I love jackfruit. It’s the best new thing on the vegan scene in a long time. It’s such a versatile food that, once cooked, looks and has the texture of pulled pork or chicken. It’s also a very mild tasting food – so even though it is a fruit, you wouldn’t know it once you’ve cooked it in spices and marinades. In the past I have discarded the seeds and some of the core of the fruit, but honestly, there’s no need. Once you’ve cooked everything down, it’s all soft and edible – so don’t waste those bits! You can also choose to shred the fruit before cooking, or use a masher after it has cooked down a bit – up to you. I would recommend cutting up the core though, because it doesn’t shred like the stringy bits of the fruit. I’ve used jackfruit for tacos plenty of times (you can see my recipe here), but only just started using it in sandwiches with a BBQ sauce and baked in the oven to get it a little bit crispy but still very sumptuous. I like to serve it with coleslaw which is a classic combo – sweet, sticky pulled […]