The Power of Food : Jackfruit

As spring brings an abundance of fresh flavors and gorgeous produce, I think there's one often-over-looked springtime prize that truly deserves a spot on any plate-jackfruit. Most likely because its large spiky appearance might look a bit strange, but make no mistake this tropical fruit is amazingly powerful. Celebrated in Asia for centuries, Jackfruit is finally gaining traction as a versatile, sustainable, and a delicious, where have you been my whole life, ingredient. If you're looking to add something new to your diet this season, jackfruit just might be spring's best-kept secret for flavor, sustainability, and lots and lots of power.

One of the most remarkable things about jackfruit is its ability to mimic the texture of meat. I like to think of it as a culinary chameleon. When jackfruit is young and unripe, its neutral taste and fibrous consistency make it a perfect stand-in for pulled pork, shredded chicken, or even crab. Marinated and slow-cooked, jackfruit soaks up flavors beautifully, making it a plant-based favorite for tacos, curries, and sandwiches. For those looking to embrace a more sustainable, plant-forward dict without sacrificing the heartiness of meat, jackfruit is a game-changer.

As it ripens, jackfruit transforms, developing a natural sweetness reminiscent of mango, banana, and pineapple. The golden pods of ripe jackfruit are delicious on their own, tossed into smoothies, or even caramelized for desserts. This dual personality-savory when young, sweet when mature-makes jackfruit onc of the most versatile fruits in the culinary world. More than its culinary appeal, jackfruit is a sustainability superstar. Unlike resource-intensive crops or livestock, jackfruit trees require minimal water, grow without pesticides, and thrive in hot, humid climates where other crops struggle. A single tree can produce up to 200 fruits per year, offering a bountiful harvest that can feed many without depleting resources. As climate change threatens global food security, jackfruit stands out as a resilient and reliable food source that aligns with our growing need for sustainable solutions.

Additionally, jackfruit reduces food waste. Because every part of the fruit is edible-pods, seeds, and even the fibrous core-it can be used in multiple ways, The seeds, often discarded, can be boiled, roasted, or ground into flour, offering a protein-rich alternative to nuts and grains. Embracing jackfruit isn't just good for your taste buds; it's a step toward more conscious, waste-free eating.

If you prefer to experience its natural sweetness, look for fresh or frozen ripe jackfruit and blend it into a smoothie or enjoy it as a tropical snack. If you're new to jackfruit, you can always start by experimenting with canned young jackfruit in brine, available in most grocery stores.

Either way, this spring, make a new friend with jackfruit, and definitely try my Jackfruit Taco recipe.Whether you're looking to expand your plant-based repertoire, reduce your environmental footprint, or simply try something new, this unlikely hidden powerhouse offers a delicious and sustainable way to make our plates, and the world a better place.

MARCI’S JACKFRUIT TACOS

One of the most popular recipes for jackfruit is tacos, and this is my most powerful and favorite version. The culinary consensus is to use unripe young jackfruit for savory dishes, like tacos, because of its neutral flavor and fibrous, meaty texture. When cooked, it shreds similarly to pulled pork or chicken and absorbs spices and sauces perfectly. If this is your preference then canned jackfruit is the way to go. My personal favorite is fresh, ripe jackfruit, which is much sweeter, and although it is often used in desserts, or smoothies, rather than in savory dishes, to me, the combo of sweet, savory, and spicy is a huge win.