This huge in size and nutritiously delicious fruit grows abundantly in Sri Lanka. Jackfruit is very versatile and can be eaten raw or cooked.
It is widely used in cooking when it’s immature. In Sri Lanka, this versatile fruit is used to make a wide variety of dishes. It can be boiled, fried, grilled, roasted, its seeds prepared in dishes and of course consumed as fresh when it’s fully ripened.
Jackfruit based dishes
One of my favourite curries in Sri Lanka called Ambul Polos in Sinhalese. The curry made from unripe jackfruit when it’s still green and young. It is slow-cooked baby jack fruit in spices and coconut milk. It’s an awesome dish and it is very popular amongst vegans and vegetarians..….. And that explains why it is my favourite curry.
Cooked jack fruit has a meaty texture and it is a perfect substitute for meat in making vegan burgers, sandwiches, pizzas etc.
When it reaches ripening stage it releases an aroma of sweetness a combination of mangoes, bananas, melon and a hint of durian. Then you know that the natural sugar has formed and the Jackfruit is ready to be eaten as a fruit.
This superior fruit provides a number of health benefits:
- Can help reduce blood pressure due to the rich content of potassium. 1 cup of sliced jackfruit – 165g raw – contains 500mg of potassium.
- Improves digestion, it is high in dietary fibre.
- May help promote in wound healing.
- Cancer Healer due to its richness in anti-oxidants and phytonutrient properties and content of Vitamin C.