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Jackfruit is the world's largest tree fruit, with spiky green exterior and sweet yellow flesh. When ripe, it has a tropical sweetness like pineapple and banana; unripe, it has a meat-like texture making it popular as a vegan meat substitute. Rich in potassium and B vitamins.
Young (unripe) jackfruit has a stringy, meat-like texture that shreds like pulled pork. It absorbs flavors well and is used in tacos, sandwiches, curries, and BBQ dishes. Ripe jackfruit is too sweet for savory dishes. Look for canned 'young green jackfruit.'
Ripe jackfruit is sweet and tropical—like a combination of pineapple, mango, and banana with hints of bubblegum. Young/green jackfruit is neutral and mild, taking on the flavors of whatever it's cooked with.
No—though both are large tropical fruits, they're from different plant families. Jackfruit has mild, sweet flavor while durian is infamous for its pungent smell. Jackfruit skin is bumpy; durian skin is spiky. They're often confused but quite different.
Store whole uncut jackfruit at room temperature for several days. Once cut, refrigerate in airtight container for up to a week. Ripe flesh can be frozen. Canned jackfruit stores for years.
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