I was never a fan of jackfruit as a child. It’s only after getting married and travelling to Goa often, that I discovered the goodness and versatility of jackfruit. Phanas they call it. Rich in minerals, dietary fibre, vitamins, it contains no saturated fats and cholesterol. so eat it guilt-free.
One can consume it as chips, as seed flour used in kebabs and puddings, in shredded form for gravies and stir-fry preparations. Not surprising therefore, that Chef Crystal Mendonca of The Peninsular Grand Saki Naka, Mumbai has created a special summer menu with several jackfruit delicacies in it. Thai stir fry jackfruit, jackfruit biryani and even jackfruit halwa. Must try some out. Chef Deepa Suhas Awchat too has created delectable recipes with jackfruit.
This spined oval fruit, is actually quite remarkable. The unripe one is edible, as is the ripe fleshy one and the seeds can be put to use as well. The fleshy part is so starchy that it needs to be cut with a knife that has been oiled.
I enjoy jackfruit chips which people in Kerala make in abundance. The fleshy jackfruit is pretty similar to chicken in texture. Pannsachi shak is a seasonal delicacy for villagers in several pockets of Goa. I too have developed a taste for it. Once tasted a channa and jackfruit sukke on our way to Goa near Sawantwadi at a wayside eatery. The flavour still lingers in my mouth. Interestingly, the Mangaloreans prepare patholeos using jackfruit. People in Andhra prepare it with mustard and red chillies. It is fiery but lip-smacking.
A friend of mine once taught me to make jackfruit koftas and believe me they turned out really well. In fact one could safely pass them off as mutton koftas( meatballs) because of the colour and texture. Jackfruit pakoras with chutney are a perfect evening snack for summer.
Did you know that jackfruit is the national fruit of Bangladesh? I did not. Well we all learn new things everyday. Don’t we?