Jackfruit Overcomes National Rejection and Conquers Space in the Kitchen

05/06/2015 - 09h27

Huge and clumsy, the jackfruit is the largest among all edible fruit; a large one can weight more than 88 pounds (40 kg).

The fruit, originally from Asia (Thailand, Indonesia, India, Philippines and Malaysia), was brought to Brazil by the Portuguese and it has easily adapted to our hot and humid climate. But, truth be told, it was never very popular around here.

In addition to the strong scent that bothers many people, inside its pulp there is a sticky substance that does not leave the skin easily.

However, gradually, the story of this ugly duckling begins to change. Very nutritious and energetic, the jackfruit is becoming a common ingredient in vegan diets, as a substitute for meat.

The texture of the fruit, when cooked, helps to simulate meat -its flesh is made of fibres that resemble cooked chicken or roast beef-.

In São Paulo, Chef Felipe Grecco uses the jackfruit to stuff drumsticks snacks and rissoles that are the vegan bites on the menu of Tubaína bar (US$6.5 - R$19.90).

The harder variety, which has milder flavour, aroma and firm texture, is better for savoury recipes.

This is the one chosen by Chef Ana Luiza Trajano, at Brazil a Gosto. On her new "capixaba" menu, inspired in the recipes of Espírito Santo State, mashed jackfruit and cassava are served with oxtail.

Chef Morena Leite, from Capim Santo, serves jackfruit sorbet with mini churros. In her new book, there is also a recipe of jackfruit crème brûlée.

Translated by JULIANA CALDERARI

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