Tony and I bought a ten pound jackfruit from the farmers’ market and have tried out different recipes using the meat of the nutrient-dense fruit to make plant-based versions of pulled pork sandwiches and jerk chicken tacos. Jackfruit is the largest tree-borne fruit in the world, and research suggests that it has plenty of health benefits including strengthening the immune system and protecting against cancer, boosting energy, and lowering blood pressure. Check out the health benefits from Naturally Daily below!
We had plenty of jackfruit left so we froze the rest of the bulbs for smoothies. Jackfruit has an interesting taste, almost like a chewy cross between banana and mango with a vegetable finish that I can’t put my finger on. Since we also had frozen mango in the freezer, I made a smoothie that would bring the similar flavors together. I almost added pineapple but didn’t want my smoothie to be overly sweet. If you like sweet, go ahead and throw in some pineapple!
1 cup frozen jackfruit bulbs
1 cup frozen diced mango
1 medium banana (regular or frozen
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
3/4 cup almond milk
garnish with mint and a lemon slice/wedge for a citrus twist
It’s a simple recipe and easy to make. It will give you a tropical vibe and a healthy glow!