Jackfruit is the latest ingredient to take a starring role as a meat substitute. A relative of figs and mulberries, the huge fruit resembles a spiny green boulder that can weigh up to 80 pounds. When in season, the fruit's flesh can be eaten as a fresh snack, but the fibrous pulp serves as a convincing stand-in for shredded chicken and pork.
Marie Montemurro, co-owner of Lovey's Natural Foods and Cafe, said jackfruit has been the darling of recent food expos. It shows up as a barbecue sandwich, in wraps with slaw and in other preparations at the Wilmington restaurant located at 1319 Military Cutoff Road.
While it passes for meat that grows on a tree, jackfruit has a very different nutritional profile. Lower in protein and fat while rich in fiber, vitamins and minerals, it's likely your cardiologist would approve of the switch. Even non-vegetarians can appreciate a familiar texture that might fool the most hardened carnivore, and the flavor is fairly neutral.
"It shreds very well and makes a good vehicle for whatever you put on it," said Michelle Mandeval, a member of the Lovey's kitchen staff. "People still look at it with curiosity, but I think it's starting to catch on."
In addition to Lovey's, the oddball ingredient has appeared in a Vietnamese-style bánh mì sandwich at Tidal Creek Co-op (5329 Oleander Drive), in barbecue sliders at Root (5543 Carolina Beach Road) and in multiple preparations on the hot bar at Whole Foods (3804 Oleander Drive). Trader Joe's (1437 S. College Road) occasionally has a dried version on the shelf. And adventurous home cooks can also find it at canned at Tidal Creek, Whole Foods and Saigon Market at 4507 Franklin Ave.
Source: starnewsonline.com
