Jackfruit, 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. Explore these delicious ways to enjoy kathal during the summer season.
1. Jackfruit Chips
Air-fried snacks with a sweet and salty aftertaste that go well with aerated drinks and mocktails.
2. Jackfruit Sandwich
For healthy eaters, this sandwich is made with pan-fried shredded jackfruit seasoned with salt and pepper, stuffed between bread slices, and grilled.
3. Jackfruit Curry
The most popular jackfruit dish, made with lots of onions and tomatoes, seasoned with sabzi masala and garam masala, and served with rice.
4. Jackfruit Cutlet
A melt-in-the-mouth treat made with blanched jackfruit seasoned with spices, peanuts, and potatoes. It goes well with green chutney.
5. Jackfruit Tacos
A healthy fusion of tortilla sheet and spiced jackfruit chunks, cooked on a slow flame and layered with spring onions and cream.
6. Mushroom and Jackfruit Spring Roll
A tempting snack made with sautéed chopped button mushrooms and jackfruit, seasoned with salt, pepper, chilli, and paprika powder, filled in a thin sheet, and deep fried.
7. Jackfruit Kebab
A melt-in-the-mouth healthy snack made with blanched jackfruit blended with potatoes and spices, shaped into small discs, and shallow fried.
8. Jackfruit Biryani
A popular main course dish made with marinated jackfruit pieces cooked on dum with flavoured rice, brown onion, and saffron water.
9. Jackfruit Raita
An easy side dish made with grated jackfruit pieces sautéed in oil, cumin seeds, and green chilli, then mixed in sweet and salty curd.
10. Jackfruit Fry
A fry sabzi made with jackfruit pieces pan-fried with onions, tomatoes, capsicum dices, and ground spices. Raw mango powder and zero water make it a perfect side dish for flaky parathas.
11. Jackfruit Pickle
A spicy blend of sun-dried jackfruit pieces dunked in mustard oil, ground slices, ginger, garlic, and green chilli. Kept under the sun for 15–30 days, it has a shelf life of more than 365 days.
