What began as a curiosity after trying bbq jackfruit at a place on the square in Denton has turned into a realization that this IS the next big thing in food. I spoke on it briefly in my last blog as it makes an amazing meat replacement.
The jackfruit tree begins to produce fruit after four years and will produce it for up to 100 years. An average tree grows up to forty feet tall and will produce four to eight thousand pounds of fruit per year. The fruit will vary in weight from twenty to eighty pounds each and sometimes exceed two hundred pounds.
Low in calories and high in fiber Jackfruit is rich in vitamins C, Riboflavin, A, B6, and others. Its mineral content is robust as well high in Manganese, Magnesium, Copper, Potassium with smaller amounts of Calcium, Iron, Zinc, Phosphorus, and Selenium.
I have previously only purchased it in a can from the Asian market. Yesterday I went hunting for a fresh one and was rewarded with one just under twenty pounds. The coloring was as I learned correct for a ripe one. However, it was firmer than expected and inside it was much dryer also, so possibly not quite as ripe as I thought.
If you ever feel the need to strengthen your hands buy one like I did. It took a bit longer than anticipated just to make it halfway through the fruit; I will get the other half later. The object is to separate the pods from the fibrous parts and then cull the seed from each pod.
The seeds are very nutritious and edible too. I will be boiling mine tomorrow for twenty minutes and then eaten as a cross between a potato and chestnut. Once out of the water and slightly cooled peel the skin that remains, if any, that protected it while in its pod. Season and nom.
Oh and before you start this adventure know that this fruit secretes a natural latex so oil your knife and hands to ease on cleanup. My large knife suffered a coating of it, and I ran hot water over it to soften the latex and used dry paper towels to remove it.
In addition to what you see in the pic, I added diced artichokes and salt and pepper. Also only used one jalapeno, one-third of the onion, half the cilantro and four tablespoons of the rice vinegar. Again there are more recipes online for jackfruit ceviche and most anything else with jackfruit than you can imagine.
I Made a ceviche for dinner tonight and will top it with avocado before serving. Tomorrow night it is pulled jackfruit BBQ style and the rest I may freeze for later. There are hundreds of recipes online, and if you’re looking for a no processed meat substitute that is full of fiber and nutrition this would be a great one!
Hope you will give jackfruit a chance one day as it can be bought in cans or premade BBQ, carnitas, etc. in the refrigerated section of your healthful grocery store.