Jackfruit My Way


Well, in the end we had to try it out!

Some Saturdays ago (time flies…) we went to Brixton Market, in South London. We knew a bit about it, basically that it’s “the” place to buy Caribbean and African food. And it was true, of course :-P. We found a lot of food shops with unknown foods, from each part of the world, in fact – I mean, also India and Middle Est. We didn’t buy a lot of things in the end (it’s a pity I don’t have any photograph of what we bought), just a huge piece of yum, 4 plaintans, 18 (small, fortunately) bananas, which I used to prepare a delicious jam, and a can of jackfruit.They did sell fresh jackfruit of course, but we were quite sort-of scared, as we’ve been told that it’s very though to cut and it happens quite often that the knife you use gets damaged. Anyway… I wish I had bought more than one can!! It was delicious, it’s one of those food that you can “play” with, such as tofu – I found it very versatile with an interesting texture. In my opinion, could be used as a good meat replacement, just like tofu, rather than as a vegetable.

1 can of jackfruit (about 400 gr)
1 carrot
1 stalk of celery
1 clove of garlic
1/2 onion
2 medium tomatoes, finely diced
150 ml of coconut milk
salt and pepper to taste

Cut the jackfruit into chinks and set aside.

Finely chop celery, onion, carrot, garlic and fry them with a little oil in a no-stick pan. Actually, I’m on a fat-free period, so I just “stewed” them without adding oil or water, they’ll release a bit of liquid anyway. Let them go for 5/6 minutes, stirring almost constantly. When they start getting golden, add the finely diced tomatoes. Let it cook 2/3 minutes longer. Now add the jackfruit and stir. Let it go for 5 minutes and then add the coconut milk. Add salt and pepper (to your taste) and cook for 5 minutes more – or until the sauce reaches the desired consistency. Serve warm. You may also serve it with a bit of soy yogurt, or you can even add it to the sauce – I mean, while cooking. I suppose it’ll come out nice and creamy.

Should you want some additional information about jackfruit and how to “deal” with it, just click here. I look forward to buying it again, I’ve lready thought about a lot of recipes ­čśŤ

Have a nice Easter you all. I hope I will be able to cook and, consequently, to post something.

  1. monsoon 22 April 2011 at 07:32

    This is very interesting, didn’t know anything about jackfruit – beside the fact that it exists!

  2. Lo 22 April 2011 at 22:05

    What a strange fruit! I wonder what it tastes like..!!

  3. EleonoraNW3 23 April 2011 at 09:32

    Hi Lo! It’s really a strange fruit, you know. When it’s not ripe, you can have as we did, as a vegetable, I would say. When it’s ripe, you use the small orange fruits which grow inside the white flesh (and i suppose you discard the white flesh, not sure though) – therefore, depending on the moment of its life, is both a vegetable and a fruit :-).
    What does it taste like? Well, it’s hard to say… a bit like tofu, artichokes (or better, artichoke heart), but it also remember some kind of lean meat.

  4. Moky 24 April 2011 at 01:48

    We just came home from the Asian Market with 2 cans, in hope to transform it somehow and fill tamales with it, but this recipe looks very interesting!! And easy, and I love easy!

    There’s this small veg restaurant in Bisbee AZ that uses it in burritos, tacos, tostadas, etc, so I’m hoping we can “mexicanize” it for tamales. I know it is used a lot for “not-pulled” pork sandwiches.
    We’ll see, in the meantime, I’ll copy this recipe and put it in my “to try” recipe notebook!

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