There are very few fruits in the world that spell E-X-O-T-I-C like the jack-fruit does.
I found this really interesting fact about the origin of the fruit and its name:
” The word “jackfruit” comes from Portuguese jaca, which in turn, is derived from the Malayalam word ‘chakka’. The Portuguese arrived in India at Kozhikode (Calicut) on the Malabar Coast (Kerala) in 1498, the Malayalam name chakka was recorded by Hendrik van Rheede (1678–1703) in the Hortus Malabaricus, vol. iii in Latin.”
For a fruit with a spiky, repulsive exterior and the fact that you have to work so hard to actually get to the fruit beneath the tons of sticky, messy wrappings, it pays off all the hard work, with a taste so sweet, that the nectar is surely the thing that heaven is probably made of.
We have a Fruzee stall at work, and it specializes in ice creams made from real fruit. And of the lot, jack fruit is the best. So, I decided to try it out at home. Turns out, I need to experiment more to get the texture right. But it still tasted good.
So here’s the rugged recipe for now. When I perfect it, (which I will, because it is awesome!) I’ll update the real recipe here. For now, here you go:
Jack Fruit Ice Cream
You will be needing
– 400ml of fresh cream
– Sugar, powdered – to taste, some like it sweet, some milder
– The pulp of about 8-10 pieces of Jack fruit. Try and get the non-sticky kind.
– Honey and jack fruit chopped, for garnishing
– In a bowl, lightly whip the fresh cream till smooth and creamy.
– Combine with the jack fruit pulp. Sometimes, you may have to adjust the pulp quantity until the ice cream tastes distinctly jack-fruity.
– Add sugar, according to your taste.
– Freeze overnight.
– For the garnish, chop some jack fruit and mix it with the honey.
– Serve the ice cream topped with the garnish.