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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A rustic and flavorful Bengali curry made with tender jackfruit seeds and potatoes in a simple spice blend. This traditional dish is a wonderful way to use the often-discarded seeds, turning them into a comforting and hearty meal.
A rustic and flavorful curry from Mangalore made with tender jackfruit seeds simmered in a spicy and tangy coconut gravy. This unique South Indian dish makes wonderful use of an often-discarded ingredient, transforming it into a hearty and delicious main course.
A traditional Kerala stir-fry made with tender jackfruit, freshly grated coconut, and fragrant spices. This rustic and healthy side dish, with its unique meaty texture, pairs perfectly with rice and sambar.
Tender jackfruit is green, firm, and has a neutral scent. Ripe jackfruit is yellow/brown, soft to the touch, and has a very strong, sweet aroma.
Coat your knife and hands thoroughly with vegetable oil. If sap gets on your skin, use more oil to rub it off before washing with soap.
No, tender jackfruit is very fibrous and starchy; it must be cooked (boiled, steamed, or sautéed) to be edible.
Canned young green jackfruit (in brine, not syrup) is the best substitute. For texture, mushrooms or hearts of palm can also work.
While it is a popular meat substitute due to its texture, it is relatively low in protein (about 1.7g per 100g) compared to meat or legumes.
In a pressure cooker, it takes about 2-3 whistles (10-15 minutes). In a regular pot, it may take 30-45 minutes to become tender.
Yes, cooked or blanched tender jackfruit freezes very well. Ensure it is drained and stored in airtight bags.
It is moderate in carbs (approx 23g per 100g), so it should be consumed in limited quantities on a strict keto diet.
Tender Jackfruit is a versatile ingredient found in cuisines around the world. With 95 calories per 100g and 1.7 grams of protein, it's a nutritious addition to many dishes.
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