Jackfruit doesn’t look particularly inviting from the outside: It’s thorny and intimidatingly large, with the slight smell of garlic (though not quite as pungent as durian). Once cut open, however, the aroma of a ripe jackfruit is reminiscent of pineapple and banana. Green jackfruit can be cooked like a potato–in curries and stir-fries–while the ripe fruit can be eaten as is, added to desserts like ice cream or simmered in sweetened coconut milk. Here’s a unique recipe, provided by Frankie’s Nursery, that takes a savory approach to ripe jackfruit.
5 jackfruit arils (segments)
1/2 cup fresh goat cheese (chevre)
1 teaspoon orange, lemon or lime zest
1/2 teaspoon ground black pepper
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 cup pistachios, roughly crushed
Take jackfruit aril and split the aril lengthwise around the seed to create two equal halves (much like cutting open an avocado). Remove the seed.
Mix together goat cheese, zest and spices. Stuff mixture inside of jackfruit arils. Sprinkle with crushed pistachios. Serve as is, or refrigerate and serve chilled.
Jackfruit are currently in season and can be found at Frankie’s Nursery or in Chinatown.
Frankie’s Nursery, 41-999 Mahiku Place, Waimanalo, 259-8737, [frankiesnursery.com]