Jackfruit

Ever since I came back from India, I am trying my best to get adjusted back here. My feelings are also something similar to Sia’s. I am missing home terribly and have become very very lazy. So thats the reason I haven’t replied to any queries here or the mails. I am sorry about that.

While in India, I took pictures of seasonal fruits and flowers. So apart from traditional recipes, I am going to post them too. I am going to post them once in a week so that they make me feel good.

Coming to the fruit of the day. It is going to be jackfruit. There are two main varieties of jackfruit that are very popular at our place. Both of them look exactly same. Unless they are cut open, you cannot make out the difference (atleast a person like me can’t make out).

One of them is the kind where you cannot cut them open with knife. Check the picture below. We call it “tiLvo panas”. One should be very careful while eating these as they are very slippery and cause choking if not careful. My dad and I simply love this. Even the 90% of jackfruit lovers can’t stand this.

Second one we call as “kappo panas”. These are cut open with a knife. It looks like this picture. Here the pods are firmer and you don’t have the problem of choking.

Both kind of jackfruits have a kind of glue which oozes out when they are cut. So before handling them, a little oil (preferably coconut oil) is applied to hands and the knife. Cut this fruit on a paper/plastic to avoid mess.

Jackfruit trees bear many fruits during season. Like coconut, every part of the tree is very useful. Raw jackfruit is used in many dishes. When it gets ripe, the fleshy sweet pods are eaten. The seeds are saved and sun dried. These seeds are used to make many dishes. The leaves are used to make hittu/khotte.
The dried tree trunks are used to build houses.

More information about jackfruit from Jai and Bee.

38 Comments for “Jackfruit”

says:

Wow, your post-India trips are making me homesick for sure. Can imagine how you are feeling. Brought back memories of my native where the ladies would sit in a big group cutting up the jackfruit for making Balka/chips n all. I love Kappo Panas, can’t eat the Tilvo one :)..Nice one Shilpa..

says:

Hey Shilpa, NK u call it ‘TILvo’ SK its called ‘Pass’ ponasu, I used to merrily eat these! Donno how many years agoooo! 🙁 Missing all that vacation fun! (I think the raw ones are -‘Mitta ghalthati, to make gojjus-often mom used to make ‘Pass-ponsa gojju’ ) Tks for sharing!

Pinky

says:

The one that is grown in my village often is the first variety. But I realy love jackfruit of both types. I dont remember seeing the raw pieces and never tasted it too.

says:

Shilpa – I hope you’re feeling better now! I know I used to miss jackfruit and mangoes when I was in the US and envy people in India who could get it. And then I moved back, and haven’t eaten a single piece of jackfruit the 2 years I’ve been back!!! lol!! so you see, the grass is always greener on the other side! Now I long for raspberries and blueberries! haha!

Suma

says:

Wow…this post brought back fond memories of home & family!! We all love this fruit & also make idlis in khotte just the way you said. The joke is…..since the khotte is big, we used to tease fat people among our relatives as khotte!! ;p

Lisette

says:

As kids we couldn’t stand the soft jackfruit… still can’t to be honest! But my enterprising mom made a cake out of it on a wood/coal fire with coals on top of the vessel as well – a primitive oven I guess. The cake used to be devoured in no time. We called it country cake! Ah! Memories…

prabhuyogi

says:

does any one have neer fanas snaps.. the jackfruit which is round shape? yes i know everyone knows.. n have enjoyed upkari n fodee of neer fanas.
i see many tress in puna but the fruit doesnt come as it needs lot of water.. n costal atmosphere. v get in bombay market when the season is ON.

Shilpa: There is a picture of it in this post.(Many people call this as neer panas, although we call it palapanas). I will be doing a post on it sometime with the tree pictures and all.

says:

Yumm Shilpa:
Looks like you had a busy India/Kodkani trip!
Shooting pics and eating! :-))

Great job with the jackfruits! Eventually you will have an encyclopedia of Konkani food! Yaay!

Love kappO PhaNas! and this one looks really tasty!
arun

Shilpa: Hmm..encyclopedia..thats what I am heading at :). I actually clicked the pictures of traditional/old utensils also. Not sure if anyone would like them here. So hesitating to post.

says:

Shilpa..just happened to read ur comment on Utensils..arey neki aur pooch pooch..direct trans. –‘ goodness n ask ask? ‘ 😀 pls post pls post pls post..nhanye bhaan, kolbula, tambya pittali aiyadana! wow..makes me nostalgic wt my vacations!

says:

Your article simply made remeber my childhood days. We used eat tilvo jackfruit right under the tree.

Regarrding purnima’s comment(http://www.fantasycookblog.blogspot.com/) Pass ponas and tilvo ponas are 2 diffrent varity altogether. Pass ponas is small in size and compared to the tilvo ponas.

Shilpa: Thanks for the clarification Ganesh. I thought passponos and tilvo are different(from one of my old posts where some readers had mentioned about pass ponos) but then, I am not very familiar with SK Konkani names. So waiting for someone to clarify :).

Aruna

says:

I agree with Ganesh Shenoy. Tilvo Panasu, and Pachpanasu are different. Pachpanasu is the size of jeev kadgi. The skin can be opened with fingers and does not require a knife. We had that tree in my grandparents backyard years ago.

sabina

says:

hey shilpa
thanks yaah… this pictures just reminded me of mangalore… i misss mangalore a lott.in tulu it is pronounced as pelakaay.

sabina

Narasimha Pai

says:

Shilpa,

I have been visiting your site frequently for reference. You are carrying out a great service as I am sure the current generation has hardly time to ensure that they pass on all Amchigele recipes to the next.

With Jackfruit being Tilvo or Kappo used to be always a hit or miss. Generally Kappo is more rounded and Tilvo is slightly irregular (However no hard & fast rules on identifying it unless you actually cut it open).

Eating Tilvo phonos needs some skill and hence when we were small, my mom used to make phansa mulik or goddi when the phonos turned out to be Tilvo and give the ghare to eat if it was Kappo.

Please mail me in case you do not have recipe of Mulik (I remember it roughly as Grinding of Rice coarsely and adding phonos and Jaggery along with kajjubi and then making small balls and frying) and I can check with my mom for the same.

EiNara Lloyd

says:

I allowed my son to pick some fruit at our local farmers market, and he picked jack fruit, he brought it home and we both ate some of it, it was good it reminded me of the texture of a plantain but fruity like a peach or papaya. We are always intrested in foods from other countries. I looked this up to see if there were other ways to perpare this fruit, I am intrested in any recipes you have. And thanks for them too in advance.

Cristy

says:

Hi
I am from Brazil. I’ll like to ask you, were can I buy the jackfruit tree in US. I will apreciate if you can give a hand.
Sincerely,
Cristy

Fitz Bowe

says:

Hello my name is Fitz and refering to the lady from brazil I have quite a few young jackfruit tree growing as i speak when they are old enoughI would be glade to talk to you no terms of perchaseing one. They are, a very rare fruit here in America Looking forward to talking to you later Bigheadfitz@aol.com

john dsouza

says:

Hi. You know so much about Jack fruit trees. Can you help me in finding my favorite friut. Its called the in kokani {palponoes} I want to Plant in my farm.
Love Lancy

R.Kavitha Devi

says:

I am residing at chennai. I want to plant jackfruit. Where I can get good plant and how to maintain it. pl. inform

Shilpa: Check some nursery, I have no idea.

linda bednarik

says:

re: jackfruit.. have never tried this but friend, who has since moved, said very good. you show 2 different kinds of ‘inner pods’ . ( from 2 what you said were 2 different kinds of jackfruit. Am not concerned witht he different kinds, only, Once you open the main big fruit pod, are these smaller ‘inner pods’ just kind of laying there in the inner shell? Do you eat the inner pods as is or do these inner pods have to be split open and seeds removed or what? I read that the smell of the fruit is a ‘little off’ but the fruit is very good and sweet. Any help you could give me on how to handle this fruit would be appreciated. Thanks Linda

Shilpa: For one, the inner pods are just connected to the center and can easily be removed. For the second kind, the pods cannot be removed like that, so you need to cut the fruit first and then remove the pod. For the first one, the pods are very soft and second one, they are slightly harder. For both, you need to remove seeds.

says:

Hi,

Nostalgia for this overlooked and much misunderstood fruit brought me to your website!

The Tilvo Panas is Wild Durian and is called Ayani Chakka in Kerala. The furits are more ‘slimy’ than the regular varieties of Jackfruit.
Yes, it cannot be ‘cut open’ with a knife and it is an acquired taste!

Sheila

says:

My husband and I just purchased part of a Jackfruit to taste. I loved the yellow orange part but the spongey white and the banana looking center were not to our liking, Is the yellow and the pitts the only edable part of the fruit?

says:

Yes, yellow is the only part that can be consumed when ripe. White part and the seeds are cooked and used in some curries/gravies (usually when the jackfruit is raw). They cannot be consumed as it is.

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