I went to Metro over the weekend to stock up on Halloween Party food and drinks. As I steered my overflowing cart past the fruit and vegetable aisle I noticed two ladies peeling and sorting through a very strange looking fruit. How do I know it’s a fruit? It had seeds… although at this point I had no clue what kind of fruit it actually was.
After watching for a few moments, the ladies smiled at my and told me it tasted good so I figured why not! I’ll buy it and figure out what the heck it was later.
My very wise friend Molly enlightened me on the name of the fruit and warned me that I’ll either love it or hate it. There is no in between. So what exactly did I find at Metro….
Yep even with the name I had no idea what it was or tasted like. Excited but nervous I bite into the fleshy fruit. The smell was strange… almost like an old mango but the taste was completely the opposite. As Molly said, people love it or hate it, well this foodie really liked it! The taste is like… How do I explain it… Imagine if a mango and banana got married and had a baby. That baby would be the Jackfruit.
Here’s a couple of Trivia tidbits about Jackfruit:
- Jackfruit grows in tropical regions in Asia
- It is the largest tree fruit in the world, growing up to 100 pounds!
- It’s high in protein, potassium and Vitamin B
- Serves as a Vegan substitute for pulled pork and other meat dishes
Since Jackfruit is not commonly found in the western world it took quite a bit of recipe searching to find a way to serve it other than in its raw form. I found 2 inspiring recipe ideas! But before I tell you about them let me just say that I am soooo HAPPY that the Jackfruit was peeled and sectioned, because from what I read online this fruit seems like a real pain in the behind to cut open.
Ok, back to recipe inspiration… The first is a Jackfruit Jam, which I will use to make Jackfruit Turnovers later this week, so stay tuned for that
The other recipe was for a Jackfruit Fritter which really made my mouth water. There’s something irresistible about fruit filled fried dough coated in sugar that I just cannot resist. I didn’t have all of the ingredients for the recipes I found for Jackfruit Fritters specifically (it’s an Indian recipe) so I found a basic fritter recipe and would just add Jackfruit to the batter. While there are a zillion recipes for fritters online, I chose the one from Victoria Hansen Food because it was so simple. I pondered adding spices to it to elevate the flavor and after testing it with allspice, nutmeg and cardamom I decided on allspice (although nutmeg was a close second).
Several of my neighbors and their kids tried it and overall everyone loved the fritters except my children.
“Oh wow! That’s good!”… My husband
“It’s nice. It’s unique.”… 9 year old neighbor
“Is this on my diet?”… My neighbor as she pops the 2nd on in her mouth
“This tastes just like something we eat in India”… My Indian neighbor
“That’ so good…. Oh yuck! What’s that fruit?”… My son
So a warning: Jackfruit stinks. Like really stinks! Just having the fruit on the counter is going to make your house smell less than fresh.
Sugar and Spice Jackfruit Fritters
- 1 cup flour
- 2t Baking Powder
- 2T Sugar
- 1 Egg
- 1/2 cup Milk
- 1T Butter, melted
- Oil for Frying
- 1 cup chopped Jackfruit
Sugar and Spice Mixture:
- 2 T Sugar
- 1 T Allspice, Nutmeg or Cinnamon
- Preheat oil in a heavy bottom pot to 190C. Use a thermometer to check the heat. It’s imperative that the temperature of the oil is 190 to avoid a) causing too cool oil to leave your fritter greasy or b) causing your fritter to burn on the outside with a raw dough center.
- Mix 2T sugar and 1T allspice together. Set aside.
- Sift together dry ingredients.
- Beat the egg. Add milk and butter.
- Beat together dry ingredients and egg mixture until no longer lumpy. Fold in jackfruit.
- Drop dough tablespoonful at a time into the hot oil, turning over once they are golden brown.
- Place on paper to drain, then toss in sugar and allspice mixture while the fritter is still hot.