NATIVE TO SOUTHEAST ASIA, JACKFRUIT IS THE LARGEST TREE-BORNE FRUIT IN THE WORLD AND CREATES A DELICIOUS, HEALTHY ALTERNATIVE TO MEAT.
Upton’s Naturals come in 5 different flavours as well as a natural variety so customers can create quick and easy meals with traditional flavours they love. Tempt your customers by having these mouth-watering recipes on hand when they ask how to use the jackfruit range.
Thai Curry Fresh Rolls
- 2 small bundles rice vermicelli
- 4 spring onions, sliced
- 2 carrots, peeled and julienned
- 1 cucumber, peeled and julienned
- 1 bunch fresh basil, chopped
- 1 300g package Upton’s Naturals Thai Curry Jackfruit
- 3-4 tablespoons white and/or black sesame seeds, toasted
- 12 rice paper wrappers
- Bring a pot of water to a boil. Cook the vermicelli for 3-4 minutes until tender, or according to the package directions. Drain and set aside.
- Assemble your vegetables and fresh basil. Heat up the jackfruit in a small saucepan or skillet. Fill a large, shallow bowl with warm water.
- To roll, dip a rice paper wrapper in the bowl of warm water. Remove immediately and place on a flat surface. Fill with your preferred mixture of vermicelli, spring onions, carrots, cucumber, basil, jackfruit, and/or sesame seeds. Don’t worry about overfilling the wrapper; rice paper is sticky and will keep the filling contained. Roll the wrapper like a burrito, then place on an oiled plate. Sprinkle with toasted sesame seeds.
- Serve with your favourite prepared dipping sauce such as garlic chili sauce, or a simple mixture of soy sauce and sesame oil.
Bar-B-Que Jackfruit Soul Bowl
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 bunch kale, chopped into bite-sized pieces
- 1 300g package Upton’s Naturals Bar-B-Que Jackfruit
- 4 cups cooked quinoa or rice
- 1 400g can black or kidney beans
- 2 cups steamed broccoli florets
- 2 cups steamed cauliflower florets
- Heat the olive oil in a large skillet. Add the onion and sauté for 2 minutes. Add the kale and cook until the kale is wilted.
- Heat the jackfruit in a saucepan or in the microwave.
- To assemble bowls, place 1 cup quinoa or rice in each bowl. Top with a portion each of kale and jackfruit, 1/3 cup beans, and 1/2 cup each broccoli and cauliflower florets.
Jackfruit Pad Thai
- 300g package rice noodles
- 2 tablespoons peanut or vegetable oil
- 4 cloves garlic, minced
- 5 green onions, sliced
- 300g package Upton’s Naturals Chili Lime Carnitas Jackfruit
- 1 cup fresh bean sprouts
- 2 tablespoons tamarind paste
- Juice of 2 limes
- 1/3 cup tamari
- 1/3 cup coconut palm sugar
- 1/2 teaspoons fresh chilli, or to taste
- 1/2 cup chopped peanuts
- 1/3 cup sliced spring onions
- Lime slices
- Soak noodles in a large bowl of hot water for 30 minutes to 1 hour, or until the noodles are softened. Mix together all of the sauce ingredients in a small bowl.
- Heat the peanut oil in a large wok or skillet and stir-fry the noodles for 2 minutes. Add the garlic, spring onions, and jackfruit, then stir in sauce. Cook for another 4-5 minutes, adding the bean sprouts in the last minute.
- Plate the Pad Thai and garnish with chopped peanuts, sliced spring onions, and lime slices.
Mango Lime Jackfruit Tacos
- 1 300g package Upton’s Naturals Chili Lime Carnitas Jackfruit
- 1-2 tablespoons chopped cilantro
- 1 mango, sliced 1 avocado, sliced
- Juice of 1 lime
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 spring onions, sliced
- Corn or flour tortillas
- Heat jackfruit in a saucepan or in the microwave.
- Combine cilantro, mango, avocado, lime juice, chili powder, and cumin in a medium bowl, stirring to coat.
- Assemble tacos by placing 2-3 tablespoons jackfruit on a taco, then topping with 2 tablespoons of the mango lime mixture on top. Garnish with sliced spring onions. Repeat for each taco, and serve immediately.
Upton’s Naturals’ food products can be stored directly on the shelf, saving you precious fridge space for more perishable items, and allowing you to place Upton’s Naturals right alongside legumes and other vegan-friendly, pantry staples for quick and easy meals.