Jackfruit Seaweed with Grapefruit

by Edward Daniel

Wholefood Jackfruit Seaweed with Grapefruit came about because I wanted to create something summery that was not too onerous. The other thing is that dish does not involve much heating which means it remains succulent. I serve this dish with zucchini spaghetti to give it freshness. I don’t use oil in this recipe as the flavours just come steaming through without it.

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Edward x

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 5g dried seaweed
  • 300ml filtered water
  • 2 cherry tomatoes, chopped
  • 2 shallots
  • 2 cloves of garlic, chopped
  • ½ inch ginger, grated
  • 125g jackfruit, ripe and chopped
  • ½ grapefruit, juice


  1. Soak the seaweed in water in a large wok. Leave for about 10 minutes.
  2. Add the tomatoes, shallots, garlic, ginger and cook over a gentle heat for about 5 minutes.
  3. Add the jackfruit, and grapefruit juice. Gently heat for a further 5 minutes. Switch off heat.
  4. Serve with zucchini spaghetti.


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