Jackfruit And What Are The Dishes Or Snacks Made From This Fruit

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JACKFRUIT (known as “nangka” in Malaysia) is a popular fruit although not appreciated by everyone. I think it may have something to do with being ‘a poor man’s fruit'. The taste of the fleshy fruit is sweet (clone varieties are honey sweet), slightly crunchy. Apart from eating the flesh (fruit pods) ripe, raw and fresh - jackfruit are edible both when ripe and unripe. It is also used in sweet and savory dishes, including desserts and curries. But largely limited to Indian or Malay cooking.
The jackfruit is the largest tree-borne fruit, weighing as much as 100lbs and more. It provides many nutrients and calories – everything - like having a meal if you eat 10–20 of the fruit pods. The fruit is rich in energy, dietary fiber, minerals, and vitamins and free from saturated fats or cholesterol, making it a healthy fruit.


The seeds of the fruit are extremely high in Vitamin B1 and B2 and have very high starch content. They can be dried and preserved for later consumption or boiled to eat - not tasty just starchy. That's why nobody eats them.
There are many dishes made from jackfruit :
Jackfruit Milk Shake:
Jackfruit Idli:
Jackfruit Kadubu :
Jackfruit & banana salad with fresh coconut, jaggery & honey :
Jackfruit Fritters :
Raw Jackfruit Curry :
Jackfruit Papad :
Jackfruit Cake:
Jackfruit Jam :
Jackfruit Ice Cream :
Jackfruit Jelly :
Jackfruit liquid sun dried with sugar:
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