It originally comes from Asia , but today it can also be found in South America, Australia and the Caribbean: the jackfruit , also known as Jacob's fruit.
The jackfruit itself is just as extensive as the number of delicious dishes that can be conjured up from it: weighing up to 15 kilos, the jackfruit is the largest fruit in the world. It is a member of the mulberry family and, similar to coconuts and bananas, is harvested directly from the tree. By the way, it only takes a single jackfruit tree to produce up to three (!) tons of fruit per year.
In addition to its high fertility, the jackfruit tree also has the advantage of being very frugal: it is considered to be particularly drought and heat resistant
. Because these properties make a major contribution to a profitable basic supply in its native areas, the jackfruit tree is becoming increasingly important as a source of income for farmers and small cooperatives there. However, the jackfruit is not only particularly large and robust, it is also exceptionally versatile: Since it can be eaten both raw and ripened, the jackfruit can be used very flexibly in the kitchen depending on its ripeness. A ripe fruit combines the sweet flavors of pineapple and banana, which is why it is particularly popular in its homeland in the form of jelly, sweets, ice cream, pickles, chips, jams or dried jackfruit snacks. When raw, the taste of the fruit is almost neutral and the consistency is fibrous and crunchy.
For this reason, the structure of the young jackfruit is reminiscent of tender beef or chicken, making it the ideal meat substitute. And that's not all: the jackfruit flesh is also free of allergens such as gluten or soy, is particularly low in calories and is also rich in fiber, potassium, vitamins C and A, magnesium and antioxidants
. Since it also contains a lot of calcium and iron
, jackfruit is ideal as part of a vegan diet.
But it is also a welcome ingredient in savory dishes for non-vegetarians and non-vegans . In the following dish, the meat is deliberately replaced with natural Lotao Green Jackfruit . A real culinary delight that once again proves why we no longer want to be without jackfruit in our kitchen.
Jackfruit and papaya salad with cashews
(for the dressing)
- 150 g lamb's lettuce
- 400 g Lotao jackfruit pure
- 2 tbsp coconut oil For the salad
- 150g Lollo Rosso
- 100g radicchio
- 100 g sugar snap peas
- 1 papaya
- 200g lollo bionda
- Cut the jackfruit flesh into small pieces, season with salt and pepper or other spices as desired and fry in coconut oil in a hot pan for about 20 minutes.
- Break into smaller pieces with a wooden spoon or fork. In the meantime, wash the lettuce, spin dry (salad spinner), remove any stalks or impurities and tear into bite-sized pieces.
- Peel the papaya, remove the seeds and cut into narrow strips. For the dressing, wash the mint, shake it dry and pick off the leaves.
- Mix the mint leaves with the other dressing ingredients and fold into the salad.
- Arrange the salad with the papaya and jackfruit pulp on a plate. Bon appetit!