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Don't know jack about replacing meat with fruit? Here's a helpful guide.
But there’s another option, one that happily satisfies both those who enjoy meat substitutes in any form and those who would rather not eat a highly processed meat imitation. That option is jackfruit: a large — enormous really — fruit found in tropical regions around the world that’s eaten both ripe and unripe.
When it’s young and green, jackfruit works remarkably well as a natural stand-in for pork or chicken due to its meaty, shreddable texture after cooking. Ripe jackfruit is sweeter, and doesn’t work as a meat substitute, but can be eaten raw.
If you’re ready to try it yourself, you have options: fresh, canned, or packaged.
Look for fresh jackfruit in well-stocked grocery stores or international markets. If you find it sold in smaller chunks, you won’t have to try and wrestle with an entire child-sized fruit — at least this time anyway.
If you can’t find fresh jackfruit near you (or would just prefer not to go through the hassle of prepping it), you can find canned young jackfruit in Asian markets or online. Make sure to get the jackfruit packed in brine or water — not syrup!
If you’re starting with fresh, green jackfruit or canned jackfruit, you’ll want to season it (it doesn’t have a strong flavor when unripe, which makes it a versatile ingredient) and cook it until the arils start to break down into shreds (often done by sautéing, stir-frying, or simmering in a sauce).
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