September 17, 2020 - BBC
My mother grew up in a house of eight people in Kurunegala, Sri Lanka, 100km north-east of Colombo. During the island’s severe droughts in the 1970s, most of her family’s humble, home-cooked meals consisted of boiled jackfruit served in a clay pot with a handful of freshly grated coconut.
This simple, carb-rich meal fused with natural fats fuelled enough energy for the farmer-family to toil day and night in the dry plains. Today, Starbucks serves jackfruit in wraps, while Pizza Hut offers it as a topping. The London Evening Standard called jackfruit “the new kimchi, kale and cauliflower all rolled into one”. Pinterest named it “the hottest food trend of 2017”, and more recently, The Guardian declared it “a vegan sensation” thanks to its shredded meat texture.Continue Reading at:
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