Produce

Green Jackfruit

Unripe jackfruit with neutral, meaty flesh used as a savory vegetable and plant-based meat substitute.

Green jackfruit is the unripe fruit of the jackfruit tree, with firm, neutral-tasting flesh that shreds into a meaty texture when cooked. It is simmered in South Asian curries like Sri Lankan polos and is widely used as a plant-based stand-in for pulled pork in tacos and sandwiches. Because it is bland on its own, it readily takes on spices, sauces, and smoke.

Green jackfruit is the unripe stage of Artocarpus heterophyllus, the world's largest tree-borne fruit, capable of reaching up to 80 pounds and three feet in length. Unlike its ripe yellow counterpart—which is sweet and used in desserts—green jackfruit has neutral, starchy flesh that shreds into a stringy, meat-like texture when cooked, making it one of the most effective whole-food plant-based meat alternatives available. Native to South and Southeast Asia, it has been a dietary staple in India, Bangladesh, Sri Lanka, Thailand, and the Philippines for centuries, appearing in curries, stews, and braises long before Western vegan cooking adopted it. The fruit's real strength in the kitchen is its remarkable ability to absorb and carry bold flavors while providing satisfying bulk and texture—it is essentially a blank canvas that takes on the character of whatever spices, sauces, or braising liquids it is cooked with. Fresh green jackfruit is sold whole or in chunks and has a short shelf life of five to seven days refrigerated, while canned young green jackfruit in brine is the most accessible form in Western markets and keeps for one to two years unopened.

Measured in: g
Storage: Pantry

Types & varieties

Varikutti (Variku)

Commonly harvested green in Kerala, India for traditional dishes like kappa (tapioca) and jackfruit curries

Chakka

Generic term in Kerala cuisine for green jackfruit; used in chakka curry (jackfruit stew) and bhajis

Khoa

Green jackfruit variety popular in Bangladesh for savory preparations and bhuna (dry braise)

Lam Faree

Thai variety prized for tender young flesh; common in sour curries and som tam salads

Canned in brine (young green)

Most accessible Western form; ensure label specifies 'young green jackfruit in water/brine'—never syrup

Fresh vs. Canned: Choosing Your Form

Fresh green jackfruit offers superior texture—firmer, more resilient strands that hold up well in long braises and curries—but requires effort to handle due to its sticky latex and large size. Look for firm, pale green chunks without browning or soft spots. Canned young green jackfruit, while slightly softer in texture, is already partially cooked and dramatically reduces prep time; it is the practical choice for most home cooks outside of specialty Asian markets. When buying canned, always check the ingredient list: the only contents should be jackfruit, water, and salt. Avoid any can labeled 'in syrup' or simply 'jackfruit' without the 'young' or 'green' modifier, as this indicates the sweet, ripe variety.

Fresh jackfruit chunks keep 5–7 days refrigerated; use within a day or two for best texture
Frozen fresh chunks hold up well for up to 3 months in airtight packaging
Canned jackfruit varies in brine salt content—rinse thoroughly if watching sodium intake
Sealed pouches of young jackfruit are increasingly available as a lower-waste alternative to cans

Handling the Latex

Fresh jackfruit produces abundant sticky latex that can gum up your knife, hands, and cutting board, and can cause skin irritation in sensitive individuals. The solution is simple and effective: coat your hands, blade, and board generously with a neutral oil (vegetable, coconut, or avocado all work) before you begin cutting. Work quickly—the latex is most fluid when the fruit is freshly cut and lessens as the flesh oxidizes. Once you expose the inner flesh, you will notice the edible yellow-white pods (fruitlets) surrounded by pale starchy flesh; in green jackfruit the pods are small and undeveloped, and the flesh is the primary ingredient. Remove the central pithy core before cooking—it is tough and inedible. If latex does get on your skin, rubbing with oil and then washing with dish soap usually removes it.

Use a large, sharp chef's knife; a serrated bread knife helps with the thick rind
Cut the whole fruit into large wedges first, then separate flesh from rind and core
If latex hardens on tools, soak in warm soapy water before scrubbing
Some cooks freeze the whole fruit for 30 minutes before cutting to firm up the latex

Common uses

Vegan pulled-pork substitute in sandwiches, tacos, and sliders with BBQ sauceSri Lankan and South Indian curries (kos, chai kadappa, Kerala jackfruit curry)Thai green curry and sour soups (gaeng som) where it provides bulk and satisfying textureBangladesh-style green jackfruit bhuna (dry braise) cooked with mustard oil and whole spicesVegan 'crab' cakes and fish-free versions of seafood dishes due to its naturally flaky textureStir-fries with bold sauces (Sichuan, black bean) where its neutral flavor absorbs strong seasoningsBreakfast 'eggs' scrambles and breakfast burritos as a protein-rich, savory baseFilipino Ginataang Langka (jackfruit simmered in coconut milk) for a rich, comforting side dishSlow-cooked vegan 'carnitas' for tacos, burrito bowls, or nachos with citrus and cuminStuffed jackfruit: hollow out halves and fill with seasoned rice or curry for a dramatic presentation

Tips & pitfalls

Always drain and rinse canned jackfruit, then squeeze out excess water with a clean towel before cooking—this is the single most important step for proper texture and flavor absorption.
Coat hands, knife, and cutting board with neutral oil before cutting fresh jackfruit; work quickly as latex lessens as the fruit oxidizes.
Remove the central core (pithy core) from fresh jackfruit chunks before cooking—it is tough and inedible.
For the most meat-like pulled texture, cook green jackfruit with moisture (braise, slow-cook, or simmer) then shred with two forks; dry cooking yields a chewier, less satisfying result.
Canned young green jackfruit is already partially cooked and requires less cooking time than fresh chunks—adjust your recipe accordingly.
Season aggressively—green jackfruit itself has little flavor, so rely on spices, marinades, and sauces to build taste; under-seasoning is the most common preparation mistake.
Do not confuse green jackfruit with ripe yellow jackfruit; ripe is sweet and used in desserts, smoothies, and as a dried fruit—substituting ripe in a savory dish will ruin it.
If your cooked jackfruit turns out mushy, it was likely overcooked or insufficiently dried before cooking; pat very dry before searing or frying for better texture.

Nutrition

95kcal

Energy

397 kJ · per 100 g

Where the calories come from

Protein 7%Carbs 88%Fat 5%

Protein

1.7g

3% DV

Carbs

23.3g

8% DV

Fat

0.6g

1% DV

Fiber

1.5g

5% DV

Sugars

19.1g

of which

Sodium

2mg

0% DV

Notable micronutrients

Vitamin B619% DV

Vitamin C15% DV

Potassium10% DV

Thiamin (B1)9% DV

Magnesium7% DV

Niacin (B3)6% DV

Source · USDA FoodData Central · Jackfruit, raw

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In the shops

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Good to know

Scientific name: Artocarpus heterophyllus (unripe stage)
Origin: Native to South and Southeast Asia; widely grown in India, Bangladesh, Sri Lanka, Thailand, Malaysia, Indonesia, and the Philippines
Peak season: Late spring through summer in tropical regions; year-round in canned form
Flavor profile: Mild and faintly sweet when raw; neutral and starchy, taking on surrounding flavors when cooked
Typical size: Whole fruit 10–80 lbs; young green jackfruit chunks typically 3–10 lbs
Primary form: Fresh (whole or chunked) or canned in brine/water; canned is the most common retail form in Western markets
Key nutrients: Fiber, potassium, vitamin C, B vitamins; approximately 2–3 g protein per cooked cup
Shelf life (fresh): Refrigerate whole or cut chunks 5–7 days; freeze for up to 3 months
Shelf life (canned): Unopened: 1–2 years; refrigerate opened unused portion 3–5 days
Latex caution: Abundant sticky latex in fresh fruit; coat hands and knife with neutral oil before handling

Substitutes

Young green jackfruit (fresh) — Direct substitute; fresh has better texture than canned if available from an Asian market
Artichoke hearts — Similar mild flavor and sauce-absorbing ability; more tender, less stringy texture
Chickpeas (cooked) — Comparable protein content and holds shape well in curries and stews; different mouthfeel
Firm tofu (pressed) — Absorbs flavors similarly; lacks stringy texture but works in most savory applications
Cauliflower florets — Mimics texture when roasted or braised; absorbs flavors but crumbles more easily than jackfruit
Lion's mane mushroom (pulled) — Similar stringy, meat-like texture; stronger umami flavor but adapts well to savory applications
Jackfruit (ripe, canned in syrup) — NOT a substitute—ripe jackfruit is sweet and intended for desserts; will ruin savory dishes

Pairs with

Coconut milkGinger, garlic, and shallotsCurry leaves and mustard seedsThai curry paste (red, green, massaman)Soy sauce and tamariSmoked paprika and liquid smokeLemongrass and kaffir lime leavesMustard oilTamarind pasteBBQ sauce and apple cider vinegar

Also called

Polos · Unripe Jackfruit