Jack-fruit is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India, in present-day Goa, Kerala, coastal Karnataka, and Maharashtra.
The jack-fruit tree is a widely cultivated and popular food item in tropical regions of India, Bangladesh, Nepal, Sri Lanka, Cambodia, Vietnam, Thailand, Malaysia, Indonesia, and the Philippines. Its also found across Africa as well as throughout Brazil, west-central Mexico, and in Caribbean nations. Jack fruit is the national fruit of Bangladesh.
Usually the Flesh of the Jack fruit is eaten. However, the seeds also can be cooked into delicacies. I am posting one such simple delicacy from Kerala also called Chakkakuru Mezhukkupuratti.
The seeds are gathered from the ripe fruit, sun-dried, then stored for use in rainy season in many parts of South Indian states. Boiled jack fruit seed is edible. Seasoned with nothing more than salt, this snack is very popular in Java.
The seeds have a lot of benefits like it helps in fighting wrinkles, get a glowing complexion and flawless skin, provides comfort from indigestion, has Anti-cancer nutrients, promotes hair growth, is high in Protein and Vitamin A.
– Clean and cut the Jack Fruit seeds into medium/thinly sliced pieces. Wash in water throughly.
– Add the cut Jack Fruit seeds along with salt to taste and enough water to cover the seeds in a pressure cooker and cook for 2 whistles on high flame. Allow the pressure to release on its own.
– Heat oil in a pan and add the crushed shallots and garlic. Sauté till they change colour.
– Add in the curry leaves and the crushed/powdered red chili. Mix
– Add in the cooked jack fruit seeds and some water. Mix well. Cook on medium flame till every thing is mixed well and water is almost evaporated.
– Serve as a side dish with Rice and Sambar or Rasam.