Jackfruit is a tropical fruit from India and when ripe it tastes like a cross between a banana and a pineapple, but so much stickier. But the unripe fruit is an excellent meat alternative, as the fruit has a very fibrous texture so it looks like pulled pork and with no real flavour of its own, it’s a vessel for spices, herbs and sauces.
Jackfruit is the new trendy meat alternative ingredient popping up in street foods, restaurants and now even shops. I used to struggle to find this in supermarkets, and when I did it was in very large tins, about 1kg, and expensive. But now it’s a lot easier to find and at lower prices. This fruit is easy to cook with and will produce some wonderful meat-free dishes that are delicious and filling.
The first time that I ate this, I thought it was meat and was happily munching away until a friend who was vegan put some on her plate. I was shocked and mentioned to her that it was meat. She had to explain to me that it was actually a fruit. A fruit that was so meaty and delicious.
Time 25 minutes
1 tsp coconut oil
1 tsp olive oil
1 onion (diced)
½ tsp harissa
2 tsp tomato puree
1 tsp minced garlic
400g jackfruit, tinned in saltwater
150g tinned tomatoes
150g kidney beans
½ lime zest
3 tsp yoghurt
4 wholemeal tortilla wraps
Chopped avocado Mayo Hummus
Iceberg lettuce Spinach Rocket Cheese
- In a large pot put the olive oil and coconut oil. Add onions and cook until soft.
- Add the harissa, minced garlic and tomato puree to the pot and stir for a minute.
- Drain the jackfruit. Chop to help loosen the strands and break up the thicker chunks. Place into the pot and stir.
- Add the tinned tomatoes and cook for 10 minutes, stirring occasionally to break the jackfruit more.
- Lastly add the lime zest, kidney beans and the yoghurt. Add more yoghurt to tailor the dish to your spice preferences.
- Add whatever you like to your wrap along with a generous helping of jackfruit. Wrap and eat and enjoy.
How to wrap