Jackfruit: A Mammoth Tropical Fruit

I’ll admit it…this fruit is bizarre but it is undeniably interesting.

The enormous and prickly jackfruit can weigh up to 80 pounds and is the largest tree-borne fruit. So unless you befriend a gorilla for assistance, don’t purchase an entire jackfruit for your next family dinner.

When you crack open one of the gargantuan fruit, you’ll find pods called bulbs. The pods are fleshy, fibrous coverings for the seeds inside that resemble oversized corn. At the market, you could purchase a jackfruit in every stage, from whole to completely disassembled. I opted for just the ripe pods and their seeds. Interestingly, the jackfruit can be eaten ripened, unripe, cooked or raw. One of the few fruits that can do it all! When the jackfruit is still green (unripe), it is a great vegetarian substitute for meat because its texture is very similar to chicken.

My biggest piece of advice for a new jackfruit eater is simple: don’t freak out about the smell. Jackfruit has a notorious pungent odor when ripening but it is not near as bad as the durian (a fruit that people in Singapore can get arrested for if they bring it on public transportation). We all know that we eat with our nose and the smell of the ripened yellowish-brown fruit is nothing like roses, but trust me when I say it tastes nothing like the small gives off.

As is with many new foods, your fondness for jackfruit will grow with familiarity. The gummy-like fruit with its strong smell doesn’t have such a strong flavor. When ripe, the fruit is a cross between a tart banana with the sweetness of a pineapple or a mango. It’s strange texture and curious flavor takes some getting used to, but once you get past the initial oddness there is a light sweetness that is actually very good. Here is my suggestion: if you don’t like jackfruit after the first bite, try again. If after several bites you are still not embracing the calm, sweet flavor I give you permission to stop. But promise you will try? Many people find the flavor delightful on the very first bite.

If you give the jackfruit a fair try it has many nutritious benefits. The fibrous fruit is low in calories and rich in many vitamins and minerals. Being high in phytonutrients and antioxidants, jackfruit has cancer-fighting properties and has also been known to assist with indigestion.

To get your hands on fresh jackfruit you will likely have to go to a specialty store or an Asian market because it is still largely unknown in the U.S. However, jackfruit can be purchased year round frozen, canned or dried. I HIGHLY recommend playing with jackfruit as a recipe ingredient and not giving up on the raw version. Here are some classic jackfruit recipes to get you started:

• Jackfruit seeds, which are surrounded by the fruit pockets can be roasted or boiled like chestnuts and taste very similar to potatoes. They are also highly nutritious!
• A new jackfruit eater will appreciate jackfruit fritters. The snack changes the texture of the fresh jackfruit into a sweet, crisp and fluffy delight.
• Jackfruit chips are as common as our potato chips in the fruit’s native home.
• A spin on pulled pork, try this vegan version of pulled jackfruit with gravy.
• Natural fruit honey like this jackfruit honey is a fun way to enjoy the sweet flavors of the unique fruit.

The weird fruit is wonderfully adaptable and definitely worth seeking out. In season now!

Have you ever tried Jackfruit? Is there a food item that took your several tries before you embraced it? Share your experiences below!