I love eating jackfruit, as you may have noticed—see arroz con jackfruit—and my friend Aimee said the flakiness of this combined with the tang of the marinade reminded her of grilled fish. I suggest putting this on a pita, too, or eating off the skewer itself, with tangy yogurt or labneh (which can be made by straining full-fat, high-quality vegan yogur…
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