Tao Meo

Tao Meo is a unique specialty fruit from Vietnam’s Northwest mountainous regions, particularly in provinces like Yen Bai, Lao Cai, and Son La. The fruit is small, with pale yellow to pinkish skin when ripe, and carries a light fragrance with a distinct tart and astringent taste. Locals harvest Tao Meo in autumn when it reaches peak ripeness. It’s not only a seasonal delicacy but also a valuable ingredient in both cuisine and traditional medicine. Tao Meo embodies the rustic charm and cultural essence of highland life.

Tao Meo can be processed into various products such as syrup, jam, or preserved with sugar or vinegar. However, the most famous preparation is Tao Meo wine—a popular infused liquor with a mildly sour-sweet taste and soothing aroma. This wine is not only pleasant to drink but also aids digestion and enhances appetite. Tourists often buy dried Tao Meo or Tao Meo wine as souvenirs from the Northwest. Its natural flavor and health benefits make it a must-try gift from the mountains.

Beyond its culinary uses, Tao Meo holds significant medicinal value in traditional Vietnamese medicine. It is believed to help reduce cholesterol, lower blood pressure, and stimulate digestion. For generations, it has been used as a trusted herbal remedy by ethnic communities. Today, Tao Meo is also developed into certified specialty products under the OCOP (One Commune One Product) program. With its perfect blend of flavor and health benefits, Tao Meo has become a symbolic and meaningful gift from the highlands.