Jackfruit is the latest ingredient to take a starring role as a meat substitute. A relative of figs and mulberries, the huge fruit resembles a spiny green boulder that can weigh up to 80 pounds. Its flesh can be eaten as a fresh snack, but the fibrous pulp serves as a convincing stand-in for shredded chicken and pork. Marie Montemurro, co-owner of Lovey’s Natural Foods and Cafe, says jackfruit shows up as a barbecue sandwich, in wraps with slaw and in other preparations at the Wilmington restaurant. While it passes for meat that grows on a tree, jackfruit is lower in protein and fat, but rich in fiber, vitamins and minerals, so it’s likely your cardiologist would approve of the switch. “People still look at it with curiosity, but I think it’s starting to catch on,” says Michelle Mandeval, a member of the Lovey’s kitchen staff.