5 surprising and practical recipes with jackfruit

Very present in the vegetarian diet, jackfruit is a source of iron and rich in minerals, fibers, calcium, iron, phosphorus, B vitamins (B2 and B5) and vitamin C. and cartilage, as well as helping to strengthen the immune system. That’s why we brought 5 practical recipes with this fruit for you to include in your menu.

jackfruit meat

Ingredients

• 1 green jackfruit
• 2 chopped onions
• 2 chopped tomatoes
• 100 g of chopped olives
• 150 g of chopped mushrooms
• 1 liter of water
• 2 crushed garlic cloves
• Olive oil, chopped parsley, salt and ground black pepper to taste
• Oil for greasing

Method of preparation

Grease a knife with oil and cut the jackfruit into pieces, place in a pressure cooker and cover with water. Take to medium fire and cook for 35 minutes after taking pressure. Remove the pan from the heat and wait for the pressure to release. Remove the jackfruit from the pot, place it on a cutting board and remove the skin, seeds and stalk. With a fork, shred the jackfruit and set aside. In a pan, heat the oil over medium heat and brown the garlic and salt. Gradually add the jackfruit meat, tomatoes, olives and mushrooms. Hit the salt and kingdom pepper and mix. Put the green smell, stir and remove from the fire. Serve immediately.

Jaca Freshwater

Ingredients

• 1 kg unripe jackfruit (weighed without the pit)
• 1/2 kg of sugar
• 1 tea cup of water
• 1 lemon juice

Method of preparation

Clean the jackfruit berries well. In a pan, put the sugar, water, lemon and cook over medium heat until a thin syrup forms (about 15 minutes). Add the jackfruit and cook over low heat until the syrup thickens and the berries are soft and shiny (30 minutes). Expect to cool down, put it in a container and take it to the fridge before serving.

jackfruit ice cream

Ingredients

• 1/2 kg of soft jackfruit berries
• 395 g condensed milk
• 395g sour cream
• lemon drops to taste
• 1/2 l of milk
• Water

Method of preparation

Remove the pit from the jackfruit. Place in a pan and cover with water. Place over medium heat and cook for 15 minutes. Once cooked, drain the water and let it cool. Place all ingredients in a blender and blend until smooth. Put the ice cream in plastic pots and take them to the freezer for 45 minutes. Then hit the batter until you get creamy consistency. Return the ice cream to the pots and take it back to the freezer until it hardens.

Tip: to be very creamy, it is necessary to beat the ice cream 2 or 3 times after freezing.

jackfruit meat coxinha

Ingredients

Pasta

• 2 tea cups of wheat flour
• 1 tea cup of cassava flour
• 2 cups of tea broth vegetables
• 4 tablespoons of olive oil
• 1 teaspoon of salt
• 1 pinch of oregano
• Wheat flour for flouring

Filling

• 1 green jackfruit weighing about 1 kg
• 1 chopped onion
• 1 chopped ripe tomato
• 4 tablespoons of tomato paste
• 2 minced garlic cloves
• 1 thread of olive oil
• Chopped chives and parsley, salt and ground black pepper to taste
• Water
• Frying oil

Method of preparation

Pasta

In a pan, place the vegetable broth, olive oil and salt and bring to a boil over medium heat. Add the flour and oregano. Stir until the flour absorbs all the liquid and turns into a consistent dough. Turn off the heat, wait for it to cool and knead on a countertop sprinkled with wheat flour until the dough is smooth.

Filling

Place the jackfruit in the pressure cooker, cover with water and add a drizzle of olive oil. Take to medium fire and cook for 35 minutes after taking pressure. Remove the pan from the heat and wait for the pressure to release. Then remove it from the pan and cut the jackfruit into slices. Discard the skin and core, shred the inside (with the exception of seeds and berries). In a pan, heat the oil over medium heat and sauté the onion. Add the tomatoes, the shredded jackfruit and season with salt and black pepper. Cook for 3 minutes, stirring occasionally to prevent burning. Add the tomato paste, chives and parsley, mix everything and turn off the heat.

Assembly

Take some dough and flatten it in your hand. In the center of the dough, place the jackfruit filling and shape the drumstick. Repeat the procedure with all the dough and stuffing. Fry the coxinhas in hot oil until golden.

jackfruit mousse

Ingredients

• 1 kg of clean jackfruit pulp
• 1 teacup of boiling water
• 2 sachets of unflavored gelatin powder
• 3 tablespoons of sugar
• 1 teacup of orange juice
• 395 g condensed milk
• 395g sour cream

Method of preparation

Beat the jackfruit pulp in the blender to crush and reserve. In the blender, beat the boiling water, gelatin, sugar and orange juice and beat for another minute. Add the condensed milk and repeat the process. Pour the mixture into a bowl and add the cream, stir gently. Then add the beaten jackfruit and mix. Place the mousse in a damp mold and refrigerate until firm.