Today I want to write about a new trend in health food – the jackfruit! Now, growing up in Malaysia, I knew it as sweet, yellow, sticky-but-waxy “inner fruit” from a large fruit with tough skin… like the durian but without the thorny exterior! The inner fruit had large seeds, which you could boil and eat as a healthy snack, by the way!.
Jackfruit: Truly a one-of-a-kind produce. Native to the tropics.
The jackfruit tree bears very large fruit!
The sweet, addictive “inner fruit” of the jackfruit…
What I loved eating growing up – and the boilable seed!
However, recently (and especially in the West), there’s been a trend of cooking the outer flesh of the massive jackfruit, as a meat alternative!
The new trend seems to be to eat the other fleshy parts of the fruit (beige areas in photo. Also, this is precisely NOT how to cut a jackfruit! :)
It doesn’t quite taste like much on its own, but it has an interesting “meat-like” texture which chefs are enjoying experimenting with. It’s been used in curries, as a fried food, and in burgers! Best of all, it has been found to contain many nutrients!
To demonstrate, may I call your attention to my recent finding… Behold: the jackfruit burger – more or less a meatless “pulled pork” cooked in a tangy barbeque sauce!
Shredded jackfruit flesh, cooked in a barbeque sauce as though it were pulled pork!
Ta-daaaa! The jackfruit burger!
Jackfruit meat is all health-conscious land! You can even buy it pre-packaged for cooking at home.
Example of pre-packaged jackfruit “meat”
However, I’d strongly suggest you get the fresh version, if you’re in parts of the world that grow jackfruit. Don’t get me wrong though! I’m digging what some chefs are doing with this new material, and as always, I’m always up for a good meat alternative!
This particular burger was found at Eugen’s in Konstanz (read my post on it here). I pretty much could eat this every. single. day. No joke. Till next time…
N.B.: Many thanks to Google Images for the photos of the jackfruit!
Hello lovely people!
Greetings from Germany! If you’re in one of Europe’s more hipster/alternative/urbane cities, such as Berlin or Munich, you’re not going to have a problem finding gluten-free options!
All you have to say is:
“Hast du glutenfreies Essen?”
Do you have gluten-free food?
“Ohne gluten, bitte.”
Without gluten, please.
“Gluten (pronounce it: gloo-tain) ist weissen, gerste, bier, soya sauce, etc.”
“Gluten is wheat, barley, beer, soya sauce…”
Most servers also speak sehr gut (very good) English and are quite educated about serious gluten allergies.
I found myself in Konstanz, Germany (by the border of Switzerland) for a week, and had to scout more closely for gluten-free options. Konstanz is, by German standards, a smaller city, with medieval streets and lots of shopping.
They had a lovely organic shop called Eugens (pronounced: Oi-gens) in one of the main downtown streets. Eugens has lovely options for conscious eaters.
A lovely side salad with beansprouts, sunflower seeds, and a light vinagrette…
Lentil and cashew “steak” with rice and a mango sauce…
Probably my favourite dish here: a lupine burger with gluten-free bread and potato cubes…
They also have dairy alternatives: soy and almond. They make a tasty hot chocolate (heisse schokolade). Highly recommended for the quick service, attention to allergies, and delicious offerings. Prices are normal by European standards: about 10-20 Euro per entree.
Eugens, Konstanz, Germany (17/20)
Münzgasse 1, 78462 Konstanz
- Allergy friendly: *****
- Taste: ****
- Atmosphere: Calm, peaceful, quiet ****
- Service: ****
- Cost: $$ Dishes range from RM20+ to RM40+ for entrees