Tropical jackfruit has a mild pineapple-like flavor and toothsome texture when raw, but the real surprise comes when it’s cooked. Get ready for a dish so packed with flavor that it makes a great vegan meat substitute. Here we serve it over rice, and it’s great in tacos or burritos, too.
4 cups seeded and diced fresh jackfruit (use pods and core, discarding skin and seeds)*
1 serrano chile or jalapeño pepper, diced (leave seeds in)
1 1/2 teaspoon chili powder
1 teaspoon fine sea salt
Juice of 1 orange
2 cups cooked brown rice
1/2 cup chopped fresh cilantro
Lime wedges for serving
Heat oil in a large skillet over medium heat. Set aside 1/3 cup chopped onion for garnish; add remaining onion to skillet and cook, stirring, until golden brown, about 6 minutes. Add jackfruit, serrano, chili powder and salt. Cook, stirring, for 1 minute. Add orange juice, cover and simmer, stirring frequently, until jackfruit is tender and some pieces begin to fall apart, 20 to 30 minutes; add water 1/4 cup at a time if mixture gets too dry.
Divide rice among 4 bowls. Top with jackfruit, reserved onion and cilantro and serve with lime wedges.
*You can also use 2 (20-ounce) cans drained and finely diced young green jackfruit in place of fresh jackfruit; just double the amount of orange juice to preserve the dish's sweet-spicy flavor balance.
Per Serving:320 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 620mg sodium, 68g carbohydrates, (6 g dietary fiber, 34g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.