Jackfruit year-round supply from Mexico

Last fall the Wall Street Journal dubbed Jackfruit as one of “The Next Hot Trends in Food,” because it lends itself so well as a meat substitute, which appeals to vegetarians. It’s definitely a ‘wow’ item in the stores for some customers, but it has others wondering just what to do with it. Karen Caplan, president and CEO of Frieda’s Specialty Produce has noted that due to its size and lack of signage or labelling, curious shoppers may have felt intimidated to purchase this large tropical fruit.

Jackfruit has become steadily more well known in the US these past few years, but there are many people who haven't tasted it yet. Also, retailers and consumers may be a little hesitant at the sheer size of a single, whole fruit. But more retailers are offering sliced or fresh-cut jackfruit as an option. Supplies of jackfruit are available year-round from Mexico, says Frieda’s procurement and sourcing director, Allen DeMo. “Currently, the supply is great—good volume and quality. We do expect volume to go up as the weather warms up.” 

Size aside, Caplan says customers shouldn’t be put off by the fruit’s edibility. “It’s not the flavor of jackfruit that is an acquired taste—it’s the aroma of ripe fruit. Jackfruit develops a musky-sweet fragrance as it ripens.” She adds that it’s by no means anywhere near the extent of the “notorious durian”. “People often confuse these two giant spiky fruits with each other. The (jackfruit’s) flesh itself is sweet and fruity, not musky at all, and tastes like all of your favorite tropical fruits rolled into one.” The green, unripe fruit is virtually scent-free and that’s what is typically used for “pulled-pork” style dishes. It has a chewy texture and will take on the flavor of whatever seasonings it is cooked with.

Perhaps other reasons for gaining ‘it’ fruit status are the many other uses the jackfruit has. Caplan says the seeds are also edible once cooked. “You can eat them like chestnuts after roasting or boiling, or they can be ground into flour. The tree itself is also valuable as high-quality timber.” 

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Karen Caplan / Allen DeMo