Jackfruit
Artocarpus heterophyllus · nangka · jaca
Jackfruit: what every chef needs to know
Think Jackfruit and you are looking at the world's largest tree fruit reaching up to 35 kg. Unripe jackfruit has a neutral flavour and fibrous texture closely resembling pulled pork or chicken, making it a popular plant-based meat substitute. Ripe jackfruit is sweet with flavour notes of pineapple, banana and mango. The seeds are edible after cooking. Jackfruit contains latex, which is relevant for guests with a latex allergy (cross-reactivity between latex and tropical fruits).
Jackfruit: nutritional values per 100g (rijp vruchtvlees)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 174687) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 174687).
Jackfruit: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Braised unripe jackfruit in smoky spices, served in a brioche bun as a vegan alternative to pulled pork
Indian curry of unripe jackfruit with coconut milk, turmeric and garam masala
Indonesian jackfruit curry with galangal, lemongrass and fresh lombok chilli
Jackfruit: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Use tinned unripe jackfruit in water (not in syrup); braise with BBQ spices for a pulled-style preparation.
Serve only the yellow flesh surrounding the seeds; cook or roast the seeds separately.
Blend ripe flesh with coconut milk and lime for a tropical dessert base.
Jackfruit: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Jackfruit: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Jackfruit is available in Northern Europe year-round via imports (often preserved or fresh from India and Thailand). Peak in country of origin: March to April in Thailand.
Jackfruit: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Jackfruit: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Grapefruit and petrol notes contrast with the sweetness of ripe jackfruit and cut through rich braised preparations
- asace Riesling AOC
- Mosel Riesling trocken
High acidity and quince notes balance the ripe tropical flavours in jackfruit curries
- Vouvray AOC sec
- Savennières AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Jackfruit
At what temperature should you store Jackfruit?
Store Jackfruit at 10–13°C unripe; 4–6°C ripe cut, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Jackfruit professionally?
The primary professional technique for Jackfruit is unripe stoven as vleesvariant at 160°C for 3 hours. Always verify core temperature with a calibrated probe thermometer.
Does Jackfruit contain allergens?
Jackfruit is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Jackfruit?
Jackfruit provides 95 kcal, 1.7g protein and 0.6g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 174687).
When is Jackfruit in season?
Jackfruit is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
