Description: Jackfruit is the largest tree-borne fruit, weighing up to 80 lbs. each. Don’t sit under a jackfruit tree.
Green jackfruit has subtle flavoring reminiscent of artichoke hearts. The flesh has a slight crunch when you bite in. Jackfruit does have a musky aroma to it.
Cut across the middle, the inside of the fruit resembles a flower. The individual petals are the fruit and in each petal is a seed. The sleeves of the petal are discarded. Both seeds and fleshy petals are enjoyed together when raw. Separated, both seeds and petals are enjoyed cooked in many entrees and desserts.
Petals: Popular in many spicy curry dishes, Jackfruit petals also masquerade as pulled pork. Vegetarians mix boiled green jackfruit with BBQ sauce for an entrée that reminds the diner both in looks and taste of pulled pork. Jackfruit is also found in many custards, cakes and ice creams.
Seeds: Jackfruit seeds are often compared to Brazil nuts when boiled or baked. When roasted, the seeds have a more chestnut taste. The seeds are often cooked and seasoned with salt as a snack.
This fruit is a nutritional bonanza: high in protein, potassium and vitamin B. With 95 calories in about a half a cup, jackfruit deliver the nutrients without the calories of rice or corn.
Note: Jackfruit has a sticky latex texture to it. If you have latex allergies, do wear gloves when handling the fruit. Coat your knife, cutting boards, and other surfaces with vegetable oil to keep from sticking.
Taste: Naturally sweet with subtle flavoring.
Selection: Look for blemish-free fruit.
Ripening: Ready to eat, store at room temperature.
Season: Sporadic year-round, with summer peaks
Brooks Origin: Florida