6 Jackfruit Recipes: Exotic Fruits You Need to Try This Summer 2023

The jackfruit, which has a prehistoric appearance while being the biggest tree fruit in the world, is said to have originated in the rain forests of India’s southwestern region. Because of the high demand for its fruit, seeds, and wood, it is extensively farmed in the tropical areas of the Indian subcontinent, Thailand, Malaysia, Indonesia, and Brazil. The jackfruit tree is a massive plant that may reach heights of up to 30 meters.

Young jackfruit has a subtle taste and a peculiar texture that is similar to that of fowl. Cooked young jackfruit is used to make curries and stir fries in the cuisines of India, Nepal, Bangladesh, Sri Lanka, Indonesia, Cambodia, and Vietnam, among other countries. Jackfruit that has reached maturity has a natural sweetness and an odor and taste that are reminiscent of juicyfruit gum. You may enjoy it as a sweet snack or a variety, and you can also use it in the preparation of sweet foods.

Because it contains a high amount of dietary fiber, jackfruit is an effective bulk laxative. It is one of the few fruits that is abundant in the B-complex vitamin group, making it an uncommon find. When consumed, the fruit’s flesh (also known as “bulbs”) is tender and easy to digest, and it contains simple carbohydrates such as fructose and sucrose. These sugars, together with other components, cause the body to immediately regain its energy and feel revitalized.

It is possible to consume the seeds of mature fruits, which have a flavor described as milky and sweet. In most cases, the seeds are collected from the mature fruit, let to dry in the sun, and then stored for use during the wet season. When cooked, the nutritious seeds take on the flavor and consistency of potatoes, adding to their already impressive protein content.

Asian grocery stores often have fresh jackfruit in their produce sections. Buy fresh jackfruit that has a taste that is not overpowering but yet full, and that gives slightly when you push on it with your thumb. When the fruit is fully mature, the projections that seem like thorns turn smooth.

Both canned and dried jackfruit is readily available all year round, even outside of the nations in which it is farmed as a crop. You may have it preserved in sugar syrup and canned, or you can get it frozen. Jackfruit may also be dehydrated and made into chips.

The websites www.wikipedia.org and www.nutrition-and-you.com were used as sources.

Image created by Balaram Mahalder and made accessible via the Creative Commons license with the stipulation that it be shared similarly by others.

Kujje Payasa (Jackfruit Dessert)

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

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

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

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

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

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)

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

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

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

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

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

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