Jackfruit is an exotic fruit I first came across in India, although it is the national fruit of Bangladesh. Known as “The Jack of all fruits” because it is packed full of nutrients; it is rich in vitamins, minerals, phytonutrients, carbohydrates, electrolytes, fibre, fat and protein and although it contains calories it has little to no cholesterol or saturated fat.
Pictured here on the bottom two shelves of a fruit stall in the North East of India
Similar in taste to a banana or durian, its inside is packed full of edible bright yellow bulbs. Inside each of these bulbs is a nut, or seed, which is also edible once boiled or roasted, making a tasty snack.
The taste and texture of jackfruit makes it great for sweet dishes, jams, chutneys and cakes but prepared in a savoury way it’s texture is similar to soft meat, like mutton, making it great for vegetarians and non-veggies alike!
Since returning from Sri Lanka where I tried my first jackfruit curry, having only eaten it raw in India, it has become something of a comfort dish for me. Paired with the creaminess of organic coconut milk it is divine! The version I make is very mild and as I am being very concious of my IBS symptoms at the moment I am avoiding onions and garlic which are two major triggers for flare-ups, however feel free to add them to this recipe.
What you need:
You can find pre-prepared and packaged jackfruit bulb in many grocery stores across Dubai meaning all you need to do is chop them into thin slices.
- 2 packets of jackfruit bulbs, thinly sliced
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1/3 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp mustard seed powder
- 1 can organic coconut milk
Place all ingredients in a large pot over medium-high heat. Once the coconut milk starts to boil reduce to a simmer and leave for 15-20 minutes. Remove the lid and cook on higher heat for 2 or 3 minutes to thicken the sauce if needed. You can serve at this point but if you have time I recommend covering the dish once more and allowing to stand with the heat off for approx. 5 minutes before serving as the sauce thickens further and the dish cools slightly to a more enjoyable eating temperature.
Enjoy on a bed of red rice with some fresh herbs or micro greens on top
Delicious to eat this versatile fruit can also be used as a face mask for a glowing complexion by soaking it’s seeds in milk, then grinding and mixing into a paste with some honey.