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By Wilfred Pilo
KUCHING, Aug 27: Cempedak, a species of jackfruit, is a popular local fruit available year-round.
The humble fruit is usually eaten as it is—its edible, pulpy flesh is yellow or orange and has a sweetish flavour, like durian or mango.
But what some people don’t know is that the fruit has more versatility than one might think.
Apart from being eaten fresh when ripened, it is also made into fruit juice and dried fruit snacks and used as an ice cream flavour.
Packed with nutrients, the cempedak’s sweet pulpy flesh could also be made into fritters (‘cucur’), which goes well with a cup of coffee, tea, or other beverages taken any time of the day.
However, for locals, one of the ways to savour the unripened fruit is to turn it into a savoury vegetable dish known as ‘cempedak masak lemak’, where the fruit pairs well with coconut milk.
One who is more skilful in the culinary arts could try concocting more savoury recipes with the unripened fruit, as it would also pair well with meat dishes to add more depth and dimension.
The fruit is readily available at farmers’ markets, and it is also easy to cultivate as long as one has enough space for the tree to grow, which could also provide shade and refuge from sunny days and hot weather. — DayakDaily
