Jackfruit - Artocarpus heterophyllus of the mulberry family which is native to parts of South and South East Asia is an aromatic fleshy fruit renowned for its delicious taste. It is low in saturated fat, cholesterol and sodium and high in vitamin C and manganese.
The Jackfruit is enormous and prickly on the outside, looks somewhat like a durian. Once the fruit is opened you'll find 'bulbs' ...... a kind of fleshy covering for the true seeds which are round and dark like chestnuts. These seeds can be eaten once boiled. When cutting up a Jackfruit, better to oil your knife and hands before cutting, as the fruit is very sticky. You'll need to acquire the taste of the Jackfruit which frequently does not appeal to those unfamiliar with it.
Incidentally, the Jackfruit is the national fruit of Bangladesh. Want to know more about the Jackfruit? Check it out 'Here'.
Jackfruit which is opened up to expose the edible bulbs.
Bulbs of the Jackfruit, even the fibery membrane can be eaten and they are sweet too. The seeds can be boiled and serve as a tasty and nutritious snack. Roasted, dried seeds can be ground to make flour, which is blended with wheat flour for baking.
Just can't resist posting this picture ............ a bit chewy and utterly sweet!
Moist muffin with the sweet smell of Jackfruit ....... it lingers!
- 1 cup low fat plain yogurt, 135 gm to 150 gm
- 180 gm fresh jackfruit, chopped
- 250 gm self-raising flour
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 150 ml canola oil
- 90 gm caster sugar
- 2 eggs
- 1 tsp vanilla
- Wash and cut up the jackfruit into small pieces, mix in the yogurt and let it rest for about 30 mins.
- Sift the flour with the bicarbonate of soda, salt and mix in the sugar thoroughly.
- Lightly beat up the eggs, mix into the jackfruit yogurt mixture, add in the oil and vanilla essence. Mix well till the oil has been fully incorporated into the mixture.
- Pour the wet mixture into the flour mixture, mix till just combined.
- Spoon into paper cups and bake in preheated oven @ 180 deg C for about 20 to 25 mins.
- Test with a skewer till it comes out clean, remove from oven and cool on wire rack.
- Serve warm.