TREND SPOT

JACK THE MEAT IN

A prickly green fruit might not be the most obvious replacement for pulled pork – but that’s exactly what vegans in the know have been cooking with. Jackfruit is the largest tree fruit in the world – it can grow up to a metre in length and weigh as much as 45kg – has a firm texture and, when ripe, smells and tastes like a mash up between mango, pineapple and banana. When jackfruit is young and under-ripe, however, the flesh actually ‘pulls’ like slow-cooked meat, and its mild flavour is the perfect vehicle for spicy sauces and marinades. Plus, it’s gluten- and soya-free – unlike many meat substitutes – and is reputedly a good source of fibre, vitamins A and C, and potassium, and is rich in antioxidants.

Jackfruit grows in tropical climates such as Thailand, southern India and Bangladesh (where it’s the national fruit) but due to its size and the amount of preparation required to get to the edible fruit inside, you’re most likely to find them over here pre-prepared and portioned or tinned in brine. The sticky sap, core, fibrous dividers and giant pips are all discarded, leaving meaty, fleshy pods behind.

Buy jackfruit online or in Asian grocers and try out our recipe below. And, if you’ve any questions or tips of your own on how to cook with jackfruit, why not join and contribute to our new community-focussed O magazine recipes group on Facebook. soft brown sugar 4 tbsp ginger a thumb-sized piece, finely grated garlic powder 2 tsp apple cider vinegar 4 tbsp cayenne pepper Ω tsp

• Break the jackfruit into pieces (if you’re using tinned, drain and rinse well) and put in a pan with the cider and enough water to cover the fruit. Bring to the boil, reduce the heat and simmer for 30-35 minutes or until all of the liquid has evaporated and the jackfruit is tender. Shred into strands using two forks.

• Mix together the slaw ingredients with some seasoning and leave to marinate for 20 minutes, stirring once.

• Meanwhile, put all the BBQ sauce ingredients in a small pan and heat gently. Once simmering, remove from the heat.

• Stir ae of the BBQ sauce through the pulled jackfruit and gently reheat. Pile some on to the base of a bun, top with slaw and serve with extra BBQ sauce for dunking.

PER SERVING 543 KCALS | FAT 4.1G SATURATES 0.8G | CARBS 107.6G | SUGARS 67.2G FIBRE 4.6G | PROTEIN 12.5G | SALT 4.3G