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Jack of All Fruits

You love barbeque. Chicken, beef, pork, heck you’d eat armadillo if it was barbequed properly… right? Still, your doctor is pestering you about lowering your meat intake and adding more fruits and vegetables to your diet. What to do… what to do?

Here’s an option. Jackfruit barbeque!

Never heard of jackfruit? You’re not alone. A dietary staple in its native south and southeast Asia, this nutrient-dense superfood has remained relative incognito in the U.S. Until now. In its youth, a jackfruit resembles a spiny football. But by the time it is fully mature, a single jackfruit can weigh up to 200 pounds. A cup of sliced jackfruit provides 37% of your daily vitamin C, 25% of vitamin B-6, and 21 % of your potassium needs. It’s also provides significant amount of vitamin A, magnesium, and iron along with 5 % of your protein requirements; all for just 157 calories and no sodium or cholesterol. And it’s rich in dietary fiber, which helps you feel full and stay regular.

“That’s great,” you say, “but does it taste good? You mentioned something about barbeque?”

When fully mature, jackfruit tastes like a cross between a pineapple and a banana. But the young jackfruit has a subtle flavor that is easily overwritten by the seasonings it is cooked with. Adding to his appeal, the young fruit’s texture is dense, almost meaty, giving it the appearance of shredded pulled pork. In some parts of the world it is even referred to as “tree mutton.” Throw on a little of your favorite barbeque sauce and dig in.

Mike Parker

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Food Safety

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