Ah, yes, jackfruit: The vegetarian meat stand-in/spiky-looking brown orb the size of a child/behemoth of a thing to breakdown (see here). Of course, you can buy jackfruit canned or packaged with (almost) all the prep work done for you sans seasoning and sautéing, stir-frying, or simmering.
While these are surely easier options, wrestling with a 20- to 80-pound jackfruit does have its advantages—namely, the seeds.
As Charisse❤️Cooking says above, take the seeds, boil them for about 10 minutes until they're fork tender, let cool, then dip in salt to enhance their "sweetish flavor."
It’s kind of like roasted chickpeas—except less crunch, even more economical and waste-free, and just as addictive. We imagine adding them to salads, snack mix, and eating them by the handful, just as they are.
Have you ever cooked with jackfruit seeds? Let us know in the comments below!
The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).Order now