Nangka

FruitJackfruitWorld's Largest

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Nangka

FruitJackfruitWorld's Largest

Known as jackfruit, the world's largest fruit. Emits a unique sweet aroma; ripe flesh is eaten raw, unripe fruit used in savory dishes.

'Nangka,' commonly known as jackfruit, holds the title for the world's largest fruit, sometimes exceeding 40kg (around 90 lbs). Ripe nangka exudes a strong, sweet aroma, encapsulating the essence of the tropics, with a distinctively sticky texture and intense sweetness. Unripe nangka, however, is treated as a vegetable and is an essential ingredient in Indonesian cuisine. It's a remarkably unique fruit with two distinct culinary personalities.

Eating Ripe Nangka

The flesh of ripe nangka is bright yellow with a chewy, almost rubbery texture, somewhat like firm chewing gum. Its intense sweetness carries complex tropical notes reminiscent of pineapple, mango, and banana combined. It's usually eaten raw. A word of caution: the white, sticky latex (sap) secreted by the fruit is notoriously difficult to remove from hands and utensils. Coating your hands and knife with cooking oil beforehand makes handling much easier. Ripe nangka is also a popular topping for ice cream and a key ingredient in 'Es Campur,' a traditional Indonesian mixed iced dessert.

Cooking with Unripe Nangka

Unripe nangka ('nangka muda') lacks sweetness and has a fibrous, meat-like texture, earning it the moniker 'vegetable meat.' It's the star ingredient in Yogyakarta's signature dish, 'Gudeg,' where the young fruit is simmered for hours with coconut milk, palm sugar, and spices until it becomes incredibly tender and takes on a meat-like appearance and feel. In Padang cuisine from West Sumatra, unripe nangka features in 'Gulai Nangka,' a spicy coconut milk curry. This versatility as a vegetable ingredient is another major appeal of nangka.

Are the Seeds Edible?

Yes, not only the flesh but also the large seeds found within the nangka fruit are edible. When boiled or roasted, the seeds develop a starchy, satisfying texture similar to chestnuts or potatoes. Simply boiling them with salt is a popular snack. Rich in protein and carbohydrates, these seeds have historically been a valuable food source. Nangka is truly a gift of nature, with almost every part being utilized, minimizing waste.