Jackfruit Joy
If you’re lucky enough to spot a young jackfruit at your local Asian grocery store, grab it. Its flesh is a blank canvas for absorbing vibrant flavors—here, the warmth of curry spices melds with the subtle coconut flavor of the oil to create a rich, satisfying dish.
In the realm of tropical fruits, jackfruit reigns supreme, known for its gargantuan size and spiky exterior. While its ripe fruit is savored for its custardy sweetness, the young, unripe fruit offers a unique culinary adventure. It possesses a neutral flavor and meaty texture, making it an ideal canvas for absorbing bold flavors.
Jackfruit Joy Jackfruit Joy Jackfruit Joy Jackfruit Joy
Prep time: 15 | Cook time: 15 | Serves: 2
Ingredients
  • 1 young jackfruit, cut into 1-inch pieces
  • 1 tablespoon coconut oil
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
Instructions
  1. Heat the coconut oil in a large skillet over medium heat.
  2. Add the jackfruit and cook until golden brown, about 5 minutes per side.
  3. Stir in the curry powder, turmeric, and salt.
  4. Cook for 1 minute more.
  5. Stir in the cilantro and serve immediately with lime wedges.
  6. Enjoy!
Why It Works
  • The coconut oil contributes a subtle sweetness and richness that complements the earthy flavors of the curry spices.
  • Cooking the jackfruit until golden brown not only enhances its flavor but also creates a slight crispness that adds contrast to the tender interior.
  • The hint of lime brightens the dish and balances the spices, creating a harmonious flavor profile.