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Grown in tropical climates, you might find green, spiky fruit at an Asian grocery store. With its magical ability to be cooked, shredded and taste just like meat, it’s popular among vegans and vegetarians when they’re cooking tacos, barbecue, “crab” cakes, pot pie and more.
Save yourself the labor-intensive process of pulling jackfruit – and go canned! Whether you buy more mature (yellow) or young (green) fruit, the texture and flavor is almost the same.
You can literally dump everything – spices, molasses, jackfruit and Kitchen Basics® Vegetable Stock – right into your slow cooker. Set it for 8 hours on low (4 on high) and get on with your day. Come back to tender, flavorful jackfruit that’s ready to be fork-shredded and piled high on slider rolls. Top with lime slaw for a tangy crunch.