Jackfruit, a tropical fruit with immense culinary potential, is a magnificent fruit known for its sizable structure, sweet flavours, and culinary versatility in the kitchen. With its large, spiky exterior and succulent yellow flesh, jackfruit offers a mild and subtly sweet taste that is packed with a nutritional punch, being a rich source of fibre, vitamins, and minerals.
Jackfruit As A Meat Substitute
Jackfruit can be used at various stages of ripeness, each offering a distinct culinary experience. Native to South and Southeast Asia, this large tropical fruit is now making its way into kitchens worldwide as a plant-based alternative to meat.
With its unique texture and ability to absorb flavours, raw and young jackfruit has become a go-to ingredient for creating vegetarian versions of meaty dishes. It is fibrous and "meaty" in texture, especially when it's young and unripe.
Unripe jackfruit has a neutral taste, making it an ideal base for absorbing marinades and seasonings. When cooked, the flesh of the fruit breaks apart into shreds, resembling pulled pork or shredded chicken, making it an excellent substitute for meat in dishes like biryani, kebabs, tacos, sandwiches, curries, and stir-fries.
Jackfruit's culinary versatility extends beyond pulled "pork" sandwiches, as it takes centre stage in a variety of savoury dishes that will tantalise your taste buds. From hearty curries to sizzling stir-fries and zesty tacos, jackfruit effortlessly absorbs flavours, making it an ideal canvas for creating savoury masterpieces.
You can immerse yourself in a culinary adventure as you explore diverse recipes showcasing jackfruit's savoury side. Dive into the irresistible teriyaki jackfruit, where the tender fruit is glazed with a savoury-sweet sauce, or savour the aromatic spices in a comforting jackfruit curry.
With its ability to transform and adapt, jackfruit lends itself to endless possibilities, allowing you to create a savoury symphony of flavours that will impress even the most discerning palates. Let your imagination run wild and embrace the savoury potential of this remarkable fruit.
The Sweet Side of Jackfruit
Jackfruit isn't just known for its savoury dishes; it also shines in a variety of sweet treats that incorporate sweet and ripe jackfruit bulbs. Ripe jackfruit has several edible parts that are enjoyed for their unique flavours and textures. Once you cut open the huge fruit, you can see the yellow or orange fleshy bulbs, or lobes, that make up the fruit. These bulbs can be eaten and have a sweet and tropical flavour, reminiscent of pineapple, mango, and banana. The flesh is soft and juicy and can be easily separated into individual pieces. The seeds need to be cooked and consumed. They have a starchy consistency and can be roasted or boiled.
Jackfruit ice cream can be the dessert you crave, especially during the summer, when the natural sweetness of the fruit blends with creamy goodness. You can explore new dessert possibilities with jackfruit-infused pies and cakes, such as moist sponge cakes or rich cheesecakes, that bring a burst of tropical joy to every bite.
Jackfruit barfi is a popular sweet made by blending jackfruit pulp with condensed milk, ghee, and cardamom, then shaping it into small squares. It has a soft and chewy texture with a rich, fruity taste. Jackfruit payasam is a creamy and sweet pudding made with ripe jackfruit pulp, milk, sugar, and fragrant spices like cardamom. It has a luscious texture and a heavenly aroma that will leave you wanting more. You can also try jackfruit halwa, a rich and decadent sweet made by cooking jackfruit pulp with ghee (clarified butter), sugar, and milk. It has a dense and fudgy consistency with a delightful combination of flavours.
5 Tips for Selecting and Preparing Ripe Jackfruit
Jackfruit, a versatile tropical fruit, holds immense culinary potential. To fully harness its flavours and textures, it's crucial to master the art of selecting and preparing jackfruit. Here are five essential tips to guide you in this endeavour, ensuring you make the most of this tropical delight.
• Choosing The Right Jackfruit
Look for ripe jackfruits that have a yellowish-brown colour and emit a sweet aroma. Avoid green or unripe ones, as they will be harder and less flavourful.
• Checking For Ripeness
Gently press the jackfruit to see if it gives slightly under your touch. This indicates that it is ripe and ready to be enjoyed.
• Handling The Sticky Sap
Jackfruit releases a sticky sap when cut open. To prevent the sap from sticking to your hands and utensils, lightly oil your knife and cutting board before slicing into the fruit. Rub your hands with some coconut oil before pulling the ripe flesh off while separating them.
• Removing The Edible Parts
Cut the jackfruit in half lengthwise and remove the fibrous core and seeds. The flesh around the seeds is the edible part, which can be used in various recipes. Pull the yellow or orange bulbous flesh that comes off easily to separate it from the rest of the fruit.
• Flavour And Texture
Jackfruit has a sweet and tropical flavour, similar to a blend of pineapple, mango, and banana. The flesh is juicy, sweet, and lightly chewy. They can be sliced, chopped, and blended into a pulp before incorporating it into desserts and other sweet treats.
5 Tips for Selecting and Preparing Raw Jackfruit
Young and raw jackfruit is fibrous and is used as a meat substitute for many savoury dishes. When dealing with raw jackfruit, here are a few tips to keep in mind:
• Selecting A Raw Jackfruit
Look for jackfruits that are green, smaller in size, and firm to the touch. They should feel heavy for their size and have minimal blemishes or spots.
• Handling The Sticky Latex
Raw jackfruit releases sticky latex when cut, so it's important to take precautions. Oil your knife and hands before cutting to minimise the stickiness. You can also wear gloves or use plastic wrap to protect your hands.
• Removing The Outer Skin
Start by cutting off the centre stem, and then cut the jackfruit into manageable sections. Peel off the outer skin using a knife. It may require some effort, as the skin can be thick and tough.
• Remove The Core And Seperate The Seeds
Once the skin is removed, you'll find a pale yellow or white fibrous core. Cut it out and discard it. Remove the seeds, which can be boiled or roasted and eaten as a snack.
• Using Raw Jackfruit
Raw jackfruit has a starchy and mildly sweet taste. It has a meaty and fibrous texture, making it a great vegan substitute for pulled pork or shredded chicken in savoury dishes. It is commonly used as a vegetable in savoury dishes, especially in South Asian cuisine. It can be boiled, steamed, stir-fried, or used in curries and stews.
Pulled "Jackfruit" Sandwich Recipe
Here is a recipe for a vegetarian pulled "pork" sandwich with jackfruit:
Ingredients:
• 2 cups of young green jackfruit, cleaned, de-seeded, and cut into chunks
• 1 small onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1/4 cup BBQ sauce
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon of soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon chilli powder
• Salt and pepper to taste
• Hamburger buns or sandwich rolls
• Coleslaw (optional, for serving)
Instructions:
• Rinse the jackfruit pieces in salt water and cook them in boiling water for 10 minutes on medium heat until they are cooked halfway through. Strain the cooked pieces, then pat them dry. Shred the jackfruit using your hands or a fork to create a pulled texture.
• In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
• Add the shredded jackfruit to the skillet and stir to combine with the onion and garlic. Cook for a few minutes to allow the jackfruit to absorb the flavours.
• In a small bowl, whisk together the BBQ sauce, tomato paste, brown sugar, soy sauce, smoked paprika, chilli powder, salt, and pepper. Pour the sauce mixture over the jackfruit in the skillet, stirring to coat it evenly.
• Reduce the heat to low and let the jackfruit simmer in the sauce for about 15–20 minutes, stirring occasionally. The jackfruit should become tender and absorb the flavours of the sauce.
• While the jackfruit is simmering, lightly toast the hamburger buns or sandwich rolls.
• Once the jackfruit is tender, use a fork to further shred it in the skillet, resembling the texture of pulled pork.
• Spoon the pulled jackfruit onto the toasted buns or rolls, and if desired, top with coleslaw for added crunch and freshness.
• Serve the pulled "pork" jackfruit sandwiches immediately and enjoy the delightful meat-like texture and tangy flavours.
Recipe: Jackfruit Coconut Ice Cream
Ingredients:
• 2 cups of ripe jackfruit bulbs, de-seeded and cleaned
• 400 ml of full-fat coconut milk
• 1/2 cup granulated sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon salt
• Optional toppings: toasted coconut flakes, chopped nuts, or fresh jackfruit slices
Instructions:
• In a blender or food processor, combine the jackfruit, coconut milk, sugar, vanilla extract, and salt. Blend until smooth and creamy.
• Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20–30 minutes.
• Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm.
• Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
• Scoop the jackfruit coconut ice cream into bowls or cones and garnish with your choice of toppings, such as toasted coconut flakes, chopped nuts, or fresh jackfruit slices.
• Enjoy the luscious and creamy jackfruit coconut ice cream as a refreshing and tropical dessert.