Jackfruit joy!

One of the latest products to appear on our supermarket shelves is jackfruit, suitable for both vegetarians and vegans. Jackfruit is an excellent product for those who want a substitute designed to resemble meat in both texture and taste. It's popularity has grown because it simulates pulled pork – ideal in the burger and wrap world!

Jackfruit – aka jack tree is used a lot in Southern Asian cuisines. Its fruit is the largest of all trees and can weigh as much as 55kg (120lb) – 90cm (35”) in length and 50cm (20”) in diameter. It takes various forms – noodles, chips and then canned for the “pulled pork” et al or as a sweet fruit in syrup.

Jackfruit is one of the biggest food trends for vegetarians and vegans – even meat lovers too. You seriously cannot tell the difference between pulled pork and the jackfruit version. Added to which it's low in salt and calories. It contains fibre and potassium so another big tick.

You can buy a range of ready to eat jackfruit products – have a look in the chilled cabinets – you'll find jackfruit pizzas and ready-made burgers – ideal if you want fast food.

You can buy jackfruit in various guises. In a can, to be drained, ready to use or vac packed in a BBQ sauce (among others). I wanted to see how the jackfruit “performed” and so used a can and then made my own BBQ sauce.

Here's the recipe :

BBQ Sauce

2 tbsp malt vinegar

2 tbsp light muscovado sugar

1 tbsp Dijon mustard

2 tbsp Worcestershire sauce

1 tbsp sweet chilli sauce

100ml tomato ketchup

75ml water

Pour the vinegar into a pan and add the sugar, mustard Worcestershire sauce, sweet chilli sauce ketchup and the water. Stir together, bring to the boil and simmer, uncovered for 15 minutes until thickened. Can be used as a dip with potato wedges too.

Add the drained jackfruit to the sauce and simmer for 15 minutes.

Serve as a stack with salsa and mashed avocado.

Photos up next!