Spotlight: Jackfruit

J is for Jackfruit.

Jackfruit has been hailed as a bit of a miracle fruit in recent months, but what’s all the fuss about?

Grown in tropical climates, Jackfruit is found more and more readily on our supermarket shelves and in “healthy” restaurants all over the western world. It can be eaten as a fruit when fully ripe, with a taste similar to mango or pineapple. It is also used as a meat substitute in vegetarian/vegan recipes due to its meat-like texture (and neutral flavour when less ripe).

๐Ÿˆ Jackfruit is the largest tree fruit in the world

๐Ÿˆ 1 cup of Jackfruit contains about 3g fibre

๐Ÿˆ Great for your immune system with 1 cup containing about 10% of your daily recommended Vitamin A and 18% of your daily Vitamin C

๐Ÿˆ 1 cup contains around 15% of your daily Magnesium. Magnesium is a macromineral involved in maintaining bone health, regulation of heart rhythm and muscle function. It is also thought to have anti-inflammatory properties, used in migraine prevention and for its sleep-enhancing properties

๐Ÿˆ Around 15% of your daily recommended amount of Copper is found in 1 cup of jack fruit. Copper has a role in making red blood cells, maintaining nerve cells and the immune system. It also helps with iron absorption and the formation of collagen

๐Ÿˆย When less ripe, Jackfruit has a neutral flavour which means it soaks up any herbs and spices you cook it in so can be used as a meat substitute (like pulled pork or chicken)

NB: Be careful when replacing meat such as chicken with jackfruit. Although it has many nutrients, including more protein than most other fruits. A 75g portion of jackfruit only contains about 1g or protein whereas the same amount of chicken contains 21g of protein.