment comes when enjoying quach on a sweltering summer noon—the fruit’s tangy taste quickly dispels the heat of the sun.

Quach wine In Cau Ke, quach is also processed into a type of wine considered a local specialty. Drinking this wine allows one to enjoy the distinctive aroma of quach and is believed to be beneficial for people with high blood pressure, body aches, and kidney health. To make this medicinal wine, people scoop the pulp of quach fruit and soak it in jars of glutinous rice wine or pure rice alcohol. For a better-tasting wine, some slice the fruit into several pieces before soaking. However, according to seasoned wine enthusiasts, drilling a few small holes in the fruit’s shell before placing it into the jar produces clearer wine, unlike the cloudiness that may occur with the other methods.