The rise of plant-based options has brought with it a lot of inspiration – and misinformation. Jackfruit, a plant-based alternative to meat, has received a lot of attention as the “meat of the jungle”. It’s been fulfilling this role with varying levels of success. For every incredible pulled “pork” sandwich, there’s another platter of stringy, unidentifiable BBQ going untouched at the neighborhood cookout. If you don’t know jack about jackfruit, you’re not alone.
Jackfruit: Where to buy it
If you are looking for a savory recipe, it is best to buy young green (unripe), jackfruit canned in brine. You can also check out our other blog posts. In syrup You can also check out our other blog posts. fresh. Fresh jackfruit, as its name implies, is sweet. It’s often used in desserts like pudding, ice-cream, and smoothies. The texture of jackfruit is smooth and almost bouncey, similar to lychees. While delicious, this isn’t the best way to replicate a meaty experience, to say nothing of the difficulty prepping a whole jackfruit, which can weigh up to 100 pounds.
Jackfruit immature is sometimes also packaged in pouches and sold either refrigerated, or with shelf stable meat alternatives. Other than having less liquid, there are no significant differences.
How to cook with Jackfruit
Many cooks make mistakes right at the start. Some brands have jackfruit that’s already…
