Jackfruit is the “porcupine” of the vegetable world. It is also one of the more “gi-normous” fruits around. We’re talking up to 70 pounds of prickly skin, “ribs,” bulbs or pods, and seeds. Chef Nancy Berkoff recently shared some recipes using jackfruit in Vegetarian Journal. Try Chinese Five-Spice Jackfruit, Jackfruit Salad, Savory Jackfruit Cutlets, Jackfruit Chili, Peppery Jackfruit, and Jackfruit “Not Crab” Croquettes.
To see the entire article go to: http://www.vrg.org/journal/vj2015issue1/2015_issue1_cooking_jackfruit.php
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