Meat substitute

Jackfruit is indeed a meat substitute, particularly in plant-based and vegetarian diets. Its texture, especially when unripe, is surprisingly similar to shredded chicken or pulled pork, making it a popular alternative in dishes like sandwiches, curries and stir-fries.

For this purpose, young jackfruit is picked while still green, before it becomes sweet. The firm, fibrous texture makes it perfect for replacing shredded meats, and when cooked it takes on the flavours of the dish, making it a versatile ingredient in many plant-based recipes. Best for people looking for plant-based protein sources.

From India, with love

India tops the list when it comes to jackfruit production, followed by Bangladesh, Thailand and the Philippines. The country’s annual output exceeds 14 million metric tonnes, accounting for around 60 per cent of the world’s total jackfruit production.

India’s tropical climate, with its warm, humid conditions and well-drained soil, provides the perfect environment for jackfruit to thrive. A mature jackfruit tree can produce about 200 fruits per year, with older ones bearing up to 500 fruits in a year.

Cinderella of fruit

Though not widely called so, jackfruit is sometimes referred to as the ‘Cinderella of fruits’ because much like the fairy tale character, the fruit has been overlooked and underappreciated for a long time. Its transformation from a humble fruit to a global favourite mirrors Cinderella’s remarkable journey.

Heaviest of the giants

According to the Guinness World Records, the heaviest jackfruit weighs 42.72kg and was found in Pune (as of 2016). It measured 57.15cm long and had a circumference of 132.08cm.

Notably, in 2020, a man from Anchal in Kerala discovered a jackfruit weighing 51.5kg. However, the Guinness World Records has not officially updated the record since 2016, possibly because the claim is still under review.

Tandoori Jackfruit

Ingredients

½ cup dairy-free yogurt

2-4 tbsp tandoori spice mix (adjust to taste)

1 can young jackfruit chunks, drained

1 sweet potato, peeled and cut into chunks

2 small onions, quartered

3 mushrooms, quartered

8 bamboo skewers (soaked in cold water for 20 minutes)

Oil for greasing

Method:

Marinate the jackfruit in a container with a lid, mix dairy-free yogurt and tandoori spice blend. Add the jackfruit chunks and coat them well. Cover and refrigerate for at least 1 hour, preferably. Parboil the sweet potato chunks in salted boiling water for 5-7 minutes until they are firm but soft enough to skewer without falling apart. Drain and set aside. Set your oven to 220°C (425°F, Gas Mark 7). If using a fan-assisted oven, reduce the temperature slightly. Thread the marinated jackfruit, sweet potato, onion, and mushroom onto the soaked bamboo skewers, alternating the ingredients. Distribute all pieces evenly.Lightly oil two baking trays and place 4 skewers on each. Bake for 20 minutes, until slightly charred and cooked through. Enjoy hot with mint chutney, naan, or a fresh salad.

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