This recipe idea popped in my head out of desperation for a breakfast quick-fix. I had recently purchased some jackfruit and realised that I needed to consume it before spoilage took over. While rummaging through my fridge, I also discovered a block of gorgonzola cheese that was neatly tucked among a chaos of other neglected ingredients. (I was meaning to clean my fridge for about a week now but hadn’t gotten around to it, because procrastination.)
Native to parts of South and Southeast Asia, the jackfruit tree is well suited to tropical lowlands. It is commonly found here in Jamaica, but some persons don’t take to the fruit as easily because of its strong smell and flavour that may be cloying. With a starchy and fibrous texture, the flavour of the flesh of the jackfruit can be likened to a combination of pineapple, mango and banana.
Gorgonzola cheese – marbled by streaks of green and considered the Italian member of the Blue Cheese family – is commonly paired with sweet aromatic fruits like apples and pears, so it shouldn’t come as any surprise that the very strong, sweet, fruity aroma of the fibrous jackfruit flesh would be as good a compliment to the contrast of pungent, salty, creamy gorgonzola. To bring the flavours together even more, I tossed the salad in ginger extract, which added yet another depth of flavour and aromatic complexity. Also, I’ve had gorgonzola cheese that comes already crumbled, but I find if you crumble it directly from the block it tends to be richer and creamier with a more satisfying taste.
- 2 cups Jackfruit chunks
- ¼ cup gorgonzola cheese crumbles (preferably cut from the block for a richer, creamier texture)
- 1 tbsp ginger extract
- Combine jackfruit and gorgonzola in a bowl.
- Add ginger extract and toss to combine.
- Refridgerate for at least 20 minutes to allow flavours to come together and for salad to chill.
- Remove from fridge and enjoy.
I really recommend you try this simple dish of robust and contrasting flavours and textures.