Buzz
As the demand for vegan and vegetarian dishes grows, innovative chefs and food brands have developed ingenious plant-based alternatives to meat. While this is a boon for diverse diets, it often leads to a skewed perception of certain ingredients. When introduced primarily as a “vegan meat substitute,” fruits or vegetables like jackfruit become polarizing. Meat lovers argue it doesn’t mimic meat well, while plant-based advocates praise its texture as chicken-like. In reality, jackfruit is simply trying to be itself—complex, adaptable, and flavorful—far more than just a contentious meat alternative. Tofu has faced similar scrutiny, and now jackfruit is undergoing the same treatment.
The jackfruit is a visually striking fruit. Its oblong shape, measuring two to three feet in length, is adorned with greenish-yellow spikes, making it impossible to miss. Often found in Asian markets, it resembles durian but should not be mistaken for it. (Durian’s unique qualities deserve their own discussion.) As noted by Healthline, jackfruit is rich in vitamins, nutrients, and even protein compared to other fruits. Beneath its spiky exterior lies a sticky, fibrous layer, which, when peeled away, reveals clusters of edible fruit. The fruit’s stringy texture and seeds are revealed upon breaking it apart. However, unless you’re hosting a large event, opting for canned or packaged jackfruit is more practical, as a single fruit can weigh between 30 and 80 pounds.
Deciding Between Young and Ripe Jackfruit
The usage of jackfruit varies based on its maturity stage: young or ripe. Young jackfruit features a vibrant green rind, firm texture, and a mild flavor, while ripe jackfruit has a yellow or brownish rind, a sweet taste, and a rich, fruity aroma. Both types are available in canned or packaged forms, but locating them can sometimes be a challenge.
In regions where jackfruit is indigenous—such as India, Thailand, and Sri Lanka—it is incorporated into both sweet and savory dishes, not merely as a meat substitute but as a standout ingredient in its own right. While both young and ripe jackfruit are commonly found in Asian grocery stores, many Western supermarkets primarily stock young, green jackfruit, which has gained popularity as a vegan meat alternative. Unfortunately, this leaves those seeking the sweet variety at a disadvantage, as the two cannot be used interchangeably. Let’s explore the typical uses for each.
Utilizing Young Jackfruit
Young jackfruit is picked while still green, before its natural sugars develop. Its firm, stringy texture makes it an excellent substitute for shredded meats like chicken, beef, or pork in various dishes. The fruit has a slightly tangy flavor and is often sold fresh in wedges or canned in brine. After rinsing off the brine, the shredded fibers absorb bold sauces exceptionally well. Popular recipes include pulled “pork” sliders from Makeitgrateful and Vegantraveleat’s jackfruit chicken enchiladas. For savory dishes that highlight jackfruit without mimicking meat, try Saveur Magazine’s Tam Khanun (Northern Thailand jackfruit salad) or Hebbars Kitchen’s Kathal Ki Subji (raw jackfruit curry).
Incorporating Sweet Jackfruit
My concern with jackfruit being predominantly seen as a meat substitute is that many people are missing out on the delightful experience of ripe, sweet jackfruit. This mature version boasts a fragrant aroma and a unique tropical taste. When fresh isn’t an option, it’s often available in syrup or dried as a sweet treat. Sweet jackfruit can be used similarly to other tropical fruits—blended into smoothies, baked into upside-down cakes, or enjoyed fresh as a handheld snack. For a cooling summer dessert, pair it with chilled coconut milk and add-ons like sago or chewy tapioca for extra texture.
You don’t need to follow a vegan or vegetarian diet to appreciate jackfruit; all you need is a love for great food. Packed with nutrients, offering versatile textures, and serving as both a sweet and savory ingredient, jackfruit is definitely worth trying. However, before committing to a 30-pound whole fruit, consider starting with a 20-ounce can to explore its potential.
