Called langka in the Philippines, jackfruit is everywhere to enjoy. And every time this fruit comes out, a familiar riddle is typically guessed: “What do you call a pig in the island with nails as its hair?” Answer: jackfruit or langka because of its big, round or oblong shape and spike-like texture.
The young, raw flesh of the jackfruit is a favorite dish cooked in coconut milk and sautéed in either sardines or anchovies. Spiced with chopped chili and paired with fried, crisp fish or grilled pork belly, one sure will ask for a second — or more — helping of rice. The ripe, yellow-orange flesh of the jackfruit, on the other hand, is a favored dessert eaten as is or boiled in sugar until caramelized. This sweetened jackfruit flesh is delicious topped on halo-halo, a popular dessert in the Philippines. It is also preferred mixed with plantain banana slices, sprinkled with brown sugar, and wrapped with thin spring roll wrapper. It is then deep fried in oil until golden brown. We call this turon. Even the big seeds of the jackfruit are eaten; just boil them in water sprinkled either with salt or sugar, until cooked. Most people say it tastes like chestnut.
But aside from being delicious and yummy, the jackfruit is rich in
nutrients such as, potassium, vitamins A, C, and E, and dietary fiber. Eating its flesh may help if one has a problem with constipation or digestion. It also has anti-cancer properties that may help the colon’s health. Its nutrients and antioxidant contents may help address problems with the immune system such as, high cholesterol, body toxins, and skin issues.
Just like any other food, however, too much consumption is bad for our health. Moderation is always key. Jackfruit is high in sugar content. So, if you are diabetic, trying to lose weight, or taking certain medicines, it is recommended to consult your doctor first on how much jackfruit you should consume.
Enjoy the freshness and yummy-ness of jackfruit while it lasts.