Jackfruit 101: How to Buy, Prep and Cook Young Green Jackfruit

If you’ve ever ordered a pulled “pork” sandwich at a vegan spot and wondered how they did it, the answer is usually young green jackfruit. It doesn’t taste like much on its own, and that’s exactly the point: it soaks up whatever sauce you give it and shreds into tender, stringy pieces that feel a lot like slow-cooked meat. Here’s how to get it right at home.

Buy the right can

This is the mistake almost everyone makes once. Look for cans or pouches labeled young green jackfruit in water or brine. Skip anything packed in syrup. That’s ripe jackfruit, which is sweet and fruity and will never pass for carnitas. You’ll usually find the right kind in the Asian foods aisle or near the canned vegetables, and one 20-ounce can serves about two people.

Prep it so it shreds, not mushes

• Rinse well. Drain and rinse under cold water to wash off the briny taste.
• Squeeze it dry. Press the pieces in a clean kitchen towel. Drier jackfruit browns better and takes on more flavor.
• Trim the cores. Each wedge has a firmer triangular tip. Slice it thin or chop it small so it blends in with the softer parts.
• Pull out the seeds. Any soft seeds or pods can be removed, or simply mashed in.

Simmer, shred, then crisp

The method that works best is a three-step one. First, sauté the jackfruit with onion and spices for a few minutes, then add your sauce or broth and simmer 15 to 20 minutes until the pieces are soft. Next, shred it with two forks or a potato masher right in the pan. Finally, give it some color: spread it on a sheet pan under the broiler, or let it sit undisturbed in a hot skillet until the edges turn golden. That last step is what makes it taste like it’s been cooking all day.

Three recipes to start with

• BBQ Pulled Jackfruit Sandwiches are the classic: smoky sauce, caramelized edges and a quick tangy slaw.
• Jackfruit Carnitas Tacos braise it with orange, lime and garlic before pan-crisping.
• Indian-Spiced Pulled Jackfruit Curry shows how well it works in a fragrant onion-tomato sauce.

One more tip: jackfruit is all about texture, so for a heartier plate, add a scoop of black beans to your tacos or serve the curry alongside chickpeas. Leftovers keep in the fridge for about four days and reheat beautifully in a skillet.

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