The experience of Jackfruit

I was hesitant about Jackfruit…

I have been unsure about this Jackfruit business. I even did my research only to find it has little nutritional value. So, I have been avoiding it. I know it is supposed to simulate the pulled pork texture, but do I miss meat that much?

Last weekend the family and I were doing our weekly Trader Joe’s shopping and my husband threw a can in our cart. WTH? What am I going to do with a can of Jackfruit?!

This green can has been sitting in our pantry for a week and a half with no purpose! And, I just don’t know how I feel about it.

Today was a hard day. A very old and dear friend passed last night and I spent my day on the verge of tears. See the nightlight he made for my kids before they were born below. Big Hearts inserted here!


I wasn’t in the mood to cook, but my family and I need to eat! I have that green can of Jackfruit at home…


I open Pinterest and hit up my saved main dishes. Jackfruit! Right there at the top of the list. Hmm…. Still wondering how I feel about this…

I head back to Trader Joe’s after work to pick up a few more things and one more can of this weird Jackfruit business.

Here is how Jackfruit Taco come together:


4 tbsp olive oil

I medium red onion, chopped small

4 cloves garlic, chopped

1 large tsp cumin

1 tsp smoked paprika (I use one from Slovakia)

1 tsp coriander

¼ tsp cinnamon (I was skeptical of this)

½ tsp cayenne pepper

2 heaping tbsp. tomato paste

4 big tbsp coconut aminos

2 can Jackfruit (I bought the cans from Trader Joe’s)

3 tbsp maple syrup

Pinch of cracked pepper

2 tsp liquid smoke (who knew you would use liquid smoke so often)

1 tbsp apple cider vinegar


Pickled onions:

Slice a red onion thinly on a mandolin

Add to a half cup of apple cider vinegar and 2 tbsp coconut sugar



Make as you like


Sour cream:

Soak ½ cup of cashews in boiling water for 30 minutes. Throw in blender with a little salt and juice from 1 lemon and blend until creamy.


  1. Heat oil on medium high and throw in you onion. Cook for about 5 minutes until soft.
  2. Add garlic and cook a minute or so until fragrant.
  3. Add cumin, paprika, coriander, cinnamon, cayenne, tomato paste and Jackfriut. I cut the triangle piece off the Jackfruit pieces before adding them to the pan.
  4. Next add the aminos, maple syrup, vinegar and liquid smoke.
  5. Break up the Jackfruit with your wooden spoon.
  6. I cooked this on low for about 10 minutes.

Heat up your tortillas and top with the Jackfruit, lettuce, pickled onions, cashew sour cream, guac, some tomatoes, and Travis even threw some soy chees on there!

I was skeptical. Harper said it was a little spicy. You may want to add the pepper a little at a time or not at all.

The Jackfruit really did have the texture of pulled pork. Harper even said it tasted like the pulled pork tacos I made for many years.


I may be a Jackfruit convert. Only more recipes will tell.

Enjoy your dinner! And, hug your loved ones. Life is short.


3 Comments Add yours

  1. chaosmotic says:

    There’s a place called Indian Sweet & Spice on Venice near the Museum of Jurasic Technology. Everything there is vegan and they serve various Jackfruit dishes. Sometimes they put the Jackfruit out so you can see one. Bigger than your head. I wonder how long it takes a Jackfruit to grow?


    1. I am so sorry I missed you here in Dallas! I may have to come visit and go on a vegan food tour!


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