Next to Julie Mangoes, Jackfruit is my favorite fruit and the way to my heart. Current suitor or future suitors, my heart can be yours for a ripe Jackfruit and I prefer one over flowers and chocolate on any valentines day! I love the bright yellow color and the perfumed, sweet and succulent pegs.
Jackfruit is eaten as a snack in Jamaica by plucking the pegs out of the sliced fruit however it is not used in cooking except by a few who will boil the seeds on a day when food is short. I have eaten it in a stew in a Philippine Restaurant and I wished this king fruit got the the attention it deserves in Jamaican cooking.
One downside of living in America is that I don’t get to eat this fruit often but every once in a while I will stop by the Asian grocery store and they will have it.
I recently found some at the Vietnamese store and I decided to try to use it to make some dessert (well mostly because I bought too much) 🙂
Simple Jackfruit Sorbet
1 cup Jackfruit pegs (with seeds removed)
2 Cups Ice
1/4 Cup Coconut Milk
Sugar to taste (optional)
Berries or mint for garnish
Blend Ingredients together in Blender.
Scoop into a bowl and serve immediately and enjoy
I kept the ingredients in this dish simple since I wanted to preserve the color and flavor of the jackfruit
6 large jackfruit pegs
1/4 TBSP fresh ginger
1/4 Cup Ice
1/4 Cup Water
Blend all ingredients together