{"id":43721,"date":"2020-04-24T11:29:03","date_gmt":"2020-04-24T11:29:03","guid":{"rendered":"https:\/\/websitedesigns.com.au\/elankanew\/?p=43721"},"modified":"2021-12-19T09:54:49","modified_gmt":"2021-12-19T09:54:49","slug":"this-is-why-everyones-embracing-jackfruit","status":"publish","type":"post","link":"https:\/\/websitedesigns.com.au\/elankanew\/this-is-why-everyones-embracing-jackfruit\/","title":{"rendered":"This is why everyone’s embracing jackfruit"},"content":{"rendered":"

This is why everyone’s embracing jackfruit<\/span><\/h1>\n

\"jackfruit\"<\/p>\n

SOURCE:-<\/span>SBS<\/span><\/strong><\/a><\/span><\/p>\n

From top-rated chefs to vegans around the globe, jackfruit is winning fans. And jackfruit \u201cpulled pork\u201d is just a fraction of why.<\/strong><\/em><\/span><\/p>\n

Imagine eating delicious, saucy, falling-apart pulled pork \u2013 and then discovering that it was not pork at all, but the impressively versatile jackfruit.<\/span><\/p>\n

Yes, the same tropical fruit that becomes meltingly sweet as it fully ripens. If you thought cauliflower was versatile then you might want to join the growing band of chefs and home cooks who have shown how many ways it can be used, from a vegan \u201cpulled pork\u201d (think\u00a0tacos\u00a0and\u00a0burgers with slaw) to condiments and desserts.\u00a0<\/span><\/p>\n

You might have seen jackfruit before \u2013 in fact, we\u2019d wager you definitely have. Whether wandering through Chinatown, through stores supplying goods from the Indian subcontinent and Southeast Asia, or even the odd Harris Farm, you might well have caught sight of a green-yellowish, giant misshapen lump covered with dangerous-looking spikes. Ringing any bells? Well, that\u2019s jackfruit.<\/span><\/p>\n

\"Jackfruit<\/p>\n

Jackfruit are the world’s largest fruit. Image by llee_wu via Flickr.<\/span><\/strong><\/p>\n

Admittedly, it\u2019s a bit of a job to open it up. Chef O Tama Carey (ex-Berta and now running Sydney restaurant,\u00a0Lankan Filling Station) explains, \u201cIt\u2019s time consuming to prepare \u2013\u00a0it\u2019s got that big massive skin that you have to hack through, and then you have to peel all the pulp away, and then you get to the flesh and you have to take the seed out as well.\u201d<\/span><\/p>\n

\"Tarah<\/p>\n

The inside is full yellow wedges of fruit and seed. Image by Tarah via Flickr.<\/span><\/strong><\/span><\/p>\n

Carey is half-Sri Lankan, and Sri Lanka \u2013 along with India \u2013 is probably the country most well-known for its jackfruit recipes. \u201cIn Sri Lanka they use it at three difference ages,\u201d explains Carey, \u201cThe youngest version is still quite unripe, and they slice it really finely and make a mallum.\u201d (A mallum is like a Sri Lankan form of stir-fry or sambal.)<\/span><\/p>\n

When it reaches its next stage, jackfruit gets its most celebrated moment \u2013 as a truly passable alternative to pork. \u201cWhen it\u2019s a bit older, more like a teenager as opposed to a baby,\u201d says Carey, \u201cthey slice it up and make it into a curry, and that\u2019s called polos.\u201d With its firm texture, the meat flakes apart like a slow-cooked piece of pork shoulder. Its neutral, not yet sweet, flavour works brilliantly with strong flavoured sauces, as, like cauliflower, it soaks them all up.<\/span><\/p>\n

GET JACKED<\/span><\/p>\n

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Young jackfruit curry<\/strong><\/span><\/div>\n<\/div>\n
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Jackfruit is the largest tree fruit in the world. Depending on maturity of the fruit, it can be cooked in different ways, including this fragrant curry.<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
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It\u2019s only at its final ripening stage that the jackfruit actually becomes sweet. \u201cThe older version is the proper ripe, sweet version and that\u2019s a bit of a fancy delicacy,\u201d explains Carey, \u201cyou go to someone\u2019s house and they whip out some jackfruit for you to snack on because you\u2019re a special guest.\u201d In Sri Lanka you see ladies on the roadside freely slashing-up jackfruit with terrifyingly sharp cleavers, selecting the best glossy, yellow lozenges to go into plastic bags to sell to locals and tourists as they go. It\u2019s saccharine-sweet, like eating melting honey candies.<\/span><\/p>\n

For Lankan Filling Station, Carey has been working on an achcharu recipe (Sri Lankan pickled vegetables) using jackfruit \u2013\u00a0and when the time is right, she\u2019ll put it on the menu.<\/span><\/p>\n

\u201cThe older version is the proper ripe, sweet version and that\u2019s a bit of a fancy delicacy.\u201d<\/span><\/p>\n

Carey isn\u2019t the only chef in Australia falling in love with this versatile fruit. In Brisbane at vegan burger-joint\u00a0Moo-Free Burgers\u00a0they\u2019re making jackfruit \u2018pulled pork\u2019, dousing the unripe fruit in vegan-friendly barbecue sauce. It\u2019s so close to the real thing that owner Johnny Tabet fooled a whole team of testers.<\/span><\/p>\n

\u201cI invited six of my friends who are not vegan to taste it and I didn\u2019t tell them it was jackfruit,\u201d he says, \u201cFive out of the six couldn\u2019t believe it was jackfruit; they thought it was real pork.\u201d For this he uses canned green jackfruit, which is much easier to find than the fresh, unripe sort. He stocks the cans at\u00a0Charlie\u2019s Vegan Pantry\u00a0in Brisbane (which he also runs), and you can find it at select supermarkets – even some Woolworths stores.<\/span><\/p>\n

\"Moo-Free's<\/p>\n

Moo-Free’s jackfruit burger.<\/span><\/strong><\/p>\n

\u201cI think people are now looking at, at least one day a week, not eating meat,\u201d says Tabet, \u201cand I think jackfruit is coming in because you can do so many things with it.\u201d It\u2019s grown in the Northern Territory and in Tropical North Queensland, and is in season from June\u2013April. If you can get hold of it fresh, get the cleaver out and give it a go. Thankfully though, the canned version \u2013 be it sweet or green \u2013\u00a0will hold you (and the rest of Australia) off when fresh isn’t available.<\/span><\/p>\n

*Due to the impacts of COVID-19 some of the businesses mentioned in this article may not be currently operational.\u00a0<\/em><\/span><\/p>\n

Explore a Taste of the Territory with Jimmy Shu in his\u00a0brand-new series\u00a0at 8:30pm Thursdays from 23 April to 11 June on SBS Food and On Demand.<\/strong><\/em><\/span><\/p>\n<\/div>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

This is why everyone’s embracing jackfruit SOURCE:-SBS From top-rated chefs to vegans around the globe, jackfruit is winning fans. And jackfruit \u201cpulled pork\u201d is just a fraction of why. Imagine eating delicious, saucy, falling-apart pulled pork \u2013 and then discovering that it was not pork at all, but the impressively versatile jackfruit. Yes, the same […]<\/p>\n","protected":false},"author":3,"featured_media":43722,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"footnotes":""},"categories":[20],"tags":[13619,8296],"class_list":{"0":"post-43721","1":"post","2":"type-post","3":"status-publish","4":"format-aside","5":"has-post-thumbnail","7":"category-articles","8":"tag-covid-19","9":"tag-jackfruit","10":"post_format-post-format-aside"},"yoast_head":"\nThis is why everyone's embracing jackfruit<\/title>\n<meta name=\"description\" content=\"From top-rated chefs to vegans around the globe, jackfruit is winning fans. 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