Jackfruit grows on trees and is oval shaped. The jackfruit is native to Thailand, India, Bangladesh, Nepal and Sri Lanka. They have a thick and prickly green skin. When the jackfruit is opened one finds the round fruits contained in 'pockets' in a fibrous interior. The flesh is pale yellow and tastes sweet and has a sweet odor. The seeds are also edible and taste similar to chestnuts.
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Jackfruits are available from Thailand
Calcium, Fiber , Folate, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium and Vitamin C.
Jackfruit has a thick and prickly green skin. When the jackfruit is opened one finds the round fruits contained in 'pockets' in a fibrous interior.View Jackfruit
Cut the fruit vertically into two halves. From here, either cut the halves into watermelon-like slices, or scoop out the two white fleshy halves with a tablespoon. The skin is not eaten. Jackfruit can also be cooked. The seeds can be boiled, steamed or baked.Consumption
Jackfruit is commonly used in South and Southeast Asian cuisines. It can be eaten unripe or ripe, cooked or uncooked. The seeds can be boiled, baked like beans or made into flower. Jackfruit can be eaten out-of hand because of the mild flavour and distinctive texture. In many cultures, jackfruit is boiled and used in curries, Ice-cream or even made into chips. Jackfruit is a good substitute for rice or chicken.When to eat
Jackfruit can be eaten when the skin turns slightly soft. Keep refrigerated and consume in a few days.
Did you know?
- Jackfruit is the national fruit of Bangladesh and Indonesia.
- The starchy fruit is a good substitute for rice, for which reason the tree, where it grows on, is called "rice tree".
- Unripe Jackfruit has a remarkably similar texture to chicken, making jackfruit an excellent vegetarian substitute for meat. In fact, jackfruit is sometimes referred to as "vegetable meat".