The young fruit is called Polos in Sri Lanka, and 'Idichakka" in Kerala. It is a wonderful dish with spices to replace meat curries in Sri Lankan cuisine. The skin of unripe (young) jack fruit must be pared first and discarded and then the whole fruit can be chopped into edible portions and cooked to be eaten. The raw young fruit is not edible.[16] Young jackfruit has a mild flavour and distinctive texture. The cuisines of India, Nepal, Bangladesh, Sri Lanka, Indonesia, Cambodia, and Vietnam use cooked young jackfruit.[16] In Indonesia, young jackfruit is eaten as gudeg. In many cultures, jackfruit is boiled and used in curries as a staple food.
No comments:
Post a Comment