Image: Freepik
By: Aashay Edwin Maghi (CPT)
Image: Freepik
Native to Asia, jackfruit is the world’s largest tree fruit (up to 80 lbs!). Unripe, its flesh shreds like pork. Ripe? It’s sweet like mango-banana candy. Vegan chefs adore it!
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Per 1 cup (165g): – 🔥 Calories: Jackfruit (155) vs. Pork (332) – 🌿 Fiber: Jackfruit (3g) vs. Pork (0g) – 🥩 Protein: Jackfruit (3g) vs. Pork (34g) – 🩸 Sat Fat: Jackfruit (0g) vs. Pork (12g)
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Packed with magnesium (15% DV) for muscles, vitamin C (18% DV) for immunity, and antioxidants that fight inflammation. Bonus: It balances blood sugar with a low glycemic index!
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Unripe jackfruit’s neutral taste absorbs BBQ, teriyaki, or taco spices. Shred it, bake/sauté, and boom: juicy, meat-like texture without cholesterol. Pro tip: Add liquid smoke for depth!
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Fresh jackfruit? Sticky chaos! Easier: Buy canned young green jackfruit in brine. Drain, rinse, shred, then simmer 10 mins in sauce. Done
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Jackfruit mimics texture, not meat flavor. Without seasoning? It’s bland. For umami punch, add soy sauce, nutritional yeast, or mushrooms. Manage expectations!
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Rarely, jackfruit triggers birch pollen allergies. On blood thinners? Consult a doctor—its vitamin K may interact. Seeds are edible (roast like nuts!).
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Growing jackfruit uses 86% less water than pork production. No deforestation for feed. Bonus: Farmers love its low pests!
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Try this: Mix shredded jackfruit with ¼ cup BBQ sauce + 1 tsp smoked paprika. Bake 20 mins at 400°F. Serve on buns with slaw.
Image: Freepik
By: Aashay Edwin Maghi (CPT)