Source: THE TAKEOUT, 1/24/18


Three years ago was when I first encountered jackfruit on a restaurant menu. Just because it had the word fruit didn’t mean it was used in a dessert capacity. The jackfruit was the star of a vegetarian carnitas dish, indeed, as a substitute for shredded pork. The fibrous nature of the tropical fruit, plus the fact that it was neutral-flavored and crisped easily, made jackfruit a believable stand-in for pork. It was one of the earliest times where a vegetarian rendition of a meat dish actually improved on the original.

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