I also saw some nice looking durian, but I’m under strict orders not to bring the stuff anywhere near home. Ever smell durian?
After getting home and valiantly attempting to find places to stow the bounty (my eyes are bigger than my available fridge space), it was time to cut up the jackfruit. There are two fruits for me that run neck-and-neck for the title most delicious fruit in the world – jackfruit is one, and mangosteen is the other (and when I find some mangosteen again that will be another entry on this page). Jackfruit comes with a bonus – in the center of every little section of fruit there is a seed – a ‘bean’ of sorts. It’s not really a bean, of course, but it looks like a large (more than an inch long) pinto bean. You cook it like a bean – throw it in boiling water and simmer for about 45 minutes to an hour. The texture is very much bean-like, as is the taste – but with its own unique characteristics.
Jackfruit seeds ready to be boiled
So far we’ve only eaten them plain with a little bit of salt, but I really want to try them in chili along with a mix of other beans – and oddly enough with jackfruit in another form – baby green jackfruit in brine, which turns out to be a pretty exceptional meat substitute from what I hear in recipes like chili where meat is either ground or shredded and mixed with other ingredients (probably not so great on its own as a filet, however). And there is another future blog entry…
|Jackfruit piece with fruit sections and seeds|
|Jackfruit sections after being removed from them fruit.|