You Dont Know Jack

January 17, 2017

Jackfruit that is. Fresh Madison Market now has jackfriut in stock. Have you heard of jackfruit? Have you seen jackfruit? They are huge!

This jackfruit is 15.5 pounds! Jackfriut is the largest fruit in the world that grows on a tree!

Each jackfruit is an awesome source of potassium, calcium, fiber and iron. Why is jackfruit becoming popular? It’s a large-yield fruit and drought resistant crop. Plus the jackfruit is a most excellent way to replace meat in your diet as it has the texture of real meat! Pick up a jackfruit today and try one of these meat replacement jackfruit recipes

BBQ Jackfruit Sandwiches


2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)

1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)

3/4 cup BBQ sauce + more for topping


Rinse, drain and thoroughly dry jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a mixing bowl and set aside.

Mix together BBQ seasoning and add to jackfruit. Toss to coat.

Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.

Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).

Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.

Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture, then remove from heat.

Jackfruit “Tuna” Melt Sandwich


For the jackfruit "tuna" salad

1 can of jackfruit (packed in water or brine, not syrup), rinsed and drained

1/2 teaspoon olive oil

1/4 onion, diced (about a 1/2 cup)

2 cloves garlic, minced

1 teaspoon kelp granules

1/2 teaspoon dried tarragon

1 cup cooked great northern white beans

1/4 cup vegenaise

2 tablespoons pickled relish

1 1/2 tablespoons dijon mustard

juice of 1 lemon

For the sandwich

4 slices of bread

greens of some sort

1 tomato, sliced

2/3 cup shredded vegan cheese

olive oil spray


Use a fork to pull apart the jackfruit into shreds (until it has a tuna-like consistency).

Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté for a couple minutes. Add the jackfruit and let it cook, stirring occasionally, until the jackfruit's moisture is gone. Add the kelp granules and add salt to taste. Remove from heat.

While the jackfruit is cooking, start the salad. In a bowl, use a fork to mash the white beans. Once they are thoroughly mashed, add the rest of the salad ingredients and mix together. Once the jackfruit is done cooking, add it to the salad mixture and mix until fully coated. Taste and add seasoning, if necessary.

Turn on the broiler of your oven. Layout the 4 slices of bread. Place a small amount of greens (your choice) on two of the slices of bread. Top the greens with the tomato slices, then top the tomato with the jackfruit salad (about a heaping 1/2 cup per sandwich). On the remaining slices of bread, spread out the grated cheese.

Place the two slices of bread, topped with cheese, on a baking sheet and place it in the oven, under the broiler. Let sit under the broiler, just until the cheese begins to melt, about 2-4 minutes. Remove and place the slices on top of the slices topped with the jackfruit salad.

Heat a large frying pan over medium-low heat and lightly spray with olive oil. Place the sandwiches in the pan, cheese side down. Let cook until cheese begins to melt. Lightly spray the tops of the sandwiches with the olive oil. Flip the sandwiches and cook on the other side. Flip again if needed. The sandwiches are done when the cheese is melted and the bread is toasted.