Jackfruit

ORIGINS

The southwestern rain forests of Indian Subcontinent

TASTE

Slightly sweet

AYURVEDA & MEDICINAL USES

Jackfruit is rich in dietary fiber, which makes it a good bulk laxative. The fiber content helps protect the colon mucous membrane by binding to and eliminating cancer-causing chemicals from the colon.

Jackfruit is a good source of antioxidant vitamin-C which helps the body develop resistance against infectious agents and harmful free radicals produced due to oxidative stress in the body damaging the DNA of cell and initiating production of cancer cell.

NOTABLE FACTS

Growing in the rain forests, the origin of this fruit is from India to the Malay Peninsula. The name comes from Portuguese explorers in the sixteenth century, as it sounded like the Malay word for this fruit. The Jackfruit tree is really a wonder tree because every part of it has its own use. The fruits are consumed as food, the leaves are fed to livestock, the tree and branches are valued for the manufacture of wood products and the roots are utilized as medicine.

TRY-ME RECIPES

Heat Oil for deep frying. Drain liquid from Jackfruit and cut into bite sized pieces. Blot dry with a paper towel. Fry Jackfruit until golden brown (try not to overcrowd pan). Remove onto a paper towel lined plate and keep aside. In a medium sized pan, heat Oil. Add Onions and a little salt and cook until light brown. Add Garlic, Ginger, Turmeric Powder and cook for 2-3 minutes. Add Tomatoes and cook until the oil separates. Reduce stove to low and add Coriander Powder, Cumin Powder, Red Chili Powder, Garam Masala. Mix well. Add 1/4 cup water, mix well and add fried Jackfruit. Mix to coat Jackfruit well. Add Yogurt and mix quickly and thoroughly. Add 1/4 cup water, mix, cover and cook for 3-5 minutes (stir in between). Garnish with Cilantro (Coriander Leaves).