Jackfruit
Enjoy the delights of this exotic fruit!
Fried Jackfruit | Stuffed Jackfruit | Jackfruit & Apple Pie | Double-Baked Jackfruit |Tapioca & Jackfruit Cake |
Fried Jackfruit
What you'll need:
- 1 small unripe, immature or mature jackfruit (2kg)
- 3ml cumin seeds
- 40ml vegetable oil
- 3 chopped onions
- 2 chopped, hot chilies (to taste)
- 2ml turmeric powder
- 40ml desiccated coconut
- 20ml lemon juice
- Coat hands and knife with vegetable oil.
Method
- Cut jackfruit across stem into four sections.
- Remove the internal parts of the stem, cut the "rags" and arils from the skin; arils and seeds are undeveloped in very immature fruit.
- Remove seeds.
- Chop rags and arils for later.
- Using a large skillet, fry cumin seeds in vegetable oil until brown.
- Add the onions and chilies and fry until golden brown.
- Add turmeric and chopped jackfruit, fry until slightly golden tinge appears, check that it is tender.
- Add desiccated coconut and continue heating for two more minutes.
- Serve with rice, and a slice of lemon to squeeze over jackfruit.
The dish may also be used cold as a salad.
Stuffed Jackfruit
Method
- 125ml mashed papaya pulp
- 30ml honey
- grated coconut
- de-seeded jackfruit arils
Method
- Mix papaya, honey and coconut and stuff into jackfruit arils.
Jackfruit & Apple Pie
What you'll need
- 1 baked pastry pie crust
- 500ml frozen jackfruit
- 125 ml dates
- 125ml sultanas
- 350ml can unsweetened pie apples
- enough apple juice to cover fruit
- 40ml arrowroot
Method
- Thaw out frozen jackfruit. Chop into small cubes.
- Chop up dates and sultanas.
- Place all fruit in saucepan and cover to about 50mm above fruit with apple juice.
Bring to boil, then simmer until fruit is cooked and soft. - Mix arrowroot with water and add to mixture.
- Stir until thickened.
- Pour into pie shell, cool, and then refrigerate.
- Serve with ice cream or custard.
Double-Baked Jackfruit
What you'll need:
- Dunking Biscuits
- 250ml whole, unblanched almonds
- 2 eggs
- 160ml sugar
- 500ml unsifted flour
- 5ml sodium bicarbonate
- 6 pieces of finely minced jackfruit arils
Method
- Roast nuts at 180ºC for 10 minutes and leave to cool.
- Beat eggs and sugar, add all other ingredients, except the almonds.
- Mix the rather dry dough by hand; if dry material cannot be worked in, add another egg.
- Add almonds.
- Knead to distribute these well.
- Divide dough into three equal parts.
- Elongate and flatten to produce strips of 50 x 300mm.
- Place on a baking paper covered biscuit tray with 50mm gaps separating the strips.
- Bake at 150ºC for 50 minutes.
- Transfer "loaves" to a cutting board and cut diagonally into 12mm slices.
- Lay slices on their sides, on the used baking paper and bake for another 40 minutes at 150ºC.
- Finely cut dried fruit could be used in lieu of the jackfruit, but another egg may be
required. - This is a very crunchy biscuit, suited to revive the custom of dunking a biscuit in tea
or coffee -or into a good port wine in an emergency!
Tapioca & Jackfruit Cake
what you'll need
- 1250ml grated cassava root
- 1000ml pureed jackfruit
- 500ml desiccated or grated coconut
- 500ml rolled oats
- 250ml wholemeal flour
- 1 beaten egg
- 125ml sugar or honey
- coconut for topping (optional)
- spices for extra flavour (optional)
Method
- Wash grated cassava root and express excess water.
- Mix all ingredients.
- bake in a shallow cookie tray, or in a lined cake pan at 180ºC for 40-50 minutes.