Chef Natalie explains:
“How many of you know what this is?
If you don’t, it’s a jackfruit. Jackfruit is a relative of figs and breadfruit. It grows in the tropical areas of places like Asia, Brazil and Africa.
It’s technically a fruit but it has a very meaty texture. It’s low in protein and can easily be used as a meat substitute when you’re following a low protein diet. It’s fairly neutral in taste when it’s young and unripe so it can easily take on the flavor of your favorite sauces. It’s stingy consistency pairs really well with tangy sauces and can be reminiscent of a pulled pork or a pulled chicken.
Ripe jackfruit can be eaten just like any other fresh fruit, and it’s often the size of a watermelon or bigger. Once you cut through the thick, green, coral reef-like skin, you will find a creamy white, or yellow interior, like this one, that’s filled with this fibrous fruit and these large pits like you can see here.
Obviously, this maybe a bit overwhelming to handle, and honestly who has time to cut into something this big? Luckily, jackfruit can be found pre-packaged in the refrigerated section of most grocery stores, like these here, or canned. Try to avoid jackfruit that is packed in syrup because that would be way too sweet for a savory dish, and always remember to check the label. Some pre-packaged jackfruit may contain an extra ingredient or have added protein.
Sauté your jackfruit with your favorite blends of spices or sauces – mine is barbeque – and use it in nachos, burritos, curries and stir fries. Next time you’re looking to mix it up on taco night, give jackfruit a try.
Make sure to check out NutriciaMetabolics.com for some quick and easy jackfruit recipes, including jackfruit nachos.”
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