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Jackfruit in syrup 565g AROY-D
Jackfruit is commonly used in South and Southeast Asian cuisines. The ripe and unripe fruit is used, as are the seeds. The jackfruit tree is a widely cultivated and popular food item throughout the tropical regions of the world. It is the national fruit of Bangladesh and Sri Lanka and the state fruit of the Indian states of Kerala and Tamil Nadu. Kerala is the largest producer of jackfruit in the world.
Ripe jackfruit is naturally sweet, with subtle flavoring. It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For making the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.
The seeds from ripe fruits are edible, and are said to have a milky, sweet taste often compared to Brazil nuts. They may be boiled, baked, or roasted. When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks (either by boiling or fire-roasting) or to make desserts. In Java, the seeds are commonly cooked and seasoned with salt as a snack. They are quite commonly used in curry in India traditional lentil and vegetable mix curry.
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