Jackfruit, one of the world’s largest tree fruit that looks like some sort of large alien egg, is a nutritional staple in tropical countries. As the largest tree fruit in the world, it can grow up to 100 lbs., but most of them are in the 10-20 lb. range. It has spiky skin, a distinctive, musky smell, and a flavor that’s a lot better tasting than it smells—sort of like Juicy Fruit gum.
Jackfruit is very high in antioxidants and has a mild tropical taste. Orange and yellow fruits (like jackfruit) and veggies are rich sources of carotenoids. I love mangos, papayas, jackfruit, and sweet potatoes. My Sweet Potato and Jackfruit Delight and Mango Tapioca recipes help build collagen and keep your skin young. Kale, spinach, and moringa leaves are also good sources of carotenoids (one of our anti-aging FoodTrients). You can sometimes find jackfruit in Asian markets or order them fresh from melissas.com. I also buy canned jackfruit on Amazon.
Jackfruit is a native of Southeast Asia and probably first appeared in India. They are now grown in Mexico, and because the fruit has such a long season, you can buy them year-round. Jackfruit is a nutritional staple in tropical countries. They are also high in protein, potassium and vitamin B. And, with about 95 calories in about a half a cup, they aren’t quite as high-carb or caloric as staples like rice or corn.
Combine jackfruit with coconut and you can create all kinds of delicious recipes. One cup of raw coconut meat contains 283 calories, most of which come from its 26.8 g of fat. While the fat in coconuts is saturated, it’s a medium chain fat that’s broken down by the body into energy faster other long chain fatty acids. Plus, coconut has fiber, minerals and supports the immune system.
If you’re looking for a healthy, refreshing smoothie, try my Jackfruit Smoothie with Fresh Coconut. It’s yummy!
Jackfruit Smoothie with Fresh Coconut
1 cup frozen young coconut meat
¼ cup chopped jackfruit
½ cup coconut water
1 cup ice
Mix ingredients together in a blender until thoroughly mixed.