Jackfruit, also known as kathal in India, is the world's largest tree-borne fruit and a powerhouse of nutrition and taste. Rich in fibre, vitamin C, potassium, and antioxidants, jackfruit supports digestion, immunity, and heart health. Its seeds are also edible and nutritious when cooked. In India, it is mostly consumed as a ripe fruit or as sabzi, kebab, bharta, or pickle. Surprisingly, jackfruit is enjoyed around the world in many diverse ways. Here are 10 regional jackfruit dishes from across the globe and what makes each dish so special.
Kathal ki Sabzi - India
This aromatic, spicy, and flavourful Indian main course dish comes in both curry and dry forms. It is made with unripe jackfruit (kathal), cooked in a melange of spices along with sliced onion, tomatoes, ginger, garlic, and green chili paste. The curry pairs well with roti and rice.
Polos Curry - Sri Lanka
A Sri Lankan dish made with young green jackfruit, known locally as polos, cooked with onion, garlic, ginger, coconut milk, chili powder, turmeric, curry powder, and other spices to create an aromatic curry that goes well with steamed rice and pickles on the side.
Turon - Philippines
A famous Filipino treat made with saba plantains and jackfruit. The fruit is sliced lengthwise, dusted in brown sugar, enclosed in thin wheat wrappers, then fried until golden and crispy. It is a popular street food.
Es Teler - Indonesia
An Indonesian dessert that typically consists of jackfruit, avocado, coconut, condensed milk, syrup, and shaved or crushed ice. It is believed to have originated in the 1960s.
Kathal ka Achar - India
An Indian pickle made with unripe jackfruit, combined with mustard oil and spices like carom seeds, cumin seeds, garlic, ginger, and fennel seeds. The mixture is exposed to direct sunlight for 15-30 days until the jackfruit pieces turn tender and easy to chew. This condiment requires moisture-free jackfruit pieces to increase shelf life.
Jackfruit Tacos - Mexico
A contemporary dish using unripe jackfruit as a substitute for shredded meat. Combined with smoked paprika, cumin, garlic, and barbecue sauce, it makes a filling served with pickled onion, cilantro, salsa, and lime wedges.
Rendang Nangka - Sumatra
A vegetarian or vegan version of the classic Indonesian dish rendang, made with jackfruit slow-cooked in coconut milk with lemongrass, galangal, garlic, turmeric, ginger, and chilies, among other ingredients.
Gudeg Yogya - Yogyakarta
An Indonesian dish made by slow-cooking young unripe jackfruit (nangka muda) with coconut milk and an aromatic blend of spices such as coriander, garlic, shallots, galangal, bay leaves, and teak leaves.
Ginataang Langka - Philippines
A traditional Filipino stew featuring unripe jackfruit (langka) cooked in coconut milk (gata). The dish is flavored with garlic, onion, and ginger, sometimes including chili peppers for heat.
Curry Jacques - Mauritius
According to Taste Atlas, this traditional Mauritian curry is made with jackfruit, potatoes, onions, coriander, garam masala, cumin, turmeric, ginger, garlic, tomatoes, curry leaves, and salt. It is simmered over medium heat until tender and served with a garnish of celery or coriander leaves. Images Courtesy: istock
