for those traditional dishes, jackfruits are an excellent kill-free replacement.

it's good to pre-oil the knife or it'll be tough to clean!

It's mostly sold canned here as "young green jackfruit", or already processed into over-expensive fake meat. I prefer doing the processing myself, so that I can know what's going into it, and so that it has the exact flavour and texture that I like.

In the can, it's cut into wedges, where the outer fibrous material -- which is usually not eaten when ripe, I think -- is what is most desired. The seeds are there, but they are tender and edible as well, and I usually include them, albeit mashed a bit.

I have had proper, ripe jackfruit once, and it was delicious! Right up there with mangoes for deliciousness, although obviously not tasting that similar.

As I said before, we only eat fresh, ripe jackfruit, and we eat the soft inner fruit. It’s really interesting to see that some people eat jackfruit this way.

@ditsch42 @juliangonggrijp

If you’re interested, you can keep following us and stay in touch with us. Maybe one day you can come and visit Uganda, and we can host you, show you around, and you can learn and experience things with us. Hhh

@pacific06

@pacific06

Then you will have to visit Africa, Uganda, and you’ll find plenty of them here. Hhhhh

@pacific06

I mostly use it when unripe, when the edible bit has a tender, stringy texture that matches pulled roasted meat nicely. Simmered with spices then browned in a pan or oven, it is a good topping for sandwiches or used in barbecue.

When raw and ripe, it’s sweet, juicy, and has a tropical fruity taste, with a slightly chewy texture.

Have you ever tried it that way in Germany even though they are not yet common in German?

What do you know about that?