How to Choose and Preserve Fresh Dracontomelon (Sấu)

Choosing Fresh and High-Quality Dracontomelon

Selecting good-quality dracontomelon (commonly called sấu in Vietnam) is the first and most important step to ensure long-term preservation. The freshness and ripeness of the fruit determine not only its flavor but also how long it can be stored.

When buying, choose fruits that are at their prime ripeness—neither too young nor overripe. Ideally, pick medium-ripe fruits that feel firm when pressed. These fruits typically have slightly rough skin, thick and juicy flesh, and a pleasant sourness without being overly acidic. The seed should be moderate in size, not too large compared to the fruit.

Avoid any dracontomelon that looks bruised, darkened, or has soft spots. Such fruits are often damaged or starting to rot, which will affect the entire batch during storage. Likewise, fruits with shiny, smooth skin are usually too young. These are tender, high in water content, and spoil quickly once refrigerated.

Overripe fruits, on the other hand, tend to have less pulp and reduced sourness, while the seeds become larger and harder. These are not suitable for freezing or for making sour soup bases later on.

A small tip: when shopping at a traditional market, look for stalls where sellers regularly restock their dracontomelon. Freshly harvested fruits often have a more vibrant green color and a subtle fragrance.

How to Preserve Whole Fresh Dracontomelon

Once you bring the fruits home, the first step is to scrape off the outer skin carefully. Only remove a thin layer; avoid peeling too deeply, as that would cut into the flesh and cause the fruit to soften faster when frozen. While cleaning, discard any damaged or worm-eaten fruits.

Some people prefer to just cut off the stem, wash the fruits, and store them directly in the refrigerator without scraping the skin. However, this method is not ideal. The unpeeled skin can give the fruit a slightly bitter taste when cooked, and once thawed, it becomes mushy and difficult to peel.

As you scrape, immediately place the fruits into a bowl of water to prevent them from turning brown. After finishing, soak all the peeled fruits for about 10 minutes to keep their bright color and freshness. Then rinse again under clean water and let them air-dry completely until the surface feels dry to the touch.

Divide the fruits into small portions—around 300 grams per zip-lock bag—instead of storing everything in one large bag. This makes it easier to use later and prevents excess moisture from causing the fruits to clump together or freeze unevenly. Remove as much air as possible from each bag before sealing.

Place the bags in the freezer compartment, and with this method, the dracontomelon can be stored for up to six months while retaining its flavor and texture.

How to Preserve Mashed Dracontomelon

If you prefer a more convenient option, you can store the fruit in pureed form. The preparation steps are similar to those above. Cut off the stems, scrape the skin, and soak the fruits in water to remove any dirt or sap.

Next, boil a pot of water and cook the fruits until they are fully softened. Remove them from the heat and allow them to cool. Separate the seeds and keep only the flesh. Then, put the cooked flesh together with a bit of the boiling water into a blender and blend until smooth and creamy.

Pour the puree into an ice cube tray, filling each compartment. Place the tray into the freezer until the mixture solidifies into cubes. Once frozen, transfer the cubes into a sealed container or freezer bag. Whenever needed, simply take out a few cubes and add them directly to your soup or sauce—no thawing required.

This method allows you to preserve the fruit’s natural sourness and aroma for up to one year. It’s especially useful for cooking sour soups, dipping sauces, or drinks during the off-season when fresh dracontomelon is unavailable.

Extra Tip for the End of the Season

Toward the end of the season, when dracontomelon naturally ripens and turns slightly yellowish, you no longer need to scrape off the skin—the bitterness will have subsided. The same freezing method applies to these ripe fruits, though they’re also perfect for making sweet-and-sour syrup or preserved dracontomelon in sugar, a popular Vietnamese summer refreshment.

By following these steps, you can enjoy the unique tangy flavor of dracontomelon all year round—whether in soups, stews, or refreshing beverages.