We’re going to talk about the vegan sensation that’s been making headlights in the culinary news, taking the world by storm – Jackfruit! A healthy meat-replacement, this giant fruit is one of Sri Lanka’s staple foods and is wildly beloved by all locals, as well as health conscious people and vegans all over the globe. You might have seen it being used in the placed of shredded pork, or as an alternative to meat patties, but we are here to tell you that before it became a trend, Sri Lanka did it first. Curious as to how? Continue reading.
What is Jackfruit?
Jackfruit is the largest fruit in the world, and let us tell you, it only gets better from there. An average jackfruit weighs around 35g in weight and goes from green to yellow. The outer skin resembles that of durian or breadfruit. It belongs to the Moraceae plant family, under the scientific name of Artocarpus heterophyllus. It has a neutral flavor when raw, making it a wonderful option for a lot of recipes as it soaks up the flavors of condiments and spices. When ripe, it has a distinct yet subtle sweet flavor and tastes somewhat like a mixture of pineapple, mango and banana.
History of Jackfruit in Sri Lanka:
Sri Lankans worship jackfruit, since it fed the entire country for years and helped the locals establish food security and self sufficiency at a time when it was vital. It is known as “bath gasa” (rice tree), since it was an alternative to rice, when British forces occupied the island in 1815 and stripped farmers of their land. The lack of land to cultivate rice for daily consumption, and being forced to grow export goods like tea, rubber and cinnamon made locals look for other food that could replace their staple grain. In 1915, they struck gold. A member of Sri Lanka’s independence movement named Arthur V Dias, who had been sentenced to death by the British for his perceived role in an uprising, was freed from prison. Upon his release, Dias dedicated himself to helping Sri Lankans face food shortages. It was this vision of his that led to the planting of millions of jackfruit trees all over the island, as he realized that it would eradicate starvation and help the country get back on its feet. Thanks to his campaign, the locals survived and thrived.
Health Benefits:
Jackfruit is loaded with nutrients and is extremely beneficial to your health. It’s delicious, and packed with good things, so you should consider making it a part of your diet. It’s got about 155 calories per cup, mostly consisting of carbs and some protein. It also contains almost all the vitamins and minerals you need including Vitamin A, Vitamin C, Riboflavin, Magnesium, Potassium, Copper and Manganese. It is said to help reduce blood sugar levels, and increase your immunity levels so you have better protection against disease. It is also believed to improve skin conditions.
Local Favorites:
Sri Lankan cuisine is interesting and the flavors are so diverse that you’d never get bored. This extends to all the jackfruit dishes too. Of course, every family has their own version of a recipe that has been perfected over the generations, but the gist is the same. The very first dish that springs to mind is Polos Curry. It is made from unripe jackfruit, when it is still hard in texture. The dish is fragrant, tasty and incredibly healthy for you. Another favorite use of Polos is making it into a sambal. After the fruit ripens just enough so that it’s light yellow and creamy, it is called Kos. Kiri Kos is an absolute hit among the locals. It’s enjoyed as a breakfast dish, or as a curry at lunch, along with rice. It looks and tastes like potatoes or magnoc, so you could even make your own recipes. Sri Lankans are very efficient in managing waste and taking full use of resources, so even the seed of the jackfruit is used in cooking. It makes for a delicious appetizer when roasted and adds a crunchy element to dishes when cooked with the fleshy fruit. Jackfruit is truly remarkable, in that there is no stage of the fruit wherein it can’t be consumed. Once it fully ripens, the fruit depending on the type of tree could either be Waraka or Wela. Waraka has a bit of bite to it, as it is harder in texture, whereas Wela is soft and slimy. They are both as sweet as honey and are great snacks or desserts.
Photos sourced from Scot Nelson, Nimmi Solomon and Dennis Sylvester Hurd
