What is Jackfruit? The fruit that has a stem pod and a black seed inside it, is a relative of the mango. It looks like a cross between an apple and a banana, but it is completely different from either of them. Jackfruit comes in a number of different cultivars, with some varieties being more common than others, but all of them offer the same amazing health benefits – making jackfruit a very popular choice for a snack or dessert.
Jackfruit is one of the more popular ingredients in current recipes, but few people have any idea what jackfruit really is, or even how to cook it. Many of us associate jackfruit with the delicious jackfruit juice we can pick up at any store or convenience store, and while that is true, there’s a lot more to this Asian-style fruit. Just as with most vegetables, jackfruit has a flesh that is rich in nutrients. Jackfruit also has a fibrous core, which can be used to scoop out the core and eat the fruit as is. While the flavor of the fruit may be harder to find, the texture is far superior to the texture of the more familiar mango.
Traditionally, jackfruit has been used as a meat for preparation in southeast Asia. This makes it a very popular ingredient in stir fries, salads, curry dishes and a variety of other dishes. Southeast Asian cuisine relies heavily on fresh fruits and vegetables, and jackfruit fits right in. It has a unique nutty, slightly chewy texture that is reminiscent of peanuts, but has a softer texture than bananas. Due to its unique texture, jackfruit can be difficult to cut into wedges, and often has to be prepared by hand.
The jackfruit’s unique sweet taste comes from the latex found inside the “jelly” of the fruit. Because of this, jackfruit should not be eaten raw. Instead, it should be cooked, cutting off the latex and eating the flesh instead. Most recipes will call for ripe fruit, so if you are not able to find ripe fruit in your local grocery stores, try making your own recipes using canned or frozen fruit.
Even when dried, jackfruit can still retain a sharp, pungent taste. In its natural state, jackfruit does not have a neutral flavor. As such, if you attempt to make a recipe that calls for dried fruit, the resulting dish may have a slightly bitter or sour taste. Fortunately, jackfruit can be substituted with a variety of other fruits that have relatively mild flavors. Simply pick a fruit that has a similar texture and flavor to jackfruit and use that as a substitute.
While there is no consensus on what actually is the most common variety of jackfruit, the debate continues. According to some experts, the biggest tree fruit is the African Jackfruit. This particular jackfruit can be found in the Amazon region of South America, though it is more commonly found in the Caribbean and Central America. The African jackfruit has a very distinctive and fruity flavor, with an almost fruity aftertaste. This aftertaste is what gives the fruit its trademark, sharp taste.
In terms of the actual size of the fruit, it can vary. The biggest and most expensive varieties are usually only able to reach 30 pounds in weight. Jackfruit that is the size of a small grapefruit has a very strong flavor, but it is also quite heavy, making it difficult to eat whole.
In terms of cooking methods, a good way to prepare jackfruit for a vegetarian substitute is by using coconut oil. Coconut oil is a good source of monounsaturated fats, which help make it a good source of natural cholesterol lowering agent, as well as being a very good source of fiber. It has a low-fat, low-sodium content, and contains no trans or saturated fats. Make the jackfruit into a tasty and nutritious meat alternative and you will have created a healthier meat dish than you could possibly imagine.