The first time I had something similar to Jackfruit was in Jamaica, about 13 years ago. A street vendor in Kingston sold yummy Breadfruit plates for about $2.00. Although it didn’t taste like bread to me, it was starchy, unique and delicious.
Jackfruit is actually bigger than Breadfruit, is the largest fruit produced on trees and can keep us healthy in so many ways!
•Jackfruit is filled with Vitamin C and can help fight against viral and bacterial infections. In fact, one cup of jackfruit supplies our body with enough Vitamin C to support the function of our white blood cells, resulting in a stronger immune system and overall greater health.
•Jackfruit’s phytonutrients and antioxidants can help rid your body of cancer-causing free radicals, which can treat cell damage and build a resistance against different types of cancers.
•Jackfruit’s high fiber can soothe digestive disorders including constipation and ulcers. Every hundred grams of jackfruit is about four grams of fiber, so eating jackfruit can protect the colon by removing carcinogenic chemicals found in your large intestine.
•Jackfruit can also help you keep great skin, great eyesight, good blood pressure and healthy bones!
And as if all these amazing health benefits were not enough, jackfruit is also low in calories and free of fat! Yes, that’s right, you can eat a ton of sweet jackfruit without gaining a ton of weight!
The next time you have a hankering for something healthy and delicious, consider Darshana Thacker’s healthy jackfruit recipe!
CHIPOTLE JACKFRUIT TACOS:
🌮1 medium potato, cut into ½-inch dice (2 cups)
🌮1 medium onion, cut into ¼-inch dice (2 cups)
🌮2 cloves fresh garlic, minced (1 teaspoon)
🌮1½ cups of diced tomatoes with juice
🌮1½ cups fresh cut jackfruit or one 14 oz can.
🌮3 tablespoons taco seasoning
🌮1 tablespoon smoked paprika
🌮¼ teaspoon minced chipotle in adobo sauce
🌮2 tablespoons fresh cilantro, finely chopped
🌮2 tablespoons lemon juice
JACKFRUIT TACO TOPPINGS:
🌮12 corn tortillas
🌮2 cups shredded lettuce
🌮1 medium tomato, cut into ½-inch dice (1 cup)
🌮2 stalks scallions, thinly sliced (1/2 cup)
🌮1 avocado, cut into ¾-inch diced
1. In a skillet over medium-low heat, sauté the potatoes, onions, and garlic in ¼ cup water for 10 minutes or until the onions are tender.
2. Add the diced tomatoes, jackfruit, taco seasoning, paprika, and chipotle in adobo sauce, and continue cooking for 10 minutes until the juice from the tomatoes is absorbed.
3. Using the back of the spatula, break the jackfruit into smaller pieces. Stir in the cilantro and lemon juice.
4. Place half of the tortillas in a stack on a heated non-stick skillet. Cook each side of the stack on medium-low heat, for 4 to 5 minutes, or until the tortillas in the middle are heated through. Wrap warmed tortillas in a damp cloth to keep warm. Repeat with remaining tortillas.
5. To assemble the tacos, place the filling in the center of each, and top with the lettuce, tomatoes, scallions, and avocado, then serve immediately!
Doesn’t this Forks Over Knives recipe sound so Yummy Yummy Baby?!?
There are so many ways to eat Jackfruit, explore and let me know what you come up with!
Thank you to Forks Over Knives and Health Team Trista for the awesome recipe, pics and info!
🍈~ Dr. Desy