21 recipes that prove jackfruit is the best new vegetarian ingredient

Jackfruit, grown in parts of India, South and Southeast Asia, is the largest tree-borne fruit in the world. But what makes this fruit truly special to food lovers around the world is its texture.

When unripe, the fibrous jackfruit flesh can be cooked in savory recipes, braised until the green fruit can be pulled like pork. The resulting jackfruit is a very close match to pulled or shredded meats and a total godsend to vegetarians, vegans and those looking to eat more fruits and veggies.

Look for canned green, unripe jackfruit in brine at your local grocery store or Asian market. Make sure to not get ripe jackfruit in syrup, which is sweet and not suitable for savory cooking. Once you’ve got your hands on a can, get ready for your taste buds to jump with joy.

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