EPISODE 1: JackFruit

Jack Ate the Beanstalk is Here!

Hi, and welcome to JackAtetheBeanstalk.com. My name is Jack and I go to Island Pacific Academy in Kapolei, Hawaii.

This started out as a school project. I decided to create a podcast and website about foods that I wouldn't normally eat. Or try. I wanted to find out where the foods that most people would avoid come from, how they're prepared, and why people eat it, and sometimes LOVE to eat it. My first podcast is about the Jackfruit. I brought a jackfruit home from the farmers market on Sunday. It was big and partially yellow. We also bought canned jackfuit as well. So I brought that home and I tried it. It was hard to open because the skin was so hard. When we opened it the sap ozed out all over the table. The sap was so sticky and gooey. It's like gum and it's really hard to get out. We had to scrub extra hard on the table because the jackfruit sap got stuck on the table. We tried the taste of the seeds and the meat. It really had no taste to it. I think the one we got wasn't ripe. I also tried the canned jackfruit. I didn't really get the real taste of the jackfruit because it was kept in a can of syrup. In my opinion, it wasn't too good. I don't really have a taste for jackfruit.

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Puzzler Question: "What gum is said to be based on the flavor of the JackFruit?"

Answer: Wrigley's JuicyFruit
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Recipes

Kathal Pualo (Raw Jackfruit Pulao)
Servings:1

Ingredients:
2 cup Long grain rice washed and soaked 30 minutes
1 cup Raw jackfruit segments deseeded & quartered
1/2 cup Cabbage shredded coarsely
1 x Onion cut in thin strips
5 x Green chillies finely chopped
1 tsp Ginger and garlic paste
1 tbl Coriander
1 sprg spring onion finely chopped
1/2 cup Curds
2 tbl Coconut scraped
2 tsp Lemon juice
1/2 tsp Sugar
Salt to taste
2 tbl Milk
3 tbl Oil

Method:
Boil rice in salted water, till done, but each grain is separate.
Drain, spread in a plate, keep aside to cool.
Heat oil in a heavy saucepan or earthen handi.
Add jackfruit, fry till light golden, drain.
Keep 2-3 pieces for garnish, sprinkle on rice.
To same oil, add onions, stir fry till dark brown, drain.
Sprinkle on rice, keeping 1 tablespoon for garnish.
Also keep aside 1 tablespoon coconut for garnish.
To same oil, add cabbage, chillies,ginger, garlic, stir fry for 3-4 minutes.
Add curds, stircook till whiteness is gone.
Add spring onions, lemon, sugar, salt, stir for a minute.
Add coconut and mix.
Pour over rice. Mix gently till well blended.
Transfer to handi or casserole.
Srpinkle 2 tablespoon milk.
Top with garnish of coconut, coriander, jackfruit and onions.
15 minutes before serving, bake covered in hot oven for 10 minutes.
For handi dum cover with lid, seal with chapati dough.
Place over slow fire for 20 minutes.
Break seal before serving.
Serve hot, with thick gravy vegetable or with curd or raitha.
Making time: 1 hour 30 minutes
Makes: 6 servings bowl