I don’t know whether you, like me, have passed by these knobbly, unattractive and strange-looking additions to most fruit and vegetable displays by our local fresh produce vendors and wondered what on earth could be appealing enough about them to use in one’s cooking?
For the logistically minded, the jackfruit is the largest tree fruit, reaching as much as 55kg (120 pounds) in weight, 90cm (35 inches) in length, and 50cm (20 inches) in diameter.
A mature jackfruit tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year.
The jackfruit is also grown in other tropical and subtropical parts of the world, such as India, Malaysia, Central and Eastern Africa, the Caribbean, Florida, Brazil, Australia, Puerto Rico and many Pacific islands.
The jackfruit tree grows in subtropical areas very successfully, and there are a number of trees in coastal KZN and the Lowveld.
The flavour of bubblegum is believed to be modelled on jackfruit, which can be described as tasting like banana bubblegum.
The ripe fruit is sweet (depending on variety) and is commonly used in desserts and the unripe ones in curries.
Fresh or canned jackfruit has a mild taste and a meat-like texture that lends itself to being called ‘vegetable meat’.
Jackfruit is especially popular amongst the Indian community.
They are available internationally, canned or frozen, and in chilled meals; as are various products derived from the fruit, such as noodles and chips.
JACKFRUIT RECIPE
Ingredients
• A glug olive oil
• ¼ tsp mustard seed
• 1 sprig curry leaves
• 1 small onion finely diced
• 1 small piece cinnamon stick
• ¼ tsp cumin seeds
• 2 bay leaves
• 2 star anise
• 1 tbsp garlic and ginger paste
• 1 tbsp (15ml) coriander powder
• ½ tbsp cumin powder
• ¼ tsp turmeric powder
• 2-3 tbsp (30-45ml) chilli powder or mixed masala
• 1 small un-ripened Jackfruit cut and cleaned and steamed until tender
• 1 cup (250ml) frozen peas
• 1 tsp (5ml) salt adjust accordingly
• Garnish with coriander
Let’s cook!
Cut the jackfruit into 3-4cm disks. Slice off, peel, and remove seeds.
Steam jack fruit until tender
Heat the oil in a pot.
Toss in mustard and curry leaves. When seeds pop and leaves splatter, reduce to medium heat – add onion, cinnamon stick, cumin seeds, bay leaves, and star anise – sauté until onions are soft and translucent 2-3 minutes.
Add the garlic and ginger paste, fry for a few seconds.
Toss in coriander powder, cumin powder, turmeric powder, chilli/mixed masala – fry for 2-3 seconds.
Add in jackfruit, peas and salt
Cook for 20-25 minutes until peas are tender, stirring regularly.
References: Wikipedia and Fruitasia
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