Region of Origin
Commodity:
Jackfruit
Description & Origin
Jackfruit is a very large fruit that is related to figs, mulberries, and breadfruit. They grow on a very tall evergreen tree in tropical environments. When fully-grown, jackfruit can weigh anywhere from 15 to upwards of 50 pounds – although those sold commercially typically top out around 20 pounds. Jackfruit is used both in its young, unripe stage when it is cooked as a vegetable, and its fully-g...
Other Names
Chakka (India), Kathal (India), Mit (Vietnam), Khanun (Thailand), Nangka (Indonesia/Malaysia), Langka (Philippines), Jaca (Brazil)
Health Benefits & Nutrition
Ripe jackfruit flesh is a good source of potassium, fiber, vitamin C, and vitamin A. Fresh jackfruit is considered a cooling fruit in traditional Chinese medicine. Note that jackfruit should be avoided by those with a latex or birch pollen allergy.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Ripe jackfruit has three edible parts: the fleshy arils that are eaten as a fresh fruit, the dense seeds that are used as a starch, and the fibrous rags that can be used as a vegetable. The arils of ripe jackfruit are eaten out of hand, but also used in desserts throughout South and Southeast Asia, such as chè, in Vietnam, halo-halo in the Phillipines, es teler or es campur in Indonesia, and chakka pradhaman in Kerala, India. They are excellent incorporated into shaved ice, ice creams, puddings, and many other sweet desserts.
The seeds and rags of ripe jackfruit may also be used, but as vegetables. The seeds may be roasted or boiled until tender and eaten as is, added to curries, or further processed into flours. The rags are often discarded due to their tough, fibrous texture, but some stir-fry them until crispy and use as a chip for garnish or snacking.
Flavor Pairings
Mango, Coconut, Lychee, Longan, Banana, Ginger, Lemongrass, Avocado, Ube, Pandan, Cinnamon, Cashew
How to Prepare
You will know that jackfruit is ripe when it is just beginning to turn brown, it is very aromatic, and it gives to a gentle press of the thumb. Before opening a ripe jackfruit, lay down newspaper or other material to protect the surfaces. Set aside some basic salad oil in a small bowl. Grease your hands and knife with the salad oil to prevent the latex sap from sticking. The jackfruit may be cut in rings laterally, through the center core, or the sides of the jackfruit may be cut away from the core long-ways – all methods work. Once pieces are separated, cut the visible inner core completely away from the flesh, trying not to cut directly through the core with the knife, as the core is particularly rich in latex. Continue to grease your hands and knife as necessary. Blot away any white latex sap left on the arils or rags. Push the edges of the rind down to separate the components of the flesh. Pull the arils to remove from the rind. Use your fingers to remove the large inner seed, which can be set aside. If using the rags, they should be cut away from the rind and immersed in cold water with an acidifier to prevent browning.
How to Store in the Kitchen
Store at room temperature until fully ripe. Once ripe, cut as soon as possible. Store cut jackfruit in the refrigerator.
Fight Food Waste Tips for root to stem cooking
Unfortunately, the core and thick rind of ripe jackfruit are waste – although they are entirely compostable! We encourage the use of the arils, seeds, and rags, which can be frozen for future use.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
55-58°F
RECOMMENDED STORAGE ZONE:
55-60°F (Warm Storage)
SUBJECT TO CHILLING INJURY:
Yes - Jackfruits exposed to temperatures below 54°F and then returned to higher temps may exhibit symptoms such as dark-brown discoloration, flesh browning, off-flavors, or risk of decay.
RELATIVE HUMIDITY:
85-95%
PRODUCES ETHYLENE:
No available data
SENSITIVE TO ETHYLENE:
Yes
ETHYLENE RECOMMENDATIONS:
Exposure to ethylene will accelerate the ripening of mature jackfruits. Avoid storing with ethylene-producing fruits.
RIPENS AFTER HARVEST:
Yes - The flesh will deepen in color and become sweeter as it ripens post-harvest.
PROFESSIONAL RIPENING RECOMMENDED:
No - Professional pre-conditioning is not typically necessary for jackfruit.
Quality Assessment
Jackfruit should be large, firm, oblong in shape, and free from mechanical damage, decay, or severe damage from dripping sap.
Important Handling Notes
Avoid exposure to temperature fluctuations, which can cause chilling injury and reduce the quality of jackfruit.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, jackfruit may last 2-3 weeks.
