How to Cook Jackfruit

Co-authored by wikiHow Staff

Last Updated: July 6, 2021 References

Jackfruit has surged in popularity recently as a meat-free alternative. With its shredded-pork-like texture and ability to absorb the flavor of whatever sauce it’s cooked in, it’s no surprise! Green, unripe jackfruit is often used as a pulled-pork substitute, but it takes a lot less time to prepare, meaning you can have dinner on the table within 30 minutes. Give jackfruit a try if you’re looking for a new meatless culinary experience.

Ingredients

Sweet and Spicy Jackfruit Sandwich

2 cans of rinsed unripe jackfruit
1 large onion
1 tablespoon (15 mL) of extra-virgin olive oil (EVOO)
¹⁄₂ cup (120 mL) of maple syrup
¹⁄₄ cup (59 mL) of Asian chile-garlic sauce
2 tablespoons (30 mL) of tomato paste
1 tablespoon (15 mL) of rice vinegar
2 cups (470 mL) of apple juice
Hamburger buns and toppings

Makes 6 servings

Method 1

Method 1 of 2:

Making Sweet and Spicy Jackfruit Sandwiches

1
Buy unripe canned jackfruit from your local Asian market. Some chain groceries, like Whole Foods and Trader Jo’s, also sell canned jackfruit now. Double-check the label to make sure you’re buying unripe rather than ripe jackfruit.^{[1]
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- Using canned jackfruit is a much simpler way to try it without experiencing the hassle of harvesting a whole jackfruit, which is super sticky and challenging to work with.
- Green, unripe jackfruit doesn’t have much of a flavor, making it an excellent vessel for all kinds of sauces and flavors.
2
Rinse the canned jackfruit and soak it in cold water for 4-5 hours. Empty the can into a colander and run cold water over the jackfruit. Then, transfer the pieces of jackfruit to a bowl filled with cold water. Leave the bowl on the counter for 4-5 hours or up to 24 hours by putting it into the fridge.^{[2]
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- Jackfruit is canned in brine, which makes it very salty. Soaking it in water draws out a lot of that salt. The longer you soak it for, the less salty it will be.
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3
Remove the jackfruit from the water, rinse it off, and de-seed each piece. Put the jackfruit back into the colander and rinse it with cold water again to remove any brine-y water that’s still sticking to it. Inside each pod, there is at least 1 sizeable white seed—use your fingers to pull the seeds out and set them to the side.^{[3]
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- Jackfruit seeds look a lot like extra-large white beans.
- You can throw the seeds away or roast them in the oven to enjoy as a snack.
- To roast the seeds, layer them on a sheet pan and bake them in the oven for 20 minutes at 400 °F (204 °C).
4
Slice an onion into thin strips with a sharp knife. Chop off both ends of the onion and peel away the outer skin. Cut the onion in half, then slice each half into even ¹⁄₈ to ¹⁄₄ in (0.32 to 0.64 cm) strips.^{[4]
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- Cutting onions (or any vegetable) into same-sized pieces makes them cook through evenly.
- Always be careful when using a sharp knife. Keep your fingers out of the way so you don’t accidentally cut yourself!
- Crying over a cut onion? Store an onion in the refrigerator for about 24 hours before chop-time to keep its irritating sulfoxides from getting to your eyes.^{[5]
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5
Bring 1 tablespoon (15 mL) of EVOO to a shimmer in a large skillet. Use medium-high heat and let the oil warm up for 1-2 minutes until you see the surface take on a slight gleam.^{[6]
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- If the oil isn’t hot enough when the onions hit the pan, they’ll absorb all the oil and produce a greasy, not-very-tasty mess.
6
Put the onions in the skillet and sauté them for 5 minutes. As the onions cook, use a wooden spoon to stir them from time to time so they don’t stick or burn to the pan's bottom. After 5 minutes, check that they’re soft and slightly translucent.^{[8]
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- Be careful when adding the onions to the pan—some of the oil may pop and burn you if it hits your skin.
7
Add syrup, chile-garlic sauce, tomato paste, and rice vinegar to the pan. Use ¹⁄₂ cup (120 mL) of maple syrup, ¹⁄₄ cup (59 mL) of Asian chile-garlic sauce, 2 tablespoons (30 mL) of tomato paste, and 1 tablespoon (15 mL) of rice vinegar. Stir them in with the onions until all the ingredients have coalesced.^{[9]
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- Find Asian chile-garlic sauce at an Asian supermarket or your local grocery. If you don’t have it, substitute the same amount of sriracha.
8
Pour in 2 cups (470 mL) of apple juice and add the drained jackfruit. Be careful when adding the liquid so you don’t splash the other ingredients out of the skillet. Carefully transfer the jackfruit to the skillet with a pair of tongs or by lowering it into the liquid on a slotted spoon.^{[10]
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- The apple juice adds a subtle sweetness to the dish that plays well with the spiciness of the chile-garlic sauce.
9
Bring the liquid to a boil then simmer the dish for 20 minutes. Using medium-high heat to boil the liquid. Once it’s boiling, reduce the heat to medium-low so that the liquid is at a simmer. Put a lid on the dish and let it cook.^{[11]
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- Use this time to prep the ingredients for the rest of the dish. These sandwiches are great topped with shredded cabbage, pineapple chunks, and sliced avocado.
10
Mash or shred the jackfruit into smaller pieces and test the sauce. Remove the lid from the skillet and use a potato masher or pair of forks to break up the large pieces of jackfruit. Stir them back into the sauce so they’re entirely coated. Taste the sauce and add more salt if necessary. If the sauce is too reduced, add 1 tablespoon (15 mL) of water, or if the sauce is too thin, let it cook for another 2-3 minutes.^{[12]
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- Most recipes with jackfruit don’t call for additional salt because of the brine used in the canning process.
11
Assemble your sandwiches on hamburger buns and enjoy! Use a pair of tongs to top the bottom of a hamburger bun with a generous portion of pulled jackfruit. Add your desired toppings, top it off with the other half of the bun, and revel in the fruit of your efforts.^{[13]
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- Don’t be afraid to top your sandwich with more sauce from the skillet.
- For extra spice, add a drizzle of sriracha over your sandwich.
- Keep leftovers in an airtight container in the fridge for up to 4 days.^{[14]
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Method 2

Method 2 of 2:

Exploring Other Recipes

1
Make delicious jackfruit tacos with fresh salsa and avocado. Simmer drained and rinsed jackfruit in a skillet along with vegetable stock, sliced onion, and spices, like cumin, paprika, and chili powder. Let the jackfruit cook for about 15 minutes before shredding it with a pair of forks. Squeeze some lime juice into the pan and divide the mixture between taco shells or tortillas. Add your favorite taco toppings, a few fresh cilantro sprigs, and enjoy!^{[15]
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- If you have a favorite taco or fajita recipe, substitute the meat for jackfruit and prepare the dish the same way.
- One of the great things about jackfruit is that you don’t have to worry about it being a specific temperature before serving it.
2
Enjoy a jackfruit burrito bowl with rice, corn, beans, and other toppings. Simmer the jackfruit for 15-20 minutes in a skillet with chicken stock, chipotle powder, garlic powder, cumin, and salt. Fill a bowl with fluffy, warm rice, and add black or pinto beans, a fresh corn salsa, and top it with shredded jackfruit. Top the bowl with scallions, a dollop of greek yogurt, and a drizzle of hot sauce.^{[16]
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- Make this dish Asian-inspired by simmering the jackfruit in soy sauce, rice wine vinegar, sesame oil, minced ginger, and minced garlic. Fill your bowl with rice, shredded carrot, and wilted spinach, and top the dish with sesame seeds and a drizzle of sriracha for some heat.
3
Top a batch of nachos with shredded jackfruit tossed in BBQ sauce. Simmer drained and rinsed jackfruit with about ¹⁄₂ cup (120 mL) of BBQ sauce for 15 minutes. If the sauce starts to burn or reduce too far, add 1 to 2 tablespoons (15 to 30 mL) of water. Shred the softened jackfruit with 2 forks and use them to top a tray of tortilla chips. Add your other favorite toppings, then bake the nachos in the oven for about 5 minutes at 500 °F (260 °C), or until the cheese melts.^{[17]
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- These nachos are great with an extra drizzle of BBQ sauce, sour cream, cilantro, and lime.
4
Use jackfruit to bulk up a pot of chili. Make your favorite chili recipe, but substitute jackfruit in place of ground beef or chicken. When you’re ready to eat, pull out the pieces of jackfruit, shred them with a pair of forks, and then, return the jackfruit to the pot.^{[18]
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- Try topping your chili with sour cream, shredded cheese, green onions, or sliced avocado.