If you shred it with a fork first, it won't need as much time. I tasted it raw after rinsing and it is bland. Honestly, like plain unseasoned chicken. You may not need lots of spices to make ti work the way you want, but it does absorb spice like a sponge.
This vegan restaurant I used to go to all the time (and still would if I hadn't moved across the country) used Jackfruit in a lot of their dishes as a meat substitute. Jackfruit tacos, chalupas, reubens, etc. They were awesome!
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Now that I have the jackfruit, I'm not sure what to do with it. I'm noticing the recipes are rather highly spiced --- enchiladas, pulled "pork", BBQ, curry. Does jackfruit need lots of seasoning to be palatable?
And does it fall apart on its own with long cooking? Does it remain more like cubes if you cook it less time?
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It is so good! I made enchiladas and carnitas with it and hubby said it tastes like chicken. Whatever it takes to get him to eat more veg meals. And it costs around $1.20 a can here. Much cheaper than any meat substitute.
I used to use green jackfruit a lot when I lived in the tropics. It's very good at absorbing flavours and of itself it has quite a 'meaty' texture. I've never had canned green jackfruit, I always bought it fresh from the market. Note that if you want to butcher a jackfruit you might consider wearing gloves as the latex from the pith is very sticky indeed. I used to make a vegan version of the Indonesian dish gudeg. Stew the jackfruit for about 5 hours in coconut milk with a little garlic, lemongrass, turmeric and grated candle nut. Leave the seeds in as the seeds of green jackfruit are soft and very edible. Do not salt while cooking but only, if desired, when ready to serve. Serve with rice and bitternut crackers (emping melinjo) which go well to balance the slightly sweet taste of the jackfruit.
You need to make sure you get the immature jackfruit in bring, not the ripe jackfruit in syrup. I found it at one of the Asian food markets in the area. It comes in chunks that you have to pull apart after cutting out the core. I also de-seeded it (don't know if this is required).
If you're interested, the vegtimes recipe is below. I probably took a third off the ingredients in the recipe (so 2 tsps of oil rather than 1 Tbsp), since once I removed the seeds and shredded the jackfruit, it ended up being less than the recipe called for.
1 Tbsp margarine (I used oil) 1 large onion, halved and thinly sliced 1 20 oz can of young jackfruit in brine, drained, rinsed and pulled into shreds 3/4 cup low-sodium vegetable broth 4 Tbsp lemon juice, divided 2 tsp dried oregano 1 tsp low-sodium soy sauce3 3/4 tsp ground coriander Salt and pepper to taste (I also added some red pepper flakes)
(I also added a clove of minced garlic and a sliced mushroom at the same time as the jackfruit)
Heat margarine in a skillet over medium heat. Add onion and saute 3-4 minutes, or until softened. Add jackfruit and cook 20 minutes, or until browned and caramelized (I needed to add little bits of water to stop it from burning -- I think my stove might be hot).
Add broth, 2 Tbsp of lemon juice, oregano, soy sauce and coriander, and season with salt and pepper, if desired. Simmer 10-15 minutes, or until liquid is almost completely evaporated.
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