Natural form

A whole jackfruit showing its distinctive spiky green exterior and enormous size.

Teaches size scale, surface texture, and the bumpy green rind that makes jackfruit unmistakable among tree fruits.

Produce

Jackfruit

Giant tropical fruit; young green pods cook into a meaty texture, ripe ones are sweet and fragrant.

Jackfruit is the largest tree-borne fruit, with fibrous flesh that behaves very differently by ripeness. Young, green jackfruit is neutral and shreds into a meaty texture used in curries and as a vegan pulled-pork substitute, while ripe jackfruit is sweet, golden, and eaten as fruit. It is a staple across South and Southeast Asia and is often sold canned in brine or syrup.

Jackfruit (Artocarpus heterophyllus) is the largest tree-borne fruit in the world, capable of reaching up to 80 pounds, though most specimens fall between 10 and 50 pounds. Native to the Western Ghats of India, it has been a staple across South and Southeast Asia for millennia, earning the distinction of Bangladesh's national fruit. What makes jackfruit extraordinary in the kitchen is not merely its size but its duality: the same tree produces two entirely different culinary ingredients depending on harvest timing. Young, green jackfruit is savory and structurally remarkable—the flesh develops a meaty, stringy texture when cooked that absorbs bold seasonings with remarkable facility, making it one of the most convincing plant-based substitutes for pulled pork or brisket. Ripe jackfruit, by contrast, turns sweet and fragrant with tropical notes of banana, mango, and pineapple, eaten fresh or incorporated into desserts ranging from Indian payasam to Filipino halo-halo. Beyond the pods, the seeds—often discarded—are entirely edible, nutritious (high in protein and fiber), and can be boiled, roasted, or ground into flour. The accessibility revolution came with canned young jackfruit in brine, which eliminated the considerable challenge of navigating the fruit's sticky latex sap and massive size, bringing this versatile ingredient into home kitchens far from tropical growing regions.

Measured in: g
Storage: Fridge

Types & varieties

Koozha (or Koosa)

Soft-fleshed type; more fibrosity, higher seed count; common in South India cooking

Chorarika

Firm flesh type; popular in Odisha and Bengal

Siddekka

Sweet, soft-fleshed variety prized for eating fresh

Hazari

Named for yielding fruit once per year; grown in Rajasthan and Deccan

Golden Nugget

Smaller, sweet cultivar sometimes found in specialty markets

Dwarf varieties

Compact trees bred for container or garden growing; earlier fruiting

The Canned Jackfruit Advantage

Canned young jackfruit in brine or water has democratized this ingredient for home cooks outside Asia. Two to three 20-ounce cans yield approximately one pound of cooked pulled-texture jackfruit. The canning process pre-softens the fibers and eliminates the notorious latex sap that makes fresh whole fruit so challenging to work with. Look for cans labeled 'young' or 'green' jackfruit in water or brine—not syrup, which is for sweet applications. Drain the liquid, rinse thoroughly, and squeeze out excess moisture before cooking. Frozen young jackfruit is a viable alternative but tends toward a softer final texture; pat completely dry before searing or frying to achieve better browning.

Two to three 20-oz cans ≈ 1 lb pulled-texture yield
Avoid cans in syrup—those are for sweet preparations
Rinse and squeeze out liquid before cooking for better browning
Frozen works but yields softer texture; pat dry before high-heat cooking

Working with Fresh Whole Jackfruit

When fresh whole jackfruit is available, choose green, unblemished pods for savory applications or yellowing, fragrant pods for sweet ones. The primary obstacle is the sticky white latex sap that exudes from cut surfaces. Before cutting, coat your knife blade, cutting board, and hands generously with neutral oil or wipe with rubbing alcohol—this prevents the sap from adhering and makes cleanup significantly easier. Work quickly; the sap oxidizes and becomes more difficult to remove over time. Alternatively, commercial latex removers are available at some Asian grocery stores. Once cut, the inner pods, seeds, and seed arils are all edible. Roast or boil the seeds like chestnuts for a starchy snack with a mild, nutty flavor.

Coat tools and hands with oil or alcohol before cutting
Work quickly—sap becomes stickier as it oxidizes
Inner core and seeds are edible—don't discard them automatically
Seeds roast or boil like chestnuts; can also be ground into flour

Common uses

Pulled 'meat' substitute in BBQ sandwiches, tacos, sliders, and nachos (green jackfruit)Slow-cooked vegan 'ribs' or 'brisket' with seasoning rubs and barbecue sauceCurries and stews—Sri Lankan, Indian, Thai, Indonesian—where it absorbs spices and coconut milkBreaded and fried as crispy appetizers or nuggets with dipping saucesFresh ripe jackfruit eaten out of hand like mango or lycheeDesserts: South Indian payasam, ice cream, sticky rice with coconut, halwaJackfruit chips and dried fruit strips as snacksSeeds boiled, roasted, or ground into flour for bakingFilipino halo-halo and shaved ice desserts with ripe fruitBengali shikhar and mishti doi sweet pairingsBreakfast bowls with young jackfruit simmered in coconut milkMarinated and dehydrated as jerky-style strips

Tips & pitfalls

Start with young jackfruit canned in brine or water—it requires no peeling and has minimal sticky sap versus fresh whole fruit
Oil your knife, cutting board, and hands before working with fresh jackfruit; the latex sap is extremely sticky and difficult to remove
For pulled-pork texture, slow-cook green jackfruit at least 45–60 minutes simmering or 8+ hours in a slow cooker to break down fibers fully
Don't over-process young jackfruit in a food processor if seeking shredded texture—hand-pulling cooked pieces gives more authentic stringiness
Season aggressively; green jackfruit has neutral flavor and tastes bland without bold spices, acids, and aromatics
Drain and rinse canned jackfruit thoroughly, then squeeze out excess liquid before cooking for better browning and texture
Ripe jackfruit should smell intensely fragrant—almost floral—if it has no aroma, it's likely underripe
Store fresh ripe jackfruit in the refrigerator only after it begins to soften; cold air stops the ripening process entirely
The inner core and seeds of fresh jackfruit are edible—roast or boil the seeds like chestnuts for a starchy, nutritious snack
Avoid confusing young with ripe when substituting—both have completely different culinary applications and flavor profiles
Refrigerate opened canned jackfruit submerged in fresh water to prevent browning if not using immediately
Frozen young jackfruit works well but may be slightly softer than fresh-cooked; pat completely dry before searing or frying

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

Matched grocery products

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Good to know

Scientific name: Artocarpus heterophyllus
Family: Moraceae (same as breadfruit, figs, mulberries)
Origin: Western Ghats of India; national fruit of Bangladesh
Largest tree fruit: Can weigh up to 80 lbs (36 kg); common range 10–50 lbs
Ripeness types: Green/young (savory, neutral flavor) and ripe (sweet, fragrant)
Flavor ripe: Sweet, fruity; notes of banana, mango, pineapple
Flavor unripe: Neutral, absorbs seasonings; mild vegetable taste
Edible parts: Flesh (pericarp), seed arils, and seeds themselves all edible
Primary growing regions: India, Bangladesh, Thailand, Indonesia, Philippines, Brazil
Peak season: Year-round in tropics; May–August in US markets
Available forms: Fresh whole (rare, large), canned young in brine (most common), frozen
Key nutrients: Fiber, potassium, vitamin C, B vitamins; protein in seeds

Substitutes

Hearts of palm — Similar stringy, neutral base texture; holds marinades comparably in salads and tacos
Young plantain — Cooks to a similarly fibrous, meat-like consistency in savory preparations
Green banana — Comparable toothsome texture in stews and curries when cooked long enough
Chickpeas — For fried applications; won't replicate stringy texture but provides bulk and protein
Artichoke hearts — For lighter applications where a meaty bite is less critical

Pairs with

Coconut milk Curry leavesMustard seeds and urad dalTamarind Cardamom JaggeryLemongrass and galangalCoconut sugarChili flakes or bird's eye chiliFish sauce and soy sauceTurmericCashews

Also called

Kathal · Young Jackfruit · Nangka Muda · Nangka