Creative cooks and food firms have come up with some fairly inventive plant-based meat alternatives in response to the increased demand for vegan and vegetarian recipes. While this is great news for all types of eaters, there is a catch: when a big community or culture is introduced to food for the first time as a "vegan meat alternative," a considerable gap in opinion about the hapless fruit or vegetable develops.
The Meat Eaters and Plant Enthusiasts
Suddenly, meat-eaters protest that it doesn't taste like meat, and plant enthusiasts insist that the texture is similar to chicken, but, in reality, the poor plant is only trying to be itself! For years, tofu has been subjected to this treatment, and I'm afraid jackfruit is now being exposed to the same treatment. Jackfruit is more than a disputed meat substitute; it's complex, versatile, and delicious.
The jackfruit has a stunning appearance. It's a head-turner, oval in form, two or three feet long, and covered with a swarm of greenish-yellow spikes. The fresh variety can be found in many Asian grocery stores, and while it resembles durian fruit, it's important not to mix the two.
When compared to other fruits, this massive fruit is an excellent source of vitamins, minerals, and—surprisingly—protein. Peel back the rough peel of a jackfruit, past the sticky, fibrous covering, and you'll find a plethora of jackfruit knobs. To reveal the fruit's stringy texture, break it apart (as well as a few seeds). However, unless you're throwing a big party, you're better off buying the ready-to-eat jackfruit in cans or pouches—a full jackfruit can weigh anywhere from 30 to 80 pounds.
The way you utilize jackfruit depends on whether it's young or ripe. Young jackfruit has a brilliant green rind, firm fruit, and a milder flavor than older, more mature fruit. The rind of a mature fruit will be golden or brownish, and it will be highly delicious and flavorful. Both varieties are available in cans or pouches; however, knowing where to look for them can be difficult.
Jackfruit is used in both sweet and savory cuisines in countries where it is native, such as India, Thailand, and Sri Lanka, to name a few. It is utilized not only as a vegetarian alternative to meat but also as its star power, which eaters may look forward to. Both the immature and ripe jackfruit varieties may be found in most Asian grocery aisles. Most Western grocery stores only carry young, green jackfruit, which is gaining popularity as a vegan meat substitute. Unfortunately, it leaves those of us hunting for the sweet stuff empty-handed, as the two cannot be substituted. Let's take a look at some of the most prevalent applications for both.
How to Use Young Jackfruit
When young jackfruit is still green, before the natural sugars have grown, it is harvested. The fruit has a firm yet stringy texture, making it ideal for substituting shredded meats like chicken, beef, or pig in a variety of dishes. The young fruit has a tangy flavour and can be purchased fresh, cut into wedges, although it's more commonly canned in brine.
How to Use Sweet Jackfruit
The main concern is with the widespread acceptance of jackfruit as a meat substitute is that many people are depriving themselves of delicious, ripe jackfruit. Ripe jackfruit is aromatic and sweet, having its own distinct tropical flavor profile. It is commonly packaged in syrup or dried in pieces for a sweet snack if it is not available fresh. Sweet jackfruit may be used in the same manner as other tropical fruits: in smoothies, upside-down cakes, or straight from your hand. Enjoy cool coconut milk and other exciting, tactile ingredients like sago or chewy tapioca for a delicious summer dessert.
To eat and enjoy jackfruit, you don't have to be vegan or vegetarian; all you need is a taste for wonderful food. With an abundance of nutrients, unique textures, and the ability to serve as a sweet and savory component, jackfruit is well worth a try. However, before you go out and buy the entire 30-pound fruit, try a 20-ounce can first.
