Why jackfruit is good for you: the health benefits of vegan meat substitute that’s so trendy
- The fruit has become fashionable for its textural resemblance to pulled meat, and is so versatile it can be used in a variety of sweet and savoury dishes
- But research has found it is also an excellent source of vitamins and minerals, and can help fight cancer and heart disease
Growing up in Mexico, Chef Moy had never heard of, let alone seen, a jackfruit. The raw vegan chef, whose real name is Moises Mehl, only discovered the tropical fruit when he moved to Hong Kong 11 years ago.
Mehl works for Nood Food, a cafe chain in the city which specialises in healthy salads, sandwiches, raw food treats, juices, and smoothies. He loves incorporating jackfruit into his own meals and smoothies, and says that he appreciates the ingredient’s versatility in recipes.
“It has a texture that resembles pulled meat and takes marinades quite well, making it excellent to use in plant-based, meat-substitute dishes. It is also wonderful in smoothie bowls [a thick blend of whole foods, such as frozen fruits, vegetables and other add-ins such as avocado, oats or nuts], salads and desserts.”
The fruit, which is thought to have originated somewhere between southern India and the island of Borneo in southeast Asia, is cultivated in tropical regions of Asia, Africa and South America, and can be eaten in many forms. According to Mehl, when it’s fresh, jackfruit has a texture similar to young coconut meat and a flavour that is a cross between mango and peach.
“It has that old-school chewing gum taste – I love it!” he says.