Participants:
Series Code: AL
Program Code: AL180232A
|
00:01 Have you ever heard of jackfruit?
00:03 No, I didn't say Jack's fruit. 00:05 I said jackfruit. 00:07 Well, I'm gonna tell you right now, 00:09 on the show today, we're gonna talk about 00:11 the amazing history and story about jackfruit. 00:15 Along with that, we also got some coleslaw. 00:18 Who doesn't have jackfruit without coleslaw, 00:20 and we're doing some spicy potato. 00:22 So you didn't get your paper and pencil, 00:24 knock on someone's door, 00:26 ring their telephone and tell them, 00:28 it's the amazing jackfruit on 3ABN. 00:32 See you in a minute. 00:56 All right, all right. You're amazing. 00:59 Now, is it jack fruit? 01:03 It's not Jack's fruit, it's jackfruit. 01:07 Okay, no Jill, just Jack. 01:09 No, Jack. Okay. 01:11 Now before we go into that, let's... 01:13 Can I talk about this? 01:14 Because this may be a new fruit, I mean. 01:17 So let's do a little dialogue about jackfruit 01:20 before we go into the recipes. 01:21 Yes, yes. So it is a fruit. 01:25 It's definitely a fruit. 01:27 Where's it grown normally, I mean in different cultures? 01:28 Basically, it's a exotic fruit. 01:31 And it's actually grown in places like Indonesia, 01:35 hot climates. 01:37 Very, very hot climates. 01:38 Jamaica, in Jamaica, Bahamas, 01:40 they actually call it breadfruit. 01:42 Oh, okay, I've heard that term, too. 01:44 It's kinda smaller than what we're gonna be talking 01:46 about the amazing jackfruit 01:47 because which is huge, all right? 01:49 Right. Can I... Now how... 01:51 It's grown from a tree. 01:52 It grows from a huge tree, Curtis. 01:54 Okay, so how big can it get? 01:56 I mean, what's the weight or, the heaviest it can pound it? 01:59 Okay. The tree is humongous, number one. 02:02 It has be. 02:03 And the fruit can weigh up to 120 pounds. 02:06 Okay. Wait a minute. 02:07 We're talking about jackfruit, not the watermelon, jackfruit. 02:09 No. 02:10 I mean, when you see the big humongous tree, 02:12 it's like a thick vine that hangs down 02:14 from the stump itself or from the tree... 02:17 the branches. 02:18 And that's where it grows from the bottom of that. 02:20 Up to 120 pounds. 02:22 Up to 120 pounds. Oh, my goodness. 02:25 And, you know, the tree has to be 02:26 really enormous for it to even be able 02:28 to hold something like that. 02:29 Okay. 02:30 Now, the climate, so it goes in areas 02:32 where people don't have the... Tropical hot. 02:35 Lot of food or... 02:36 I mean, what about the nutrient contents? 02:39 Somehow the Lord... 02:40 I don't know, 02:42 when you really study the thing about jackfruit, 02:43 you discover that... 02:44 I mean, that's amazing how the Father God does stuff. 02:46 Because this is one of the fruits 02:48 that actually has enough nutrients in it 02:52 that it can actually fill you up 02:55 and give you all the nutrients you need to have. 02:56 Okay. Vitamin C... 02:58 Vitamin A and C and it's got 03:00 potassium, magnesium, calcium, copper. 03:05 All that in that one big fruit. 03:07 Oh, my goodness. All right. 03:08 Now, okay let... 03:10 So jackfruit now so because I haven't seen this 03:12 in a regular grocery stores, so where can you buy this 03:16 and can you buy it in a fruit 03:18 or comes in a different form or can or what, 03:20 frozen or what? 03:21 Well, you know, first, I think they probably is like, 03:23 I don't know if I've ever seen it before 03:25 so maybe we need to go to the graphic... 03:28 Oh, you got a picture of it? Yeah. 03:29 Let's look at the graphic of what it actually looks like. 03:32 Oh, there it is. Look at that. 03:33 Wow, my goodness. 03:34 It is humongous and it has the... 03:36 inside of it has got pods and it has seeds. 03:39 So that's the seed right there at the bottom, that's the seed? 03:40 That's the seeds inside there and that's the pod around it. 03:43 And the fruit is around the seed, 03:45 that the fruit part. 03:46 Right. Right. Wow, my goodness. 03:49 That can feed, I mean, like a family... 03:51 Oh, yeah. For day. 03:52 Oh, yeah. I mean, 120 pounds. 03:55 Up to 120 pounds. 03:56 It has for 1 cup 155 calories. 03:59 Mm-hmm. 04:01 It has three grams of fiber which is very good. 04:05 Right. 04:06 As for fruit, too. 04:07 And then, it has three grams of protein. 04:10 It is one of the most... 04:12 It is really full of protein, so everything is there. 04:15 Everything is there to sustain life, 04:16 isn't that incredible? 04:18 I heard now this fruit here... 04:19 I heard, I don't know, correct me if I'm wrong, 04:21 that this fruit is the largest fruit 04:23 in the world from a tree. 04:25 It is the largest fruit. 04:27 It really is the largest fruit in the world. 04:28 The largest tree born fruit. 04:31 In the world. My goodness. 04:33 Yeah. Now, let's go back. 04:34 Now, of course, people wanna... 04:36 say, wanna buy this or purchase this, 04:37 because I don't see there's any grocery stores, 04:40 so special market stores or what? 04:42 Yeah. 04:43 Well, you know, before it was like I said before, 04:45 it was in tropical areas, right, 04:48 tropical places in the world, 04:50 like Indonesia and like that. 04:51 But now, it's coming to the United States. 04:54 It's actually in the United States, 04:55 but you can only really get it 04:57 basically at maybe your oriental store, 04:59 or maybe stores that have like Jamaican... 05:01 Oh, the Asian markets... 05:03 Asian kind of markets. 05:04 That's really where I found it 05:06 because when I first began studying 05:07 and looking at it, I was like, 05:09 I don't really want to bring one of those home. 05:11 Because if you really see how to make it up 05:12 when you bring it in, you actually have to have 05:14 your hands all oil down 05:16 because once you start trying to cut into it. 05:17 Okay. 05:19 When you cut into, like almost like a machete almost, 05:20 you have to cut into and all the oils 05:22 and stuff come all out. 05:24 And the sweetness comes out of it, 05:25 because guess what? 05:26 It's actually in a Moreae family. 05:28 The Moraceae family is a family that has the figs, 05:30 it has the breadfruit, okay, and so that family... 05:34 That's the family? 05:36 That's the family that the jackfruit comes from. 05:37 Oh, okay. 05:39 Now, going back to the purchase... 05:40 Now, you can get it in the fruit form 05:42 or the can or how was it purchased? 05:45 I purchased it in a can. Yeah. In a can. 05:47 So the fruit is already there. It's already ready. 05:49 What about the seeds... 05:51 You have a picture of it right there in front of you. 05:52 It's already ready to go. 05:54 Okay, so it's already deseeded. 05:55 It's deseeded. It's right here. 05:57 It's already ready. So this is right here. 05:58 Okay. That is it. 06:00 That's how it looks. Oh, my goodness. 06:01 What color? 06:02 It comes in a water, a water based in the can. 06:04 Right. 06:05 And so you just drain the water off of it. 06:06 Okay. 06:08 And then, you're gonna see how we're gonna make 06:09 the amazing jackfruit. 06:11 We're gonna make it. 06:12 I think, I don't know, 06:13 whether I made that comment or not, 06:15 but one of the reasons why it's really well-known, 06:16 it can be eaten as a fruit... 06:17 Okay. 06:19 In salads, it made in sauces 06:20 and it can also be as a meat substitute. 06:22 Hmm! Jackfruit. Can you believe that? 06:23 Jackfruit. Okay. Now, so, this is a fruit. 06:25 Uh-huh. What about the taste? 06:27 I mean, is it... taste like what? 06:31 What other fruit that we may be familiar with? 06:33 People have said it tastes like a apple, 06:35 some say it is like pineapple. 06:37 Some say it tastes like a combination of both 06:39 and some has even said like mangoes and also bananas. 06:42 Okay. Wait a minute. 06:43 Apple, mango, pineapple and banana. 06:47 Yeah. 06:49 Is that amazing? Okay, this... 06:50 This is why it's called the amazing jackfruit. 06:52 Amazing. It's just amazing. 06:54 Yeah, yeah. 06:55 Let's do some amazing things with this. 06:56 And then, it got some health properties also. 06:59 It's good for if they have skin problems, skin disease. 07:01 Oh. It's also good for... 07:04 It's an antioxidant. Yeah. 07:06 What does that mean? 07:07 Well, I mean, it's good for the whole system. 07:09 Antioxidant because we breathe in toxins 07:12 and free radicals all the time. 07:14 So anything that's antioxidant will eradicate 07:18 the free radicals that we breathe, 07:20 just by breathing in air. 07:22 So that's the antioxidant thing. 07:23 And, so with the severity of that, 07:24 we're talking about now also like 07:26 major killer diseases, so like heart disease. 07:30 Oh, okay. See. 07:31 Remember now because it has no fat like that. 07:33 It has no cholesterol in it. 07:35 It's a fruit and so it's gonna be... 07:36 So this is a simple carbohydrate 07:39 for good energy? 07:40 I'm so glad I found it. 07:42 I cannot believe it, you know. 07:43 And you found this in Huntsville, Alabama. 07:45 In Huntsville, in an Asian market. 07:47 Asian market. 07:48 At first, I saw it on a website. 07:50 And then I started hearing more and more about it 07:52 and then it began to show up in the stores, 07:54 and that is actually in the store, 07:56 not just in the can. 07:57 Because this is where I found in the Asian market. 07:59 Okay. 08:00 But, you know, they now have a package 08:01 over there where they have all the vegetarian stuff, 08:03 because did I say the vegetarians 08:05 and vegans could use it. 08:06 Oh, okay. 08:08 Well, this is very versatile. Yes. 08:09 It kinda reminds me of more or less 08:10 tofu in a way but in a fruit kingdom. 08:13 Yeah, more of fruit side. Right. 08:14 Yeah. On the fruit side, yeah. 08:16 So with that in mind, 08:17 I know they're trying to figure out 08:18 what are we gonna do as I first picked this up. 08:20 Yeah, what you're gonna do with this one. 08:21 I'm getting ready to make some barbecue jackfruit. 08:23 Barbecue, my goodness, out of fruit. 08:24 Let's look at actual ingredients 08:26 with this one. 08:48 Okay. Curtis. 08:50 Now the chicken style seasoning I think for those 08:52 who may be watching for the first time, 08:55 that's chicken, but this is not from the chicken. 08:58 No, it's not. 08:59 But the one that's right in a jar 09:00 but this is mock chicken style seasoning. 09:02 We have a mock... 09:03 We have a chicken one style seasoning, 09:05 we have a beef style seasoning, just like I said before, 09:07 like you see the bouillon cubes in a grocery store, 09:10 you see the little square cube, 09:11 you'll see the beef one, 09:13 you also see the chicken one as well, 09:14 and they say to one bouillon cube 09:16 you would add a cup of water and via you would have a broth, 09:19 you'd have a chicken broth or beef broth. 09:21 And then, of course, 09:23 with a whole area of vegetarianism, 09:24 you know, basically with vegetarianism, 09:26 you'd be surprised we'd come a long ways. 09:28 There's so much stuff on the market right now 09:30 and you don't have to really go through a lot of changes. 09:32 Okay? Okay. 09:33 So that's gonna be actually used in that. 09:34 And also available at regular grocery store? 09:37 Right now they have a lot of that, 09:38 we call natural food sections in big stores... 09:39 Oh, natural food section in a regular grocery stores. 09:41 And that's where we find it. 09:42 You know, I always say 09:43 if they do not have it in your store, tell them, 09:45 you've been to a class or you watched 3ABN, 09:47 and they talked about this 09:49 chicken style seasoning and beef style. 09:50 Let me tell you about a grocery store. 09:52 They are on whatever they can sell in a well. 09:54 Okay, so. 09:55 Supply and demand. Supply and demand. 09:57 So, and of course, your favorite barbecue sauce, 09:59 but now we do have the barbecue sauce 10:01 we make from scratch in our cookbook. 10:02 That's true. Yeah. 10:03 You know, but when you buying your barbecue sauce, 10:06 once again, if you're buying it out there 10:07 in the marketplace, 10:08 there are now, how about this barbecue sauces 10:11 with no high fructose corn syrup. 10:13 Hmm. Okay. 10:14 That's what I'm talking about, right? 10:16 All right. Okay. 10:17 So you can make it yourself or you can buy it 10:18 but look at the ingredients on it as well. 10:20 Okay. Mm-hmm. 10:21 Now, the only thing we're gonna do here, Curtis, 10:22 is, all right, this is what it looks like. 10:24 Okay. Okay. 10:25 And it comes in a little tiny square. 10:27 This one came out of the can. Came out of can. 10:28 And it's formed just in water. 10:30 In water. In water. 10:31 You just gonna drain the water off, 10:33 and we're gonna put it into our food processor because now, 10:35 remember now, we're making barbeque jackfruit, 10:38 which is really gonna mimic that of either a pulled chicken 10:42 or pulled pork. 10:43 All right? Oh, my goodness. 10:44 That's what people used to eating. 10:46 And so we're gonna mimic that. 10:47 Move it around a little bit so when it does, 10:49 a better or evenly, or more evenly break down. 10:51 And because it's already soft, 10:53 it only takes a few of the actual pausing 10:56 in order for it to look like... 10:57 We're looking... 10:58 It's not right, it's not one like it is. 11:00 It's not. Is it locked in, Babe? 11:01 Oh, no. 11:03 Okay, okay. 11:04 Let's start again. 11:05 Let's not put on, let's go pause. 11:07 Okay. That's it? 11:08 No, no. A little bit more? 11:10 Keep going. 11:12 Yeah, you got to make it like meat. 11:14 All right, hold up. 11:15 Now let's just see what that looks like now. 11:16 Oh, okay. Okay. 11:18 Let's go ahead. Oh, look at that. 11:19 We get a close up... All right. 11:21 So we want a couple more pieces, 11:22 a little bit smaller than that still. 11:25 How many fruit can you do with this? 11:28 I mean, how many fruits? You can do... 11:30 I mean how different types of food other than this? 11:31 No, no. 11:33 From seeing it, it's very versatile. 11:34 Very versatile. Yes. 11:35 Let's do it again. 11:37 Just pause it shortly. 11:38 It's enough. 11:40 Go ahead one more time. 11:42 All right. Okay. 11:44 That's good. Okay. 11:45 Now, if you want to want to go ahead 11:46 and put in the bowl so they can actually see it. 11:48 Meanwhile, I'm gonna go ahead and get my skillet started. 11:53 It's absolutely, when we say amazing, 11:55 we really mean exactly that is amazing jackfruit. 11:57 This is amazing. 11:58 It has a look and a personality 12:00 of regular pulled pork as they say or pulled chicken, 12:04 you know, that's a lot in the south, 12:06 people eat a lot of that, 12:07 where they actually just take either chicken breast 12:08 or whatever and it is shredded 12:10 after they cook it and the same thing with that. 12:12 So, you know, our thing is people always say to me, 12:15 Paula, I really, 12:16 I want to change my eating habits, 12:18 but I'm just so used to this or that or whatever. 12:20 So, you know, the reason 12:21 why I love the whole thing is that 12:23 now we have so much available to us 12:25 of stuff that looks just like what people used to. 12:29 Absolutely, Baby. 12:30 However, more, much more, much more healthier. 12:35 Okay. 12:36 Can you get this, just take this off from here, Babe? 12:38 All right. 12:40 And I got the fire going, 12:41 let me turn up a little bit more. 12:43 Because I need you to go ahead and shred, 12:45 cut those onions out for me. 12:47 We gonna use this processor again? 12:49 I'm finished with it. Oh, okay. 12:51 Okay. 12:52 I want them to just to see that. 12:53 Oh, okay. Let's get a close up of that. 12:55 And you can go ahead and chop up, do some... 12:57 cut up some onions for me, please. 12:59 Yeah, there you go. Doing it now, Honey. 13:00 All right. 13:01 Look at that. Look at that. 13:03 You know, now people seeing it, 13:05 they'll think that might be shredded chicken 13:07 or shredded pork or whatever, 13:09 you know, and it is jackfruit. 13:11 A fruit. 13:12 Let me tell you, one of the thing 13:13 I tell people all the time, if you try new things out, 13:17 don't advertise everything to people, 13:18 because they get an attitude. 13:20 Okay, just fix this pulled pork, 13:22 barbecued, jackfruit or pulled chicken, just fix it. 13:27 When you see at the end of the program, 13:29 you'll be like, okay, I want me that right away. 13:30 Okay. 13:31 All right, so I'm gonna go ahead on. 13:33 You see how it looks. And you got that together. 13:35 I'm gonna go ahead and put the oil in my skillet. 13:37 Got the olive oil going in, 13:39 and we're gonna move it around, 13:42 move it around, 13:44 because we're going to saute the onions 13:47 and we're going to saute the garlic. 13:51 Great. Get all that off of there. 13:52 Yeah. 13:54 Honey, you want to go ahead on and put those... 13:55 You can put the onions in for me, please. 13:57 Okay. In the skillet? 13:58 Mm-hmm. Okay. 14:00 There you go. 14:07 All right. 14:08 And then, you gonna put, I'm gonna put the garlic in. 14:11 Okay. 14:13 Now, does it come in other than in a water, I mean, 14:16 any other substance other than water, 14:17 the jackfruit? 14:19 It comes in a brine too, but the brine has got like 14:20 more of a salty, kind of a texture to it. 14:22 Okay. Okay. 14:24 I like to get it in a water. In a water? 14:25 Okay. Yeah. 14:27 Okay. 14:28 And now, what you're gonna do is take this. 14:29 This is the water half-cup water 14:31 and that's the chicken style seasoning, 14:32 that's gonna go in here as well. 14:34 You're gonna go ahead and use that for me. 14:36 Let me turn this down. 14:37 I need a fork or something to... 14:39 Oh, sure. Yeah. 14:41 Here you go. 14:44 This water need to be cold or it doesn't matter? 14:46 No, warm. Warm. 14:47 Oh, okay. Okay. 14:49 Now, we're gonna go ahead and put in the jackfruit. 14:52 There you go. 14:56 I like it because it's amazing the flavor of it, 15:01 and even though 15:02 I know you're saying to yourself, 15:05 it looks like it's supposed to be a fruit, 15:07 so, you know, maybe, you know, 15:10 let's go ahead and put it in chicken style seasoning. 15:12 Okay. That's ready to go in. 15:14 Okay. All right. 15:16 And then the last thing is, 15:18 we're gonna put in the barbecue sauce. 15:20 Let's go ahead and put that in. Right now? 15:21 Mm-hmm. Okay, barbeque sauce going in. 15:25 And scrape that all out of there. 15:27 Yeah. 15:29 This is gonna be delicious. 15:31 This gonna be some kind of good. 15:32 Yeah, yeah. Oh, yeah. 15:33 Oh, yeah. 15:35 It's all I'm gonna do is just stir it up. 15:37 You're gonna see it at the end of the show 15:38 when we get done, 15:40 because we're gonna take a break 15:41 and when we come back, 15:43 we're gonna move into another recipe. 15:45 So, we want you to stay by. |
Revised 2019-10-24