Jackfruit

We knew fresh jackfruit had become mainstream when we were able to purchase it at Costco the other day; depending on the supply, it can also be found at Trader Joe’s, Whole Foods and on Amazon.

Prior to that, one needed to search in Asian, Latin or specialty markets, hoping to find a friendly produce person to cut the sometimes 10-to-15-pound fruit, which resembles a green, wooden porcupine, into bite-size pieces; frozen jackfruit is sometimes available as is canned (in brine or syrup).

A distant cousin of the fig tree, jackfruit is the largest tree-borne fruit in the world. The fruit produced is massive; a single jackfruit can weigh an average of fifteen to twenty pounds.

Canned and dried jackfruit have been around for years; they can be either the ripe (sweet) variety used for desserts, or the unripe, or “green” variety, used as an alternative to meat. Several companies offer refrigerated jackfruit “meat” items, to be used in stir-fries, tacos or even barbecue skewers.

We feel it is our responsibility to caution you before you embark on a fresh jackfruit adventure. Jackfruit is very popular throughout Asia, although its aroma is so strong, when cut, that some hotels do not allow guests to bring fresh jackfruit into their facility. Jackfruits are heavy, are covered with a knobby brown skin (think fruit-flavored armadillo), have a multitude of black seeds and an aroma, when overripe, that could be compared to overripe protein.

Okay, you have been warned. Just like other “strong” or “unique” tasting ingredients, such as blue cheese, garlic or olives, you will either fall in love with jackfruit or decide you can live your life without it.

Jackfruit has lots of fiber and vitamin C and is a good source of potassium and B vitamins. Neither ripe nor green jackfruit, used instead of meat or poultry, has a lot of protein, but it is very low in fat and sodium.

Eaten fresh, and just ripe, jackfruit has a sweetly tropical flavor. It can be eaten as a fruit snack, chopped and served over shaved ice or ice cream or added to a smoothie.

Green, or unripe, jackfruit has lots of “chew” and not a lot of flavor, making it a good alternative for meat; jackfruit absorbs the flavoring of the marinades, rubs or spicing used.

You can shred unripe jackfruit and stir-fry in place of chicken, pork or tofu, or sauté it to create a “pulled pork” filling for sandwiches or wraps or to top pizzas or focaccia. Jackfruit can be braised, roasted, grilled and even used in sushi. Jackfruit stews do well in slow cookers. Barbecued jackfruit just needs a bit of sauce to complete the dish!

Unripe jackfruit lends itself well to Central American items, such as tacos, burritos, quesadillas, tostadas, chilis and enchiladas. Curries, rice bowls, Southern-fried jackfruit and even jackfruit “tuna” or “chicken” salad are popular.

Preparing canned or frozen jackfruit can be easy. These versions are usually seeded and cored, so all you’ll have to do is rinse off any brine or syrup. Just to be certain, check for and remove any remaining core or seeds. Shred what you have, and then you are ready to cook. For fresh jackfruit, see if the market staff are willing to cut and core for you.

Save the seeds of fresh jackfruit, as you can boil them, as you would limas, or roast them, as you could chestnuts. If you have room in your yard, you can grow a jackfruit tree from one of these seeds. Just be ready, as the tree, given the space, can grow over twenty feet tall!

Please contact the writer at foodprof2@gmail.com for health or nutrition questions or ideas for upcoming columns