Pulled Jackfruit has become very on trend in the vegan world…and with good reason. Jackfruit are the biggest fruit in the world and they look like a cross between a lychee and a rugby ball.  They are incredibly good for you. I remember when I lived in Birmingham (UK) the streets would be lined with these strange looking fruits and I had no idea what they were or how much I would become obsessed with them. Now that I live in rural France they’re are incredibly hard to get hold of, I’ve never seen fresh Jackfruit but they’re available tinned in big cities, my nearest is Toulouse.

Tinned Jackfruit come can be sweet (in syrup) or savoury (in Brine or water). I’ve been experimenting with several dishes using it which I’ll mention in later blog posts but I had to start with my pulled Jackfruit recipe. The beauty of cooking with Jackfruit is its meaty texture and the way that it absorbs flavours. I remember eating pulled pork before I became vegetarian and enjoying it but I think pulled Jackfruit is much better and I don’t know why anyone would use pork now!

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