Looking at a jackfruit you may not find this over-sized melon-shaped fruit remotely appetizing with its prickly green skin. Surprisingly, when you open this tropical fruit and work through the sticky, fibrous tentacles, you’ll find golden nuggets of succulent fruit inside. The taste can be described as a cross between apples, bananas and pineapple and can be syrupy sweet. It is a heady, heavenly combination and once you get a taste, you’ll love it!
Notes on the Recipe, Tips and Tricks
When jackfruit is in season (during the summer months), you can buy it at the Asian grocery stores for as low as $.99 per pound. (An average jackfruit weights about 15-20 pounds.) It’s during this time that I buy jackfruit, extract the fruit and then freeze most of it to enjoy in the later months.
This Jackfruit Smoothie recipe is my favorite way to enjoy jackfruit because it’s so refreshing. The recipe is super simple and can be easily adapted to suit your tastes. When making the smoothie, use a dairy base of your choice. I love plain yogurt but feel free to use a flavored yogurt, sorbet or even ice cream for more decadence. For a sweetener, I like honey but you can use sugar, a sugar substitute or skip the sugar all together if the fruit is sweet enough. There are lots of great options so experiment to find the combination you love.
1 cup frozen or fresh jackfruit
1 cup ice
1/2 cup plain yogurt
1 Tbsp honey
Remove seeds from the fruit and cut into chunks.
Put all ingredients into a blender and process for 1 minute until smooth.
Pour into a tall glass and serve immediately.
Yields: 1 serving
Tools I Love and Use in My Kitchen