What is a Jackfruit? I hear you say. Well, a Jackfruit is a member of the fig, mulberry and breadfruit family, and is native to South and Southeast Asia. This delicious and nutritious fruit is believed to be the next big thing of 2017, so time to move over, avocado!
The health benefits of eating this fruit are countless, and with only 1% fat we want to know more. The pulp of the fruit is largely made up of water and carbohydrates, keeping you full for a reasonably long time, and is surprisingly low in calories! This super fruit also contains lots of of vitamin B6, vitamin C and potassium. If you fancy trying out cooking with our newest obsession here’s THREE of our top Jackfruit recipes that have us dribbling at our desktops.
- 3-20 oz. cans jackfruit in water or brine
- 1 tsp. olive oil
- ½ onion, chopped
- 3 cloves garlic, minced
- 1 tsp. sugar
- 1 tsp. brown sugar
- 1 tsp. ground cumin
- ¼ tsp. cayenne pepper
- 1 tsp. chilli powder
- 1 tsp. paprika
- 1½ tsp. liquid smoke
- 1 cup vegetable broth
- ½ cup vegan BBQ sauce (your favuorite store bought or homemade kind)
- Buns for pulled pork sandwiches or corn tortillas for gluten-free pulled jackfruit tacos
- Preheat the over to 400 degrees.
- Drain and rinse the jackfruit, remove the core and cut each piece in half. As you do this, remove the seeds.
- Saute the onion in olive oil over medium heat for about 7 minutes or until translucent, then add the garlic and saute a minute or so longer.
- Add the jackfruit, sugar, spices, and liquid smoke. Stir until the jackfruit is evenly covered.
- Add the vegetable broth, cover, and simmer for 10-15 minutes until all liquid is absorbed.
- Use a spatula to mash and divide the jackfruit until it looks similar in appearance to pulled pork.
- Spread the jackfruit out on a baking sheet and cook for 20 minutes.
- Remove from oven and cover with bbq sauce.
- Return the jackfruit to the oven and cook for another 10-15 minutes or until the jackfruit is lightly browned.
- Serve and enjoy!
- 2 tablespoons thin red shallot rings
- 1 scallion, thinly sliced
- 1 handful mint leaves, thinly sliced (plus a few for garnish)
- 1 handful cilantro leaves, roughly chopped or torn
- 1 clove garlic, minced
- 1 teaspoon soy sauce (gluten-free if required)
- Juice of 1/2 lime
- 1 twenty ounce can (10 ounces drained weight) green jackfruit in water or brine (not syrup)
- 1 tablespoon vegetable oil
- 1/4 – 1/2 teaspoon red chili powder (Thai if possible)
- Kosher salt
- 1 tablespoon toasted rice powder (storebought or see below), plus more for garnish
- Several green cabbage leaves cut into approx 3″ squares
- In a medium bowl, combine the shallot, scallion, mint, cilantro, garlic, soy sauce, lime juice, and a big pinch of sugar.
- Drain the jackfruit and pull it apart into shreds. There will be some hard pieces that you can discard. You’ll end up with maybe a cup and a half of shreds. Heat a small skillet over medium-high heat. Add the vegetable oil, and when it is shimmering, add the jackfruit and red chilli powder and a pinch of salt. Saute for about 1 minute, mainly just to warm through and distribute the chili flavor.
- Transfer the jackfruit to the dressing, add most of the rice powder and toss. Taste and adjust seasoning. You may want more salt, sugar or chili powder. Arrange the cabbage leaves on a serving plate and mound the dressed jackfruit on top. Garnish with the reserved mint leaves and a bit more rice powder and serve immediately.
- 1 small onion
- 1 20 ounce can young green jackfruit in water or brine, rinsed and well drained
- 14 ounces firm tofu or 1 15-ounce can white beans, drained
- 2 tablespoons dried arame, crushed
- 2 tablespoons nutritional yeast
- 1 tablespoon Old Bay Seasoning (or more to taste)
- 2 large cloves garlic, pressed
- 2 teaspoons soy sauce (or salt to taste)
- 1 teaspoon prepared mustard, any variety
- 1/8 teaspoon turmeric powder (optional)
- 1/2 cup oatmeal (quick or regular oats) or quinoa flakes, uncooked)
- Breading, optional
- Chop the onion finely in food processor and place it in a medium bowl. Drain the jackfruit and rinse it well and add it to the processor. Pulse until it is broken into rough pieces about 1/2-inch in size; keep it fairly coarse and be careful not to grind it into a paste. Add it to the onions.
- Place the tofu or white beans into the processor along with all remaining ingredients except oatmeal and breading. Pulse to crumble the tofu finely and distribute the seasonings. Add the tofu mixture to the bowl along with the oatmeal, and stir well to combine with the jackfruit and onions. Refrigerate for about 15-30 minutes.
- Preheat oven to 375F. Line a baking sheet with a silicone mat or parchment paper. If you are using a breading (see note below), spread it on a large plate.
- coop up about 1/3 cup of the burger mixture and shape it into a patty. Place it into the breading, if desired, sprinkle a little breading on top, and gently pat into the top and sides. Carefully place it on the prepared baking sheet and repeat with remaining mixture. Bake for 20 minutes. Carefully turn over each cake and bake for another 20 minutes. Serve alone with tartar sauce and spicy ketchup or on a bun.