18 Delicious Jackfruit Recipes for Every Occasion

Craving something new and exciting for your kitchen adventures? Jackfruit, the versatile superstar of plant-based cooking, is here to transform your meals with its meaty texture and sweet flavor. Whether you’re whipping up quick weeknight dinners, hosting a festive gathering, or exploring comfort food with a twist, these 18 delicious jackfruit recipes promise to delight. Dive in and discover how this tropical wonder can spice up every occasion!

Jackfruit Tacos with Avocado Crema

Just imagine the tender, meaty texture of jackfruit mingling with the creamy richness of avocado crema, all nestled in a warm tortilla. It’s a dish that invites you to slow down and savor each bite, a perfect blend of comfort and freshness.

Ingredients

• 2 cups young green jackfruit in brine, drained and rinsed (I find the brine-packed variety more flavorful than canned in water)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tsp ground cumin (toast it lightly for a deeper aroma)
• 1/2 tsp smoked paprika (it adds a subtle smokiness that’s irresistible)
• 1/4 tsp salt (I prefer sea salt for its clean taste)
• 1 ripe avocado (the kind that yields slightly to pressure)
• 1/4 cup sour cream (full-fat for that luxurious texture)
• 1 tbsp lime juice (freshly squeezed, please)
• 8 small corn tortillas (warmed up, they’re like little edible hugs)
• Fresh cilantro leaves for garnish (because green is good)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add jackfruit, cumin, smoked paprika, and salt. Cook, stirring occasionally, until jackfruit is lightly browned and spices are fragrant, about 5 minutes.
3. While jackfruit cooks, mash avocado in a bowl until smooth. Stir in sour cream and lime juice until well combined for the crema.
4. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred.
5. Assemble tacos by dividing jackfruit among tortillas, topping with avocado crema, and garnishing with cilantro leaves.

Zesty and satisfying, these tacos offer a delightful contrast between the spiced jackfruit and the cool, creamy avocado crema. Serve them with a side of pickled onions for an extra tangy kick, or enjoy as is for a simple, yet profound meal.

BBQ Jackfruit Sandwiches

On a quiet afternoon, when the light slants just so through the kitchen window, I find myself drawn to the simplicity and depth of BBQ jackfruit sandwiches. It’s a dish that whispers of summer and smoke, yet feels entirely at home in the quiet moments of reflection.

Ingredients

• 2 cans young green jackfruit in water (I always drain and rinse it well to remove any briney taste)
• 1 cup BBQ sauce (I lean towards a smoky, sweet variety for depth)
• 1 tbsp olive oil (extra virgin, for its fruity notes)
• 1/2 tsp garlic powder (a little goes a long way here)
• 1/2 tsp smoked paprika (for that essential smokiness)
• 4 whole wheat buns (toasted lightly, they hold up better)
• 1 cup coleslaw (homemade or store-bought, I prefer it crisp and slightly tangy)

Instructions

1. Heat olive oil in a large skillet over medium heat. Tip: Ensure the skillet is hot before adding the jackfruit to get a slight sear.
2. Add the drained and rinsed jackfruit to the skillet, breaking it apart with a fork to resemble pulled pork. Cook for 5 minutes until slightly browned.
3. Stir in the garlic powder and smoked paprika, coating the jackfruit evenly. Tip: Toasting the spices with the jackfruit deepens the flavors.
4. Pour the BBQ sauce over the jackfruit, stirring to combine. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld. Tip: If the mixture seems dry, add a tablespoon of water to loosen it.
5. While the jackfruit simmers, toast the whole wheat buns until they’re just golden around the edges.
6. To assemble, spoon the BBQ jackfruit onto the bottom half of each bun, top with a generous amount of coleslaw, and crown with the top half of the bun.

Zesty and satisfying, the BBQ jackfruit sandwiches offer a delightful contrast between the smoky, tender jackfruit and the crisp, refreshing coleslaw. Serve them with a side of sweet potato fries for a meal that feels both indulgent and wholesome.

Jackfruit Curry with Coconut Milk

Floating through the kitchen on a quiet evening, I find myself drawn to the comforting embrace of a jackfruit curry, its rich coconut milk base whispering promises of warmth and spice. This dish, a tender homage to tropical flavors, feels like a gentle hug on a cool night.

Ingredients

• 2 cups young green jackfruit, drained and rinsed (I love the texture it brings, almost reminiscent of pulled chicken)
• 1 can (13.5 oz) full-fat coconut milk (the creamier, the better for that lush sauce)
• 2 tbsp coconut oil (my kitchen always smells like a paradise with this)
• 1 medium onion, finely chopped (the sweetness balances the spices beautifully)
• 3 garlic cloves, minced (because what’s a curry without garlic?)
• 1 tbsp fresh ginger, grated (a little zing goes a long way)
• 1 tsp turmeric powder (for that golden hue and earthy tone)
• 1 tsp cumin seeds (toasted lightly, they add a nutty depth)
• 1/2 tsp red chili flakes (adjust to whisper or shout, depending on your heat preference)
• Salt, to taste (I find a generous pinch really brings the flavors together)
• Fresh cilantro, for garnish (a pop of color and freshness)

Instructions

1. Heat the coconut oil in a large pan over medium heat until it shimmers slightly, about 2 minutes.
2. Add the cumin seeds and let them toast for about 30 seconds, until fragrant. This little step unlocks their aroma.
3. Stir in the chopped onion, cooking until translucent, about 5 minutes. A pinch of salt here helps them soften.
4. Add the minced garlic and grated ginger, sautéing for another minute until golden. Tip: Keep the heat medium to avoid burning.
5. Sprinkle in the turmeric and red chili flakes, stirring quickly to coat the onions and garlic. This blooms the spices.
6. Add the jackfruit, breaking it apart slightly with your spoon, and cook for 5 minutes to let it soak up the flavors.
7. Pour in the coconut milk, stirring gently to combine. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes. Tip: Stir occasionally to prevent sticking.
8. Season with salt to taste, then let it sit off the heat for 5 minutes. This resting time thickens the curry beautifully.
9. Garnish with fresh cilantro before serving. Tip: A squeeze of lime adds a bright finish.

The curry settles into a creamy, velvety texture, with the jackfruit offering a satisfying bite. The flavors meld into a harmonious blend of spicy, sweet, and earthy, perfect over a bed of steamed rice or with a side of warm naan for dipping. This dish is a quiet celebration of simplicity and depth, a reminder of the joy found in slow cooking.

Jackfruit Pulled Pork Style

Many evenings, I find myself drawn to the kitchen, seeking solace in the rhythm of cooking. Tonight, it’s the allure of jackfruit, transformed into something reminiscent of pulled pork, that captures my attention.

Ingredients

• 2 cans young green jackfruit in brine (I always drain and rinse well to remove any metallic taste)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup BBQ sauce (homemade or your favorite store-bought brand)
• 1 tsp smoked paprika (for that essential smoky depth)
• 1/2 tsp garlic powder (I find it blends more evenly than fresh here)
• 1/4 cup vegetable broth (to keep it moist without overpowering)
• 1 tbsp maple syrup (a personal touch for a hint of sweetness)

Instructions

1. Preheat your oven to 375°F, allowing it to reach temperature as you prepare the jackfruit.
2. Drain and rinse the jackfruit thoroughly, then pat dry with paper towels to remove excess moisture.
3. Heat olive oil in a large skillet over medium heat, adding the jackfruit once the oil shimmers.
4. Use a fork to shred the jackfruit in the skillet, cooking for 5 minutes until it starts to brown slightly.
5. Stir in the BBQ sauce, smoked paprika, garlic powder, vegetable broth, and maple syrup, ensuring the jackfruit is evenly coated.
6. Transfer the mixture to a baking dish, spreading it out evenly, and bake for 20 minutes until the edges are caramelized.
7. Remove from the oven and let it sit for 5 minutes; this rest period helps the flavors meld beautifully.

Coming out of the oven, the jackfruit has a tender, meaty texture, with the BBQ sauce lending a sticky sweetness. Serve it piled high on toasted buns with a crisp coleslaw, or for a lighter option, atop a bed of greens. The versatility of this dish is what makes it a staple in my kitchen.

Jackfruit Biryani

Wandering through the spice-laden aisles of my local market, I stumbled upon the idea of blending the tropical sweetness of jackfruit with the aromatic richness of biryani. It’s a dish that whispers of summer evenings and the joy of sharing.

Ingredients

• 2 cups basmati rice, rinsed until the water runs clear—I find this step meditative, a quiet before the storm of flavors.
• 1 can (20 oz) young green jackfruit in brine, drained and shredded—look for brands that keep the pieces tender, not mushy.
• 1 large onion, thinly sliced—the thinner, the crispier they’ll fry, adding a delightful texture contrast.
• 2 tbsp ghee—my kitchen always smells like heaven when this melts.
• 1 tsp cumin seeds—they should sizzle upon hitting the pan, a sign they’re ready to perfume the oil.
• 1 tbsp biryani masala—this blend is my shortcut to complexity, each brand sings a different tune.
• 1/2 cup plain yogurt, whisked until smooth—it’s the secret to tender jackfruit.
• 4 cups water—I use filtered, as our tap water has a slight metallic taste.
• Salt to taste—though I measure with my heart, a pinch here, a dash there.

Instructions

1. Soak the rinsed basmati rice in water for 30 minutes; this ensures each grain cooks up separate and fluffy.
2. In a large pot, heat the ghee over medium heat until melted, then add the cumin seeds. Wait for the sizzle—about 30 seconds.
3. Add the sliced onions, frying until golden brown, stirring occasionally to prevent burning. This takes about 10 minutes.
4. Stir in the shredded jackfruit and biryani masala, coating everything evenly. Cook for 5 minutes to let the flavors marry.
5. Fold in the whisked yogurt, mixing gently to avoid breaking the jackfruit. Simmer for another 5 minutes.
6. Drain the rice and layer it over the jackfruit mixture. Pour in the water and sprinkle salt. Bring to a boil, then reduce to a simmer, covering the pot tightly.
7. Cook for 20 minutes without peeking—trust the process. The steam is doing its magic.
8. Turn off the heat and let it sit, covered, for 10 minutes. This resting period is crucial for the perfect texture.

Perfectly cooked jackfruit biryani is a symphony of textures—tender grains, meaty jackfruit, and crispy onions. Serve it with a side of cooling raita and a sprinkle of fresh cilantro for a meal that feels like a hug.

Jackfruit and Black Bean Enchiladas

Curled up in the kitchen with the faint hum of the oven, I find myself drawn to the comforting embrace of jackfruit and black bean enchiladas, a dish that marries the earthy with the exotic in every bite.

Ingredients

• 2 cups shredded jackfruit (I love the texture it brings, almost reminiscent of pulled pork)
• 1 cup black beans, rinsed and drained (for that perfect bite)
• 1/2 cup diced onions (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (because everything starts with garlic)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp ground cumin (for that warm, smoky note)
• 1/2 tsp smoked paprika (it adds a depth that regular paprika just can’t match)
• 8 corn tortillas (warmed slightly to prevent cracking)
• 1 cup enchilada sauce (homemade or store-bought, no judgment here)
• 1 cup shredded cheese (a blend of Monterey Jack and cheddar melts beautifully)
• Fresh cilantro for garnish (because color and freshness are everything)

Instructions

1. Preheat your oven to 375°F, letting it come to temperature as you prepare the filling—this ensures even cooking.
2. In a large skillet over medium heat, warm the olive oil. Add the onions and garlic, sautéing until translucent, about 3 minutes. Tip: Don’t rush this step; the sweetness of the onions forms the base of your flavor.
3. Stir in the jackfruit, black beans, cumin, and smoked paprika. Cook for 5 minutes, allowing the spices to bloom and the jackfruit to absorb the flavors. Tip: If the mixture seems dry, a splash of water can help.
4. Warm the tortillas for about 10 seconds in the microwave or on a dry skillet—this makes them pliable for rolling.
5. Spread a thin layer of enchilada sauce in the bottom of a baking dish. Fill each tortilla with the jackfruit mixture, roll tightly, and place seam-side down in the dish.
6. Pour the remaining sauce over the enchiladas, ensuring they’re fully covered to prevent drying out. Sprinkle with cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let them sit for 5 minutes after baking; this makes serving easier.
8. Garnish with fresh cilantro before serving.

Kindly, the enchiladas emerge from the oven with a melody of textures—tender jackfruit, creamy beans, and the slight crunch of the tortilla edges. Serve them with a side of avocado slices or a dollop of sour cream to complement the smoky, spicy notes.

Spicy Jackfruit Stir Fry

Today feels like one of those evenings where the kitchen becomes a sanctuary, and the act of cooking turns into a quiet conversation with oneself. The spicy jackfruit stir fry I’m about to share is a dish that carries warmth and complexity, much like the stories we tell ourselves on such nights.

Ingredients

• 2 cups young green jackfruit in brine, drained and shredded (I find the texture mimics pulled chicken beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large bell pepper, thinly sliced (I love the color and crunch it adds)
• 3 cloves garlic, minced (because garlic is the soul of any stir fry)
• 1 tbsp soy sauce (for that umami depth)
• 1 tsp red pepper flakes (adjust to your heat preference)
• 1/2 tsp ground cumin (it adds a subtle earthiness)
• Salt to taste (I usually start with a pinch and adjust)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes. This ensures even cooking.
2. Add the shredded jackfruit to the skillet. Cook, stirring occasionally, for 5 minutes until it starts to brown slightly. Tip: Press down with a spatula to mimic the texture of meat.
3. Stir in the bell pepper and garlic. Cook for another 3 minutes, until the peppers soften but still retain some crunch.
4. Add the soy sauce, red pepper flakes, and cumin. Stir well to coat everything evenly. Cook for 2 more minutes to let the flavors meld. Tip: Taste and adjust the seasoning now, as the jackfruit absorbs flavors well.
5. Remove from heat and let it sit for a minute before serving. This allows the dish to come together beautifully.

As you take your first bite, notice how the jackfruit’s tenderness contrasts with the peppers’ crispness, while the spices weave through it all. Serving it over a bed of steamed rice or tucked into warm tortillas makes for a comforting meal that speaks to the soul.

Jackfruit Chili

Kindly imagine a quiet evening where the aroma of spices fills the air, a moment where time seems to pause just for you. This Jackfruit Chili is a humble yet bold dish, perfect for those reflective nights when you crave something comforting yet adventurous.

Ingredients

• 2 cups young green jackfruit in brine, drained and shredded (I find the texture mimics pulled chicken beautifully)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling extra)
• 1 can (15 oz) diced tomatoes, undrained (I love the acidity they bring)
• 1 can (15 oz) black beans, rinsed and drained (for that hearty texture)
• 1 cup vegetable broth (homemade stock elevates the flavor)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the shredded jackfruit, chili powder, and cumin, stirring to coat evenly. Cook for 3 minutes to let the spices bloom.
5. Pour in the diced tomatoes with their juice, black beans, and vegetable broth. Bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally to prevent sticking.
7. After 20 minutes, uncover and cook for an additional 10 minutes to thicken the chili slightly.
8. Season with salt, starting with 1/2 tsp and adjusting to your liking.

Once simmered to perfection, this Jackfruit Chili offers a tender texture with a robust, smoky flavor that’s surprisingly meaty. Serve it over a bed of fluffy quinoa or with a side of crusty bread to soak up every last bit.

Jackfruit Burgers with Sweet Potato Fries

On a quiet evening, when the light fades softly and the kitchen feels like a sanctuary, I find myself drawn to the simplicity and heartiness of jackfruit burgers paired with sweet potato fries. It’s a meal that whispers of comfort and creativity, a gentle nod to the joys of plant-based eating.

Ingredients

• 2 cans young green jackfruit in brine (I always drain and rinse thoroughly to remove any briny taste)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• 1/2 tsp garlic powder (a little goes a long way)
• 1/4 cup barbecue sauce (I lean towards a smoky, slightly sweet variety)
• 4 burger buns (toasted lightly for that perfect crunch)
• 2 large sweet potatoes (peeled and cut into fries, about 1/2 inch thick)
• 2 tbsp cornstarch (helps achieve that crispy exterior)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 425°F. This high heat is key for crispy sweet potato fries.
2. In a large bowl, toss the sweet potato fries with cornstarch, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer to ensure even cooking.
3. Bake the fries for 25-30 minutes, flipping halfway through, until they’re golden and crispy. A pro tip: don’t overcrowd the pan, or they’ll steam instead of crisp.
4. While the fries bake, heat olive oil in a skillet over medium heat. Add the jackfruit, breaking it apart with a fork to mimic pulled pork texture.
5. Stir in smoked paprika and garlic powder, cooking for 2 minutes until fragrant. This step builds the flavor base.
6. Pour in the barbecue sauce, stirring to coat the jackfruit evenly. Let it simmer for 5 minutes, allowing the flavors to meld. A little patience here rewards you with depth of taste.
7. Toast the burger buns lightly, either in the oven for a minute or on a dry skillet. It’s a small step that makes a big difference in texture.
8. Assemble the burgers by piling the jackfruit mixture onto the bottom buns, then topping with your preferred garnishes. Serve alongside the sweet potato fries.

As you take the first bite, the jackfruit’s tender, meaty texture and the smoky-sweet sauce play off the crispy, salty fries beautifully. For an extra touch, drizzle a little extra barbecue sauce on the side for dipping, or add a slice of avocado for creaminess.

Jackfruit Pizza with Vegan Cheese

Dusk settles softly outside, and here in the kitchen, the idea of a Jackfruit Pizza with Vegan Cheese feels like a gentle rebellion against the ordinary. It’s a dish that whispers of summer evenings and the joy of creating something unexpectedly delightful.

Ingredients

• 1 cup jackfruit, shredded (young green jackfruit works best for its meaty texture)
• 1 pre-made pizza crust (I find whole wheat adds a nice, nutty depth)
• 1/2 cup vegan mozzarella cheese (the kind that melts well is my go-to)
• 2 tbsp olive oil (extra virgin, for its fruity notes)
• 1/4 cup tomato sauce (homemade or your favorite jarred variety)
• 1 tsp garlic powder (for that essential kick)
• 1/2 tsp dried oregano (it’s the little things that count)
• Salt to taste (I like to use sea salt for its crispness)

Instructions

1. Preheat your oven to 425°F, allowing it to fully reach temperature for a crisp crust.
2. While the oven heats, spread the tomato sauce evenly over the pizza crust, leaving a small border for the edges.
3. Sprinkle the shredded jackfruit over the sauce, distributing it evenly to ensure every slice has a bit of everything.
4. Drizzle the olive oil over the top, then sprinkle with garlic powder, dried oregano, and a pinch of salt.
5. Evenly distribute the vegan mozzarella cheese over the pizza, covering the jackfruit and sauce beneath.
6. Place the pizza in the oven and bake for 12-15 minutes, or until the cheese is melted and slightly golden.
7. Remove from the oven and let it sit for 2 minutes before slicing, allowing the flavors to meld beautifully.

Unassuming at first glance, this pizza surprises with its rich textures and layers of flavor. The jackfruit offers a tender bite, while the vegan cheese brings a creamy contrast. Serve it with a sprinkle of fresh basil or a drizzle of balsamic glaze for an extra touch of elegance.

Jackfruit Smoothie Bowl

Curled up in the quiet of the morning, I find myself reaching for the comfort of a jackfruit smoothie bowl, its vibrant colors and tropical aroma a gentle wake-up call to the senses.

Ingredients

• 1 cup frozen jackfruit chunks (I love the slight tang they bring)
• 1/2 cup coconut milk (full-fat for that creamy dreaminess)
• 1 tbsp honey (a drizzle of sweetness that ties it all together)
• 1/2 tsp vanilla extract (just a whisper to elevate the flavors)
• Toppings: sliced banana, chia seeds, and a handful of granola (for that perfect crunch)

Instructions

1. In a blender, combine the frozen jackfruit chunks, coconut milk, honey, and vanilla extract.
2. Blend on high for 45 seconds, or until the mixture is smooth and creamy. Tip: If it’s too thick, add a splash more coconut milk.
3. Pour the smoothie into a bowl, using a spoon to smooth the top.
4. Arrange the sliced banana, chia seeds, and granola on top in whatever pattern pleases you. Tip: Letting the toppings sit for a minute allows the granola to soften slightly, adding a lovely texture contrast.
5. Serve immediately, diving in with a spoon to get a bit of everything in each bite. Tip: For an extra touch of indulgence, a light drizzle of honey over the toppings can add a beautiful sheen and sweetness.

As you take your first spoonful, the creamy texture of the smoothie bowl contrasts delightfully with the crunchy toppings, while the jackfruit offers a subtle, fruity backdrop that’s both refreshing and satisfying. Enjoy it as a serene breakfast or a bright afternoon pick-me-up.

Jackfruit Pancakes with Maple Syrup

Never before has a morning felt so inviting as when the aroma of jackfruit pancakes wafts through the kitchen, promising a day that starts sweetly and softly. The subtle tang of jackfruit paired with the golden drizzle of maple syrup is a dance of flavors that feels both exotic and comfortingly familiar.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that extra fluffiness)
• 1 tbsp sugar (a little sweetness to balance the jackfruit)
• 1 tsp baking powder (the secret to pancakes that rise just right)
• 1/2 tsp salt (to enhance all the flavors)
• 1 cup milk (whole milk makes them richer, but any works)
• 1 large egg (room temperature blends smoother)
• 2 tbsp melted butter (unsalted, so you control the saltiness)
• 1/2 cup ripe jackfruit, finely shredded (the star of the show)
• Maple syrup, for serving (the richer, the better)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the egg lightly, then mix in the milk and melted butter.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. A few lumps are okay; overmixing makes tough pancakes.
4. Fold in the shredded jackfruit gently to distribute it evenly throughout the batter.
5. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter or oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
8. Serve warm, drizzled generously with maple syrup.

Golden and tender, these pancakes carry the unique texture of jackfruit that’s both meaty and delicate, creating a contrast that’s delightful with the syrup’s sweetness. For an extra touch, top with a sprinkle of toasted coconut or a dollop of whipped cream to elevate the tropical vibe.

Jackfruit Ice Cream

Sometimes, the simplest pleasures come from the most unexpected places, like turning the tropical jackfruit into a creamy, dreamy ice cream that whispers of summer with every spoonful.

Ingredients

• 2 cups ripe jackfruit, peeled and seeds removed (I find the yellowest pods for the sweetest flavor)
• 1 can (13.5 oz) full-fat coconut milk (chilled overnight, it makes all the difference)
• 1/2 cup granulated sugar (adjust slightly if your jackfruit is very sweet)
• 1 tsp pure vanilla extract (the good stuff, it’s worth it)
• A pinch of salt (to balance the sweetness, just a whisper)

Instructions

1. In a blender, combine the jackfruit, coconut milk, sugar, vanilla extract, and salt. Blend on high until completely smooth, about 2 minutes. Tip: Scrape down the sides halfway through to ensure everything is well incorporated.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency. Tip: If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes for about 4 hours.
3. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm. Tip: Press a piece of parchment paper directly onto the surface before freezing to prevent ice crystals.

Creamy yet light, this jackfruit ice cream carries the subtle sweetness of the fruit, elevated by the richness of coconut milk. Serve it with a drizzle of caramel or a sprinkle of toasted coconut for an extra touch of indulgence.

Jackfruit and Mushroom Pasta

Comfort comes in many forms, and today, it arrives as a bowl of Jackfruit and Mushroom Pasta, a dish that marries the earthiness of mushrooms with the subtle sweetness of jackfruit, all tangled in silky pasta. It’s a recipe that feels like a gentle embrace, perfect for those evenings when the world outside slows down.

Ingredients

• 8 oz pasta of your choice (I love using fusilli for its spirals that catch every bit of sauce)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 cup young green jackfruit in brine, drained and shredded (look for ones that are firm yet tender)
• 1 cup sliced cremini mushrooms (their deep flavor is unmatched)
• 2 cloves garlic, minced (because what’s pasta without garlic?)
• 1/2 tsp red pepper flakes (for just a hint of warmth)
• 1/2 cup vegetable broth (homemade is my preference, but store-bought works in a pinch)
• Salt to taste (I start with 1/4 tsp and adjust from there)
• Fresh basil leaves for garnish (a few torn leaves add a bright finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shredded jackfruit and mushrooms, sautéing until the mushrooms are golden and the jackfruit starts to crisp at the edges, about 5-7 minutes.
3. Stir in the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant. Tip: Keep the garlic moving to prevent it from burning.
4. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld. Tip: This is when the jackfruit really starts to absorb all the delicious flavors.
5. Add the drained pasta to the skillet, tossing to coat evenly. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Season with salt to taste, then divide among plates. Garnish with fresh basil leaves before serving.

Perfectly balanced, this dish offers a delightful contrast between the tender pasta and the slightly chewy jackfruit, with the mushrooms adding a depth of flavor that’s both comforting and sophisticated. Try serving it with a sprinkle of nutritional yeast for a cheesy twist without the dairy.

Jackfruit Salad with Lime Dressing

Wandering through the farmers’ market this morning, the vibrant colors of fresh jackfruit caught my eye, inspiring this light yet satisfying salad. Its sweet, subtle flavors paired with a zesty lime dressing make it a perfect summer dish, one that feels both nourishing and indulgent.

Ingredients

• 2 cups young green jackfruit, shredded (look for it in brine for the best texture)
• 1/4 cup extra virgin olive oil (my kitchen staple for dressings)
• 2 tbsp fresh lime juice (about 1 large lime, squeezed right before use)
• 1 tsp honey (a local variety adds a lovely depth)
• 1/2 tsp salt (I lean towards sea salt for its clean taste)
• 1/4 cup cilantro, finely chopped (stems included for extra flavor)
• 1/2 cup cherry tomatoes, halved (I love the pop of color and sweetness they add)

Instructions

1. Drain and rinse the jackfruit thoroughly to remove any brine taste, then pat dry with a clean towel.
2. In a small bowl, whisk together the olive oil, lime juice, honey, and salt until fully combined. Tip: Let the dressing sit for 10 minutes to allow the flavors to meld.
3. Toss the shredded jackfruit with half of the dressing in a large mixing bowl, ensuring it’s evenly coated. Tip: Use your hands to gently separate the jackfruit strands for a more salad-like texture.
4. Add the cherry tomatoes and cilantro to the bowl, drizzle with the remaining dressing, and toss lightly to combine. Tip: For best results, let the salad chill in the refrigerator for 15 minutes before serving to enhance the flavors.

Overtime, the jackfruit absorbs the dressing, becoming wonderfully tender with a slight crunch from the fresh veggies. Serve it atop a bed of greens for an extra layer of texture, or enjoy it as is for a quick, refreshing meal.

Jackfruit Dumplings in Spicy Broth

Gently, as the evening light fades, I find myself drawn to the kitchen, where the promise of warmth and spice beckons. This dish, a humble yet vibrant creation, marries the tender sweetness of jackfruit with the bold embrace of a spicy broth, a comforting embrace on any day.

Ingredients

• 2 cups young green jackfruit, shredded (I find the canned variety works wonders here, just remember to rinse and drain well)
• 4 cups vegetable broth (homemade or your favorite store-bought brand, but go for low-sodium to control the saltiness)
• 1 tbsp extra virgin olive oil (my kitchen staple, it adds a subtle fruitiness)
• 2 cloves garlic, minced (because what’s a broth without garlic’s pungent kick?)
• 1 tsp red pepper flakes (adjust to your heat preference, but this amount gives a nice warmth)
• 1 tbsp soy sauce (for that umami depth)
• 1 tsp sugar (just a pinch to balance the flavors)
• 1/2 tsp ground black pepper (freshly ground, if you can)
• 2 green onions, thinly sliced (for a fresh, crisp finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and red pepper flakes, sautéing until fragrant, roughly 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
3. Pour in the vegetable broth, soy sauce, sugar, and black pepper, stirring to combine. Bring to a gentle boil.
4. Add the shredded jackfruit to the pot, reducing the heat to low. Simmer uncovered for 20 minutes, allowing the jackfruit to absorb the broth’s flavors. Tip: Stir occasionally to ensure even cooking.
5. After 20 minutes, check the jackfruit for tenderness. It should easily pull apart with a fork. If not, simmer for an additional 5 minutes.
6. Once done, remove from heat and let it sit for 5 minutes. This rest period lets the flavors meld beautifully. Tip: Cover the pot during this time to retain heat.
7. Garnish with sliced green onions before serving.

Silky strands of jackfruit soak up the spicy, aromatic broth, offering a texture that’s both satisfying and light. Serve it in deep bowls, perhaps with a side of crusty bread to mop up every last drop of the flavorful broth.

Jackfruit and Chickpea Stew

Wandering through the farmer’s market this morning, the vibrant colors of fresh jackfruit and chickpeas caught my eye, inspiring this comforting stew. It’s a dish that simmers slowly, filling the kitchen with warmth and a hint of sweetness, perfect for a quiet evening in.

Ingredients

• 2 cups young green jackfruit, shredded (look for it in brine, not syrup, for the best texture)
• 1 cup dried chickpeas, soaked overnight (or 2 cans for a quicker version, but I love the depth of flavor from dried)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp extra virgin olive oil (the fruitier, the better)
• 1 tsp smoked paprika (it adds a subtle smokiness that’s irresistible)
• 4 cups vegetable broth (homemade if you have it, but store-bought works in a pinch)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
4. Drain the soaked chickpeas and add them to the pot along with the shredded jackfruit, stirring to combine.
5. Pour in the vegetable broth, bringing the mixture to a boil before reducing to a simmer. Cover and let it cook for 45 minutes, or until the chickpeas are tender.
6. Season with salt, starting with 1/2 tsp and adjusting as needed. Tip: Taste as you go to ensure the flavors are balanced.
7. For a thicker stew, uncover and simmer for an additional 10 minutes. Tip: The stew will thicken slightly as it cools.
8. Serve hot, garnished with fresh herbs if desired. Tip: A squeeze of lemon juice before serving brightens the flavors beautifully.

Ladling this stew into bowls, the tender jackfruit and chickpeas meld together in a rich, smoky broth that’s both hearty and comforting. Try serving it over a bed of quinoa or with a side of crusty bread to soak up every last drop.

Jackfruit Chocolate Mousse

Venturing into the realm of desserts, there’s something profoundly comforting about combining the exotic sweetness of jackfruit with the rich depth of chocolate. This Jackfruit Chocolate Mousse is a testament to the beauty of simplicity, where each ingredient plays a pivotal role in creating a dessert that’s both indulgent and surprisingly light.

Ingredients

• 2 cups ripe jackfruit, seeds removed (I find the yellowest pods for the sweetest flavor)
• 1/2 cup dark chocolate chips (70% cocoa is my sweet spot for balance)
• 1/4 cup coconut milk, full fat (the creamier, the better for texture)
• 2 tbsp maple syrup (a drizzle more if you like it sweeter)
• 1 tsp vanilla extract (pure, for that irreplaceable aroma)
• A pinch of sea salt (to elevate all the flavors)

Instructions

1. Begin by blending the jackfruit in a food processor until completely smooth, about 2 minutes. Scrape down the sides as needed to ensure no chunks remain.
2. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted and glossy. This usually takes about 1.5 minutes.
3. Gently warm the coconut milk in a small saucepan over low heat until it’s just hot to the touch, about 2 minutes. Avoid boiling to prevent separation.
4. Combine the melted chocolate, warm coconut milk, maple syrup, vanilla extract, and sea salt with the blended jackfruit in the food processor. Blend on high until the mixture is silky and uniform, about 1 minute.
5. Divide the mousse into serving glasses and chill in the refrigerator for at least 2 hours, or until set. The wait is worth it for the perfect texture.

Miraculously, this mousse achieves a velvety smoothness that belies its simple preparation. The jackfruit lends a subtle fruitiness that complements the chocolate’s richness, making each spoonful a delightful contrast. Serve it with a sprinkle of cocoa powder or fresh berries for an extra touch of elegance.

Conclusion

Delightful as it is versatile, this roundup of 18 jackfruit recipes offers something for every taste and occasion. Whether you’re a seasoned jackfruit enthusiast or new to this incredible ingredient, we hope these dishes inspire your next culinary adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos