Jackfruit is a unique tropical fruit indigenous to the rainforests of India. It is cultivated in Thailand, Malaysia, Indonesia and Sri Lanka and was introduced to the States around the early 1800’s.
Jackfruit is naturally low-fat, cholesterol, soy, and gluten-free food. About half a cup of the meaty fruit provides 23% RDA of vitamin C, 25% vitamin B6, 8.5% manganese, 7.5% iron, and 6.5% potassium. Additionally, it offers about 5 grams of dietary fiber and 4 grams of protein.
- 2 cans organic Jackfruit, rinsed and drained
- 1 medium onion,chopped
- 3 cloves garlic, minced
- 1 cup carrots, chopped
- 3 bay leaves
- 1 cup frozen sweet peas, thawed
- 1 can organic coconut milk
- 1/2 can organic pureed tomatoes
- 3 cardamom seeds
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons mustard seeds
- 2 teaspoons turmeric
- 1 teaspoon red pepper flakes
- 2 teaspoons ginger, grated
- 2 teaspoons chili powder
- 2 cups brown basmati rice
- 2 cups water or vegetable stock
- 1 teaspoon olive oil
The texture of the meaty vegetable is akin to chicken; the beauty of this meaty fruit is, when prepared, it reacts like tofu in that it absorbs the spices and seasonings, making a perfect meat substitute for those who prefer a plant-based diet. The flesh of the unripe fruit is used for savory dishes, where the younger fruit is used for sweet dishes.
This recipe has a host of seasonings that make it truly divine! Note the chili powder and red pepper flakes may be added near the end of cooking time in order to better monitor the dish’s heat index. This dish may be served as a main entree or a side. The Jackfruit cooks pretty quickly; the cook time (about 30 minutes total) is to allow for the seasonings to marry and incorporate into the Jackfruit.