Jackfruit is a tropical fruit that grows in Southeast Asia, Brazil and parts of Africa. It is similar to breadfruit, and when young is quite mild and flavorless, best for using as a meat-substitute, and what is used when canned. Fresh jackfruit can grow up to 50lbs, one of the largest fruits on the planet. Jackfruit is high in fiber and very low in calories with a texture similar to pulled pork or shredded chicken. Again, perfect texture for a meat substitute!

Where can I buy Jackfruit?

You can find Jackfruit in the canned vegetable section of most grocery stores, or online. I like the Trader Joe's Brand of canned Jackfruit.

How do you cook Jackfruit?

Jackfruit can be pan-seared, sauteed, simmered, or even roasted!

What does Jackfruit taste like?

Unlike fresh jackfruit, canned Jackfruit is processed when it is unripe and still green- so even though it is a fruit, it has very little sweetness. It has a very mild flavor, with a subtle tanginess - perfect for soaking up all the flavors it is cooked with. A great candidate for this recipe!

What can you do with Jackfruit?

Because canned jackfruit is green, unripe and not very sweet it can be used in many savory ways in the kitchen. Use it as a vegetarian "meat" substitute in curries, stews, tacos, or stir-fries! The most popular way to use jackfruit is to bathe it in BBQ sauce and use it in sandwiches!

Can jackfruit taste like meat?

Yes! Give it umami spices and flavors to add depth and earthiness and it can very much mimic the flavor of meat.

Jackfruit Carnitas Recipe

Name: Jackfruit Carnitas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 20 ounce can of Jackfruit, (packed in WATER not syrup), drained.; 2 tablespoon olive oil ( divided ); 1/2 a red onion, diced (one cup) or one fat shallot; 4 garlic cloves, rough chopped; 1/2 a jalapeno, finely diced (add more or less depending on spice preference- this is medium spicy); 1/2 teaspoon salt; 1 tablespoon soy sauce or Braggs liquid amino acid; —–; 1 teaspoon chili powder; 1 teaspoon cumin ( whole seeds are nice too); 1 teaspoon dry Mexican Oregano; 1/2 teaspoon smoked paprika, more for smokier; 1 /2 teaspoon sugar ( to help caramelize)

Description

Crispy Jackfruit Carnitas a Mexican-inspired vegan recipe that can be used as a meat substitute in tacos, enchiladas, burritos or burrito bowls. Perfect for Sunday meal prep- this lasts 4 days in the fridge.

Ingredients

20 ounce can of Jackfruit, (packed in WATER not syrup), drained.
2 tablespoon olive oil ( divided )
1/2 a red onion, diced (one cup) or one fat shallot
4 garlic cloves, rough chopped
1/2 a jalapeno, finely diced (add more or less depending on spice preference- this is medium spicy)
1/2 teaspoon salt
1 tablespoon soy sauce or Braggs liquid amino acid
—–
1 teaspoon chili powder
1 teaspoon cumin ( whole seeds are nice too)
1 teaspoon dry Mexican Oregano
1/2 teaspoon smoked paprika, more for smokier
1 /2 teaspoon sugar ( to help caramelize)

Instructions

Drain the jackfruit and cut into very thin slices, slicing through the core, see photo.
Place it in the middle of a kitchen towel, roll it up and wring it out very very firmly. Squeeze out as much water as you can. You should see quite a bit of liquid release.
Heat 1 tablespoon oil (save the other tablespoon for later) and saute the onion, garlic and jalapeno over medium heat until deeply golden and fragrant, about 5-6 minutes stirring often. Be patient here, this is where the flavor is. 🙂
Add the jackfruit, and soy sauce and stir well and lower heat. This is where you’ll let the moisture cook-off even more- you want to get this fairly dry but without burning. So low heat, stirring occasionally, uncovered, 3-5 minutes.
When it seems good and dry, add the salt, sugar, and spices- chili powder, cumin, oregano smoked paprika, and add 1 tablespoon olive oil – stir-frying the spices and jackfruit a bit until jackfruit begins to caramelize crisp and deepen in color. It should smell amazing!
Taste, and adjust salt and spice level ( feel free to add cayenne, ground chipotle or more smoked paprika). For more tang, squeeze with lime, keeping in mind jackfruit has a natural tanginess, so taste it first.
Use Jackfruit Carnitas in tacos, enchiladas, burritos or burrito bowls, and breakfast bowls.

Notes

This will keep four days in the fridge.

Be sure to rinse and drain the jackfruit well.

Wringing out the jackfruit is essential here. Really try to get the water out so it crisps up nicely.

Nutrition

Serving Size: ½ cup
Calories: 169
Sugar: 18.2 g
Sodium: 566.3 mg
Fat: 7.8 g
Saturated Fat: 1.2 g
Carbohydrates: 25.5 g
Fiber: 2.5 g
Protein: 2.8 g
Cholesterol: 0 mg