You Don’t Know Jackfruit … But You Should

Chefs looking to have meatless options for guests are turning to the largest tree-borne fruit in the world, Jackfruit. Recently, Sterling-Rice Group named the Southeast Asia native one of the top nine natural and organic food trends calling the “shape-shifting” Jackfruit the meat alternative du jour, while noting its fiber content and meaty texture.

Sebouh Yegparian, Owner of Toro Ironworks in Brooklyn, uses Jackfruit predominantly in two versions of tacos: Korean-style and Mojo.

"We braise it in a Korean BBO sauce and finish it with home-made pickled mango, kimchi, and lettuce topped with a spicy mayonnaise,” he told Modern Restaurant Management magazine. “As a Mojo, the Cuban marinade is finished very simply with salsa roja and some raw onion. We also duplicate these recipes for quesadillas, salads, burritos, and enchiladas, upon request.”

Johan Everstijn, Executive Chef at The Cider Press Café in St. Petersburg, FL, came upon Upton’s Naturals Jackfruit in a local…