Today I learned that Meat is the second biggest contributor to global warming.

Plus the jackfruit has lots of fiber. Yum:

When she ate jackfruit prepared in a curry, she was amazed at how meat-like it was in taste and texture. That was in 2011, when she was traveling in southern India as a premed student helping community health workers improve prenatal care. By 2014, she had waylaid her medical career to start The Jackfruit Company.

For years the fruit—native to India and part of the Moracaea family that includes breadfruit, figs, and mulberries—has been popular with vegans, who use the unripe fruit in dishes like tacos, enchiladas, and pulled “pork” barbecue sandwiches, as well as in authentic Indian curries, like ghassi, made with ground coconut, black chickpeas, and spices like red chili, coriander, and cumin.

But now there seems to be a jackfruit zeitgeist that parallels market demand for plant-based meat alternatives. According to the Nutrition Business Journal 25 percent of U.S. consumers decreased their meat intake from 2014 to 2015, and meat alternative sales nearly doubled from $69 million in 2011 to $109 million in 2015.