Today I cooked butternut squash and jackfruit curry with taboon flatbread. I have to confess; this is the first time I’ve ever cooked or eaten jackfruit…and to be completely honest I think it will be the last 😂
Jackfruit comes from trees, thought to have originated in South India but now grow throughout the tropics. It is the largest tree fruit in the world and fully ripened, is sweet and said to taste like a combination of pineapple and banana. Its young, unripe form has a subtle taste and as its texture is comparable to shredded meat, it’s become increasing popular as a meat substitute.
Per 100g it contains 95kcals, 1.5g fibre and 1.7g protein, as well as a variety of vitamins and minerals. Given it’s being used to replace meat, it’s important that we take note of its protein content in particular. Jackfruit, as the name implies, is a fruit and whilst it contains slightly more protein that most fruit, it is still considerably less than traditional protein sources, like meat (17-32g protein), beans and lentils (6-9g protein) and tofu (8-13g protein).If you are sure you consume adequate protein, then tucking into a jackfruit-based dish sometimes should be fine. If, however, this isn’t the case, consider adding a traditional protein-source to your dish as well, or leave jackfruit-based meals to the occasional choice.
⚠️ Jackfruit has been reported to provoke cross-reactions in latex-sensitized individuals.