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Jerk spiced jackfruit pairs beautifully with mango-cilantro coleslaw to counter the heat. I served it with coconut rice and beans (recipe below). The trick to avoid slimy jackfruit is to rinse it well (when you think you've rinsed it enough, rinse it again), dry it well and cook it for a long time.


2 x 20 oz can young green Jackfruit

2 Tbsp Jamaican Jerk spice or paste

2 tsp lime juice

2 cups chicken flavored vegetable broth (or vegetable broth)

1 tsp sugar


1.5 cups red cabbage, shredded

1.5 cups green cabbage, shredded

1 mango, diced

1 cup cilantro, chopped

Juice from 1/2 lime

2 tsp apple cider vinegar

1 Tbsp maple syrup


1. Drain the jackfruit and rinse well. Squeeze out the liquid by pressing the jackfruit pieces in a towel. Place jackfruit, jerk spice/paste and lime juice in a food processor, pulse until well shredded and mixed. Refrigerate for 1 hour to overnight.

2. Prepare Mango-Cilantro Coleslaw by combining red and green cabbage, chopped cilantro, mango, lime juice, apple cider vinegar and maple syrup. Refrigerate until ready to use.

3. Heat 1 Tbsp oil in a skillet over medium-high heat. Saute for 2-3 mins to release the aromatics. Add broth and sugar and cook partially covered over medium heat for 25 to 30 minutes, stirring occasionally.

4. Add 1 Tbsp oil and continue to cook the jackfruit until crispy in places. Serve in wraps with mango-cilantro coleslaw.


1/4 cup red onion, minced, divided

2 garlic cloves, minced, divided

1 1/4 cups basmati/jasmine rice

14 oz can coconut milk

2/3 cup water

1 lime, zested

15 oz can kidney beans, drained & rinsed

In a medium saucepan over medium-high heat with 2 tsp oil, saute onions and garlic until softened, approximately 3 to 5 minutes. Add the rice, coconut milk, 1 tsp salt, and water. Bring to a boil, reduce heat to low, cover, and cook until water is absorbed, 12 to 15 minutes. When the rice has finished cooking, stir in the lime zest and kidney beans.

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