Mystery Food Revealed…

Evi was the closest, but not quite. The dish was made with jackfruit, an Asian tropical fruit which can grow as large as 3 feet long. It can be used either green as a vegetable or mature as a sweet dessert.

Unripe Jackfruit has a remarkably similar texture to chicken (or pulled pork), making it an excellent vegetarian substitute for meat. It is often used in Indian and Thai curries.

After finding this recipe, I was intrigued and wanted to try it immediately. Luckily our Asia market in town had a good supply.

So, what’s the verdict? The dish has a unique taste and a meaty texture. Does it taste like what it looks like when it’s cooked? Nope. Will I eat it again? Yep. It seems very versatile and I can’t wait to experiment further.

Enjoy your weekend!

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5 Responses to “Mystery Food Revealed…”

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  1. Love that outfit!
    I stopped eating meat 43 years ago, as a teenager, and have NEVER heard of jackfruit. Now I have to find some and try it myself.

  2. Glana Ricci says:

    Your post today made ​​me think … the jackfruit is a fruit so common in my country (Brazil), here in my city (Guaruja Sao Paulo coast) you find ripe jackfruit fallen from the trees, the ground, anywhere, and we ignore it and they end up spoiling it, I’ll “look” for the jackfruit with more affection

  3. Vicki says:

    I’ve been wondering all weekend what that was! We’ll have to give it a try. AND I triple love your outfit! Absolutely love it! It looks creative, classy, timeless and still comfy. That’s a hard balance to find!

  4. Namitha says:

    Interesting – I only discovered how yummy unripe jackfruit can be over the New Year! I had melt-in -the-mouth spit grilled unripe jackfruit wedges which were sprinkled with a spice mixture (called chaat masala) after grilling – I have to get the recipe somehow. Even the seed was silky soft. No idea about the marinade – I’ve never cooked it in my life. And I live in a place where the fresh unripe fruit is easily accessible. In the south of India, it’s also easy to get the golden ripe fruit. We save the seeds and roast them on the stove (in the olden days of wood fires, they were popped into the hot fire till they became black so we could peel of the skin and eat it).

  5. Kathryn says:

    I had never heard of Jackfruit – sounds interesting – will have to check our local Asian stores to see if they have it – thanks for sharing this with us:)

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