The large, tropical superfruit known as 'jackfruit' has been causing excitement with vegetarians . This is due to its consistency and flavor once it's been cooked. If jackfruit coaxed with the right flavors like barbecue and Asian sauces, the fruit tends to imitate the taste and consistency of pulled pork. And jackfruit unlike tofu and other meat alternatives is all natural, meaning the fruit doesn't have unpronounceable additives.

Owner & Chef in Seabirds Kitchen, LLC Stephanie Morgan, said that it is important to create new flavors out of whole foods, and jackfruit is the meat alternative that people have no pre-existing judgments about.

Jackfruit can be found in just about any Asian market, however, the key is to buy canned, green unripe jackfruit in water, not in brine, and without preservatives. Stephanie Morgan said that the jackfruit that is ripe "has a different taste altogether, much like chewing gum, and is far too sweet for cooking."  

Stephanie Morgan said, in preparing the jackfruit, cook the fruit first a bit, and then pour or add in your favorite sauce before cooking a little longer. However, in cooking jackfruit, it will take on the flavor of whatever it's cooked with. Morgan said that it's better to use just about any sauce, but those with a slight of sugar are best for a crispy, golden brown finish.

In the recipe of Stephanie Morgan for the barbecue jackfruit ,people may "easily adjust the recipe to make tacos, burrito bowls, even Asian lettuce wraps and "crab" cakes by switching up the sauces and toppings." Then the "meatless Mondays" will have a whole new, delicious meaning.

According to Coach Debbie Runs, "In fact, the only nutritional downside to jackfruit is, that since it is so low in calories, it is also pretty low in protein. So to offset that deficit, be sure to prepare or serve your jackfruit with foods that are higher in protein. Beans work great, either to thicken a sauce or to serve as a side dish with many jackfruit recipes."