Jackfruit Benefits
Jackfruit is a convenient vegetarian option that is low in calories, and has 3 grams of protein per cup, which is relatively high compared to other fruits. What really makes jackfruit unique is its texture, which looks remarkably similar to shredded meat. Like most fruits, jackfruit contains antioxidants, which may help to lower inflammation and promote balanced blood sugar levels. (source)
Canned Jackfruit vs. Fresh Jackfruit
When it comes to fruit, I usually prefer working with fresh or frozen, but I tend to work with canned jackfruit because the fresh version intimidates me. If you’ve seen one, you know they are usually pretty large (Jackfruit is the largest variety of fruit tree in the world!) and they are covered in a green prickly skin. Jackfruit has a sticky sap that can leave a residue on your skin after you work with it. You’ll notice this slightly when working with canned jackfruit, but I’ve heard it’s much more noticeable with the fresh version. (If you do get the residue on your skin, try rubbing a little olive oil on your hands. It can be more effective than soap at removing the sticky feeling.)
Canned jackfruit is by far the easier option to work with. All you have to do is open a can, drain it, and shred it with your fingers before you add it to this curry recipe. Do be sure to rinse the jackfruit really well, to help remove any brine that it may have been packed in. I like to rinse it before and after “shredding” it, to make sure any extra acid or salty flavor is removed.
What Does Jackfruit Curry Taste Like?
We’re using green jackfruit (which is unripe) in this recipe, which has a relatively mild, neutral flavor on its own. Ripe jackfruit is much sweeter, but it’s also less commonly sold in cans. (It is sold in the freezer aisle, so be sure to look for green jackfruit, if you would prefer to buy frozen bags for this recipe.)
All of the flavor is packed in this curry sauce, and it has my go-to combination of ginger, garlic, and creamy coconut milk. Tip: You can use cashew cream mixed with water to replace coconut milk, if you don’t have any on hand, or would prefer a non-coconut flavor. See my Cashew Cream recipe post for details. I also like to add a can of fire-roasted tomatoes, which adds a nice, rich flavor. If you don’t have tomatoes on hand, check out my Thai Chickpea Curry for guidance on a tomato-free sauce instead.
What Else Can You Do With Canned Jackfruit?
If you have more than one can of jackfruit to use up, be sure to try my Jackfruit Pulled Pork or Jackfruit Tacos recipes. You can use jackfruit to replace a shredded chicken texture in almost any recipe you can think of. I might try using it as an enchilada filling next, and I bet it would be delicious in my popular Curry Chicken Soup.
If you try this recipe, please leave a comment below letting me know what you think. And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience! – Reader Feedback: Have you tried jackfruit yet? What would you like to see me do with it next?
