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Food Trend: The Surprising Fruit Chefs Are Subbing in for Meat

Steamed buns, tacos and burgers are bearing jackfruit.


Photo: Simon Duhamel; food stylist: Chantal Legault

Mildly sweet, bright and fleshy, jackfruit is subbing in for meat. The pulled pulp replaces barbecued pork in steamed buns with shiitake and cilantro sauce at the Arbor in Vancouver. Gracias Madre, in West Hollywood, cooks jackfruit into carnitas for tacos. At Brooklyn’s Black Flamingo, it stands in for seafood in seared “crab” cakes. And Main Street Burger Bar in Byron Bay, Australia, makes chipotle-spiced burgers from the spiky produce that grows nearby on the coast.

The Arbor, 3941 Main St., Vancouver, 604-620-3256
Black Flamingo, 168 Borinquen Place, Brooklyn, 718-387-3337
Gracias Madre, 8905 Melrose Ave., West Hollywood, 323-978-2170
Main Street Burger Bar, 18 Jonson St., Byron Bay, Australia, 61-2-6680-8832



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