Jackfruit
The world's largest tree fruit, with sweet, fragrant golden segments when ripe and a meaty texture when young. It is used in both desserts and savory curries.
The jackfruit is holding on to the tree: This work was made by Tushar Hossain and released under the license(s) stated below. Please feel free to use it for any, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Jackfruit is native to South Asia and widely grown in India, Bangladesh and Sri Lanka, where it is a national fruit in some places. The unripe fruit is cooked as a vegetable and the ripe fruit eaten fresh.
Explore the cuisine of India, Bangladesh.
Nutrition: A good source of fiber and vitamin C.
Enjoying Jackfruit
Ways to enjoy it
- Ripe segments eaten fresh
- Young jackfruit curry
- Jackfruit chips
- Seeds boiled or roasted
- Ice cream and desserts
- Tacos or pulled sandwiches
How to choose, prepare and store
- Choose a fruit with a slightly soft rind and a sweet aroma when you want it ripe.
- Oil your knife and hands to avoid the sticky latex.
- Cut the fruit into sections and remove the core.
- Pull out the golden bulbs and take out the seeds.
- Eat the ripe bulbs fresh, or simmer green jackfruit in spiced curry.
- Store the bulbs in the fridge for up to 3 days or freeze.
Variations
- Green jackfruit curry.
- Jackfruit seeds, roasted and salted.
- Dried jackfruit chips.
Cook’s tip: Rub oil on your hands and knife first; the sticky sap washes off with oil, not water.
Also on the menu in
- Brunei
- Cambodia
- Indonesia
- Mayotte
- Myanmar
- Nepal
- Philippines
- Singapore
- Sri Lanka
- Tanzania
- Thailand
- Uganda
- Vietnam
Related dishes
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- The jackfruit is holding on to the tree: This work was made by Tushar Hossain and released under the license(s) stated below. Please feel free to use it for any, CC BY-SA 4.0 (Wikimedia Commons)