Jackfruit, a tropical fruit native to Southeast Asia, is celebrated in Khmer cuisine for its versatile use in both sweet and savory dishes. Its unique texture and flavor make it a popular meat substitute in vegetarian dishes, where it can mimic the consistency of pulled pork or chicken.

In Cambodia, young, unripe jackfruit is often cooked in curries or stir-fried dishes, absorbing the rich blend of spices and herbs, while the ripe fruit is enjoyed as a sweet snack or dessert. Jackfruit's presence in Khmer cooking showcases the cuisine's ability to utilize local ingredients in innovative ways, offering a taste of Cambodia's rich agricultural bounty.

Origin: Siem Reap