For centuries, jackfruit has been a part of Indian kitchens. Originating from the tropical parts of India, this large, spiky fruit has started to hold a significant place in the world because of its versatility and different flavour, and most importantly, it acts as a good veg substitute.
Once known as an exotic delicacy, jackfruit is being embraced by food lovers, chefs, and health enthusiasts all over the world. The miracle is in its journey from the traditional Indian thali to the menus of hip restaurants the world over.
Most of the fame that jackfruit has acquired is due to its rich nutritional value: full of fibre, vitamins (especially vitamin C and vitamin A), and minerals such as potassium and magnesium. Calories are represented on a relatively small scale, and for people who want to diet healthily, this fruit will be one of the better options.
Novelties of jackfruit, however, lie in its high content of fibre and unbelievable aptitude to give texturing to dishes just like meat when prepared in its green, unripened stage of development. As the plant-based trend continues to surge globally, jackfruit is a natural, wholesome alternative to meats for vegetarians, vegans, and flexitarians in general. This is due to the chewy, stringy texture that just sets as a perfect replacement for pulled pork, chicken, or beef in an array of dishes.
One thing is for sure: plant-based diets are taking over the world. Amidst all the trends surfacing these days, jackfruit has been the star. At a time when health and ecology are taking centre stage in food choices, jackfruit seems to be an answer that does not compromise on either. This fruit can pull off a fake meat-like texture without leaving behind the ecological footprint associated with animal agriculture.
One by one, restaurants and food brands from the U.S. to Europe have added jackfruit-based items to their menu items. Be it jackfruit tacos, jackfruit burgers, or more, this tropical fruit is definitely making a name for itself in Western cuisine in really creative and cool ways.
Perhaps the most attractive thing about jackfruit in the kitchen is its versatility. The neutrality of flavour when unripe makes it take up the spices and sauces it's cooked with, hence adaptability to a wide range of cuisines. For centuries, jackfruits have been playing star roles in Indian savoury curries and stir-fries, even pickles. Chefs worldwide are now experimenting with dishes using jackfruit.
For example, when it ripens, jackfruit is put to more sweet uses in Thailand and Vietnam. Its sweet, perfumy flesh lends itself to desserts-from ice cream to cakes to even smoothies. And that's what makes jackfruit an all-star ingredient: its shining potential both in sweet and savoury recipes.
Another contributing factor to its increasing popularity worldwide would be its potential as a climate-resilient crop. The jackfruit tree has been touted as adapted to hot, humid climates and capable of resisting droughts. In fact, because of that, it will turn out to be one of the most important sources of food in countries that are most vulnerable to climate change.
It has been used traditionally in regional Indian cuisines-most specifically Kerala, Karnataka, and Tamil Nadu. From the spicy kathal or jackfruit biryani to crispy jackfruit chips, home cooks of India had mastered the art of incorporating this fruit into daily meals.
