Jackfruit's Origins
The jackfruit, a massive, spiky fruit, hails from the rainforests of India's Western Ghats. It thrives in tropical and near-tropical climates, especially
in Southeast Asia and various parts of India. When the jackfruit is young, it's often consumed as a vegetable. As it ripens, it transforms into a fruit. You'll find it sliced and sold raw in some Indian markets. This versatile fruit-vegetable offers a unique texture and flavor profile, with some comparing it to pineapple, alongside a musky undertone. Jackfruit seeds, similar in taste to chestnuts, can be enjoyed boiled or roasted. It's commonly found in Asian markets and is often referred to as 'vegetable meat' due to its meat-like texture when immature.
Preparing Jackfruit
To unlock the best flavors, textures, and nutrients, fresh jackfruit is highly recommended, although availability depends on the season. The preparation begins by cutting the raw jackfruit into approximately 6–8-inch pieces, including the skin, and then boiling them. After boiling for roughly 15 minutes, the jackfruit is cooled down. The skin is removed, and the seeds are separated. The jackfruit meat is then chopped, ready for cooking. This process makes it suitable for various dishes, including curries, where its texture and mild taste can shine. This preparation method ensures the jackfruit is perfectly tender and ready to absorb the flavors of the spices, herbs, and other ingredients it will be cooked with.
Jackfruit Curry Recipe
The recipe begins by preparing the jackfruit, then cooking it in a flavorful blend of spices. Begin with 2 cups of fresh, young, unripe, or green jackfruit. Heat 3 tablespoons of healthy oil, like coconut oil, in a pot. Add 1 chopped onion and cook until transparent. Add ¼ tsp of cumin seeds for about 5 minutes. Followed by adding green chilies and diced onions; cook until they soften. Next, add the jackfruit meat, stirring to cook for approximately 3 minutes. Season with ½ tablespoon chili powder and 1 teaspoon coriander powder. Cover, cook for 3 minutes. Add ½ cup of fresh curd or yogurt, or plant-based alternatives like almond or coconut milk if you prefer a vegan option. Stir and cook for another 5 minutes. Finally, garnish with fresh cilantro and serve with rice, quinoa, or roti.
