It tasted pretty good and was creamy. It didn’t have the thickness and heaviness of real dairy. It probably could have used more mushrooms too. The monarda stuck out a little bit but overall it was fine.

So…

I think unripe jackfruit seeds do make an ok alternative to cream. It doesn’t taste “fake” but is its own light thing.

First pic are the leaves used for sauce. Second pic is leaves added at end.

Sauce: ramp, thyme, rosemary, monarda

Leaves: baby kales of different cultivars, sissoo spinach and boehmeria

If it seems really random, I knocked off a twiglet of rosemary when I replanted it and I’m just using what’s available in the garden right now. Ramps will die back soon so might as well use them. *shrug*

Was at the international grocery store yesterday and saw these tiny jackfruit. I asked the cashier if they were unripe jackfruit or dwarf jackfruit and she didn’t know… so I got one.

Opened it up and it was unripe. The seeds are soft, rubbery and a little watery so thought I’d try to see if it might make a cream alternative since I’m lactose intolerant.

This is what the seeds looks like peeled. The bruises oxidize and turn pinkish. They taste like an even more mild water chestnut.