Jackfruit smoothie

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.

 Ingredients: 

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.

Method

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