Two young jackfruits

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The young fruit is called polos in Sri Lanka and idichakka or idianchakka in Kerala. It is a dish with spices to replace meat curries in Sri Lankan and eastern-Indian (Bengali) and Kerala cuisine. The skin of unripe jack fruit must be peeled first and discarded, then the whole fruit can be chopped into edible portions and cooked to be eaten. The raw young fruit is not edible.[14] Young jackfruit has a mild flavour and distinctive poultry-like texture. The cuisines of India, Nepal, Bangladesh, Sri Lanka, Indonesia, Cambodia, and Vietnam use cooked young jackfruit.[14] In Indonesia, young jackfruit is cooked with coconut milk as gudeg. In many cultures, jackfruit is boiled and used in curries as a staple food. In the Philippines, it is cooked with coconut milk (ginataang langka). In Reunion Island (France), it is cooked with shrimp or smoked pork.

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Photo credit: © FotoFlirt / Alamy / Afripics
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Keywords: ., angiosperms, artocarpus, dietary, family, fibre, fruit, fruits, genus, green, heterophyllus, jackfruit, jackfruits, moraceae, mulbery, source, tree