Jackfruit has an inimitable flavor and texture, resembling meat-like chunks of banana, pineapple, or mango.
It’s an incredibly versatile fruit, suitable for both sweet and savory recipes. Additionally, it provides a good source of vitamins, minerals, and antioxidants.
Jackfruit can be found in the produce section of most supermarkets during peak season. It comes in various forms such as bite-sized pieces, dried jackfruit and canned jackfruit.
Jackfruit is an exotic fruit native to Asia that has since been farmed around the globe. It can be enjoyed raw like other fruits or prepared in delectable recipes as a meat substitute.
Jackfruit is not only a source of protein, but it’s also rich in fiber and contains vitamins B6 and C. Plus, it’s low in calories, fat, and sodium – making it an ideal addition to your diet.
Jackfruit has become increasingly popular in America due to its unique flavor and nutritional profile. You can eat it raw as a snack or prepare it in various recipes like jackfruit tacos and BBQ sandwiches.
If you’re planning on eating jackfruit, it’s essential to select the right kind for your requirements. There are various varieties of jackfruit and each has its own distinctive flavor, texture and cooking characteristics.
Ripe jackfruit is usually yellow and has a sweet scent. It should feel soft to touch but not too soft, and tap on it for an authentic “hollow” sound.
Unripe jackfruit is green and has a more neutral taste that absorbs other flavors well. It can be enjoyed raw or cooked in savory dishes such as soups or stews.
Jackfruit has become increasingly popular as a meat substitute, especially among vegans and vegetarians. It can be prepared raw or cooked, chunked or shredded like chicken or pork – making it versatile enough to incorporate into many dishes.
Jackfruit has a smooth and glossy skin when ripe, with bright yellow arils that boast an irresistibly sweet banana-like flavor that can be used in place of meat in many dishes. It can also be eaten fresh or used in desserts and ice cream recipes.
The seeds are another edible part of the fruit and can be boiled or roasted to make a nutritious snack. These provide protein, fiber, and polyunsaturated fats which support brain function.
To prepare a jackfruit, start by cutting both ends off and placing it on a clean surface free of sticky sap (such as a paper bag). Wear gloves and oil your knife so it won’t become stuck in the latex sap.
To prepare your jackfruit, first remove the hard white core in the center and slice away any seeds. Unfortunately, this core is too tough to consume so you should discard it.
Once you’ve removed the white core and seeds, cut jackfruit into 2-inch lengthwise slices. Run your blade along the center of each slice to separate the pods.
Jackfruit can be used as a meat substitute in dishes like tacos and “pulled pork” sandwiches depending on its ripeness. Unripe jackfruit has an unmistakably neutral taste that works well in savory recipes.
Jackfruit has become a go-to meat substitute for vegan cooks due to its ability to replicate the flavor and texture of various dishes like pulled pork or smoky BBQ beef.
Fibrous rice is an excellent source of fibre, protein and Vitamin C; plus it has less calories than soy or meat substitutes. Plus it’s gluten-free so you can use it in place of traditional ingredients in recipes like vegan pot pies or gryros wraps.
Ripe jackfruit has a sweet, tropical taste and can be eaten raw or steamed. It often appears in Asian dishes as part of the filling for soups or curries or served as an alternative meaty option to other savory dishes.
Unripe or green jackfruit has an almost neutral taste, making it a great ingredient to add to soups or curries to soak up flavors without overpowering. It can be boiled, roasted or used in stews as a meat alternative and makes for tasty desserts as well.
Unripe jackfruit can be found in supermarkets, free-from and world food aisles. It comes in various sizes; however, the smaller varieties tend to be the most affordable options.
To prepare jackfruit, begin by trimming away the rind and peeling away any sticky sap. It is best to do this with gloves on and line your workspace with parchment paper in order to avoid a messy clean-up afterwards.
When ready to cook, remove the fruit from its skin by cutting it vertically and then in half through its core. You should be left with a fibrous core and yellow edible fruit (arils).
Jackfruit is an incredibly nutritious and versatile fruit that often serves as a meat substitute in vegetarian tacos, burritos and sandwiches. Additionally, it makes delicious additions to curries, stews and bowls.
Jackfruit not only has an enjoyable texture, but it’s also packed full of potassium and fiber. Potassium plays a critical role in many bodily processes like stabilizing cell water levels, maintaining electrolyte balance, controlling heart rate and blood pressure – not to mention providing antioxidants like vitamins A and C which could potentially prevent colds or other respiratory infections.
Jackfruit is a low-glycemic food, meaning that it has less of an effect on blood sugar than many other foods. Additionally, this fruit offers protein and contains relatively few calories.
When serving jackfruit, opt for the freshest possible version that’s still firm yet not too mushy. If using canned jackfruit, drain before cooking so it doesn’t become soggy with brine or high in sodium.
Toddlers should be offered small bite-sized pieces or shredded jackfruit (if your child is comfortable with eating the skin). At this age, soft jackfruit seeds can also be offered cut in half with their membrane removed.
Once your toddler has mastered biting-sized pieces of ripe fruit, we suggest moving on to whole, hardened jackfruit. You can serve it as a snack or part of a shared meal. For an extra sweet twist on jackfruit desserts such as this jackfruit upside-down cake, serve them jackfruit-inspired treats instead!