Jackfruit is native to Southeast Asia and is known for its excellent flavor and multiple health benefits. Interestingly, It is the largest tree-borne fruit and can weigh up to 80 lbs (36kg). Jackfruit can grow up to 35 inches in length and reach a 21-inch diameter.

When consumed ripe, it has an exquisite sweet flavor, and its seeds may be roasted or boiled (which makes them taste a bit like chestnuts). Unripe Jackfruit has a pleasant fibrous texture that lends itself well to vegan dishes.

Jackfruit combines very well with various flavors and can mimic the texture of meat—but it all depends on how you prepare it.

Jackfruit is a good source of vitamin C and is rich in antioxidants. Low in calories and naturally fat- and sodium-free, it makes a healthy snack. Please don’t ignore the seeds; they are rich in thiamin and riboflavin and contain small amounts of minerals such as zinc, iron, calcium, and potassium.

Like any fruit, the best way to enjoy Jackfruit is fresh while it is sweet and juicy. The best way to prepare Jackfruit is boiled or roasted. It can also be pre-cooked: cook it for around half an hour to soften the flesh for sautéing. You can add it to smoothies, mixed with yogurt, or chopped and sprinkled it over ice cream; yum!!.

I keep the seed pods in a glass container, add them to my salads, and cook the flesh to accompany my quinoa, tacos, pita wraps, and even pizza topping.

Jackfruit seeds are delicious and are considered a delicacy in some Southeast Asian cultures.

You can also find Jackfruit on Amazon if you can’t find it in your fresh local market.

All right, let’s begin this journey!

Needed kitchen tools

• Food processor
• Cutting Table
• Sharp knife
• Disposable gloves
• 5 quart casserole pan

Ingredients

• A wheel of Jackfruit
• Two bunches of green onions
• Two onions
• A bag of sweet peppers
• Paprika
• Cumin
• Garlic
• Capers
• 4 cups of water
• Coconut oil
• One or two cubes of Vegetable bouillon

Preparation

• Before learning how to eat Jackfruit, one must master the art of opening this tropical fruit. Jackfruit releases a very sticky sap, so it is wise to oil the fruit’s exterior, as well as all work surfaces and the blade of the knife you will be using. You can also learn how to cut other tropical fruits. After slicing it open, you’ll need to:
  • Remove its core with a knife
  • Then use your oiled hands to pull apart the fruit (which will lie hidden between flowery fibers)
  • It can be tricky, but with a bit of practice, you’ll be able to enjoy the sweet reward of jackfruit flesh.
• Prepare a clean surface. Jackfruit has a sticky, white latex sap, so you’ll want to handle it on a surface that is easy to clean. Wear gloves and oil your knife to keep it from getting gummed up with sap. It’s a good idea to lay a sheet of plastic wrap down first.
• Quarter the Jackfruit. Cut the Jackfruit in half lengthwise, then cut each piece in half again, so you have four parts.
• Remove the core. The white core at the center of the Jackfruit is too tough to eat, so you’ll want to slice it off each of your quarters.
• Remove the seeds and set them aside. They can be roasted later for a healthy snack.
• Remove the fruit pods. Bend each piece of Jackfruit, so the fruits separate from the fibrous flesh.
• Clean the fruit pods. Remove any fibrous pulp that clings to the fruit pods. You can eat them raw they are usually super sweet and tasty.
• Put the flesh in your food processor at medium speed for one to two minutes or until it looks like ground meat, you know your food processor; you handle it in a way to accomplish this mission, haha
• Once the flesh is processed, put it aside in a container
• Put your casserole pan on the stove at medium heat
• Put coconut oil, let it melt, and heat it a little
• Add the green onions and the yellow onions and stir for 5 minutes or until they look transparent
• Process the peppers, onions, and green onions on the food processor
• Add the red peppers, garlic, and capers and mix with the onions; stir for 2 minutes
• Take two cups of water and add the two cubes of vegetable bouillon plus the paprika and cumin; heat them in the microwave for 2 minutes
• Add the Jackfruit to the casserole and mix it with the onions, red peppers, and capers
• Mix them, and remember that heat has to be at a medium temperature
• Add the two cups of water from the microwave
• At this point, make sure the cooking is not too liquid that it becomes stir fry that you can use in salads, sandwiches, pitas, tacos, etc
• Taste flavor with a small spoon, add salt at your preference, and keep cooking for 20 to 30 minutes; if the mix is too dry, add more water
• When the preparation turns reddish and the taste is suitable for you, your Jackfruit is ready
• Put the Jackfruit in a glass container and let it rest until it is a room temperature

I took some ideas and thoughts from the source below to complement my experience with Jackfruit; I have been eating this extraordinary and prodigious fruit for the last seven years.

Enjoy!!