Jack What? Adventures With Jackfruit
My first experience with jackfruit was in India. After visiting a temple, I noticed this odd-looking thing on a street vendors cart. I asked my driver what it was and before I could say anything he was procuring a bit for me to try. As I was thinking, what about all the flies and, “did you wash your hands?”, it was popped in my mouth and I was hooked. And so were my boys. We had jackfruit wherever we found it throughout India. Its odd shape, its stringy-ish innards, and its unique taste make it a winner.
Jackfruit is indigenous to southern Asia and India. It is the national fruit of both Bangladesh and Sri Lanka and is the state fruit of Tamil Nadu and Kerala in India. Jackfruit is consumed as both a young fruit and a mature fruit. Just one tree can produce 100-200 fruit per year, so it is very sustainable.
Jackfruit is the largest fruit that grows on a tree. It can be up to 90 cm or three feet long and up to 45 kg or 100 lbs. That's enough to feed a group! Jackfruit is part of the fig and mulberry family.
The edible part of jackfruit is the flesh around a large seed. The seeds are not edible unless cooked. Seeds can be baked, roasted, or boiled. In some places, you will find the seeds deep-fried and made into a tasty snack. Each jackfruit contains many individual fruits, which are the part you eat. One jackfruit can contain anywhere from 100-to 500 seeds.
It is similar in appearance to durian but does not have a pungent smell and taste. The flavor is a bit like pineapple, but not sweet. A bit like hearts of palm, but more flavor. A bit like an apple but not crunchy. A bit like a banana but not as creamy. It lies somewhere between crunchy and creamy and a whole lot of sticky. It is like nothing you have ever tasted. I have heard that the gum Juicy Fruit was based on the flavor of jackfruit. True? Not sure. All I can say is you must try it raw! It is delightful. Depending on where in the world you live you find it at Asian markets, natural food markets, wet markets, or local markets. It also comes in a can. While I don’t usually advocate using canned goods, jackfruit is an exception. If you really want to try a fresh jackfruit be prepared -- chopping up a whole jackfruit is a process. The skin is hard and prickly (you must wear gloves) and the resin inside is very sticky. Frequently stores will sell already peeled jackfruit. This is a better option.
As with many places in the world, nothing is wasted. This is true with jackfruit. The pulp and seeds and used for food. The rind is used in making pectin, and a syrup used in both tobacco curing and bio-oil. The wood of a jackfruit tree is used for making musical instruments.
It would be several years after my India trip when the idea for cooking jackfruit and using it as a meat substitute would come to my attention. But again, I’m hooked.
The first couple of times I tried cooked jackfruit I didn’t care too much for it. For me, it had a briny taste that seemed to overpower the dish. I have learned in experimenting that this can be avoided by rinsing canned jackfruit well. After I open a can of jackfruit I rinse it at least 2-3 times in water and then I let it sit covered in water for 30+ minutes at least once. I have a super-sensitive nose, so if I can smell the brine I don’t like it.
Jackfruit is a nutritional powerhouse. It is full of vitamins and minerals and has a lot of fiber. It is high in vitamin A which makes it a powerful antioxidant and good for your eyes.
One of the unique advantages of jackfruit is that it can be used in both sweet and savory dishes. In savory dishes, it can be prepared to taste much like shredded pork. It has a similar consistency when shredded. My favorite dish is jackfruit tacos. I always make a lot so I can repurpose it over the next few days in salads, sandwiches, enchiladas, nachos, and of course, more tacos. Mixing up the taste with BBQ sauce instead of salsa can add a different flavor. I also love jackfruit sliders. Sweet dishes can be made with ripe or fresh jackfruit. It can be made into a shake or smoothie bowl, upside-down jackfruit cake, or pureed to make muffins or cake. Jackfruit can also be dried.
If you haven’t tried it before, give it a go. The unique taste, nutrients, and ability to eat in a variety of ways make it a great option to learn how to use. Jackfruit is a winner to add to your ingredient list. It is readily available in natural food stores and Asian markets. Give it a try!
Unleash your inner veg!
Inspiring confidence to thrive in a plant-based lifestyle!
Email: [email protected]
Sign up for our newsletter & receive simple, delicious recipes & much more.
Globally Delicious aims to provide information that is accurate and research-proven. Globally Delicious, Terrie Price, and any other affiliates and team members are NOT medical professionals. You should always consult your physician or other medical professionals before implementing any advice, information, or suggestions to change your diet or fitness regimen. All information contained on this website is intended for educational purposes only and is not intended to be a substitute for professional medical advice relative to a specific medical condition. Globally Delicious is not responsible for any medical conditions, health issues, or wellness problems that may occur before, during, or after using our advice. Participation at any level is at the risk of the individual. All content provided is for informational and educational purposes only. For more information, please contact Terrie at [email protected].
All images on this website are the property of Unlimited You, DBA, Globally Delicious, and should not be used elsewhere without written permission from Terrie Price.
