You heard the expression “jack of all trades” but have you heard of “jack” of all fruits? I’m referring to the jackfruit in this case. In a way, this fruit has an identity crisis as if it has been cross pollinated between a pineapple, mango and cotton candy. This exotic fruit may look intimidating on the outside but once you splice open the porcupine shell, that’s when the fruit reveals itself.
Jackfruit has a stringy, meaty texture that is often used in South East Asian cuisines. In this recipe, I used the yellow ripe jackfruit instead of Green Jackfruit, because it has a very similar taste and texture as mango and pineapple. This served as the base of my asian-styled salsa for my shrimp taco. Since jackfruit is softer than mango, I added red bell pepper to provide an extra layer of texture. Try it at your Memorial Day BBQ and you won’t be disappointed.
Jackfruit Salsa on Grilled Shrimp Tacos
|1 cup jackfruit meat, (chopped) (I used fresh ones in this recipe, but you can use canned ripe jackfruit as well)
1/4 cup red bell pepper, chopped
1/2 jalapeno, minced
1/2 shallot, minced
2 tablespoon fried shallot
juice of 1/2 lime
2 teaspoons fish sauce
8 large shrimps
2 flour tortilla wrap
Cilantro as garnish
|1. Remove the seeds of each jackfruit. Slice it and chop into small chunks. Rinse it with running cold water because they get a little slimey after they are cut.
2. Put jackfruit, red bell pepper, jalapeno, shallot, lime juice, and fish sauce in a medium bowl and stir well. Set aside.
3. Marinate shrimps with garlic powder and salt. Grill for 3-4 minutes until cooked.
4. Place grilled shrimp onto tortilla wrap, add jackfruit salsa. Garnish with cilantro and fried shallot and serve.
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