Jackfruit Bliss

I remember the first time I laid eyes on this fruit like it was yesterday—well, actually, it was 1976, and I was on vacation hanging out with my grandma in Jamaica. She grabs my hand, and off we go, meandering down a path filled with fruit trees, picking oranges for juice, mangoes for our fruit salad, and snagging some naseberry, soursop, lemons and Jamaican apple along the way. We swung by the chicken coop to say hi and grab the eggs they had laid that morning. Then, we stumble upon this ginormous fruit dangling from a tree, practically making the branch beg for mercy. Grandma gives it a little pat and declares, “This one’s ready. It’s Jackfruit, she said. Just wait till we get it home—you’re in for a sweet surprise.”

Once we got back to the house, Grandma turned into a fruit-slayer. She grabbed her biggest knife, slathered it in cooking oil like she was prepping for battle, and went to work on Mr. Jackfruit. With a few strategic slices down the middle and across, she had that thing open in no time. She cut out the core and started popping out the pods, each one looking like a mini treasure. Honestly, it looked like a lot of work, but she was on a mission. Each pod had a shiny seed, which she set aside for roasting later—because nothing goes to waste with Grandma.

Then came the main event: the taste test. Grandma broke apart a pod, popped a piece into her mouth, and finally handed me a golden-yellow chunk. I mimicked her, and oh boy, as soon as that piece hit my taste buds, I was in heaven. It was like my mouth was throwing a party, and the guest of honor was a flavor that reminded me of Juicy Fruit Wrigleys gum. Who knew nature could create something so deliciously weird and wonderful?

Jackfruit tree

Origins of the Mighty Jackfruit

Ever wondered where this massive fruit comes from? Meet the jackfruit (Artocarpus heterophyllus). It’s part of the breadfruit, fig and mulberry family. Jackfruit holds the title for the largest tree fruit, tipping the scales at up to 120 pounds, stretching up to 35 inches long, and measuring about 20 inches in diameter. I read where a mature jackfruit tree can yield around 200 fruits each year, and older trees can produce up to a whopping 500 fruits annually. I feel so sorry for those branches.

Jackfruit trees thrive in tropical lowlands and are grown all over tropical regions, including the Caribbean, India, Bangladesh, Sri Lanka, and the rainforests of the Philippines, Indonesia, Malaysia, and Australia. These trees are a staple in many of these areas.

When jackfruit is ripe, it’s sweet and perfect for desserts. But if you get canned green jackfruit, it has a mild taste and a texture that’s almost like meat—no wonder some people call it “vegetable meat.” You’ll often see jackfruit in South and Southeast Asian dishes. Whether it’s ripe or unripe, people enjoy jackfruit in all sorts of ways. You can find it just about anywhere now, either fresh, canned, frozen, or even in ready-to-eat meals. There are also loads of jackfruit-based goodies like chips and noodles!

One cup of sliced jackfruit provides the following nutrients: Fiber, Protein, Vitamin A, Vitamin C, Riboflavin, Magnesium, Potassium, Copper, Manganese

Jackfruit Seeds

Perfectly Roasted Jackfruit Seeds

So, remember those seeds Grandma set aside? Yep, we’re going to turn them into a healthy, protein-packed snack that tastes like a nutty potato. Seriously, you’re going to love it!

Preparing the Seeds

First things first, let’s get those jackfruit seeds ready. You’ve already plucked them out of the pods. Give them a good wash to get rid of that sticky gunk. Pat them dry with a paper towel and let them air dry for a few minutes. They deserve a little spa treatment before their big moment.

Next, crank up your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the seeds out in a single layer. Make sure they’re not touching each other—they need their personal space.

Roasting Process

Pop that baking sheet into the preheated oven and roast the seeds for about 25-30 minutes. Keep an eye on them and give them a stir now and then to make sure they roast evenly. You’ll know they’re done when they turn golden brown and get a bit crispy.

Once they’re roasted to perfection, take them out of the oven and let them cool on the baking sheet for a few minutes. Now, you’ve got a delicious, nutty snack ready to munch on or toss into salads and soups.

I’ve dropped an epic pulled “pork” sandwich recipe below for you to try out. It’s not for the impatient. And hey, if you want to mix it up and go taco style, be my guest! You do know how to make a taco, right? If not, it’s high time you looked up a recipe and joined the taco revolution. Get cooking!

Pulled “Pork”Sandwich

Jackfruit Pulled “Pork” Recipe

First make sure you slather your hands in cooking oil. Jackfruit has a lot of sap so quick heads-up: It’s a nightmare to get off your skin. So, unless you want to spend hours scrubbing like a maniac, slather your hands in cooking oil first or use rubber gloves. Thank me later! Line your cutting board with parchment paper.

Grab a sharp knife—one of those trusty ones you love—and give it a nice coat of cooking oil. Now, go ahead and slice vertically and then horizontally. You’re basically making a grid here. Think Watermelon. Next, get rid of that core in the middle, and start plucking out the pods like you’re on a treasure hunt. Inside each pod, you’ll find a seed. Channel your inner grandma and set those seeds aside. Take each pod and tear it into quarters. Set those aside, too. Repeat that process until you have enough for your recipe.

Here’s a fun tip: don’t toss those stringy bits! They’re called tendrils, and they’re like the fruit’s little hugs keeping everything in place. The cool thing about tendrils is that they soak up any spices you throw at them, kind of like tofu. So add them to the recipe too.

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 4 cups together of fresh young green and ripened jackfruit and don’t forget to add the tendrils too (you can buy the fruit fresh at your local Southeast Asian market) or you can buy it canned
• 1 teaspoon salt or more for your taste
• 1 teaspoon black pepper
• ½ teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 2 cups vegetable stock
• 2 cups barbecue sauce, and more for the finished product
• Serves 3 – 6 people depending on how big the buns are

Let’s Make This

• Preheat your oven to 350 degrees
• Heat the oil over medium heat in a large pan or Dutch oven
• Add the onions and garlic, and cook until translucent
• Add the jackfruit and spices. Stir to coat evenly
• Add the veggie stock and bring to a simmer. Reduce heat, cover and simmer for 45 minutes, until the liquid is mostly absorbed and fruit has broken down
• Spread the jackfruit on a prepared baking sheet
• Bake for 75 minutes, until liquid has disappeared out and the jackfruit has a deeper brown color
• Pour the BBQ sauce over the jackfruit
• Mix and return to the oven for 15 minutes
• Serve warm on toasted buns of your choice (I like onion buns) and some coleslaw

Say hello to your new fruit obsession of the month: jackfruit! This tropical delight is not just for snacking; it’s super versatile for all sorts of recipes. Dive into the juicy goodness and explore new culinary adventures!