<p>One of the reasons to look forward to the sweltering summers has to be the jackfruit — the jack of all fruits. A delectable vegetable when raw, it gracefully transforms into a fibrous, soft fruit once ripened and has a compelling tangy-sweet taste along with a distinct aroma.</p>.<p>In its raw form, the most popular recipe is jackfruit chips where the arils are diced into thin fingers, deep-fried in oil, and tossed with salt and spices. For papads, raw jackfruit is steam-cooked, mashed with spices, shaped into small balls, rolled out flat and sun-dried. These papads, especially the traditional hand-pound ones having chunks of pulp within, have a good shelf life. Also, raw jackfruit curries and gravies make for scrumptious treats.</p>.<p>The ripened fruit can be savoured as such and a host of dishes can be made with it. In Dakshina Kannada region, jackfruit idli, dosa and fritters are among the favourites. A coarse batter is made by grinding jackfruit, rice, coconut and jaggery and that is the base for all, but the consistency may, however, differ for each. The fragrant sweet jackfruit idlis, known as gidde, are enjoyed with dollops of ghee or honey, and the taste is divine. Desserts like jackfruit payasa and halwa are also loved by all.</p>.<p>Another interesting fact is that even the seeds that possess a thick nutty flavour are edible. A classic example is the Mangaluru cucumber and jackfruit seed sambar where the standard combination works well. So, what are you waiting for? Enjoy this seasonal treat now!</p>
<p>One of the reasons to look forward to the sweltering summers has to be the jackfruit — the jack of all fruits. A delectable vegetable when raw, it gracefully transforms into a fibrous, soft fruit once ripened and has a compelling tangy-sweet taste along with a distinct aroma.</p>.<p>In its raw form, the most popular recipe is jackfruit chips where the arils are diced into thin fingers, deep-fried in oil, and tossed with salt and spices. For papads, raw jackfruit is steam-cooked, mashed with spices, shaped into small balls, rolled out flat and sun-dried. These papads, especially the traditional hand-pound ones having chunks of pulp within, have a good shelf life. Also, raw jackfruit curries and gravies make for scrumptious treats.</p>.<p>The ripened fruit can be savoured as such and a host of dishes can be made with it. In Dakshina Kannada region, jackfruit idli, dosa and fritters are among the favourites. A coarse batter is made by grinding jackfruit, rice, coconut and jaggery and that is the base for all, but the consistency may, however, differ for each. The fragrant sweet jackfruit idlis, known as gidde, are enjoyed with dollops of ghee or honey, and the taste is divine. Desserts like jackfruit payasa and halwa are also loved by all.</p>.<p>Another interesting fact is that even the seeds that possess a thick nutty flavour are edible. A classic example is the Mangaluru cucumber and jackfruit seed sambar where the standard combination works well. So, what are you waiting for? Enjoy this seasonal treat now!</p>