jackfruit of all trades

August 6, 2012

Every time I snack on jackfruit seeds, I feel prouder of my Asian heritage. We’re a resourceful bunch, we are.

If you didn’t already know it, jackfruit seeds are fantastic. They have a starchy consistency similar to chestnuts, but with a faintly fruity perfume left over from having spent their life being ensconced in sweet jackfruit flesh. I love mine plain, with just a sprinkle of good salt.

Lately however, I’ve been toying with the idea of setting loftier goals for these little guys. Maybe they should become a jackfruit seed curry? Or some jackfruit seed croquettes? Decisions, decisions!

How to cook jackfruit seeds:

1. Separate from flesh
2. Put into a pot of water and bring to a boil.
3. Once you can insert a knife into the seed without much resistance, drain and cool.
4. Remove the smooth, light brown outer husk
5. Sprinkle with salt, eat as-is, or reserve for any of the above recipes.

And in case you were wondering, here’s some nutritional information on them. Pardon the erroneous accompanying photo of chestnuts!