Jackfruit is a tropical fruit, botanically known as Artocarpus heterophyllus. Jackfruit is a member of the mulberry family, and is the largest tree fruit in the world. Jackfruit is known for its dinosaur-egg look and its slightly odd smell when fully ripe. The common name, Jackfruit, is likely a variation of ‘jaca’, the Portuguese term for the giant fruit. This was a derivation of ‘chakka pazham’, the name used in southwest India where Portuguese travelers first encountered Jackfruit. The spiky, tropical fruit is considered a powerhouse of nutrition and is loaded with lots of healthy antioxidants. Jackfruit has even been touted as a potential replacement staple crop for wheat and corn in areas threatened by climate change and increasing populations.

Jackfruits are cut in half lengthwise, exposing the soft pulp surrounding the seeds. Using coconut oil on the knife and hands can prevent them from being coated in the latex present in the rind and pith. Using a long knife, cut from the stem lengthwise, horizontally, much like a watermelon. Once the Jackfruit has been halved, the bulbs can be removed and deseed. The Jackfruit bulbs can be eaten fresh, frozen, cooked or pureed. Younger Jackfruit is added to curries and can be roasted or baked and eaten as a vegetable. It is often shredded and used as a meat substitute. Riper Jackfruit bulbs are added to salads. Make jam or ice cream from pureed bulbs. Boiling Jackfruit bulbs in milk and then straining off the liquid will result in a custard-like consistency once it has cooled. Jackfruit can be dried and then fried in oil, salted and eaten like potato chips. Jackfruit seeds can be roasted and eaten like chestnuts or dried and ground into flour. Jackfruit does not keep well once it is ripe. Unused portions of prepared fruit can be refrigerated for a few days or frozen for a few weeks.

Jackfruit is available 2 rounds a year December-January and April - June