Unripe Jack fruit/ Raw Jack fruit is cooked with coconut – commonly known as “Chakka Vevichathu or Chakka Puzhukku”. He stocks the cans at Charlie’s Vegan Pantry in Brisbane (which he also runs), and you can find it at select supermarkets - even some Woolworths stores.Chakka Kuzhachathu/ Jack fruit KuzhachathuĬhakka Kuzhachathu/ Jack fruit (unripe) cooked with coconut, is a classic dish devoured in Central Kerala. “I invited six of my friends who are not vegan to taste it and I didn’t tell them it was jackfruit,” he says, “Five out of the six couldn’t believe it was jackfruit they thought it was real pork.” For this he uses canned green jackfruit, which is much easier to find than the fresh, unripe sort. It’s so close to the real thing that owner Johnny Tabet fooled a whole team of testers. In Brisbane at vegan burger-joint Moo-Free Burgers they’re making jackfruit ‘pulled pork’, dousing the unripe fruit in vegan-friendly barbecue sauce. “The older version is the proper ripe, sweet version and that’s a bit of a fancy delicacy.”Ĭarey isn’t the only chef in Australia falling in love with this versatile fruit. It’s saccharine-sweet, like eating melting honey candies.įor Lankan Filling Station, Carey has been working on an achcharu recipe (Sri Lankan pickled vegetables) using jackfruit – and when the time is right, she’ll put it on the menu. “The older version is the proper ripe, sweet version and that’s a bit of a fancy delicacy,” explains Carey, “you go to someone’s house and they whip out some jackfruit for you to snack on because you’re a special guest.” In Sri Lanka you see ladies on the roadside freely slashing-up jackfruit with terrifyingly sharp cleavers, selecting the best glossy, yellow lozenges to go into plastic bags to sell to locals and tourists as they go. It’s only at its final ripening stage that the jackfruit actually becomes sweet. Depending on maturity of the fruit, it can be cooked in different ways, including this fragrant curry. Jackfruit is the largest tree fruit in the world. Ringing any bells? Well, that’s jackfruit. Whether wandering through Chinatown, through stores supplying goods from the Indian subcontinent and Southeast Asia, or even the odd Harris Farm, you might well have caught sight of a green-yellowish, giant misshapen lump covered with dangerous-looking spikes. You might have seen jackfruit before – in fact, we’d wager you definitely have. If you thought cauliflower was versatile then you might want to join the growing band of chefs and home cooks who have shown how many ways it can be used, from a vegan “pulled pork” (think tacos and burgers with slaw) to condiments and desserts.
Yes, the same tropical fruit that becomes meltingly sweet as it fully ripens. Imagine eating delicious, saucy, falling-apart pulled pork – and then discovering that it was not pork at all, but the impressively versatile jackfruit. Explore a Taste of the Territory with Jimmy Shu in his series at 8.30pm Thursday nights on SBS Food and then stream it on SBS On Demand.
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