Jackfruit is a delicacy where my wife comes from (The Philippines), but in the province where she was born and raised, it grows like weeds right outside of everyone’s house. If someone wanted jackfruit, he or she just went outside and grabbed it. Jackfruit is a staple in many different native recipes too, in addition to being eaten raw. Fast-forward to our lives nowadays in the USA. Jackfruit is imported here, which means it’s expensive, it’s seasonal, and it’s never as fresh as it was from her experiences back home. She often cooks with it, but because it’s not available year-round here, she sometimes resorts to the canned versions (yuck). Personally, probably because I didn‘t grow up with it, I’ve never really developed a taste for it. As such, I rarely eat it, either raw or cooked.
