The Jackfruit, or as it is scientifically known Artocarpus heterophyllus. But it has other names with a somewhat closer accent, like: Take out, Jaca or Paananen. It is the fruit of the tree the Jack or Yaca. Its origin is from Indonesia and is the official fruit of Bangladesh and Indonesia.
It is considered the largest fruit in the world because there are pieces of up to fifty kilos, although its usual weight is between 30 and 35 kilos.
At first glance it is not an appetizing fruit. Its dimensions are exorbitant for what we usually expect from a fruit: 90 centimeters long by 40 wide. In addition, when it is not ripe its green color does not encourage sink the tooth because it has a rough texture and with bumps. And when ripe, its smell is not attractive and the color does not improve, is a dark brown similar to ripe plantain.
However, the inside of the jackfruit is a tone between orange and yellow, very similar to the mango, and is full of wedges. A single piece of jackfruit can have between 60 and 500 bulbs and each one has a seed that looks like a chickpea. The taste of the jackfruit is sweet with a slight acid touch, almost as if Mezclaramos orange with mango, and can be cooked in many ways to get all kinds of dishes, not just desserts.
The press already talks about it as the miraculous fruit, because in addition to the many nutritional properties of the fruit (rich in vitamin C and protein), its tree can also be beneficial for the environment, as its leaves can be a source of food Farm animals, its crust is a natural dye and its wood can be used commercially.
So that you can enjoy it we leave the following recipe
Jackfruit style pork Recipe Tacos
Prep time: 2-3 hours | Cooking time: 25 minutes.
Serving size: makes up to 8 tacos.
- 2 cans of 600g of JackFruit
- 8 x Corn Tortillas
- 1 tablespoon extra virgin olive oil
- 1/4 white onion, diced
- A handful of chopped cilantro.
- Lime wedges to serve.
For the ‘ Spices Mix ‘
- 1/4 teaspoon garlic powder
- 1/4 teaspoon powdered onion
- 1/4 teaspoon oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 2 teaspoons chili powder
- For the ‘ Cashew cream ‘
- 1/2 Cup unsalted raw cashew nuts, soaked for 2 to 24 hours
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon sea salt
- 1/2 Cup of water
For the cashew nut cream
Add drained cashews, apple cider vinegar, salt, and water to a high-speed blender. Using the variable setting, start low and gradually increase the speed until it reaches the highest setting. Continue blending over high heat until mixture is smooth and creamy, about 1 minute.
Refrigerate at least 30 minutes before serving. Leftovers can be stored in the refrigerator for up to 2 weeks.
Drain the fruit from the tomatoes and squeeze as much water as possible. Remove the seeds from jackfruit, crush the jackfruit. You should have about 2 1/2 cups of grated jackfruit.
Heat the olive oil in a large skillet over medium-high heat. Add jackfruit to skillet and cook until jackfruit begins to Brown, about 5 minutes. Add the spices mixture to the skillet together with 1/2 cup of water. Stir mix to evenly coat fruits with spices. Continue cooking until the water has completely absorbed and the fruit in the jar begins to brown and crisps on the edges, 10 to 12 minutes.
To serve, heat the corn tortillas in a skillet over medium heat for 30 seconds on each side. Divide the jackfruit between tacos. Squeeze lemon juice over the tacos and cover with cashew, cilantro and onion cream. Enjoy!
TIP PRO: Give your party a special touch and combine these carnival-style fruit tacos with a hot, cold-pressed Jalapeño daisy… Your guests won’t want to leave!