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I discovered green Jack Fruit at an obscure raw foods cafe in South Central, Los Angeles. They were using it in a savory style I had not seen. It turns out, Jack Fruit has been widely used as a meat substitute for hundreds of years in India and Sri Lanka. It’s the largest tree fruit in the world, weighing up to 80 pounds when harvested. It’s fully sustainable, providing money to local people who grow it in their back yards and sell it on the open market. Jack Fruit is always organic and GMO free!

It was in February 2011 when I first launched the Jack Fruit Reuben at FüD. A few months later our revolutionary Jack BBQ made it’s first National appearance in The New York Times (January 10, 2012.) Since it’s midwestern launch, I have received hundreds of emails asking for recipes and why I chose Jack Fruit. The choice is clear: Jack Fruit is a perfect meat substitute leaving the over-processed soy and wheat products in the past. Now you can find savory Jack Fruit popping up in local stores, vegetarian and non-vegetarian restaurants all over the country, with Kansas City leading the way!

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