Hi, Johnny Meat!
I can see that you’re hungry.
Me hungry.
Me need MEAT!
Mmm.
Delicious meat!
Yes, it truly is…
“meat.”
Hey Munchies!
Welcome if you’re new!
I’m Alyssia,
and today I am STOKED because I have been
wanting to do a jackfruit video for like a
YEAR,
but I’ve been so intimidated by it.
It’s hard to find the whole fruit, it hasn’t
always been easily accessible,
and is still sort of just emerging as a health
food,
but when I saw Trader Joe’s now offers CANNED
jackfruit,
I was like, okay, yes, I can do this.
This makes life easier.
FYI: This video was NOT sponsored, I am just
a Trader Joe’s freak.
So, if you don’t know, jackfruit is the
largest tree-borne fruit in the world,
one fruit can weigh between 10 and 100 pounds
and the seeds inside are SUPER nutrient dense,
AND the fruit is really high in fiber.
It’s native to south and southeast Asia
and is tough to find in the US.
Sometimes in bigger cities like New York you
can find it,
and it’s popping up more a bit now but,
overall,
it’s not just lying around conveniently
for people to find.
On top of that, it’s not super convenient
to prepare
because you’ve got this HUGE dinosaur-looking
fruit that you’ve got to manage.
WHICH is why I’m so excited for these cans
of jackfruit.
The REALLY cool thing about jackfruit is that
when it’s cooked, the texture really resembles
meat,
so if you’re plant based or trying to incorporate
more recipes without meat,
this is a great way to do that and still get
the meat “taste.”
I don’t actually love the taste of the jackfruit
plain, it has NO sugar at all,
even natural sugars, so it’s pretty tangy,
and I think it is better cooked than raw.
So today I’m sharing 3 jackfruit recipes,
and I think you’ll be pleased to see how
simple they are.
Let’s get to it!
First we’ve got BBQ Jackfruit Sliders!
I recommend draining and rinsing the jackfruit
to start for most recipes
since they are generally stored in brine,
and for this one I’m shredding it into smaller
pieces to give it that “pulled” texture
that I love in barbecue.
Then I’m adding olive oil to a pan and sautéing
some onion and garlic until tender and fragrant.
I’ll add my jackfruit, broth, low-sugar
bbq sauce—
and I do have a recipe for that in my UnJunk
Your Foods eBook if you want to check that
out
but you could use anything here—
and then we will just stir, reduce the heat
to medium low
and cook for about 30 to 40 minutes, lower
and slower offers more flavor.
Stir that occasionally as it cooks.
So beautiful!
It actually looks like meat!
I’m also making an avocado slaw for my sliders.
I mash avocado in a bowl, and then add some
shredded cabbage and carrots,
thinly sliced red onion, lime juice, a bit
of maple syrup, and salt and pep.
Then I just assemble my BBQ jackfruit and
slaw on my slider buns and I’m good to go!
These are adorable, but MOST importantly they
are tasty!
Jackfruit itself is a tad sweet but also tangy,
and it lends itself really well to the barbecue
flavors of this recipe.
Worth a whirl!
Next up I’ve got a slow cooker recipe because
I know you guys can’t get enough of those,
and why would you?
They make life easy because we just add everything
to the slow cooker.
For my Jackfruit curry, I add jackfruit, onion,
red bell pepper, tomato paste,
coconut oil, or you could use grass-fed butter
if you don't need this to be plant-based,
ginger paste, minced garlic, garam masala,
curry powder, cumin, salt and pep,
and coconut milk.
I mix that up,
place on the lid, and let it cook low and
slow—4 to 6 hours.
When it’s done, it’s so tender and tasty.
You could of course use any protein for these
recipes, including this one,
but isn’t it neat that a FRUIT yielded the final product?
Amazing!
The slow cooker just makes finding flavor
so much easier, AND it’s so tender,
it just falls apart just like slow and low
cooked meat.
If you’re enjoying these recipes and tips
and want more,
subscribe and hit the bell so you can be notified
of new videos each week!
The last one I’ve got for you is a Tortilla
Soup.
I’m adding olive oil to a saucepan with
onion and garlic.
Once tender, I add jalapeno until fragrant.
Then I can add tomato purée, lime juice,
chili powder,
paprika, cumin, and oregano and cook until
bubbly.
Then I add broth and my jackfruit, which is
cut similarly to the first recipe,
so it will resemble pulled meat.
Season to taste.
I bring that to a boil, turn the heat down
to low, and simmer for 20 minutes.
Now a tortilla soup wouldn’t be complete
without tortilla strips, so I’m making my
own!
I’ve made tortilla chips loads of times,
and this is the same process.
I cut my corn tortillas into small strips
that are about 1/4 of an inch wide,
add them to a baking rack, spray them down
with cooking spray,
and season with salt and pepper.
I bake those until crispy, and they’re perfect
for my soup!
To assemble, I add some my tortilla strips
to a bowl, ladle in my jackfruit soup,
and garnish with avocado and extra tortillas strips!
Now, if you don’t need this to be plant-based,
you could add some cotija cheese or sour cream,
it’s SO delicious!
A great recipe to have on hand as we approach
fall, too—
I LOVE soup on cold days!
I hope you all enjoyed these recipes and learning
about jackfruit!
If you have any favorite jackfruit recipes
or preparations,
please feel free to share them in the comments,
and if you found this video useful I hope
you’ll share it!
Thank you so much for your support!
If you want to check out my UnJunk your Foods
eBook or any of my other eBooks,
you can use the code “JACKFRUIT” at checkout
for 10% off and ebook or package of your choice,
this week only.
I’ll see you next week!
And remember,
it’s all a matter of Mind Over Munch.
