So as a kid, I wasn’t a great fan of Jackfruit and wondered why everyone in family was so fond of that big, thorny scaled fruit. But gradually as I developed the taste for its various preparations like chutney, jam, candies, pickle I got the secret of the highly fibrous and nutritious fruit. It’s supposedly full of calories but contains no cholesterol or saturated fats and unlike its outside the core is quite fleshy and tasty.
However my favorite till today remains to be rich, spicy gravy of unripe jackfruit. Infact it’s said that smaller the jackfruit softer and tastier it is. Having said that cutting it to bite size pieces is not easy task. The sticky fruit is quite messy so you need to wear gloves or oil your hands as well as the knife to save yourself from the stubborn sap. Honestly till I cooked it myself I never realized that what it takes to all of it but then it’s all worth it.In India we call it Kathal and not that name is just so tempting for me to add the recipe right away.