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Jackfruit Burger

 

After getting friendly with the large piece of unripe jackfruit,  I was blown away to find out what a stunning piece of fruit it is. I had never seen jackfruit in it's unpeeled form and looking at the unusual looking piece made me very curious. 

It was so beautiful that I could not stop myself taking a lot of photos. 

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Finally, the fried jackfruit on the burger bun looked so delicious, that I ate the model in the photoshoot way too soon. A lesson I had learnt earlier: do NOT take photos of food when hungry, as the risk of eating your model, is enormous! 

Especially in my case, where it is quite difficult to obtain more product, I should have eaten something else and concentrate longer on the photoshoot :) Well, too late.

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In some countries I believe jackfruit has been hitting the shelves in the health food stores, mostly in cans or in packaged versions. Amazon sells some too.  As I have only tasted the fresh fruit I cannot guarantee how canned or packaged jackfruit may taste, but I am definitely sold on jackfruit as a savoury meat replacement.

And all its variations should be tried and tested. If you have some feedback please share it below in the comments.

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Jackfruit is surprisingly amazing and the chewing sensation reminded me of eating chicken

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Jackfruit Slice

  • this is how I received my piece of unripe jackfruit: it is a small, peeled  chunk of this enormous fruit that can weigh up to 35 kgs.

  • jackfruit is the largest tree-borne fruit in the world and can get up to 90 cm long and reach a diameter of 50 cm

Finding the pods

  • I gently peeled away the fibres and removed the fruit pods 

  • inside every pod is a large seed

A Single Pod

It Reminds me of a Sea Anemone

Spice Mix for Pods

  • I had 300 gr of fruit and used the  following spice mix:

  • 1/2 TB rice malt syrup

  • 1/8 tea ground stevia

  • 1/2 tea smoked paprika

  • 1/4 tea sea salt

  • 1/4 tea pepper

  • a pinch of chili

 

I warmed up the rice malt syrup to make it a little runny and added the spices. Stir until mixed well and cover the pods with your spice. Heat up your pan with 1-2 TB of coconut oil on medium heat. Add the pods and fry for 2-3 minutes until they have a little bit of colour.

Simmer with Lid on

  • Add 1/4 cup of your favourite vegan BBQ sauce and simmer on low for approximatedly 35 minutes. Test after 25 minutes to see if you can start shredding the meat with 2 forks. Once the fruit is soft enough to shred, it is done.

Assembly

  • I used a gluten free bun

  • avocado

  • crushed roasted cashews

  • lettuce

  • a sauce made from equal parts of seeded mustard and veganaise

Quick!

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Eat it Before Someone Else Does....

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