Jackfrucht

Grated coconut and jackfruit is the Kerala default; the fat holds those loud esters.

Unrefined cane and ripe fruit cooked for hours until neither is recognisable.

Eucalyptol is the only thing sharp enough to cut through that much bubblegum ester.

Earthy bitterness gives green shredded fruit the savoury floor it is pretending to have.

Nutty butterfat carries the esters and stops the starch from tasting like wet paper.

Smoke and sweet red are doing the work the missing pork was supposed to do.

Fried in hot oil first; the leaf's pinene resin is what stops the dish reading as fruit.

Popped in oil, isothiocyanates cut sweetness faster than acid does in a dry curry.

Piperine gives shredded green flesh a bite that texture alone cannot supply.

Same isoamyl acetate. Ripe, they are close enough that people confuse the smell.

Fermented funk turns the green fruit properly savoury without any meat in the pot.

Ripe rind esters and jackfruit esters overlap; both smell of fruit going slightly wrong.