Jackfruit or Artocarpus heterophyllus, the spiky, green, bulky fruit is a common sight in the backyard of almost every household on the south coast of India. When ripe and cut open, its yellow, fleshy and stringy interior wafts a very intense tropical smell.
Besides being unique in their look and smell, they are also known for their versatility. It can be consumed raw and ripe, in different forms, and no part of this fruit goes to waste including its seeds.
In 2018, jackfruit was declared the state fruit of Kerala, where it is found in abundance. It’s not uncommon for the fruit to be found lying around Kerala kitchens to be savoured ripe or made into appam, ada or chakka varatti.
Raw jackfruit is used in delicious curries or crispy chips.
Jackfruits are known for fewer calories and are rich in fibre, protein, Vitamin C and many other minerals such as Manganese, Magnesium and Potassium. Also, there are recent studies that prove them to be effective in patients with Type 2 diabetes.
But the rest of the world is now waking up to the realisation of its enormous potential.
How Annie met Jack
As many foreign enterprises turn Indian charpais and kurtas into successful businesses, a few have started exporting jackfruits from India to market them abroad as ‘superfoods’ or meat alternatives.
Boulder-Colorado based enterprise called Jack & Annie’s is one such company.
They use jackfruit to make frozen and refrigerated plant-based meat alternatives in the US and recently announced...
Read Full Story: https://www.thebetterindia.com/270138/jackfruit-alternative-meat-by-jack-annies-vegan-food-in-india/
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