Jackfruit is abundant in Darwin, the largest tree fruit on earth and a staple food for so many in the Tropical world.

Jackfruit (Atrocarpus heterophyllus) originates from South India. In Moraceae (the mulberry family) The fruit is versatile and can be used in many forms- ripe or unripe.

Above the Jackfruit pictured is pretty fully formed. For this recipe the Jackfruit should be picked much smaller- about half the size, but sometimes size is not everything and smaller Jackfruits can be mature. Pick the Jackfruits with smoother less formed skin too.

(I will try and take some photos of a small appropriately ripe Jackfruit and slot them in)

This type of young Jackfruit salad is made with small Jackfruit, picked before the skin becomes truly very textured. If it is too mature the seeds have a slightly papery coating and will need to be picked out- which is totally doable too.

I made this salad with the participants of the Sensational Sides Using Tropical Fruit Workshop.

The salad is fresh with the typical balance of flavours of salty, sweet, sour and hot. This version comes from Vietnam and has a seperate chilli paste which is blended through. Thai versions tend to be simpler.

To make things easier, as the Jackfruit can be sappy and difficult to cut, you can boil the whole thing in a huge pan and then cut it. Don’t over boil- you want it firm but tender.

Ingredients

• One young jackfruit
• 2 tbsp vegetable oil
• 5 garlic cloves, smashed
• 4 kaffir lime leaves, finely sliced
• 5cherry tomatoes, quartered
• 1 tsp fish sauce or vegan fish sauce
• Half a bunch of coriander
• half a bunch of mint
• 2spring onions, sliced
• Juice a 4 small limes
• A teaspoon of brown sugar/ palm sugar

Chilli paste

• finely chopped lemongrass
• ¼ cup finely chopped galangal
• 4 kaffir lime leaves, finely sliced
• ⅓ cup finely chopped garlic
• ⅓ cup finely chopped red Asian shallots
• 10 dried chillies, finely chopped

 

Remove and discard the skin of the (pre boiled) Jackfruit. Cut the flesh into small pieces and set aside.

To prepare the chilli paste, in a mortar and pestle, add each ingredient, one at a time, and pound well. Add the shrimp and fish pastes, and stir to incorporate.

Gradually add the young jackfruit to the pestle, incorporating it into the paste. If the mortar is too small, pound in batches.

Tear up of cut the coriander and mint.

Add oil to a hot wok, followed by the garlic and chilli paste. Stir-fry for 3-4 minutes.

Now add in the jack fruit pieces.

Mix the fish sauce, lime juice and sugar together in a container and add in

Now add the kaffir lime leaves, cherry tomatoes, fish sauce, some coriander, mint and spring onions and lime juice and gently stir.

Transfer to a serving bowl or banana leaf

Add in the remaining coriander and mint to garnish.