If you haven’t heard of Jackfruit yet, it’s time to familiarise yourself with it. The jackfruit tree belongs to the breadfruit, fig and mulberry family and is native to Sri Lanka and India.

The unripe flesh of the fruit is fast becoming a popular vegan meat substitute. It is a great source of dietary fibre and easy to cook. The fruit has a pleasant chew to it and the texture resembles meat fibres (like those in a slow cooked, melt in your mouth brisket). The flavour is fruity and reminiscent of mango, pineapple and banana. The flavour is relatively subtle, which makes it versatile in cooking. It is now widely available on specialist websites and stores (see below for stockists).

For cooking instructions, make sure you check the product itself, as the preparations may vary. The pieces either come in brine, water or syrup (this is for sweet dishes). If you use jackfruit in brine, omit salt from the recipe or get the fruit in water and adjust salt to taste.

Pulled jackfruit is very easy to make, simply pull the fruit fibres apart with a couple of forks and cook with BBQ sauce or a spice mix of your choosing and serve on top of a burger, in taco or a lettuce leaf. You can also try adding this fruit to curries in chunks instead of chicken or prepare as Southern fried jackfruit (dredging in flavoured flour and deep-frying). There are many options and we will be posting lots of recipes for you to try.