Jackfruit

Jackfruit, the largest fruit in the tree world, is renowned for its distinctive size, unique texture, and versatile flavour. This tropical fruit has a spiky, green exterior and a golden, fibrous interior. Its flavour is a unique blend of sweet and tangy, often compared to a combination of fruits like apples, pineapples, and bananas. Jackfruit is a powerhouse of nutrients, packed with dietary fiber, vitamin C, and B vitamins, as well as being a great source of potassium and magnesium.

To eat jackfruit, first remove its large, bulbous pods from the skin and core. The fleshy part can be eaten raw, where it imparts a sweet, fruity flavour. When cooked, young or unripe jackfruit adopts a savoury taste and a meaty texture, making it a popular meat substitute in vegetarian and vegan dishes. The seeds are also edible when cooked and offer a mild, nutty flavour.

Jackfruit's versatility makes it a fascinating ingredient to experiment with in the kitchen. Ripe jackfruit can be used in smoothies, yoghurts, and desserts, adding a natural sweetness. Unripe jackfruit is excellent in curries, stews, and stir-fries, where it mimics the texture of shredded meat. The seeds can be boiled, roasted, or ground into flour, offering a gluten-free alternative for various recipes. Whether sweet or savoury, jackfruit adds a tropical touch to any dish.