I fell in love with the wonderful and exotic jackfruit on my first trip to India. This tropical delight combines beautifully with coconut, banana and greens to make an amazing superfood-boosted blend!
Jackfruit is the largest tree-borne fruit on the planet. And dealing with a full-sized one is quite an ordeal! After you break through the prickly outer rind, the fruit pods are covered in a sticky gluey substance that seems to get on everything!
That being said, jackfruit is worth the effort. When ripe and yellow, it has a delightful and distinctly tropical flavour with notes of banana, pineapple and mango. It's juicy and slightly chewy, with an almost meaty consistency.
Here in Toronto, I can sometimes get fresh or frozen pods at Asian grocery stores or even at Whole Foods. Whole Foods also carries unsweetened canned jackfruit (just make sure you get ripe not green jackfruit for this!).
For 2 servings, blend together until smooth:
1 cup canned organic coconut milk
1/2 cup unsweetened coconut water
1 cup ripe jackfruit pods (fresh, frozen or unsweetened canned)
1/2 frozen banana
2 handfuls fresh baby spinach
2 Tbsp cashew nut butter
2 tsp maca powder (optional)
optional Lakanto monkfruit sweetener, pure stevia, lucuma powder, or raw honey (nonvegan), adjusted to taste