Nepal’s meat alternative

In the past, Brahmin weddings, especially daughters’ receptions and Bartabandha (sacred thread ceremonies) in Nepal were strictly vegetarian. Fried raw jackfruit was often used as a meat substitute, and guests humorously called it ‘Bahuni Masu’ or ‘Brahmin meat’ to highlight the absence of actual meat. However, times have changed, and the rise of veganism and vegetarianism has brought raw jackfruit into the mainstream.

Raw jackfruit is now recognized as a versatile and nutritious meat alternative, especially among non-meat eaters and vegans. In Nepal, where jackfruit is commonly grown and consumed, understanding its seasonality and culinary uses can help promote it as a sustainable and healthy meat substitute.

Jackfruit is typically harvested during the monsoon season, from June to September, when the warm and humid climate is ideal for its growth and ripening. Fresh jackfruit is most abundant during these months, but it can also be preserved by canning, drying, or freezing to be available year-round.

The jackfruit (Artocarpus heterophyllus) is the largest fruit produced by any tree in the plant kingdom. Native to South and Southeast Asia, the jackfruit tree belongs to the fig, mulberry, and breadfruit family (Moraceae). Jackfruits can weigh up to 45 kilograms and grow up to 3 feet (about one meter) in length. The outer rind is green or yellow when ripe and covered in hard, knobby bumps. Inside, the jackfruit contains numerous edible seeds surrounded by fleshy, fibrous pulp. The pulp, which is typically consumed, varies in color from pale yellow to deep orange.

Jackfruit is rich in essential nutrients, including vitamins C and B6, potassium, magnesium, and calcium. It is an excellent source of dietary fiber, promoting digestive health, and has an unusually high protein content for a fruit, making it a popular meat substitute in vegan and vegetarian diets.

It can be consumed raw. The sweet, fruity flavor of ripe jackfruit is enjoyed fresh or added to desserts. Unripe jackfruit has a texture similar to pulled pork or chicken, making it a versatile ingredient in savory dishes such as curries, stir-fries, and tacos. The seeds are edible when cooked and can be roasted, boiled, or ground into flour.

Jackfruit trees thrive in tropical climates, requiring warm temperatures and high humidity. The fruit matures about three to eight months after flowering, and its large size requires careful handling during harvest. Jackfruit cultivation is relatively sustainable. The trees are hardy and can grow in poor soil conditions, making them valuable for food security in tropical regions. The entire fruit, from the flesh to the seeds, can be used, minimizing waste.

Popular Nepali dishes with raw jackfruit

Jackfruit curry (Kathal ko tarkari)

 Ingredients

Unripe jackfruit, potatoes, tomatoes, onions, garlic, ginger, and a blend of Nepali spices such as turmeric, cumin, coriander, and chili powder.

 Preparation

The jackfruit is peeled, chopped, and cooked with the spices and vegetables to create a hearty and flavorful curry.

Jackfruit pickle (Kathal ko achar)

 Ingredients

Unripe jackfruit, mustard oil, fenugreek seeds, turmeric, chili powder, and salt.

Preparation

The jackfruit is boiled, mixed with spices, and preserved in mustard oil, creating a tangy and spicy pickle that can be enjoyed with rice or roti.

Stir-fried Jackfruit (Kathal bhuteko)

Ingredients

Unripe jackfruit, garlic, ginger, onions, green chilies, and soy sauce.

 Preparation

The jackfruit is stir-fried with the aromatics and seasonings, offering a quick and delicious dish that can be served with steamed rice.

Jackfruit has a lot of nutritional benefits. It’s rich in dietary fiber, aiding digestion and promoting gut health. It’s also a low-calorie food, making it suitable for weight management. Jackfruit contains vitamins A, C, and B-complex, as well as minerals like potassium, magnesium, and iron. Although not as high in protein as meat, jackfruit provides a moderate amount of protein, which can be complemented with other protein-rich foods in a vegan diet.

Raw jackfruit offers a nutritious, sustainable, and versatile alternative to meat, particularly suitable for non-meat eaters and vegans in Nepal. With its seasonal abundance during the monsoon months, it can be incorporated into a variety of traditional and modern dishes, supporting both health and environmental sustainability. By embracing jackfruit in everyday cooking, Nepali cuisine can further evolve to meet the growing demand for plant-based foods.

The jackfruit is a remarkable fruit, not only for its size but also for its versatility and nutritional benefits. As global interest in sustainable and plant-based foods grows, the jackfruit stands out as a valuable resource in the hunt for healthier and more eco-friendly eating habits.

The author is UK-based research and development chef