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Jackfruit: A Nutritional Giant

Hit the road meat, there’s a tasty alternative in town. Vegans, vegetarians, and meat-lovers alike are embracing the texture, flavor, and nutritional merits of jackfruit. A tropical species of the fig and breadfruit family, jackfruit is one of the world’s largest fruits grown on tree branches. You might compare a ripe jackfruit to an oversized watermelon, but it is what’s on the inside that counts. Jackfruit’s nutritious value packs potassium, magnesium, calcium, iron, plus A, B-6, and C vitamins. Native to south Asia and a staple in Indian cuisines, folks around the world are discovering an array of new ways to serve up this versatile fruit. You may buy canned young jackfruit, large ripened jackfruit, or purchase jackfruit by the slice at certain gourmet delis and health food stores. Best of all, jackfruit’s musky yet fruity flavor makes it an easy pairing for both sweet and savory dishes. Some say it has a mild pineapple or pear flair in taste. Jackfruit may be roasted and served over yogurt, fried and served with dipping sauces, or prepared in a traditional curry dish. As a low-fat, low-sodium substitute for meaty textures, many foodies enjoy slow-cooking green jackfruit (young or unripened) and shredding it for a pulled-pork-style sandwich. No matter how you slice it or serve it, we think you’ll enjoy jackfruit.

Would you try vitamin-rich jackfruit as a meat-texture replacement in your diet? Do you know of other fun ways to prepare jackfruit? Tell us via Eat, Heal, Travel’s Twitter or Facebook page.