Coconut Merchant - Organic Jackfruit in Brine, 400gBrand - Coconut Merchant
Coconut Merchant Organic Jackfruit in Brine is great raw or cooked, packed with nutrients & a source of fibre. Ethically sourced from Sri Lanka.
- Source of fibre
- Ready to eat
- Natural ingredients
- Recyclable BPA-free aluminium can
- Organic & Non-GMO
- Ethically sourced
Jackfruit is a delicious fruit often used as a substitute for meat in a variety of dishes. With thick and stringy flesh, it’s perfect to eat raw or cooked. Coconut Merchant Organic Jackfruit in Brine is a perfect way to give this magnificent fruit a try.
Coconut Merchant Jackfruit in Brine is organic and contains only three simple natural ingredients. Committed to helping the farmers they work with, Coconut Merchant sources products ethically from Sri Lanka. Their jackfruit is grown in sustainable plantations, helping protect local farmers and the environment.
Coconut Merchant Organic Jackfruit in Brine is packed with nutrients including vitamin C, potassium and antioxidants. It’s a great source of fibre too, with 4.5g per can. 100% vegan, with a unique tasty texture perfect for pulled 'pork' to faux chicken dishes. Gluten-free and from a BPA-free aluminium can that is 100% recyclable.
Jackfruit (66.2%), Water, Seasalt
Frequently Asked Questions
How to make vegan pulled jackfruit?
Vegan pulled jackfruit is a quick and easy recipe to try using Coconut Merchant Organic Jackfruit in Brine.
You’ll need 1 tbsp of vegetable oil, 1finely chopped red onion, 1 tsp of ground cinnamon, 1 tsp of cumin seeds, 2 tsp of smoked paprika, 2 tsp of hot sauce, 1 tbsp of apple cider vinegar, 4 tbsp of barbecue sauce, 200g can chopped tomato, 2 x 400g cans of Coconut Merchant Organic Jackfruit in Brine.
Heat the oil in a pan, cook the onion until very soft then add the spices and cook for 2-3 mins more. Add the hot sauce, vinegar and barbecue sauce and mix well. All the tomatoes and the drained Coconut Merchant Organic Jackfruit and 200ml of water. Simmer for 30 mins while you stir occasionally. Remove the lid and cook for 10 mins more.
Serve in tacos, wraps, sandwiches or over rice.