Jackfruit is the fruit of a tree called Jackfruit. It is considered the largest fruit growing on a tree – a single specimen can reach up to 90 cm in length and weigh up to 45 kg. It comes from India, and today it is cultivated in many warm and humid regions of Asia, Africa and South America.
The outside has thick, green-yellow skin covered with blunt protrusions. Inside there is yellow, aromatic flesh divided into segments and seeds. The ripe fruit is sweet and juicy – its taste resembles a combination of banana, pineapple and mango. The unripe one has a neutral taste and a completely different culinary use.
In Poland, fresh jackfruit is still rare and fetches a high price, which is why we most often buy it canned (in marinade or syrup) or dried. It can be found online, and in larger cities – in Asian food stores. It also appears more and more often in ready-made plant-based dishes and restaurant burgers.
Jackfruit provides about 95 kcal per 100 g and contains a lot of carbohydrates and is also a source of valuable vitamins and minerals. It contains vitamin C, B vitamins (including B6 and folic acid), as well as potassium, magnesium, calcium, iron and manganese.
The high potassium content supports the regulation of blood pressure and heart function. Vitamin B6 helps maintain proper metabolism and affects the nervous system, and vitamin C seals blood vessels and supports immunity. However, it must be remembered that some of this vitamin is lost during thermal treatment and processing.
Jackfruit it is also a source of fiber, which supports intestinal function, promotes regular bowel movements and gives a feeling of satiety. Its characteristic viscosity additionally supports the cleansing of the digestive tract. Importantly, this fruit has a relatively low glycemic index, so in reasonable portions it can be part of the diet of people who care about stable blood sugar levels.
Antioxidants such as flavonoids and carotenoids are also present in the pulp. They protect cells against oxidative stress and support the body’s natural regenerative processes. Research into the full health potential of jackfruit is still ongoing, but we already know that it is a fruit of high nutritional value.
The biggest surprise awaits us in the kitchen. We eat ripe jackfruit raw – as a snack, an addition to fruit salads, cocktails, ice cream or oatmeal. Its sweetness and tropical aroma perfectly enhance the taste of desserts, and the pulp can also be used to prepare jam.
The real surprise, however, comes when the unripe fruit comes. After cooking or stewing, its fibrous structure begins to resemble meat – especially pulled pork or chicken. Its taste is neutral, but it absorbs the aromas of spices and marinades. We can use it to prepare vegetable curry, goulash, stuffing for tacos, burgers or vegan “pulled pork”.
It is worth remembering that despite its meaty texture, jackfruit is not rich in protein, so it should not be the only meat substitute in the diet. Let’s treat it as a culinary alternative and a way to diversify the menu. We can also use the seeds – when cooked or roasted, they taste like chestnuts and are great as a snack. In Asian countries, young fruit is also eaten pickled or as a vegetable.
Although jackfruit is not a popular and widely available fruit in Poland, if you come across it, it is worth buying. Its extraordinary taste, richness of nutrients and versatile culinary use make it worth at least trying. And who knows, maybe it will become a permanent fixture in our kitchen.
Source: Terazgotuje.pl
