By now, you've probably heard of jackfruit. It's one of the fastest rising stars according to Google's Food Trends: 2016, and suppliers see no slowdown going into 2017. Just three years ago, Melissa's sold a few cases of jackfruit a year, says Robert Schueller, director of public relations at Melissa's World Variety Produce, Los Angeles. Now, that number's closer to 250 cases a week, he says.
Jackfruit definitely has its challenges, however. The spiny, unwieldy “King of Fruit” can weigh up to 100 pounds, though it typically ranges 8 to 25 pounds at retail. That's still a pretty big hurdle for many consumers, Schueller says. Melissa's is trialing single-serving packs the company hopes to launch on a wider scale in early 2017.
So, what's behind this upsurge in jackfruit popularity? Consumers looking for meat substitutes have found it in the texture and neutral flavor cooked, unripe jackfruit. While not high in protein, it offers calcium and potassium, and when boiled, shreds much like pulled pork or chicken.
Consumers looking to use jackfruit as a meat substitute need to buy it green, not ripe. A ripe jackfruit has a sweet, banana-pineapple-pear-papaya flavor that served as the inspiration for Juicy Fruit Gum, according to Frieda's Specialty Produce, Los Alamitos, Calif.
Thinking about adding jackfruit to your lineup? Here's some pointers:
- When cut, jackfruit emits a sticky latex discharge.
- Cover work surface with something disposable to make clean-up easier.
- People with latex allergies may react to jackfruit.
- Coat knife in oil to keep it from sticking to fruit.
- Keep an eye on your displays. Overripe jackfruit's smell can be strong and unpleasant.
- Boil and peel seeds for a potato-chestnut texture and flavor.
Check out this video from Frieda's for some cutting tips.
