This unique fruit, once so abundant no one bothered to pick it, is now a sought-after Southern delicacy. Growing in dense clusters from branch to treetop, it’s become popular for a range of flavorful dishes, with buyers ordering it by the kilogram.

Known as "chum ruot" in Vietnamese, the fruit grows wild in southern provinces like Long An, Bac Lieu, Vinh Long, Can Tho, and An Giang.

These trees can reach up to 10 meters tall, with wide canopies and beautiful pink blossoms. The fruit grows in thick bunches, featuring six lobes and a color that ranges from bright green to pale yellow. Though similar in appearance to a miniature pumpkin, each fruit is only about the size of an adult’s thumb.
The brittle branches of the chum ruot tree break easily, so locals usually shake the tree or use nets and sticks to collect the fruit. Photo: Thu Hong

Thanh Mai, a resident of Tan Chau, An Giang, said the tree blooms from December to May, with fruit ripening between June and August.

During peak season, locals head to gardens or the edges of ponds and canals to harvest chum ruot for sale or home cooking.

“In the past, no one cared much for chum ruot, even though it grew abundantly. But now it’s become better known, and the variety of ways to enjoy it has made the fruit increasingly popular,” Mai said.

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Though now cultivated in some places for shade or decoration, wild-grown chum ruot remains the favorite. Photo: Hai Trieu

Chum ruot comes in two varieties: sour and sweet. The sour version is commonly eaten with chili salt or crushed and tossed with spices like another popular southern fruit, ca na.

It can also be mashed to make a tangy fish sauce, perfect with grilled fish or boiled shrimp. More elaborately, ripe chum ruot can be juiced, sweetened with sugar, and served as a refreshing summer drink.

The fruit is also used in braised dishes, particularly fish. Its mild sourness helps neutralize the fishy smell and adds a unique, appetizing flavor.
Crushed chum ruot flesh is mixed with fish sauce, sugar, and chili to create a flavorful snack. Photo: Huyen Tran
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The uniquely flavored syrup made from chum ruot offers a fresh alternative to traditional jams. Photo: Thu Hong

One of the most beloved preparations is chum ruot jam.

This deep-red, sweet jam is a hit with both children and older adults. Mai explained that both sweet and sour varieties of chum ruot can be used.

Ripe fruits of equal size are selected and lightly rolled to release some of their sour juice. After rinsing and draining, the fruit is soaked in sugar - usually at a ratio of 1 kilogram of fruit to 700 grams of sugar - for two to three hours or overnight to ensure absorption.

“Depending on personal taste, some families use cane sugar, rock sugar, or diet-friendly options. Most locals prefer natural golden sugar, which gives the jam an appealing color,” she said.

The fruit is usually marinated directly in the same pan used for simmering. It is first cooked on high heat until the sugar dissolves, then simmered over low heat. When the syrup thickens and the fruit turns deep red, the jam is ready.

“After 30 minutes of cooking, a bit of lemon juice and salt can be added. The salt balances the sweetness, while the lemon adds a pleasant tartness and aroma,” Mai added. Depending on the batch size, simmering can take 45 to 60 minutes.

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Finished chum ruot jam can be sun-dried or topped with dried chili for extra flavor. Photo: Nguyen Thi Thao

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Chum ruot jam can be sun-dried or sprinkled with dried chili to enhance its flavor.
Photo: Nguyen Thi Thao

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Chum ruot sells locally for 10,000-15,000 VND (around USD 0.39-0.59) per kilogram. Photo: Nguyen Thi Thao

Vo Thu Ha, who lives in Ho Chi Minh City, said she always picks chum ruot when visiting her hometown in Can Tho during the April 30 - May 1 holidays.

“At first, my friends and coworkers in the city didn’t know about chum ruot, but after trying the jam, they were hooked. Every time I go, people ask me to bring back several kilos. One time, I had to haul nearly 50 kilograms to meet demand,” she shared.

Ha added that the fruit works wonderfully in soups and braised dishes. When turned into jam and stored in the fridge, it lasts longer and pairs perfectly with tea as a sweet and tangy snack.

According to Dr. Huynh Tan Vu (Level II Specialist) from Ho Chi Minh City University of Medicine and Pharmacy Hospital (Facility 3), chum ruot has a sweet-sour taste and a cooling nature. It can be eaten raw or cooked and is known to help cool the body, relieve heat, and treat headaches.

Besides being a culinary favorite, the fruit is rich in vitamin C, glucose, and acetic acid. However, individuals with gout or kidney stones should avoid it due to its high oxalic acid content.

Thao Trinh