Es Teler is a refreshing Indonesian dessert of creamy avocado, fragrant jackfruit, and tender young coconut in a sweet, milky coconut bath over crushed ice. It is lush, tropical, and cooling, with a mix of silky, chewy, and icy textures in every spoonful.

Sayur Asem is a light yet deeply flavorful vegetable soup with a bright tamarind tang, gentle sweetness, and aromatic spice base. Tender young jackfruit, sweet corn, long beans, chayote, and eggplant give it a satisfying mix of textures in a clean, refreshing broth.

Polos Curry is a deeply spiced Sri Lankan jackfruit curry with tender pieces of young jackfruit simmered in coconut milk until richly coated and fragrant. The finished dish is savory, gently fiery, and aromatic with curry leaves, pandan, and roasted spices, making it exceptionally satisfying despite being fully vegetarian.

This jackfruit rendang is rich, dark, and intensely aromatic, with layers of lemongrass, galangal, chili, and kaffir lime simmered into coconut milk until thick and glossy. The young jackfruit absorbs the spice paste beautifully, creating a deeply savory vegan dish with the concentrated, clingy finish that makes rendang so irresistible.

This mole negro is dark, velvety, and intensely aromatic, with waves of smoky chile, warm spice, toasted seeds, fruit sweetness, and bittersweet chocolate. Jackfruit absorbs the sauce beautifully, giving a tender, savory finish that feels both luxurious and comforting.