Have you heard of jackfruit yet? If it hasn’t come across your Facebook feed or email inbox yet, keep your eyes open because it is the newest trend in vegetarian meat replacements.
Jackfruit was originally cultivated in India, but is grown throughout tropical regions including Southeast Asia, South America, Australia and the Caribbean. But you don’t have to travel to the tropics to find it — you can buy it canned at Trader Joe’s and Whole Foods. You can even find it fresh at many specialty fruit shops.
When jackfruit is cooked, it has an incredibly meaty, hearty taste and texture. It’s also low in calories, high in fiber and is considered an environmentally friendly food, since it is drought resistant.
After reading and researching about this wonder fruit, I thought jackfruit would make a great vegetarian brisket option. You can serve this entree for summer picnics and barbecues alongside buns and coleslaw, or save it for Shabbat dinners and holidays. It’s easy, satisfying meat-free deliciousness.
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