Ingredients:

1 tablespoon olive oil

0.5 onion, diced

2 x 20 ounce young green jackfruit in water can, or brine

½ cup water

1 tablespoon tomato paste

2 tablespoons low sodium soy sauce

2 tablespoons olive oil 

2 tablespoons brown sugar

2 teaspoons cumin

1 teaspoon oregano 

1 teaspoon smoked paprika 

1 teaspoon garlic powder 

½ teaspoon salt

¼ cup orange juice fresh squeezed

1 tablespoon fresh lime juice

1 teaspoon liquid smoke

Method: 

Start by preparing your jackfruit. Drain and rinse it very well (if packed in brine), then chop off any hard core portions. I definitely prefer my jackfruit this way, but if the hard parts don’t bother you, no problem, you can leave them on.

Next, sauté ½ an onion in olive oil for a few minutes, then add the jackfruit and 1/2 cup of water. Simmer for 10 minutes until jackfruit is softened a bit. While it simmers, stir all the wet spice mixture ingredients in a small bowl. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

After simmering for 10 minutes, remove the lid and mash the jackfruit to create a shredded texture. Add the wet spice mix and cook for 5 minutes, stirring constantly. Next add the orange juice, lime juice and liquid smoke, stir in and simmer on low for 10 minutes.

Spread the jackfruit evenly on the prepared baking sheet, and bake for 15-25 minutes, until crispy and even a little blackened in some spots. The jackfruit should be tender, yet crispy in places, and golden. Now it’s done!

This jackfruit tastes wonderful in warmed corn tortillas with diced red onion, guacamole, cilantro and sliced jalapenos. But you can use it in burritos, tacos, burrito bowls or anywhere else you desire. Vegan Sour Cream would be a good addition, as well as lettuce, tomato, salsa, etc.

Because jackfruit itself is not very high in calories or protein, you may want to serve it with a side of rice and beans, or you could stir some black beans right into the jackfruit once it’s done.