Gac fruits are small to medium-sized with a spiked rind that changes color as they ripen. Inside, they have a creamy orange to yellow mesocarp and dark red arils, which are the edible parts. These arils are known for their high oil content and mild flavor, often combined with other ingredients for better taste.

Nutritionally, Gac fruits are rich in lycopene and beta-carotene, offering significantly higher levels than tomatoes and carrots. They also contain omega-3 fatty acids and vitamins D, E, and K. Traditionally used in natural medicines and Vietnamese celebratory dishes like xoi gac during Tet, Gac fruits remain rare and are mainly found in their native Southeast Asian regions.