Nangka (Jackfruit)
Artocarpus Heterophyllus
Nangka (Jackfruit) must be the largest fruit to grow on a tree. The really big ones can weigh in at over 75 pounds. They manage to reach that size by growing directly out of the trunk of the tree. Jackfruits intended for cooking are harvested when they are still immature and about the size of a large papaya. When cooked they have a nutty flavor that makes an excellent meat subtitute with a texture similar to palm or artichoke hearts. When allowed to ripen nangka tastes a little sharper than pineapple with a waxier texture and a more distinctive odor.
Canned Nangka
Your best chance of finding jackfruit in the West is inside od a can imported from Thailand. Be careful to distinguish the ripe jackfruit which is usually packed in sweet syrup. For cooking you will want the green,unripe jackfruit which is ussualy packed in water. Before cooking, rinse and soak the nangka in some warm salt water for 5 minutes or so to dispatch that "canned" flavor.
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Nangka (Jackfruit) must be the largest fruit to grow on a tree. The really big ones can weigh in at over 75 pounds. They manage to reach that size by growing directly out of the trunk of the tree. Jackfruits intended for cooking are harvested when they are still immature and about the size of a large papaya. When cooked they have a nutty flavor that makes an excellent meat subtitute with a texture similar to palm or artichoke hearts. When allowed to ripen nangka tastes a little sharper than pineapple with a waxier texture and a more distinctive odor.Canned Nangka
Your best chance of finding jackfruit in the West is inside od a can imported from Thailand. Be careful to distinguish the ripe jackfruit which is usually packed in sweet syrup. For cooking you will want the green,unripe jackfruit which is ussualy packed in water. Before cooking, rinse and soak the nangka in some warm salt water for 5 minutes or so to dispatch that "canned" flavor.
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