Jackfruit is a large, tropical fruit native to southwest India. It belongs to the Moraceae plant family and is related to figs, mulberries and breadfruit. Jackfruit is the largest fruit that grows on a tree and can reach up to a massive 36 kg. Crikey, I hear you say!
The fruit has a spiky, green exterior and a sweet, yellow flesh inside. The flesh of the jackfruit is known for its distinctive texture, which is often described as a mix between pulled pork and pineapple.
When cooked, jackfruit takes on the flavours of the seasonings or sauces used, making it a versatile ingredient in various savory and sweet dishes.
Jackfruit is commonly used as a meat substitute in vegetarian and vegan cuisine due to its meaty texture. It is rich in nutrients, including dietary fibre, vitamin C, potassium and dietary antioxidants.
Jackfruit is consumed in various forms, such as fresh fruit, in stews, sandwiches and desserts, or as a delicious curries such as this one featured in the new Gwinganna Gourmet cookbook, out now.
Gwinganna Gourmet features more than 50 new recipes including wholesome breakfast bowls and vibrant salads to comforting soups and plant and meat based dishes.
There are also happiness boosting treats and a selection of nutritious condiments, stocks and sweeteners to enhance flavours.
Inspired by the bountiful organic gardens on our lush 200 hectare property in Queensland’s Tallebudgera Valley, Gwinganna Gourmet highlights the wellness philosophy at the heart of our multi-award winning Ecotourism retreat.
Consulting Wellness Chef and Nutritionist, Samantha Gowing is the Editor of the new cookbook, which features photography from acclaimed food photographer Nelly le Comte. Sam’s association with Gwinganna spans 15 years and she says the cookbook highlights Gwinganna’s evolving food philosophy;