When I cater barbecue parties, the host usually asks me to factor in 5-10 % of guests who are not meat eaters. I’m not sure if this is a nation-wide trend but that’s what happens in SoCal where most of my business is centered. I usually do a ho-hum pasta dish or grilled vegetables. I felt I needed to up my game so the vegetarians don’t feel left out at the party.

So how do you create a vegan barbecue? One way is to use green or unripe jack fruit. In Asia green jackfruit is used is curry dishes and stews with spices because it has the same texture and appearance of strips of meat. You need to peel the skin first and then the edible portions are cut into wedges and cooked before serving. This green jackfruit has mild flavor and has a distinctive meat texture like barbecue pulled pork.

Jackfruit is native to Asia and some varieties such as the ones from India can weigh up to 150 pounds each. When I was growing up in Penang in Malaysia, I loved the ripe yellow fruit which has a distinctive sweet aroma. It’s delicious and tastes somewhat like a combination of mango, cantaloupe, pineapple, and banana. The next time you have plant-loving folks coming to your barbecue party, try out my super simple pulled “pork” sliders. You may find yourself enjoying the unripe jackfruit sliders as much as your guests.