Confession- I am jackfruit convert. As I was making this recipe I couldnt stop thinking of all the different ways it could be used. This stuff is amazingly versatile and not processed. Similarly to tofu, jackfruit has a very mild flavor so it picks up the flavor of whatever you add to it extremely well, making it an awesome meat substitute for vegans and plant eaters alike. Granted, it isn’t high in protein like meat, but you can find your protein elsewhere.
The tree that bares the fruit comes from South and Southeast Asia and is believed to have originated in the southwestern rain forests of India. It is high in potassium, magnesium, vitamins A, C, and B-6 and relatively low in calories- only 157 per cup. Bonus.
Not surprisingly, you can find fresh jackfruit as well as canned jackfruit very easily in Los Angeles. I picked up some in a can at Samosa house in Culver City. INcase you don’t like in a melting pot- you can also find the same kind I used on amazon. This is only my second time working with jackfruit and I guarantee it is not the last. I cant wait to recipe test it with tacos, stir frys, and other sandwhiches to then share with you guys. This is a twist on the classic chicken or tuna salad sandwiches and it was a really lovely light lunch that was easy to make and very satisfying.
MAN! Does it look like chicken salad or what? I had my girlfriend over while I was making this and she looks over at me in shock and says “are you eating chicken?” Her face was priceless. Both of us haven’t eaten meat in years. She couldn’t believe it was not chicken, not only becuase of the way it looks but because it has a very similar texture to a shredded meat. You might even be able to fool some of your meat eating friends with this one. Not that you would want to fool anyone, or anything. heh.
Jackfruit comes in pieces as pictured above when you purchase in a can. The part I am holding with my thumb doesn’t pull apart into shred like the rest of the flesh above. After you have pulled apart the stringy flesh, simply slice up the rest of the bits.
This recipe is satisfying, sweet, savory, easy to make and a twist on a classic.
Open the can of jackfruit and drain out the liquid. Pull apart the jackfruit into small pieces with your hands. See image above in the post. Then slice up the hearts into small pieces. place in a bowl and set aside.
Combine all of the remaing ingredients for the jackfruit salad in a bowl, expect the jackfruit and whisk together to combine. Before adding the jackfruit, squeeze out as much liquid as possible using a paper towel and then mix in. Put in the fridge for a atleast an hour or long to let the jackfruit absorb the flavors.
To serve, lightly toast the bread, spread some mustard on if using*, top with a couple of apple slices, then add a scoop of jackfruit salad. Enjoy!
*note only use mustard if you are a mustard fan, if not you can try some more vegan mayo or even spread some avocado. Yum!