Jackfruit is all the rage right now — and for good reason! Jackfruit tacos, jackfruit burgers, or straight up on its own! Yuuuuuuuuum. I’ve also worked with jackfruit many a times. What can I say, I love me a good shredded jackfruit taco! It wasn’t until recently though that I discovered jackfruit confit from Nature’s Charm…
What the heck is jackfruit confit?
It’s hella good. Young green jackfruit in olive oil and rice bran oil, seasoned with rosemary, thyme, bay leaves, garlic and sea salt… how are those taste buds feeling right about now? It was inspired by traditional french cuisine and can be served up many different ways.
The ultimate breakfast toast
We pan fried the jackfruit confit in the oil until it crisped up like what you see in the pictures. Such an easy process! It was the perfect light crunch to our avocado and beet hummus breakfast toast. Who needs bacon? (Answer… nobody!) We’ve also used it in buddha bowls for added flavour. Our friend Megan over at Carrots and Flowers served it with pasta, check out her recipe here. How would you use a savoury jackfruit confit? We’d love to hear from you!
It just keeps getting better
When the jackfruit is crispy, don’t waste the flavoured oil just yet. Trust me. Boil some potatoes until they are just tender, then let them cool. When you can handle them, cut wedges and fry them in the oil. The result is phenomenal. We’re talking maybe the best potato wedges you’ll ever have. The previously boiled potatoes will soak up all the awesome flavour left in the oil. Cook them until golden and crispy, turning them after about 5 minutes per side over medium-low heat so they don’t burn. Use your judgement if they need to cook longer or shorter.
Fancy a little something sweet?
Nature’s Charm also makes vegan caramel and sweetened condensed milk. YAAAAAAAAASSSSS! We made bite-size desserts using both of these. The only trouble you’ll have is not eating them all in one sitting. Check it out here.