Image: Fruit Passion
Jackfruit is an exotic tropical fruit with a fine sweet flavor, which is consumed in many parts of the world. It can be eaten in a variety of ways.
It has a distinctive sweet and fruity aroma, and is much-loved in Asian countries. The ripe and unripe fruit, and seeds too, can be eaten in many ways. The jackfruit tree is widely cultivated throughout tropical regions of the world and it is the national fruit of Sri Lanka.
A mature jackfruit tree can produce about 100 to 200 fruits in a year. A fully-ripe jackfruit is known to emit a strong aroma, which can be described as similar to the smells of pineapple and banana combined.
One unique aspect of jackfruit is its unusually large size. It is the largest fruit in the world and can reach up to 35 kg in weight. It can be a major source of calories and carbs, and is widely consumed by rural people in the country who have at least one jack tree in their lands.
The most commonly-consumed part of jackfruit is the flesh, or fruit pods, which are edible both when ripe and unripe. It can be used in sweet and savory dishes, including desserts and curries. The seeds are also safe to eat.
Ripe jackfruit combined with other fruits (as Banana, Pineapple, Papaya and Strawberry) and blended flawlessly to incredible creaminess will make very refreshing and yummy smoothies.
Jackfruit can be made into wide variety of dishes. White Jackfruit curry (Kiri Kos), young Jackfruit curry (Polos), jackfruit seed black curry (Kosata kalupol) and Jackfruit chips are a few of the tasty dishes made in Sri Lanka.
Stay at Amaya Signature, our boutique hotel in Dambulla, and enjoy this delectable delicacy in all its forms.