An unusual fruit
Originating from India, the jackfruit is a tree of the Moraceae family, primarily grown in Southeast Asia—especially Thailand and Vietnam—but also in Brazil, Haiti, and Mauritius. Its Latin name is Artocarpus heterophyllus.
Jackfruits can be quite large, with some specimens reaching up to 25 kg! They go by several names: jackfruit, jack, or, in French, pomme de jacque or jacque.
The jackfruit should not be confused with durian, another spiky tropical fruit that looks somewhat similar—especially if, like me, you’re a newcomer to exotic fruits. While the two fruits share some visual traits, they differ considerably. For example, durian has longer, sharper spikes, and it is infamous for its very strong odor. Sensitive noses, take note!
Sweet variations
Jackfruit can be enjoyed in several ways. If you want to eat it fresh, you can find it in Asian markets (we found it at Marché Hawaï in Montreal; at the time of our visit, Kim Phat was out of stock).
Jackfruit is sold in two formats: the whole fruit—which is quite a purchase and requires skill and a very sharp knife to cut, plus some patience, as the latex makes it sticky—or pre-cut portions, which is the more convenient option.
The edible part of the jackfruit is the yellow flesh, which is sweet and reminiscent of mango and pineapple. The seeds are also edible, but only after cooking (boiling or roasting), otherwise they are toxic. The flesh can be used to make jam or chutney.
Pressed for time? Jackfruit is also available canned, imported from Thailand, either whole or in slices in light syrup. There are also jackfruit chips, which are thin slices produced in Vietnam. Naturally, jackfruit in syrup contains more carbohydrates.
Savory variations
Young, unripe jackfruit can be used in savory recipes. It is a great source of plant-based protein and can substitute for meat in dishes like pulled “pork” sandwiches. It is especially common in Indian vegetarian cuisine.
Whether using fresh young jackfruit or canned, it should first be brined for 24 hours, according to Éric, executive chef at Zeste du monde traiteur. “You can even leave it for up to 72 hours for extra tenderness,” he adds.
At Marché Hawaï, we found two versions of canned “young green jackfruit,” one in brine and the other in an unspecified liquid. Both are low in carbs, high in fiber, and contain iron, calcium, and protein. Other stores (Avril, IGA) also sell “ready-to-cook” jackfruit.
For cooking, the jackfruit can be braised in chicken or beef stock; for a vegetarian or vegan version, use vegetable broth. After cooking, add barbecue sauce or other sauces, then serve in a burger, wrap, or salad. The texture closely resembles pulled pork.
The Zeste du monde traiteur team even offers this wonderful fruit as a vegan cold appetizer—perfect for your next cocktail event!
Enjoy!
By Caroline Cudia, editor for Zeste du monde
