(what’s that food?)
Looking at a jackfruit you may wonder what exactly you can do with such a monster. Its greenish-yellow bumpy exterior hides a sweet inside with edible seeds and flesh that can be used in many ways.
Mason Xiao of Global Foods shows off a jackfruit Photo credit: Laura Weatherbie/Salty
Commonly enjoyed in South and Southeast Asian cuisines, the jackfruit tree is widely cultivated throughout the tropical regions of the world.
Ripe jackfruit is naturally sweet, with subtle flavoring, it can be used to make a variety of dishes. A fully ripe and unopened jackfruit will emit a strong aroma, with the inside of the fruit described as smelling of pineapple and banana.
The seeds are edible, and are said to have a milky, sweet taste often compared to Brazil nuts. They are also used in traditional lentil and vegetable curries in India.
Cooked young jackfruit is used in the cuisines of India, Nepal, Bangladesh, Sri Lanka, Indonesia, Cambodia, Thailand, and Vietnam. As well, it is especially sought-after by vegetarians who substitute the fruit’s flesh for meat.
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