tender raw jackfruit.

Raw jackfruit is widely considered one of the best plant-based meat substitutes due to its stringy, fibrous texture that mimics pulled pork or shredded chicken. While it is a great texture substitute, it is lower in protein than meat, so it should be paired with other protein sources like beans or lentils.

With approximately 11.3g of carbohydrates per 100g, tender raw jackfruit is moderately low in carbs but may not fit into a strict ketogenic diet in large quantities. However, it is much lower in sugar than ripe jackfruit and can be consumed in moderation by those on a standard low-carb diet.

To prepare it, apply oil to your hands and knife to manage the sticky latex sap. Peel the tough, spiky green skin, cut the white flesh into chunks, and boil or pressure cook them in salted water until tender before adding them to your recipe.

Unlike the sweet, tropical flavor of the ripe fruit, raw jackfruit has a very neutral, mild taste. This allows it to easily absorb the flavors of spices, marinades, and sauces, making it ideal for savory curries, tacos, and stews.

Whole raw jackfruit can be kept at room temperature for a few days until it starts to ripen. Once cut, the pieces should be wrapped tightly and refrigerated for up to 5 days, or blanched and frozen for long-term storage of up to 6 months.

Fresh raw jackfruit should be firm to the touch with a pale white or cream-colored interior. If it feels mushy, has developed dark brown spots, smells fermented or sweet, or if the exterior skin has turned significantly yellow, it is likely spoiled or has ripened too much for savory use.