“We do a lot more with jackfruit than just chips,” says Begum Abida Rasheed, a popular home chef who specialises in Moplah cuisine.
On March 21, the fruit was declared the official fruit of Kerala. The decision is based on a proposal by the Agriculture Department.
Does this make foodies from the region happy? “Of course. It is a good move. Jackfruit is a wholesome fruit. It can substitute rice in meal replacement plans, as it is high in carbohydrates that are healthier and is non-fattening,” adds Rasheed.
Large jack fruit with large spikes at market in India
As someone from a family that takes great pride in its food, Rasheeda lists out names of jackfruit-based dishes with enthusiasm saying, “It’s a fruit that can be had at any
stage, and almost nothing from it goes waste. Apart from eating it ripe, it can be used to make payasam . The unripe buds are a delicacy and are used in dishes like poriyal .” Not to mention the magic of the jackfruit seeds in laddoos, which she says taste much better than rava laddoos .
The Kerala Government plans to promote the fruit in markets across the world, highlighting its nutritional value. State Agriculture Minister, VS Sunil Kumar, has said that the main objective of the Government is to boost the production and sale of jackfruit and its related products by way of branding.
According to reports, he has also stated that the jackfruit is one of the most widely produced fruits in Kerala, and that the State is yet to tap its full potential.
Teacher Sherief Shahanaz shares a childhood memory associated with the fruit: “We would twist the leaves into cones and use it like a spoon. The leaves are sturdy, yet malleable. We used to play with them,” she laughs. She says she enjoys eating the seeds roasted over coal.
The abundance of the fruit in the State during the fruiting season allows locals to preserve it as pulp and use it in puddings, according to Rasheed.
If you thought jackfruit was available only in Kerala, you are mistaken. The fruit is consumed all over the country in many different ways: as a curry, pickle, and even in biryani before it ripens. Not to forget the jackfruit ice cream and milk shakes.
Ansa – phansachi bhaji
Ingredients
250 gms Pineapple and raw jackfruit cut into 1-inch pieces
1 tbsp Refined oil
1/2 tsp Mustard seeds
A pinch of Asafoetida
3 to 4 Dry red chillies
1 cup Water
1 cup Grated coconut
Method
Heat oil in a pan. Splutter mustard seeds and asafoetida. Add pineapple and jackfruit, water and cook. Extract milk from half of the grated coconut and grind the other half to a very fine paste along with some chilli powder. When the jackfruit is cooked soft, add the coconut paste and stir well. Lastly, add the coconut milk and simmer. Check and adjust seasoning and turn off the heat. Top with some fresh chopped coriander leaves. Serve with hot steamed rice and ghee .
Chef Mandaar Sukhtankar
