There’s been plenty of chatter on the PPK forums about jackfruit and its meaty properties. I don’t think I’d ever even heard of it until then but when I did some googling I realised that they were the huge things I’d seen growing everywhere on our trip to South india a few years ago.
I was even more intrigued to try it because I just could not imagine eating something so strange and much less in a spicy mexican dish!!
I found the tin in our local Indian shop and was set to go. I used Melisser’s recipe, but I must confess I had a problem with it. I don’t have a slow cooker so I went for the 2 hour simmer. After only about 20 minutes though it started to stick to the bottom, even with my smallest gas ring on its lowest setting. So this is where I think I went wrong – I added some water. This took the jackfruit away from being the lovely meaty texture I’ve seen on so may blogs, and turned it into something more like stewed rhubarb!! So for that reason I didn’t get to enjoy the supposedly meaty texture of the jackfruit. It tasted just OK, nothing special. I would buy it again – the tin only cost about 90p and served 2 of us, but I need to find a way to preserve the texture better next time.
Cooking the Vegan Books 
