Have you heard about Jackfruit?
No? Oooh Weee, I’m so going to rock your world with a meatless Monday recipe using Jackfruit (tomorrow). But, in the meantime, let me introduce you to Jackfruit: The Jack of ALL fruits!
When unripe (green), it is remarkably similar in texture to chicken, making jackfruit an excellent vegan/vegetarian substitute for meat. In fact, canned jackfruit (in brine) is sometimes referred to as “vegetable meat”. The great thing about jackfruit is that as it cooks and softens, it begins to pull apart, taking on a shredded texture similar to PULLED PORK (Hint-hint…meatless Monday recipe idea).
Let me give you the facts first…
The jackfruit is the largest tree-borne fruit, is a relative of breadfruit and can weigh in at up to 80 pounds! Jackfruit grows in tropical climates and is native to many parts of South and Southeast Asia.
Jackfruit, like most fruit, has no cholesterol, no sodium and is high in fiber and water content. Not only is it tasty, full of fiber, and versatile, but it’s also an excellent source of vitamins, minerals and phytonutrients.
Vitamins: Jackfruit is high in vitamin C, vitamin A, riboflavin, vitamin B6 and folate.
Minerals: Jackfruit is abundant in a wide range of minerals especially magnesium, potassium, copper and manganese, but also high in calcium, iron, zinc and is provides a small amount of selenium.
Phytonutrients: Jackfruit is an excellent source of phytonutrients including lingans, isoflavones and saponins which all have anti-cancer properties due to their capacity to protect the body from the effects of free-radicals, slowing the degeneration of cells that can lead to degenerative diseases.
The jackfruit is truly a unique fruit not only in terms of its prickly looks, size and weight but also its taste and texture, and therefore it is considered to be an exotic fruit. Jackfruit is the jack of all fruits!