10 best rated Jackfruit dishes from around the world

Jackfruit, also known as kathal in India is the world’s largest tree-borne fruit and a powerhouse of nutrition and taste. Rich in fibre, vitamin C, potassium, and antioxidants, jackfruit supports digestion, immunity, and heart health. And did you know that its seeds are also edible and nutritious when cooked. In India, it is mostly consumed as a fruit when ripe or else is consumed in the form of sabzi, kebab, bharta, or pickle. You will be surprised to know that jackfruit is also enjoyed around the world in many ways. In a recent post on the website, Taste Atlas revealed the Best Rated Jackfruit Dishes from around the world. Take a look at them.

It is a famous Filipino treat made with saba plantains and jackfruit. The fruit is sliced lengthwise, dusted in brown sugar, enclosed in thin wheat wrappers, then fried until golden and crispy. It is a famous street food.

This is an Indonesian dish and is a combination that usually consists of jackfruit, avocado, coconut, condensed milk, syrup, and shaved or crushed ice. It is a dessert and is believed to be originated sometime in the 1960s.

This is a popular dish in Indonesian Yogyakarta and is made with unripe jackfruit cooked in coconut milk. It is an authentic Indonesian dish usually sold by street vendors or at specialized gudeg restaurants. It is mostly served with white rice, chicken, hard-boiled eggs, tempeh, or tofu.

It is a unique Filipino rice cake and is made with a simple batter of rice and coconut milk, and usually consists of three separate layers which are tinted and flavored with different colors and aromas.

This traditional dish of Indonesia is made with vegetables stewed in coconut milk. Eggplant, jackfruit, melinjo, long beans, and carrots are the most common vegetables used in the dish.

This dish is native to Thailand and is also known as grass jelly. It is made with a jelly base which is prepared by cooking the leaves and stalks of Mesona chinesis and is served with crushed ice and sprinkled with brown sugar. It is mostly served with jackfruit, mango, sago, watermelon, cantaloupe, and other fresh or canned fruit.

This is an Indonesian dish and is made by slow-cooking young unripe jackfruit, known locally as nangka muda, together with coconut milk and an aromatic blend of spices such as coriander, garlic, shallots, galangal, bay leaves, and teak leaves.

It is a vegetarian or vegan version of the classic Indonesian dish known as rendang and is made with jackfruit, that's slow-cooked in coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger, and chilies, among other ingredients.

Also known as Hoa quả dầm, it is a salad made with freshest possible summer fruits such as lychees, jackfruit, papaya, pineapple, mango, dragon fruit, longan, watermelon, Asian pear, bananas, plums, strawberries, and mangosteen. The fruit is cut into bite-sized pieces and spooned into a tall glass, which is then topped with crushed ice and a combination of coconut cream, condensed milk, and yogurt.

This Philippines dish is a traditional stew that features unripe jackfruit (langka) cooked in coconut milk (gata). The dish is flavored with garlic, onion, and ginger, and sometimes includes chili peppers for a bit of heat.

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