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Jack of all flavours

LEENA LEON
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FOOD Make the best of the jackfruit season with a few delightful recipes

Versatile Jackfruit
Versatile Jackfruit

J ackfruit is a tropical fruit, which belongs to the mulberry family and genus Artocarpus heterophyllus. Jackfruit is known for its mega size and its strong aroma. The tree is evergreen and the fruit can weigh up to 27 kg.

High yielding

On an average, each tree can yield around 250 fruits in the season, which usually starts from March and lasts till July. Only 30 per cent of the fruit is edible. Every 100gm of jackfruit yields 88 calories of energy.

Jackfruit is low in protein and fat. It also contains fairly good amounts of carotene, thiamine, riboflavin, miacin and Vitamin C.

Other nutrients present in the jackfruit are fibre, calcium and iron. Jackfruit seeds are also nutritious, but they contain a powerful enzyme inhibiter (carbonic hydrase) which can sometimes cause stomach upsets.

The pulp of the young fruit is cooked as a starchy food and also pickled or canned in brine. The ripe fruit is eaten fresh or is made into numerous delicacies including jam, jelly and chutney.

Jackfruit in coconut (serves 4)

Ingredients

Thick flesh of matured jackfruit (shredded) 20 cleaned & seeded

Mustard seed – half tsp

Large onion chopped - 1

Garlic crushed - 1 clove

Cumin – quarter tsp

Turmeric - quarter tsp

Green chillies chopped - 2

Curry leaves - a few

Coconut dessicated - 2 tbsp

Salt - to taste

Preparation

Heat oil in a frying pan on moderate heat, add mustard seeds and fry for two seconds only.

Then add onion and fry until golden brown.

Add garlic, cumin, turmeric, shredded jackfruit, chillies, curry leaves, dessicated coconut and salt.

Stir well.

Cover it and cook over a low fire for five minutes.

Remove lid and continue stirring until jackfruit is cooked and water has been absorbed.

Serve hot with rice or chappathi.

Jackfruit fritters

Ingredients

Ripe jackfruit (peeled and seeded) - 25 pieces (chakka chula)

Flour - 1 cup

Milk - half cup

Egg yolk - 1

Cooking oil - 1 cup

Cumin seeds - quarter tsp

Gingelly seeds - 2 tsp

Preparation

Make batter using flour, milk and salt. Add crushed cumin and gingelly seeds.

Add beaten egg yolk and mix well. Split each fruit in half lengthwise.

Heat oil in a frying pan.

Dip jackfruit in the batter and deep fry until golden brown.

LEENA LEON

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