Jackfruit Turon

May 20

Ever had a jackfruit before? 🍈🇵🇭

Today I’m making one of my favorite Filipino desserts that my mom used to make when I was a kid.

Everyone is familiar with Filipino lumpia, but turon is like its sweeter, dessert-style cousin. It’s typically stuffed with Saba bananas but today we’re using jackfruit which tastes like if a pineapple, banana and mango had a baby. It’s tropical and sweet and if you can’t get it fresh, just use the canned version like my mom used to. This version is stuffed with fruit, brown sugar then coated in a caramel glaze and so damn good.

Truth be told, this is my first time making this from scratch [without my mom] because I’m doing some R&D on a drink recipe coming soon but I’m so glad I did because it was as delicious as it was nostalgic.

Hope y’all enjoy this one - what filipino dessert should I make next?

Cheers y’all

ingredients:

2 cups Fresh Jackfruit (sliced)
3 cups light brown sugar (2 cups for caramel syrup, 1 cup for turon)
5 Saba Bananas (sliced)
10 Lumpia wrappers

tools:

instructions:

If using fresh jackfruit, peel and slice into half inch thick slices and cook for 10 minutes in light brown simple syrup to make jackfruit syrup (recipe below). Separate syrup and cooked jackfruit and set aside. To make the turon, roll the banana slices in light brown sugar and place into the lumpia wrapper. Top with cooked jackfruit then roll the Olympia wrapper tightly and seal with water.

In a shallow pan over medium heat, make caramel syrup by simmering 2 cups of light brown sugar, with 1/4 cup of water until sugar is dissolved. Simmer for another 5 minutes to reduce and frequently stir. In a separate frying pan, heat oil over medium, high heat. Fry the turon until golden Brown, making sure to turn each one frequently so they don’t burn. Immediately after frying transfer each turon to the caramel syrup and coat each one evenly.

Set each caramel coated turon to a parchment lined tray to cool until the coating crystallizes. Serve hot and enjoy.