HOW TO: PREP JACKFRUIT
My first encounter with Jackfruit was a BBQ Jackfruit slider at a local hot-dog eatery. Yes, I said hot-dog. A vegan friend referred this place to me because of their amazing vegan chili dogs. I went for the chili dogs but ended up ordering the BBQ pulled Jackfruit sliders instead. When the sliders came to the table, I was blown away at how much it looked like pulled pork. I took a bite and immediately called the waiter back to the table to ask if he was sure that my meal was, in fact, vegan. It was! Right then and there, I told myself that I would find Jackfruit to make my own BBQ pulled Jackfruit. Easier said than done.
Jackfruit, I would soon learn, is a tropical fruit. I live in Michigan. Jackfruit is native to South India. So, no Jackfruit at the local farmer's market. I have twice spied a whole Jackfruit in my local supermarket. Both times, the Jackfruit was the size of two basketballs put together side by side. They can grow up to three feet long and weigh as much as one hundred pounds. Too big for me! Then one day, I found a canned Jackfruit on Amazon (link). I was saved! Canned Jackfruit can come in brine or with syrup. I prefer the brined version. The taste mild and, when cooked, takes on the flavor of the spices and sauces that you prepare it with.
HOW TO PREP JACKFRUIT
Cooked Jackfruit is great for simulating pulled pork, pulled chicken, putting in chili or soup, or as a taco or tamale filling. Let your imagination run, and the creativity begin! But, you don't want to use the Jackfruit without prepping it. Here is how I do it:
Drain the brine from the can. Place Jackfruit in a strainer. Rinse with water three times.
Press as much liquid as you can from the Jackfruit pieces. Do your best to squeeze out as much liquid as possible. You will thank me later.
Cut the firmer core off. Then, break apart the "stringy" pieces while pulling out the seeds. I use my hands to pull the Jackfruit apart.
Spread Jackfruit shreds in a single layer on a foil-covered baking sheet.
Place in a 350F degree oven—Bake for 15 minutes. Turn the shreds. Continue cooking until fairly dry and a fair number of browned pieces. It can take anywhere from 40 – 60 minutes. I bake the shreds because it added helps give the Jackfruit a more "meaty" texture. Add to your soup or sauce and enjoy!
A Couple of Notes
Here are a few things to remember when prepping your jackfruit shreds:
If I am prepping the Jackfruit for pulled BBQ sliders, I will sprinkle a little salt, pepper, and garlic on the shreds before putting the pan in the oven. If I am going to make tacos, I sprinkle the shreds with a little chili powder, cumin, salt, and pepper. You don't want to over-season the shreds, just enough to compliment what you are tossing the shreds in.
Baking reduces the amount of Jackfruit to a little more than half. When tossed in a sauce or soup, it regains some of its volume as it absorbs the liquid.
You can also use the firm core. It is edible and will shred. It takes a little extra work but the results are just as delicious.
Now that you know how to prep jackfruit, don’t forget to check out our favorite jackfruit recipe - BBQ JACKFRUIT POLENTA STACK.