Jackfruit was definitely my holy grail ingredient of 2017. It’s kind of a blank slate until cooked and it definitely gives 95% of all soy-based meat recipes a run for their money. There’s a jackfruit recipe for anytime of the year and for any mood, so today I will be highlighting how to make jackfruit 5 ways.
The texture when raw is hard to describe, but it’s definitely tougher raw than when cooked. When cooked, jackfruit softens and it takes very well to marinades. When used in soups, jackfruit can keep in the fridge (inside the soup) for a few days without turning into a stringy mess.
If you know anyone who’s having a hard time going vegan because they are wary of soy products, then I definitely suggest that you try all of these recipes. From tacos, to soup, to quesadillas and even crab cakes, the possibilities are literally endless.