Have you heard of Jackfruit? Neither had I six months ago but now this plant based alternative is cropping up everywhere, especially as ‘pulled’ jackfruit which is the tastiest way to have it, think pulled pork BBQ sandwich, when pulled it mimics pulled pork but is a whole lot better for you as it’s low in fat, high in nutrients and a good source of dietary fibre.
Jackfruit is the largest tree fruit in the world, native to South India, a single fruit can weight up to 40kg, when ripe it tastes a little pungent with a sweet floral flavour, when used in savoury recipes it’s the unripe, young fruit that you use. Cans of young Jackfruit are available at most Asian stores and a 565g tin is usually around $1.50-2.00 making it a very economical choice.
Young jackfruit flesh has a neutral taste, not unlike tofu, however it’s texture is more ‘meaty’, it goes very well with barbecue flavours and can carry a robust curry too. This moreish recipe is quick and easy, made with green curry paste and mango chutney, it’s a winner.
These are the two types of Jackfruit I have used before, the one in the blue tin is a little nicer. Jackfruit is now available at the supermarket too, the two brands are Ceres and Natures Charm, both are great. Just be sure to buy young green jackfruit not yellow.
Thai Jackfruit Tacos
1 565g Can young jackfruit in brine
2 Tbs Coconut oil
3 Tbs Green curry paste (more if you like it spicy)
1/2 Cup Coconut cream
1/2 Cup Iceberg lettuce chopped
1/2 Cup White or red cabbage, shredded
Half a telegraph cucumber chopped
Handful of chopped coriander or Italian parsley
1 Large diced tomato
1 Avocado diced
Mango chutney and fresh limes to serve
6 Corn or flour tacos
Here’s how to make them
Get your jackfruit out of the tin and drain, it will be in chunks like this …
Next cut off the solid part at the tip of each triangle and discard, (I fed mine to the chickens who loved it) you’ll be left with the softer flesh, pull it apart so it looks like this …
Chop, shred and dice all of your raw ingredients as per the quantities above.
Heat the coconut oil and green curry in a fry pan, then add the jackfruit ad stir to combine, let it sizzle whilst stirring to ensure even cooking and maximum flavour, about 5 minutes, then add the coconut cream and stir again, turn down and simmer for 10 minutes.
Heat your taco’s as per the directions on the packet.
To construct your taco’s, lie them flat, place the jackfruit along the centre of each one, then top with some mango chutney and follow that with the cabbage, cucumber, iceberg and coriander/parsley, tomato and avocado, squeeze over with lime and serve immediately.
For more delicious jackfruit recipes check out Tess Eden’s Jackfruit Guide on our blog.