Today, we explore the wonders of wellripened pink jackfruit. This is jackfruit season in the village, and my father brought home some ripe ones for the monthly alms. The bright pink jackfruit, with its bright orange bulbs, reminded us of the serene western sky. Cutting the fruit in half released an aroma and taste that captivated us. My father and I couldn't stop enjoying this heavenly fruit, which brought back many pleasant memories.
➡ I decided to experiment with this magical fruit by making a unique young coconut drink. The juice made from pounding ripe jackfruit bulbs mixed with kurumba water provided a refreshing, milky taste perfect for a hot afternoon. Initially, I thought of preparing Halva with the pink ripe jackfruits but opted for the famous Tamil recipe, Kesariya, inspired by a bottle of semolina. The aroma of cashews and plums fried in ghee filled the kitchen with the scent of traditional Tamil sweets. I added Goji berries and sunflower seeds to enhance the flavor. The boiled jackfruit bulbs, resembling a cluster of dancing Atapethiya, were mixed with sugar cubes and set aside.

I combined hot water, cardamom, and jackfruit jam with semolina fried in ghee. After adding fried cashews, I poured the mixture into aluminum molds, ready to enjoy the next morning since everyone was already satisfied with the ripe jackfruits.
➡ The next day, my father brought tender jackfruit from a neighboring land. With fresh bread for breakfast, I decided to make a tender jackfruit curry. The tender jackfruit pieces cooked slowly with fresh coconut milk, homemade curry powders, fried ginger, garlic, cardamom, and dried chilies created an aromatic, oily curry that was mouthwateringly delicious. The combination of bread, boiled eggs, my mother's delicious coconut sambol, and the tender jackfruit curry made for a perfect breakfast. Embrace nature, be good, do good, and enjoy life to the fullest. May the Triple Gems bless you!

What’s your favorite way to enjoy jackfruit? Share your thoughts in the comments below!

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