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Jackfruit

The largest tree fruit in the world, the pre-historic looking jackfruit is believed to be indigenous to the Southwestern rain forests of India. It is widely cultivated in the tropical regions of Indian subcontinent, Thailand, Malaysia, Indonesia and Brazil for its fruit, seeds, and wood. Jackfruit is a huge tree that grows to as high as 30 meters. Young jackfruit has a mild flavor and distinctive poultry-like texture. The cuisines of India, Nepal, Bangladesh, Sri Lanka, Indonesia, Cambodia, and Vietnam use cooked young jackfruit for curries and stir frys. Ripe jackfruit is naturally sweet wit..

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  • Kujje Payasa (Jackfruit Dessert)



  • Source: Adapted from Food.com
    By Dimpi

    Ingredients:
    1 (8 ounce) can jackfruit
    1 (14 ounce) can light or homemade coconut milk
    4 tablespoons jaggery or agave syrup
    1/4 teaspoon fresh ground cardamom

    Prep Time: 10 mins
    Cook Time: 40 mins
    Total Time: 50 mins

    Directions:
    1. In a medium saucepan, heat the coconut milk.
    2. The jackfruit I buy comes in 8oz DRAINED weight, and 20oz net weight. Drain, rinse and dice the jackfruit if using canned.
    3. Now add the diced jackfruit and jaggery to the coconut milk.
    4. Cook on medium low flame, stirring often until jackfruit is tender (about 40 minutes).
    5. In the last five minutes of cooking, stir in the cardamom.
    6. Serve either warm or chilled.
    7. NOTE: If you're able to find it, there's nothing like fresh juicy ripe jackfruit. For this dish, use firm fruit not the floppy one. Don't throw away the seeds - they can be roasted and taste somewhat like roasted chestnuts.

    Servings: 4

  • Jackfruit Vegan Smoothie



  • Source: Food.com
    By DragonShoes

    Ingredients:
    1/2 cup dinced canned jackfruit
    2 cups soy vanilla yogurt
    1/2 cup soymilk
    maple syrup or agave nectar , as needed
    ice cube

    Prep Time: 5 mins
    Cook Time: 0 mins
    Total Time: 5 mins

    Directions:
    1. Place jackfruit, soy yogurt, soy milk, and maple syrup or agave nectar in immersion blender container or blender and blend until smooth.
    2. Serve over ice and enjoy.

    Servings: 2

     

  • Vietnamese Jackfruit Salad



  • Source: Adapted from Food.com
    By Chef #381474
       
    Ingredients:
    120 ml lime juice
    4 red chilli padi
    1 tablespoon fish sauce
    2 tablespoons agave syrup
    1/2 teaspoon sesame oil
    500 g jackfruit , seeded & cut into 1 cm thick strips
    100 g shallots , sliced thinly
    2 tablespoons coriander leaves , chopped
    2 tablespoons mint leaves , chopped
    1 tablespoon sesame seed , pan-toasted
    1 tablespoon peanuts , toasted & coarsely chopped

    Prep Time: 5 mins
    Cook Time: 5 mins
    Total Time: 10 mins

    Directions:
    1. Blend lime juice, chili padi, fish sauce & agave syrup with sesame oil; set aside.
    2. Place the jackfruit strips, shallots, coriander & mint leaves in a bowl.
    3. Pour the blended dressing over & toss well.
    4. Serve with the toasted sesame seeds & peanuts sprinkled over the salad.

    Servings: 4

     

  • Raw Jackfruit Palya (Mangalorean Dry Side Dish)



  • Source: Adapted from Food.com
    By dimpi sista

    Ingredients:
    2 cups jackfruit (raw, green, diced 1-inch)
    5 dried red chilies
    1 teaspoon coriander seed
    1/2 teaspoon fenugreek seeds
    1/2 cup coconut (fresh or frozen, grated)
    3/4 teaspoon jaggery
    1/4 teaspoon tamarind paste
    1 teaspoon mustard seeds
    1/4 teaspoon turmeric powder
    1/16 teaspoon asafetida powder (a pinch)
    6 -8 curry leaves
    2 tablespoons olive oil
    salt

    Prep Time: 15 mins
    Cook Time: 20 mins
    Total Time: 15 mins

    Directions:
    1. I used one 20 oz can of Chaokoh young green jackfruit. If using canned jackfruit, drain the water out of the can the previous day and soak the pieces in fresh water overnight to get rid of the saltiness of the brine. Squeeze the jackfruit pieces to drain the extra water in them before dicing them.
    2. In a skillet, heat 1/4 tsp of oil and saute the red chilies, coriander and fenugreek seeds for couple minutes.
    3. Grind them with coconut, jaggery and tamarind to as fine a paste as you can (Like me, if you have trouble grinding the ingredients without water in your blender go ahead and add 4-5 tbsp of water. Just go easy on the water in the last step).
    4. Heat remaining oil in the skillet and add the mustard seeds and a pinch of asafetida. When the seeds pop, add curry leaves, turmeric powder and jackfruit. Saute for 4-5 minutes.
    5. Add the ground paste, salt to taste and 1/2-1 cup water. Cover and cook on low heat for 15-20 mins or until the jackfruit is tender stirring occasionally.

    Servings: 2-3

     

  • BBQ Jackfruit Sandwiches



  • Source: Adapted from Food.com
    By Serah B.
     
    Ingredients:
    2 (20 ounce) cans jackfruit, in brine (or fresh jackfruit if available)
    1 cup white wine
    1 (20 ounce) bottle barbecue sauce
    1 small onion , chopped
    1 tablespoon olive oil

    Prep Time: 30 mins
    Cook Time: 6 hrs
    Total Time: 6 hrs 30 mins

    Directions:
    1. Drain and rinse jackfruit to remove salt and brine. Break up with fingers or a fork into strips.
    2. Caramelize onions in olive oil over medium heat.
    3. Add to crockpot with jackfruit, wine,and barbecue sauce.
    4. Cook on low 6-8 hours.
    5. Serve on toasted buns.

    Servings: 6