Hi there, it’s me posing for a vegan commercial. Hey! Don’t snicker…it could happen. No seriously this is me right after I completed my cooking demo at the Texas Veggie Fair this past Saturday. How do you like my “new” bangs and glasses? Amazingly, I did not get a drop of BBQ sauce on that apron. Although, I bet you’re wondering what the heck I’m holding there in my hand, that’s actually bigger than my hand! It’s Jackfruit ya’ll and recently Business Insider called it the new “it” food in cooking. Naturally I had to give it a try and let me tell you people something, IT rocks!
After a bit of research I found out that Jackfruit grows in south Asia, mainly in Thailand. One tree can produce up to 150 fruits twice a year that weigh anywhere between 10 to 100lbs. Wowie!!! I was holding half a jackfruit single handed but I have some pipes there on those arms and it was really no trouble. When ripe, jackfruit is sweet and can make a sugary snack or cooked into aromatic pulled pork-esque shreds when unripe. The flesh is full of Vitamin C, potassium, calcium, and iron. See those seeds? They make an excellent protein source. Besides being a popular protein source around the world, jackfruit trees produce a latex-like substance that’s used as glue while its bark can be used to make dye. I’d say Business Insider has it right when they call it a “miracle crop”.
It is also really inexpensive. Coming in at $1.47 a can, this recipe can feed up to four people or more if your buns are small. But hey, whose judging. I suggest you make this no fuss, no frills, and fast recipe soon and load those buns up, big or small.