Jackfruit Recipes Rating Options

[Guest_rich_*]

I grow them and have a lot of fruit and want to know some ways of cooking the mature fruit and when to cook it green. The tree is relitivly easy to grow and fruit after a few years, grow your own.I own a fruit tree nursery in fla and just love the fruit. I have hybridized some of my own cultivars. If any body knows a good recipe please e-mail me at lightworksnursery@yahoo.com thanks

[AjarnYai]

I grow them and have a lot of fruit and want to know some ways of cooking the mature fruit and when to cook it green. The tree is relitivly easy to grow and fruit after a few years, grow your own.I own a fruit tree nursery in fla and just love the fruit. I have hybridized some of my own cultivars. If any body knows a good recipe please e-mail me at lightworksnursery@yahoo.com thanks

This one is called, Kaeng Kanun (Jackfruit Curry)
Ingredients :

1cupJackfruit
1cupCoconut shoots
1cup"game" meat, cut into bite sized pieces
1/2cup[blonde] sultanas
1/2cup[dark] raisins
1/2cupCoconut cream
3tblRed curry paste
3tblPrik chi fa daeng (red Thai jalapenas), julienned
2tblKratiem (garlic), finely chopped.
2tblFish sauce
2tblBai kaprao (holy basil), finely chopped
1cupNam sup (chicken stock)
2xBai makrut (kaffir limeleaves), shredded,
-or1/2tspLime zest
Method :

• This took a bit of research, and violates a primary rule of mine: This recipe was dictated over the phone by my wife's sister who lives in Lampang in Northern Thailand. Unfortunately jackfruit is not in season at the moment so I couldn't make it to try it, therefore please use this as a guide.
• According to my sister-inlaw, who has this on her menu when in season it is a Karen (hill-tribe) recipe. Like many Northern recipes it is generally eaten fiendishly hot, but I have toned it down a little, mainly because the high heat is to mask the strong taste of the local ingredients.
• It is made with "game", to which the answer to the obvious question is probably that it is best not to ask! However in western terms it should be reasonable to make it with pheasant, venison, or wild boar. If you have access to alligator meat then that is close to one of the local ingredients!
• The recipe calls for coconut shoots: these are softer, whiter, and a little sweeter than the more usual bamboo shoots, but may well be unobtainable in the west, in which case please substitute bamboo shoots.
• The original recipe called for plumping the raisons and sultanas in a local
• "white spirit" made from fermented rice - this is not bottled commercially and so I would suggest substituting Thai whiskey if available, or sake or bourbon to taste.
• As always bear in mind that you can add heat at the table, but can't remove it. The sweet jackfruit and coconut shoots make this less hot than it might seem, but I still advise caution if you are unsure of the heat.
• If using tinned coconut milk, allow it to stand and seperate then decant off a little of the thin 'milk' to leave the thicker 'cream'
• method: The jackfruit is blanched for about a minute in boiling water, then dropped into ice water to stop the cooking process, peeled and pitted, and cut into bite sized pieces.
• The sultanas and raisins are covered with liquor and left to plump for about an hour.
• The meat is sprinkled with fish sauce and freshly ground black pepper and left to marinade for an hour.
• The whiskey or sake is then discarded (in the best Keith Floyd "chigalug"
• tradition I actually drink it, but to each their own...)
• Heat a little oil in a wok, and saute the garlic, then remove it with a slotted spoon and reserve. Saute the red curry paste until the aroma is brought out, then add the coconut cream and stir to combine and warm until the oil just separates. Skim off any excess oil, then add the meat and stir fry until it just begins to change colour and cook, then stir in all the other ingredients except the jack fruit, and cover and simmer for about 5 minutes. (Longer if the meat is unusally tough).
• Remove the lid, stir in the fruit and stir until the fruit is heated through, and the meat and coconut shoots are fully cooked.
• Serves 4.
• Note : if jackfruit is not available this can be prepared with other fruit such as lyches or rambutan.

This post has been edited by AjarnYai: May 20 2007, 08:29 PM

[foodcrazee]

Young Jackfruit Gulai ( Rich Coconut Spicy Sauce )

Ingredients

600g beef topside

150g coconut milk

5g lemongrass, crushed

20g galangas, crushed

250g young jackfruit, cleaned and cubed



Blended Ingredient

200g red chilli

100g shallot

20g ginger

20g tumeric



Methods

1. Sauteed blended ingredient till fragrant and add in meat. Over low heat, simmer till tender

2. Add in lemongrass, galangas and coconut milk. Stir to mis well. Bring to a boil.

3. Add in the young jackfruit, cooked till soften and slightly oily.

4. Dish and served hot

This is a malay recipe that I have obtain from my friends mum. I have tried them and it may be a lil too spicy. Reduce to your own taste.

Cheers !

Foodcrazee

[Lawrence Wheeler]

Jackfruit Casserole (serves 4)

• 2 eggs
• 1 cup mayonnaise
• 1 can cream of mushroom soup
• 1 cup grated cheddar cheese
• 1 tsp minced onion
• 2 cups green jackfruit flesh (cooked)

Preheat oven to 450°F. In a medium bowl, beat eggs. Blend in mayonnaise and cream of mushroom soup. Stir in cheese, minced onion and jackfruit. Turn into a 2 quart casserole. Bake for 45 minutes.


Jackfruit Salad (Serves 4)

• 6 cups fresh jackfruit
• Juice of one lime
• 1 cup sweetened shredded coconut
• ¾ cup golden raisins
• 16 ounces sour cream
• ¾ to 1 cup toasted walnuts – optional

In a large mixing bowl, combine jackfruit, limejuice, 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.


Jackfruit Patties (serves 8)

• 4 cups green Jackfruit flesh (uncooked) 4 cups heavy cream
• 2 eggs
• 3 cups flour
• ¼ cup scallions, chopped
• ¼ cup onions, chopped
• 1 tsp sugar
• 1 tsp salt

Mix jackfruit and whipping cream. Beat eggs. Gradually beat in flour. Mix in sugar, salt scallions and onions. Stir in jackfruit mixture. Mix well. Shape into patties. Fry in hot oil, browning on each side.


Jackfruit Compote on the Light Side

• 4 cups jackfruit arils diced in quarters or eights
• ½ cup water
• 1 cup sugar
• 1 full tsp finely diced ginger
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 tsp cloves
• 1 cinnamon stick

Place the sugar and water in pot over medium heat to melt the sugar. Add all the other ingredients in the order shown. Cook until the jackfruit is soft, about ten minutes.