This is Jackfruit.
This one was 14 pounds when we picked it up from Hong Kong Market, and it was the smallest one available.
Torturous, but worth it.
The golden insides do not stink or stick and they taste wonderful. It's firm and slick, tasting like perfect mangos and bananas with a hint of pineapple and pear, or an edible pina colada.
The seeds are edible, too, and there are dozens in one jackfruit. They are very starchy and should be boiled until tender in just enough water to cover them. They can be eaten as a snack with salt, pepper, and a light sprinkling of lime juice; or mashed with butter like mashed potatoes; or roasted like chestnuts; or added to a stir fry in lieu of water chestnuts. Just be sure to slip off the vellum-like casings before noshing.
and tossed with salt, pepper, and lime juice.
It's good cooked too. I've made a Chicken and Jackfruit Curry, Cheese-stuffed Jackfruit, and Caramelized Jackfruit eaten on vanilla ice cream.
Serves 2 generously.
1 tablespoon Butter
1 heaping tablespoon Brown Sugar
1/2 cup Orange Juice
1/2 cup, well packed, Jackfruit Pieces
Melt the butter and the brown sugar together in a pan over heat, stirring until you have a warm, brown paste.
Add orange juice and stir together until all the lumps are gone.
Bring juice to a simmer then add Jackfruit. Let it simmer for 4 to 5 minutes, swishing it around with a wooden spoon. Wait until the juices have become thick, syrupy, and reduced like in the picture below. Serve immediately on ice cream.
Then spoon it over ice cream so you can have this!
It's caramel-y, fruity, hot, and oozey. Enjoy!
I'm sorry for going AWOL. I'm happy to be posting again.