I had been reading about this mysterious food, jackfruit, for the last few years but it wasn’t until this summer that was able to try it. On one of my camping trips, a friend’s daughter made “pulled pork” for the entire camp. It wasn’t until we were all done eating that she informed us we were not eating pork at all but in fact were eating jackfruit. It was quite good and tasted and had a similar texture to pulled pork. Since that time, I have been exploring other ways to eat jackfruit. I think may favorite preparation is in a curry sauce over rice. Some of you may be wondering what exactly is jackfruit?
Jackfruit is the largest tree born fruit and is native to countries such as India, Bangladesh, Philippines, Thailand and Sri Lanka. It is prized in many cultures because it produces abundant fruit and can be prepared in different ways. Vegans are particularly attracted to jackfruit because it can be a plant-based source of protein. One cup of jackfruit has only 164 calories, almost no fat and .6 grams of protein. It also has two grams of satiating and regularity producing fiber. Jackfruit is also a good source of vitamin c, essential for the immune system and helping to fight free radical damage. Jackfruit contains potassium, helpful in balancing electrolytes and maintaining proper muscle function. Jackfruit can also be a good source of iron for those who don’t eat meat. Jackfruit can also be helpful in maintaining bone health due to its calcium content. Fresh jackfruit can be difficult to prepare because it oozes a sticky latex like substance. Many people use canned jackfruit to avoid dealing with the hassle of the fresh, ripe fruit. You can find canned jackfruit in many markets, including Trader Joe’s.
