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Jackfruit meat is a success in the vegetarian and vegan gastronomic cycle

"Jackfruit ”Carnitas” at Pure Luck Restau" (CC BY 2.0) by TheDeliciousLife

Jackfruit meat is a hit. In addition to pleasing the palate, if well seasoned, it also fills a gap for those who don't eat meat - as among the difficulties faced by those who want to become vegetarian or vegan (with family members imagining premature anemia or you seeing snack bars with no options) is the replacement of meat in more full-bodied recipes, such as coxinha or codfish.

A creative solution is to use cooked and shredded green jackfruit instead of meat. The fruit, preferably at that stage just before ripening, is great for savory recipes.

Because it is very neutral and has almost no taste, it takes any added spice well. Its texture becomes similar to chicken, but obviously the taste doesn't, which made it popular with vegetarians - you can even find jackfruit coxinha stands out there. In addition, it is a great option for recipes such as crazy meat, pie fillings, pastries, pies, hashbrowns and whatever else the imagination wants. Fruit allows vegetarians to explore a new dimension of familiar dishes.

The jackfruit (Artocarpus integrifolia L), easily found in Brazil, is the target of certain prejudice, due to its strong aroma and characteristic viscosity. However, the plant has been identified as an alternative for human consumption under the threat of climate change by researchers at the University of Bangalore.

The fruit has incredible nutritional value and offers many health benefits. Common in tropical regions, jackfruit is the largest of all cultivated fruits and belongs to the family Moraceae, the same as the fig and the blackberry. Jackfruit produces up to 100 fruits a year, which can range from three to an incredible 37 kilos! Jackfruit is a fruit very rich in fiber, calcium, potassium, iron, vitamin A, vitamin C, phosphorus, magnesium, carbohydrates and B complex vitamins, especially vitamins B2 (riboflavin) and B5 (niacin).

Check out how to make jackfruit meat:

Ingredients and materials

• 1 green jack of the hard variety;
• 1 pressure cooker;
• Water;
• Oil.

Procedure

To prepare the recipe for this "meat", you must choose a jackfruit of the hard variety that is not yet ripe, clean it with a brush and cut it into large pieces and then take it to the pressure cooker. Because of its naturally large dimensions, a single fruit tends to yield a lot, and you can freeze this meat in individual packages for future use. Smaller jackfruit are easier to cut and are a good option for those who will cook for a few. Use a strong, sharp knife (see a simple way to sharpen).

The fruit is a bit "sticky", so before carrying out the process, grease the knife and the board that will be used with oil or olive oil. Wear gloves or plastic bags to handle the jackfruit or grease your hands as well. It sticks to anything that touches it, so wear an apron. In contact with water, the substance becomes even more adherent.

Cut the fruit into large pieces with the skin, place them in the pressure cooker and cover halfway with water. If jackfruit is left over, carry out the process more than once, but never overload the pan. Let the fruit cook for 40 minutes on average. When ready, drain the water and let it cool, remove the crumb and the skin, which are the hardest parts, and also the seeds (the seeds are edible and can be cooked, roasted, roasted and you can also make a flour with they). After that, shred the fruit and use jackfruit meat in your recipes as you like.

Remember that, despite being incredibly rich, jackfruit does not have the same nutrients as meat. It is a substitute in recipes thanks to its texture. Anyone who wants to follow a vegetarian diet should seek the help of a nutritionist and check the need for vitamin B12 supplementation.

Check out a video that teaches how to carry out the above process and also suggests a delicious vegan hashbrown: