Jackfruit is in season and much has been said about the sweet treat. But we are going to pay tribute to its meaty avatar, which is in the truest sense a desi superfood, the RAW JACKFRUIT.
#1 High Vitamin C Boosts Immunity
Jackfruit is loaded with nutrients including Vitamin C and other antioxidants. These nutrients help flush out toxins and are even believed to help us in fighting cancer. The vitamin C boosts our immunity.
#2 High Fibre for Better Digestion
There is high fiber content in jackfruit, especially in the seeds, this aids healthy digestion and an effective excretion keeping the gastrointestinal tract clean and healthy. It therefore prevents constipation.
#3 High Fibre for Weight Loss
The high fibre in jackfruit helps you feel full faster and you remain satiated with a smaller quantity of jackfruit for longer than other carbs like refined flour.
#4 Good for Bones due to Magnesium and Calcium
Jackfruit is rich in both magnesium and calcium. In women specially, deficiency of magnesium and calcium at a later age can cause osteoporosis. Eating jackfruit will keep your bones healthy because it is rich in these minerals.
#5 The Ultimate Anti-diabetic Carb
Jackfruit has a very low glycemic index. It has an unusually high ratio of insoluble fibre content. This means that it releases glucose into the body at an extremely slow rate, by which time most of it has passed through the digestive system.
Most importantly has a high satiating value, which keeps you full. A much ignored fact being that it is 80% of water and vital to keep hydrated during the summer.
#6 Good for your heart
Jackfruit is loaded with minerals, vitamins and antioxidant properties. Jackfruit is packed with vitamin B6. Vitamin B6 along with B12 and folic acid may help reduce the rick of heart diseases.
Uses of Jackfruit – The Vegan Meat
A lot has been said about the meaty character of raw Jackfruit. It is also known as “the vegan meat”. When cooked right, raw jackfruit texture tastes like that of pulled pork. It is meaty and chunky, it can be used in Biryani, kebabs, tacos and vegan burgers as a healthy, vegetarian meat replacer. This largest tree fruit is very versatile, you can eat it raw and cook it like a vegetable, you can also eat it ripe as a fruit. As a fruit, it stinks a bit, but one can get used to that. Jackfruit is eaten fried like chips in Kerala, it is also dried and ground into flour and used along with wheat flour to make healthy bread.
How to Cook Jackfruit Vindaloo?
This recipe will surely satisfy your hunger for meat without actually having to eat mutton or pork. This is a classic vegan spin on the Pork Vindaloo, You can eat it with pac or even stuff it in tacos.There is just something special about pulled pork and Jackfruit is the perfect substitute to achieve this texture as it separates into long juicy fibres that are flavour neutral and soak up any flavour that it is cooked in. This recipe is going to leave you wanting for more.
|jackfruit cleaned deseeded||0.5||kg|
|onion chopped fine||1||large|
|red wine vinegar/ goan vinegar||0.5||cup|
Pretty often these days you will get raw jackfruit already cleaned. Make sure to keep the seeds aside. These can be soaked overnight and boiled and added to other curries. Cut the jackfruit into wedges from the center, outwards so that we can achieve that wonderful pulled pork consistency.
First, measure all the spices, roast it over a low flame for 4-5 minutes or until you get the aromas of the spices. After the spices are roasted, let them cool down. Meanwhile, chop one onion, fine. Prepare the ginger garlic paste or you can purchase a ready-made one. Blend the spices in a spice grinder to a fine powder.
Over a heavy bottom pan, heat about 3 tbsp of oil, add the onions, saute, then the ginger-garlic paste cook until light brown in colour, now add the powdered masala, about 2 tbsp of it. The rest you can save for later, now add the jackfruit pieces, just about cover with water and let the jackfruit simmer for 8-10 minutes. When the jackfruit is cooked, take the pieces out into a wide bowl or a plate and use a potato masher to lightly mash the jackfruit without breaking it completely.
In the pan, add the red wine vinegar to the remaining gravy and reduce the gravy until it becomes slightly thicker. Check for salt. After the jackfruit is pulled thoroughly, add it back into the gravy and let it cook for 10 to 15 minutes, or until it is fully cooked and absorbs all the delicious spice flavours. Serve it with pav or as a pickle on the side of a main dish.