Jackfruit in Vietnamese cuisine | village food secrets | Yen Nhi's kitchen

The jackfruit, commonly known as "mit" in Vietnamese, is a popular fruit in Vietnam that belongs to the mulberry family. Jackfruits are large in size, typically weighing between 2 to 10 kg, with an outer skin that is green or light yellow, covered in small spikes. When ripe, the flesh turns bright yellow, with thick, soft segments that emit a distinct aroma and have a rich, sweet flavor.

In Vietnamese cuisine, jackfruit is used in a variety of ways. Ripe jackfruit is often eaten fresh or made into desserts such as jackfruit sweet soup (chè mít), jackfruit smoothies, or jackfruit cakes. Additionally, young jackfruit is used in savory dishes like green jackfruit salad (gỏi mít non), stews, or stir-fries with meat, offering a unique taste and crunchy texture.

Jackfruit is not only beloved for its flavor but also for its nutritional value. It is rich in vitamins, minerals, and fiber, which contribute to overall health. With its sweet aroma and versatility, jackfruit has become an essential part of Vietnamese cuisine, intertwined with the memories and culture of the local people.

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