Jackfruit Popsicles

Why on earth am I making jackfruit popsicles in the middle of winter, you may ask. I’ve had this can of jackfruit in my pantry for 6 months — it HAS to be used! And I’m tired of Filipino guinataan having made it several times since the cold weather started; I also tried a couple of other Asian variations — an Indian one made with mostly rice and cardamom, and a Singaporean one that I’ve featured here. I’d make Filipino turon but the plantain I bought just won’t ripen properly! It’s covered with black spots now BUT it isn’t softening at all. Methinks it’s one of those fruits that got harvested WAAAAY too early and it didn’t have time to get delicious. So…. since my mother-in-law left me this can of “crema” two years ago, I might as well use it. I hope it’s still okay — the can isn’t puffed or anything, so I’ll give it a try. Will update with a picture after it’s frozen!

Oh, jackfruit is langka or nangka in Filipino. The latin name is Artocarpus heterophyllus. More info here. Popsicles can be served for dessert, but it’s also the perfect snack on a hot, tropical day! Which I suppose is how it is on the other side of the world right now, since here it’s 23 degrees and falling, we’ve got icicles frozen solid after trying to drip off the roof and failing… the trees are heavy with frost and ice — it’s quite dangerous, I can’t help but be grateful that I’m inside a warm home making popsicles with the kids.