Jackfruit

Jackfruit is the largest fruit borne by any tree, growing up to 35 inches long and weighing up to 60 pounds.

Like the fig and breadfruit, jackfruit is a "multiple fruit" (or "collective fruit") — it forms from a cluster of hundreds of flowering flowers that coalesce into one unified mass.

In Kerala, India — where jackfruit is the state fruit — it is made into every possible permutation of food imaginable, from fritters and milkshakes to pickles and curries.

Fresh Ripe: Look for a large, green and spiky fruit with a sweet, slightly fermented odor. Ripe flesh is greenish-yellow to brownish-yellow. A ripe jackfruit sounds hollow when tapped.

Fresh Underripe (for savory cooking): Choose one that is not yet ripe — the flesh will be firm and stringy, making it an excellent meat substitute that soaks up other flavors well. An underripe jackfruit sounds solid when tapped.

Canned or Frozen: Widely available and convenient. Canned jackfruit in brine or water is ideal for savory recipes; canned in syrup is better for sweet preparations.

Keep fresh jackfruit at room temperature for up to five days.

Refrigerate for up to six weeks. Once cut, wrap tightly and refrigerate — note that ripe jackfruit can be very sticky.

Tip: Oil your knife and hands before cutting fresh jackfruit to reduce the stickiness from the milky latex sap.

Meat Substitute (Underripe): When young and unripe, the flesh is firm, stringy, and neutral in flavor — perfect shredded for BBQ sliders, jerk tacos, or pulled "pork" style dishes. It has been used this way in South Asia for hundreds of years.

Curries & Stews: A classic in Keralan, Jamaican, and Sri Lankan cuisines — young jackfruit absorbs spice and coconut milk beautifully in slow-cooked curries and stews.

Stir-Fries: Chopped young jackfruit works well in quick stir-fries with bold sauces.

Sweet Preparations (Ripe): Ripe jackfruit is enjoyed in fruit salads, ice creams, milkshakes, and syrups. The distinct sweetness pairs well with coconut and tropical fruits.

Jackfruit Seeds: The seeds are edible — roast or boil them as a snack, or use in curries like a Goan chilli fry.

Fritters: Ripe jackfruit fritters (chakka pori) are a beloved snack in Kerala.

Canning: Jackfruit cans beautifully in syrup (sweet) or brine (savory).

Drying: Dehydrated jackfruit makes a chewy, sweet snack.

Pickling: Jackfruit pickle is a South Asian pantry staple — spiced with mustard seeds, chili, and vinegar.

Preserves / Jam: Ripe jackfruit makes a sweet tropical preserve.

Freezing: Freeze cleaned jackfruit segments for later use in smoothies, ice cream, or cooking.

Vitamin C & Potassium: Jackfruit is a good source of both Vitamin C and potassium.

Protein: While not high in protein (about 3% of the daily recommended value per 100g), jackfruit has more protein than most other fruits.

Low Glycemic Index: Jackfruit has a low glycemic index, meaning it is less likely to spike blood sugar levels — making it a smart choice for those managing blood sugar.

Top Growing Regions: India (especially southern India), Sri Lanka, Bangladesh, Malaysia, Jamaica, and Colombia. Also grown in Hawaiʻi and South Florida.

U.S. Season: Fresh, locally grown jackfruit is available in Hawaiʻi and South Florida during summer months and into early fall.

Availability: Canned and frozen jackfruit is available year-round in Asian grocery stores and increasingly in mainstream supermarkets.

Low Input Crop: Jackfruit trees are robust and not very susceptible to pests, requiring minimal chemical inputs compared to many commercial crops.

Water Efficient: Jackfruit requires relatively little water — approximately 116 gallons per pound of fruit — making it comparatively efficient.

As a Meat Alternative: Replacing meat with jackfruit dramatically reduces the environmental footprint of a meal — jackfruit requires far fewer resources than beef or pork production.

Pesticides: Commercial jackfruit production does use some pesticides. Seek certified organic jackfruit when possible.