Are you on the jackfruit bandwagon yet?
“Pulled pork” made from fruit is definitely worth getting excited about.
The Inertia reports on jackfruit, and how this mysterious ingredient is becoming more and more relevant in vegan cuisine. While many vegans have seen it on the menu, it’s benefits and applications are still commonly unknown.
Photo from The Inertia
Weighing between 30 and 50 pounds, these prickly greens fruits are the largest in the world, sharing a lineage with mulberries and figs. Despite the putrid smell they omit when cut, it’s fruit bulbs are sweet and lend themselves easily to taking on the flavour of sauces and marinades. It can even be peeled and boiled like it’s brethren, the legume. It’s a wonder it took this long to become praised.
If you haven’t heard of it, or tried it yet, it’s time to jump on the bandwagon. Not only is jackfruit loaded with magnesium, potassium, vitamin B, and vitamin C, but it’s making sure vegans get their protein. And at only 95 calories per half cup, it’s not just saving lives, it’s saving waistlines.
Native to South and Southeast Asia, jackfruit can usually be found canned in Asian markets. One Chicago based company, Upton’s Naturals, is making it popular in the US with ready to eat, flavoured packages (we even got to try some in our Vegan Cuts box review). Thanks to Upton’s and the restaurants who are serving up this plant-based treat, we’re not expected to figure out to how to properly harvest, cut, and prepare this marvel of nature – we just get to inhale it.
While “pulling” jackfruit for a great barbecue sandwich (pictured above) seems to be the most popular application, chefs are creatively topping nachos with it, using it in curry, and even letting it’s meaty base take over in vegan “meatballs.” Just another naturally vegan item in our faux meat arsenal!
Photo from Planticize