Jackfruit. What the heck is Jackfruit? Meat alternative? What does it taste like? Is it gross? What is the texture? What can you do with it? WTF IS IT AND WHY?
I had been hearing buzz recently about the mysterious Jackfruit and decided to check it out. Jeffrey actually had a can of Jackfruit in the pantry and I had absolutely no clue what the heck it was until I looked it up! Jackfruit is native to southern India and belongs to the fig and mulberry family. It’s nutrient dense and an unusually versatile food. It’s high in fiber, low in calories, and has a super meaty texture and flavor. The fruit is known to absorb the flavors it’s cooked with well and shreds like pulled pork – hence the reason it’s a vegan meat alternative. An under ripened Jackfruit is used in dishes like Indian curries, BBQ sandwiches, and Italian pastas. A fully ripened Jackfruit becomes much sweeter and has the flavor much like a banana or pineapple.
In 1/2 cup of Jackfruit, there is approximately 40 calories, zero sugar, zero fat, 2g of protein, and is loaded with fiber, iron, calcium, and potassium. WHY WOULDN’T YOU WANT TO EAT JACKFRUIT, THOUGH? Don’t be scared of it like I was at first. Take the plunge and make this recipe. It is delicious and something totally different. I’m not a vegan but I was totally pumped to try this meat alternative. And Jeff, being the insane meat lover, even liked these tacos! They weirdly tasted exactly like shredded pork tacos. DO IT DO IT.
Let’s Get Cooking!
Prep Time: 10 minutes
Cook Time: ~ 1 hour
Serves: 4 people
- 1 Tbsp Olive Oil
- 1/3 Cup Fresh Poblano Peppers, finely diced
- 1 Medium White Onion, sliced thinly
- 1 Tbsp Fresh Garlic, minced
- 2- 20oz. Cans Green Jackfruit in brine, drained
- 1- 4oz. Can Fire Roasted Diced Green Chiles
- 1 Cup Vegetable Broth
- 2 Tbsp Honey
- 1 Tbsp Coconut Aminos (Soy Sauce Alternative)
- 1 Tbsp Cumin
- 1/2 Tbsp Garlic Powder
- 1 Tsp Chile Lime Seasoning
- 1 Tsp Sea Salt
- 1 Tsp Black Pepper
- In a large skillet, heat olive oil on medium heat. Add poblano peppers, white onion, and minced garlic and sauté about 5 minutes.
- Chop Jackfruit roughly and add to the veggies.
- Add chiles, vegetable broth, coconut aminos, honey, cumin, garlic powder, Chile lime seasoning, salt, and pepper to the skillet as well.
- Sauté covered on low/medium heat for 45 minutes. Stir every 10 minutes or so and use a wooden spoon to smash the Jackfruit chunks into a “shredded meat” texture.
- Serve in corn tortillas, topped with shredded cabbage, cilantro,
I enjoyed my Jackfruit “Carnitas” on tacos, with scrambled eggs as a hash for breakfast, and over lettuce as a salad for lunch! This vegan meat alternative is absolutely fantastic, tastes amazing, and is so so versatile. I’d love to see how YOU eat yours!
If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂
Yours In Health,