Cookbook:Jackfruit
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| Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Fruit
The jackfruit, also called jac, fenesi, and nangka,[1] is a very large fruit from trees found across South and Southeast Asia.[2][3][4]
Characteristics
[edit | edit source]One of the largest fruits worldwide,[3][2] jackfruit is ovoid in shape and can get up to 80–100 pounds (36–45 kg) and 12–36 x 10–20 inches (30–90 x 25–50 cm).[1][4][2][5] The average is about 10–30 pounds (4.5–14).[1][4] The rind of the fruit is thick, bumpy, and green,[4][3][6] turning yellow-brown as it ripens.[1][6][7] Underneath the rind are clusters of fleshy "bulbs", each containing a starchy edible seed.[4][2][7] The very center of the fruit consists of an inedible core.[7] When immature or "green", the jackfruit bulbs are white in color and have a neutral flavor and dense, fibrous texture.[4][6][5] However, as the fruit ripens, the bulbs soften, become more yellow, and develop a sweet, fruity flavor compared to that of bananas, pineapples, and pears.[2][6][7] As it ripens, it also develops a strong aroma on the outside that some may find unpleasant.[3][2][7]
Jackfruits are sometimes classed as either "hard" or "soft".[2] The former have very large fruits and firmer flesh, while the latter have smaller fruits, softer flesh, and sweeter flavor.[1][5] Some also name an intermediate variety called "butter" jackfruit.[5]
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Immature jackfruit, sliced up -
Immature pods -
Ripe flesh -
Seeds
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Selection and storage
[edit | edit source]Jackfruit can be purchased whole, in wedges, extracted from the rind, frozen, and canned.[3][6][8] Outside of the region of cultivation, it is more commonly found at specialized Asian grocery stores or markets.[6][8] You can identify fully ripe jackfruit from the skin and aroma—the skin will be stretched out with the spikes separating, and the aroma is present but not overpowering.[2] It may be harvested unripe,[7] as it will continue to ripen after harvest, even when peeled.[2] Once ripe, jackfruit no longer keeps very well and is best stored for a couple days in the fridge or a bit longer in the freezer.[7]
Preparation
[edit | edit source]If you have purchased a whole jackfruit, it requires some preparation. To start, oil your knife and a large, sharp knife to protect them from the fruit's sticky sap.[4][6][7] Newspaper may also be used to protect your work surface.[4] The ripe fruit should be cut, lengthwise through the core,[7] into quarters.[4][6] Cut off the white core in the center, then extract the fleshy pods.[4][6] Remove seeds and any white fibers from the pods before eating.[6][8] Immature jackfruit can be similarly prepared, but it can also be wedged and sliced up after removing the core and the skin.[6]
If eating the seeds, remove the white membrane covering the shell before cooking.[7]
Use
[edit | edit source]Jackfruit can be eaten as a both ripe and unripe.[6] Because of its neutral flavor and dense, stringy texture, the unripe fruit is often cooked in savory preparations (e.g. curries),[4][6][7][8] sometimes as a deliberate meat substitute.[7] Some liken the texture to that of pulled pork.[6][8] It may also be dried into chips.[7][8] Ripe jackfruit is treated more like a culinary fruit,[4] incorporated into sweet preparations like ice cream, custard, preserves, sticky rice, and more.[4][7][8][9] Jackfruit shoots and flowers may be eaten as a vegetable.[2] The seeds are starchy can be roasted or boiled and eaten directly or ground into a flour.[1][2][3][7][8]
The cuisines of India,[8] Nepal, Bangladesh,[8] Sri Lanka, Indonesia, Thailand,[8] Cambodia, and Vietnam all use jackfruit. In Indonesia, young jackfruit is eaten as gudeg. In many cultures, jackfruit is boiled and used in curries as a staple food.
Substitution
[edit | edit source]With their neutral flavor and stringy texture, artichoke hearts may be an acceptable substitute for jackfruit.[8]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d e f g h i j k Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f g h i j k l m "Everything You Need to Know About Jackfruit". Food & Wine. Retrieved 2024-12-05.
- ↑ a b c d Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g h i j k l m n "What Is Jackfruit?". Food Network. Retrieved 2024-12-05.
- ↑ a b c d e f g h i j k l m n o "Jack Fruit". specialtyproduce.com. Retrieved 2024-12-05.
- ↑ a b c d e f g h i j k l Worley, Sam (2016-06-24). "Everything You Need to Know About Jackfruit, the Latest Miracle Food". Epicurious. Retrieved 2024-12-05.
- ↑ McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.