Jackfruit doesn’t need any introduction for an Asian but for some who have never seen one. Just give an illusion of huge prickly green oblong shape fruit, which contains a numerous number of yellow fruits with seeds inside. The ripe fruit has very pungent smell (very aromatic I feel) the seeds are edible after roasting or boiled. Unripe small variety is prepared in form of curry! Very seasonal summer fruit in south India, they are classified in two categories: crunchy and mushy
1.Crunchy type jackfruit is less sweeter
2.Mushy type (in tamil Naaru paala = fibrous jackfruit) is smaller and the seeds are almost round, is simply full of fiber and sweeter variety (recommended to taste).
You almost need to floss after … In CA, the fresh jackfruit is easily available at any time in Asian grocers. But the fruit is at the priciest side! Last summer, I really wanted to have the fresh jackfruit and bought it. Coming home, I cleaned the small portion and wanted to know how many fruits I got, it was exactly 7 or 8 and I paid the same amount of bucks! I took the fruit picture before it got vanish! I never cooked this fruit so my only thought was to give a try without loosing the taste: smoothie idea sparkled! If you love Mango lassi, or the jackfruit the smoothie is to try for!
The picture shows the mushier (sweet) variety of ripe Jackfruit I used the canned jackfruit in syrup widely available in Asian supermarket for my smoothie.
Jackfruit can: 1 (contains approx 7 or 8 )
Yogurt: 1 cup
Milk: 2 cup
Sugar syrup from the can (optional): 2 tbsp more or less for ur taste.
Blend all together until smooth and serve immediately. Verdict: very creamy and thick, the smell of jackfruit was simply delectable in form of drink! The juicy tasty jackfruit smoothie is for Lakshmi who is hosting AFAM: Jackfruit, created by Maheswari