My dear friend, James, this is for you. Thanks to you I have learned about something new today, about chakka fruit or jackfruit, that it is your favourite fruit and that is so popular in India where you eat it 6 months a year. I have to say it is the first time I hear about this fruit and I googled for it to learn more. And even I read that there are fresh jackfruit in London I still haven’t seen one or I haven’t noticed yet, but I will pay more attention now. ;). But it sounds like a very interesting fruit and as I searched for recipes I think I would like a jackfruit curry to eat once and a jackfruit salad. I must add that the recipes with jackfruit are suitable for vegetarians so I know I would like it as I am not into meat most of the times. I will put here a recipe taken from the internet, from this site: http://www.virtualherbarium.org/tropicalfruit/jackfruit-recipes.html that has more jackfruit recipes so feel free to check it out and cook. Providing you have the ingredients. Hopefully there will be jackfruit in Romania soon so that I could cook something. But because cooking requires imagination and creativity, I will slightly adapt the recipes so that I can cook it anywhere, even when I don’t have jackfruit. I would take advantage that this special fruit tastes like mango and banana and smells like banana and pineapple so I think one of these fruits can replace it successfully. If you don’t agree, let me know why. Enjoy now a light, fresh and cooling desert for what was left of the hot days of summer. 🙂
- 6 cups fresh jackfruit (or mango, pineapples, bananas for when you can’t find this giant fruit)
- juice of one lime (or lemon for that matter)
- 1 cup sweetened shredded coconut
- ¾ cup golden raisins
- 450 g (16 ounces) sour cream (I am not sure I will find this in Romania as there is mainly double cream on the market so go for that too or full fat yoghurt)
- ¾ to 1 cup toasted walnuts (optional; I love walnuts so these are a must for me ;))
- In a large mixing bowl, combine jackfruit, lime juice, coconut, raisins and sour cream. If, after combining all ingredients, you feel mixture needs more of one above item, slowly add according to your taste. Add and mix in toasted walnuts just before serving.
NOTE: Place walnuts on a cookie sheet, single layer, and toast 8 to 10 minutes in a preheated 300-degree oven. Turn walnuts over after 4 or 5 minutes.