If you’ve been reading my blog for some time now, you’ll know that I hate to waste food and I love trying new and interesting ingredients so when we finished our jackfruit and had the seeds left behind, I asked my fiance, Gordon “what can I do with these?” And he told me that these seeds are actually similar to potatoes when boiled, OMG! That was the most exciting news I had heard all day!! Immediately my mind went to jackfruit seeds in pesto. So here’s the recipe for my incredibly delicious Jackfruit Seeds with Mint Pesto. I can’t wait for you to see just how easy this one is!
So my pesto isn’t the traditional stuff, I mean, which recipe of mine ever is? But it’s gosh darn tasty! I made mine with mint instead of basil and subbed pine nuts for sunflower seeds since pine nuts really aren’t easily accessible on the island. Everything else were the basic pesto ingredients; some Parmesan cheese, olive oil, garlic, salt and pepper. I smashed everything, except the oil together in my trusty pestle and mortar; if you don’t have one of these, please get one, you’ll be so glad you did. Jamaicans can find the wooden ones at craft stores and they are very popular in the countryside where they are sold on the side of the road. I smashed until all the ingredients became a paste and then I added the olive oil and mixed it together.
For the Jackfruit seeds, I simply boiled them in some lightly salted water until they were tender; this took a little longer than potatoes, say about 45 minutes in all, but of course that depends on how many seeds you’re working with. Yup, that’s it for cooking ’em and you thought working with jackfruit seeds might be complicated. Oh and the seed’s brown skins turn purple when they are cooked which makes for a pretty plate of jackfruit seeds!
You wanna drain the seeds then add them back to the pot over medium heat. Add the pesto and stir it all together, making sure the seeds are coated in the herby stuff. I let it go for only five minutes, then I tasted and added more salt and pepper, you should do the same and add more if you need to.
When I made this, I had enough for dinner and some leftover which I ended up adding greens and other veggies to, to make it a complete lunch. Ideally this recipe will work great as an addition to salads but you can add additional veggies like me and make it ‘jackfruit seed night’. The great thing for non-meat eaters or those that eat little meat like myself, is that jackfruit seeds are chuck full of protein… and well vitamins and fiber too. Awesome right!
The texture is basically like potatoes with a taste this is unique in itself yet sorta familiar. The fresh minty flavour with the cheese really makes this YUMMY! You could add anything to these babies and they’d turn out awesome. You could roast them like potatoes (after you par-boil them) or mash them even; jackfruit seeds are your playground. If you are lucky enough to get an entire fruit like myself, then you can be super creative and just have fun. And you can start with this recipe, below.
Comment and let me know your thoughts!
Jackfruit Seeds with Mint Pesto
This is a quick and healthy, protein packed meal or side dish with a fresh pesto sauce.
2 1/2-3 cups jackfruit seeds, skinned of their shell-like outer layer
water, for boiling
salt, to taste
a full bunch of mint
1 tablespoon sunflower seeds
2 cloves garlic
1 1/2 tablespoon Parmesan cheese or vegan cheese
black pepper, to taste
1-2 tablespoon olive oil
- Boil the jackfruit seeds in lightly salted water until they are tender, this will take about 45 minutes.
- While the seeds boil, add the garlic cloves, mint leaves, sunflower seeds, salt and pepper to a pestle and mortar.
- Smash the ingredients together into a smooth paste. Add the olive oil and mix together. Set aside.
- Once the jackfruit seeds are tender, drain them and put them back into the pan over medium heat.
- Add the pesto and stir to coat the seeds. Cook for 5 -7 minutes until everything melts together and coats the seeds well.
- Serve hot with more cheese, if desired.
I hope you shine today!