If you’re a foodie like me, I know you’ll love jackfruit. Another one of my top favorite fruits that I’ve discovered on the Big Island, jackfruit can weigh up to 30 pounds, and there are many different ways to enjoy.

I like to dehydrate my jackfruit pieces, and/or making a jackfruit pulled pork with organic barbecue sauce. Super easy, sliced the jackfruit into bite-size slivers sautéed in coconut oil for about five minutes then add your organic healthy barbecue sauce and simmer for another five minutes, serve over your favorite multi-grain or gluten-free bread or in a taco.

Health Benefits of Jackfruit

Jackfruit is a rich source of vitamin A, minerals, phytonutrients, carbohydrate, electrolytes, fiber, fat, and protein.

Some more amazing jackfruit benefits:

Fights wrinkles, helps to get a glowing complexion, promotes hair growth, boosts immunity, maintains blood pressure, improves digestion, high in antioxidants, improves eyesight, keeps thyroid healthy, supports bowel regularity and high in fiber.

It’s so much fun to play with your food and explore new ways of eating healthy.

Explore this YUMMY Recipe:

This jackfruit pulled “pork” recipe is for vegans and anyone else who wants an interesting and healthy version of pulled pork. It satisfied the craving of this nine-year vegetarian! You can eat this right away in a sandwich with coleslaw or however you choose, but it’s best to let it sit overnight in the refrigerator and reheat it. This is especially important if you don’t have a slow cooker and make it in a skillet instead.

Ingredients

Original recipe (1X) yields 8 servings

• 2 tablespoons olive oil
• ¼ cup chopped Vidalia onion
• 3 cloves garlic, minced
• 3 pounds young green jackfruit packed in water, drained
• 2 cups barbecue sauce, or more to taste

Directions

1. Heat oil in a large skillet over medium heat. Add onion and garlic and sauté until slightly softened, about 3 minutes. Add jackfruit; cook and stir until lightly browned and relatively free of moisture, about 10 minutes.
2. Transfer jackfruit mixture to a slow cooker and cover with barbecue sauce. Cover and cook on Low, stirring occasionally, until jackfruit shreds easily with a fork, about 6 hours.

Recipe Tips

You can use jackfruit in brine, but it’s harder to flavor. Don’t use the ripe kind that comes in syrup. If using frozen jackfruit, defrost it before using, then rinse to remove all seeds and pods. Squeeze out as much water as possible with your hands.

You can use a dry rub or marinate the jackfruit in barbecue sauce or seasonings before cooking if you like. This will help if you use the brined version.

If you don’t have a slow cooker, cook jackfruit in a skillet (preferably cast iron) until easily shredded, about 2 hours.

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