Jackfruit, the national fruit, is the king of the mango months. Its sweet ripe pods are a treat, and its seeds are just as useful in the kitchen.
Spotting a ripe jackfruit
- Tap it: a ripe one sounds dull and hollow.
- The spikes spread out a little and the skin gives under gentle pressure.
- There is a sweet smell near the stem.
Cutting it without the sticky mess
- Spread old paper or a plastic sheet on the floor.
- Rub mustard or coconut oil on your hands and the knife, so the latex does not stick.
- Cut the fruit in half lengthways and cut out the hard core.
- Pull out the pods and take out the seeds. If latex sticks to your hands, rub in some oil first, then wash with soap.
Jackfruit seed bhorta
- Jackfruit seeds: 20-25
- Chopped onion: 1
- Green chillies or roasted dried chillies: 2-3
- Mustard oil: 1 tablespoon
- Salt: to taste
- Wash the seeds and boil them in salted water for 15-20 minutes.
- When they cool, peel off the hard white skin.
- Mash or grind them with the onion, chilli, salt and raw mustard oil.
Serve with hot rice. In season, order our ripe jackfruit.
