Jackfruit: Our Guide to the World’s Largest Tree Fruit

Emily Kohlhas

February 19, 2017

numerous-ripe-jackfruits

Thanks to adventurous growers in Mexico, fresh jackfruit is now available year-round! Ubiquitous in the food markets of India and Southeast Asia, but a newcomer to the U.S. food scene, jackfruit is a sight to behold. Much respect to the farmers and farm workers that harvest these beauties!

What Is Jackfruit?

Jackfruit is the fruit of a tropical tree native to South Asia (likely India). Botanically, jackfruit is a multiple fruit (a mass made of hundreds of individual fruits), like mulberries, figs, and breadfruit. The world’s largest tree fruit, an individual fruit can weight up to 80 pounds (though they’re commonly 15-25 pounds). When young and green, the fruit can be cooked and eaten like a vegetable. The adult fruit is consumed both fresh as a fruit and cooked as a vegetable. It is an important part of the cuisines of India, Southeast Asia, Indonesia, the Philippines, and Brazil.

What Does It Taste Like?

When young and green, the flesh is very mild in flavor with no perceptible sweetness. It is most commonly cooked and used as a vegetable or meat substitute.

The full-grown fruit is a tropical fruit lover’s dream. The fleshy seed pods have the texture of mango and pineapple with the flavor of banana, pineapple, and mango combined. The seeds, once boiled, have a texture like a potato or yuca with a pleasant, nutty flavor. They make an excellent snack!

Where Does It Grow? When’s It In Season?

Jackfruit is grown in tropical areas from South/Southeast Asia to the Caribbean and South America. Very small quantities are grown in Hawaii and Florida, but only enough to sell a piece here or there at farmers markets. Most of the jackfruit we see in the U.S. is grown in Mexico or Guatemala. It is available year-round, but is in peak season from spring to late summer.

What’s The Difference Between Young Green Jackfruit and Ripe Jackfruit?

Jackfruit is used both young/green and adult/ripe. Young, green jackfruit is sold canned in water or brine (it cannot be found fresh outside of South/Southeast Asia). At this stage, it is essentially flavorless but has a wonderful meaty texture that makes a very satisfying addition to curries. It can also be used as a vegan substitute for pulled pork or chicken.

The adult fruit is a versatile powerhouse. The many seed pods inside are the main attraction. With a mango-like texture and sweet, tropical flavor, these pods are most often enjoyed raw or incorporated into desserts, chutneys, jams, or jellies. The tendril-like flesh surrounding the pods is mild and tough – not good for eating fresh, but excellent cooked in curries or soups. Even the seeds are edible once boiled and peeled! They’re much like potato or yuca.

Fresh jackfruit is often delivered greenish, firm and under-ripe, but it’s at its best when ripened at room temperature. You’ll know it’s ready when it turns yellow, has a slight give, and begins to smell strongly tropical, almost like bubble gum. The longer you wait, the softer and sweeter the flesh will become.

How Do You Cut It?

It looks intimidating, but cutting and eating a jackfruit is actually a relatively simple process. Just note that the skin and core secrete a sticky latex-like sap when cut. Make sure you lay down some newspaper or paper towels, and use any kitchen oil you have on hand to grease your hands and the knife you plan on using to prevent the sap from sticking. If you are sensitive to latex, use nitrile gloves to protect your hands while cutting.

And note that the sticky white sap should be removed entirely before the flesh of the fruit is consumed (it can cause a tingling sensation on the lips or tongue if consumed). A piece of plastic wrap or plastic bag can be dabbed repeatedly on the flesh to remove any remaining sap.

Check out this great video from Gardens of Wendiland on how to break down a jackfruit:

Is It Good For You?

Yes! Jackfruit is low in calories and high in vitamins and minerals – particularly vitamins A and C and iron. The seeds are an excellent source of protein as well. It is very easy to digest, and has been used to sooth digestive discomfort in Southeast Asia for centuries.

How Can I Use Jackfruit At Home?

Jackfruit is a true “jack-of-all-trades.” Ripe, the seed pods are addictive eaten fresh. If you can manage not to eat it all right away, they’re also wonderful in smoothies, ice creams, or other desserts.

The tendrils of the ripe fruit and the canned young jackfruit lend an incredibly satisfying texture to curries and stir-fries. They’re also an uncanny vegan substitute for pulled pork or chicken, making a seriously convincing pulled “pork” sandwich or carnitas taco.

Check out some of these mouthwatering recipes below for inspiration!