Nangka also known as Jackfruit

"Nangka," also known as jackfruit, is a tropical fruit beloved in Malaysia and many other parts of Southeast Asia. This large, green, spiky fruit has a unique place in Malaysian cuisine and culture.

Ripe jackfruit, with its golden-yellow, sweet flesh, is often enjoyed as a dessert or snack. Its flavor is a delightful blend of tropical notes, reminiscent of pineapple, banana, and mango. In Malaysia, it's used to create traditional desserts like cendol and is sometimes served with shaved ice and sweet syrup, making a refreshing treat known as "ais krim nangka."

Unripe or green jackfruit is a versatile ingredient in savory dishes. "Nangka rendang" is a popular Malaysian dish that uses young, green jackfruit cooked in a rich blend of spices and coconut milk. Its fibrous texture makes it an excellent meat substitute in vegetarian and vegan recipes.

Nangka's sweet and savory applications showcase its adaptability and its cherished role in Malaysian cuisine, bringing a taste of the tropics to the dining table.