18 Delicious Fresh Jackfruit Recipes You Must Try

Ready to fall in love with jackfruit? This versatile, meaty tropical fruit is the star of today’s roundup—perfect for quick dinners, plant-based swaps, and bold, flavor-packed meals. Whether you’re a jackfruit newbie or a seasoned pro, these 18 fresh and delicious recipes will inspire your next kitchen adventure. From tacos to curries (and even desserts!), get ready to savor every bite. Let’s dive in!

Spicy Jackfruit Tacos with Fresh Salsa

These smoky, tender jackfruit tacos pack a punch of heat and freshness—perfect for taco night with a twist!

Ingredients:

• 2 (20 oz) cans young green jackfruit in water, drained and shredded
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 cup vegetable broth
• 8 small corn tortillas, warmed
• 1 cup diced fresh mango
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 lime, juiced
• Salt to taste

Instructions:

1. Heat olive oil in a large skillet over medium. Add shredded jackfruit and cook for 5 minutes, stirring to break it apart.
2. Stir in smoked paprika, cumin, chili powder, garlic powder, and cayenne. Cook for 1 minute until fragrant.
3. Pour in vegetable broth, reduce heat to low, and simmer for 15 minutes until liquid is absorbed and jackfruit is tender.
4. Meanwhile, mix mango, red onion, cilantro, lime juice, and a pinch of salt in a bowl to make the salsa.
5. Fill warmed tortillas with jackfruit, top with salsa, and serve immediately.

The magic here? Jackfruit’s meaty texture soaks up the smoky spices, while the sweet-tangy salsa cuts through the heat.

Tip: For extra kick, drizzle with hot sauce or pickled jalapeños!

Sweet and Tangy Jackfruit Curry

This vibrant curry balances rich coconut milk with a punch of tamarind and a touch of sweetness—perfect for a cozy weeknight dinner that feels anything but ordinary.

Ingredients:

• 2 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp red pepper flakes
• 1 (20-oz) can young green jackfruit in water, drained and shredded
• 1 (14-oz) can full-fat coconut milk
• 1 tbsp tamarind paste
• 1 tbsp maple syrup
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp coconut oil in a large skillet over medium. Add onion and cook for 5 minutes until soft. Stir in garlic, ginger, 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp red pepper flakes; toast for 1 minute until fragrant.
2. Add jackfruit and cook for 3 minutes, breaking it up with a spoon. Pour in coconut milk, 1 tbsp tamarind paste, 1 tbsp maple syrup, and 1 tsp salt. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
3. Garnish with cilantro and serve warm over rice. The jackfruit’s meaty texture soaks up the tangy-sweet sauce beautifully—it’s a vegan showstopper even carnivores will love.

Tip: For extra depth, toast whole spices like cumin seeds or mustard seeds in the oil before adding the onion.

Grilled Jackfruit Skewers with Peanut Sauce

These smoky-sweet skewers are a plant-based showstopper—tender jackfruit gets charred to perfection and dunked in a creamy, tangy peanut sauce that’ll have everyone licking their fingers.

Ingredients:

• 2 (20-oz) cans young green jackfruit in brine, drained and shredded
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/4 cup creamy peanut butter
• 2 tbsp lime juice
• 1 tbsp sriracha
• 1 tsp grated ginger
• 1/4 cup coconut milk
• 8 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, toss shredded jackfruit with soy sauce, maple syrup, smoked paprika, and garlic powder until evenly coated. Let marinate for 15 minutes.
2. Thread jackfruit tightly onto skewers, leaving 1 inch at the base. Preheat grill to medium-high (400°F).
3. Grill skewers for 4–5 minutes per side, pressing gently with a spatula, until char marks form.
4. Meanwhile, whisk peanut butter, lime juice, sriracha, ginger, and coconut milk in a small saucepan over low heat until smooth (2–3 minutes).
5. Serve skewers drizzled with warm peanut sauce.

The magic here? Jackfruit’s meaty texture soaks up the smoky marinade like a sponge, while the peanut sauce adds a cooling contrast with its zesty kick. Tip: For extra crunch, sprinkle skewers with chopped roasted peanuts before serving.

Jackfruit and Coconut Milk Soup

This fragrant, velvety soup blends young jackfruit’s meaty texture with rich coconut milk for a cozy bowl that feels indulgent yet light.

Ingredients:

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 (20 oz) can young green jackfruit in brine, drained and shredded
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp ground turmeric
• 1/2 tsp red pepper flakes
• 1 tbsp lime juice
• Salt to taste
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. Heat 2 tbsp coconut oil in a pot over medium. Add onion and cook for 3 minutes until soft. Stir in garlic and ginger; cook 1 minute until fragrant.
2. Add jackfruit, 1 can coconut milk, 2 cups broth, 1 tbsp soy sauce, 1 tsp turmeric, and 1/2 tsp red pepper flakes. Simmer uncovered for 15 minutes, stirring occasionally.
3. Use a wooden spoon to break up jackfruit further into shreds. Stir in 1 tbsp lime juice and salt to taste.
4. Ladle into bowls and top with cilantro and lime wedges.

The jackfruit mimics pulled pork beautifully here, while the turmeric and lime add a sunny brightness to the creamy base.

Tip: For extra depth, toast the spices in the oil for 30 seconds before adding liquids.

Vegan Jackfruit Pulled Pork Sandwiches

Craving BBQ but want to keep it plant-based? These Vegan Jackfruit Pulled Pork Sandwiches deliver all the smoky, tender goodness without the meat—perfect for your next cookout or weeknight dinner.

• 2 (20 oz) cans young green jackfruit in water or brine, drained and rinsed
• 1 tbsp olive oil
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup BBQ sauce (plus extra for serving)
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 burger buns, toasted
• 1 cup shredded purple cabbage (for topping)

1. Use your hands or a fork to shred the jackfruit into stringy “pulled pork” pieces, discarding any tough cores.
2. Heat olive oil in a large skillet over medium. Add onion and cook for 3 minutes until soft, then stir in garlic and cook for 30 seconds until fragrant.
3. Add jackfruit, BBQ sauce, maple syrup, smoked paprika, cumin, salt, and black pepper. Stir well, then reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally, until the jackfruit absorbs the flavors and caramelizes slightly.
4. Pile the jackfruit onto toasted buns, top with shredded cabbage, and drizzle with extra BBQ sauce.

The magic here? Jackfruit’s fibrous texture mimics pulled pork uncannily, while the smoky-sweet BBQ glaze makes it downright addictive.

Tip: For extra crispiness, spread the shredded jackfruit on a baking sheet and broil for 2–3 minutes after simmering.

Jackfruit Stir-Fry with Vegetables

This hearty, plant-based stir-fry is packed with tender jackfruit and crisp veggies—perfect for a quick, satisfying weeknight meal.

Ingredients:

• 1 tbsp neutral oil (like avocado or vegetable)
• 1 (14-oz) can young green jackfruit in brine, drained and shredded
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp hoisin sauce
• 1 tsp maple syrup
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes (optional)
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add the shredded jackfruit and cook for 5 minutes, stirring occasionally, until lightly browned.
2. Add the red bell pepper, broccoli, carrot, and 2 cloves minced garlic. Stir-fry for 4–5 minutes until the veggies are crisp-tender.
3. In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp maple syrup, 1/2 tsp ground ginger, and 1/4 tsp red pepper flakes (if using). Pour over the stir-fry and toss to coat evenly. Cook for another 1–2 minutes until everything is glossy and heated through.
4. Garnish with sliced green onions and serve over rice or noodles.

The jackfruit’s meaty texture soaks up the sweet-savory sauce beautifully, while the veggies keep it fresh and vibrant. Tip: For extra crispiness, pat the jackfruit dry with a towel before cooking!

Jackfruit and Black Bean Burgers

These hearty, plant-based burgers pack a smoky-sweet punch thanks to tender jackfruit and protein-rich black beans—perfect for grilling or pan-frying!

Ingredients

• 1 (20 oz) can young green jackfruit in brine, drained and shredded
• 1 (15 oz) can black beans, rinsed and mashed
• 1/2 cup panko breadcrumbs
• 1/4 cup finely diced red onion
• 2 tbsp barbecue sauce
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp olive oil (for cooking)

Instructions

1. In a large bowl, combine shredded jackfruit, mashed black beans, panko, red onion, 2 tbsp barbecue sauce, 1 tbsp soy sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Mix until evenly combined.
2. Shape mixture into 4 patties (about 1/2-inch thick) and refrigerate for 15 minutes to firm up.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Cook patties for 4–5 minutes per side, pressing lightly with a spatula, until crispy and browned.

The jackfruit’s meaty texture and the smoky-sweet glaze make these burgers satisfyingly messy—just like the real deal! Serve with extra barbecue sauce and pickles for a tangy kick.

Tip: For grill-friendly patties, add an extra 1/4 cup breadcrumbs to the mix.

Jackfruit and Avocado Salad

This vibrant salad is a tropical twist on freshness—creamy avocado meets tender jackfruit for a dish that’s as satisfying as it is colorful.

Ingredients:

• 1 (14-oz) can young green jackfruit in brine, drained and shredded
• 1 large avocado, diced
• 1 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the shredded jackfruit, diced avocado, shredded cabbage, and chopped cilantro.
2. Drizzle with lime juice and olive oil, then sprinkle with salt, smoked paprika, and black pepper.
3. Toss gently until everything is evenly coated—be careful not to mash the avocado.
4. Let the salad sit for 5 minutes to let the flavors meld before serving.

The smoky paprika and lime brighten up the jackfruit’s meaty texture, while the avocado adds a buttery contrast. Perfect for a light lunch or a fuss-free potluck side!

Tip: For extra crunch, sprinkle with toasted pepitas right before serving.

Jackfruit and Mango Salsa

Jackfruit and Mango Salsa

This vibrant salsa is a tropical twist on the classic—sweet, tangy, and just a little spicy, it’s perfect for scooping up with chips or topping grilled fish.

Ingredients:

• 1 cup ripe mango, finely diced
• 1 cup young green jackfruit (canned, drained, and shredded)
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. In a medium bowl, combine the mango, jackfruit, red onion, cilantro, and jalapeño.
2. In a small bowl, whisk together the lime juice, honey, salt, and cumin until the honey dissolves.
3. Pour the dressing over the salsa mixture and gently toss to coat. Let it sit for 10 minutes to let the flavors meld.

The jackfruit adds a meaty texture without overpowering the salsa, while the honey balances the heat from the jalapeño for a crave-worthy bite every time.

Tip: For extra smokiness, char the jalapeño and mango lightly on a grill before dicing!

Jackfruit and Pineapple Fried Rice

This tropical twist on fried rice combines meaty jackfruit and sweet pineapple for a vibrant, satisfying meal that comes together in under 30 minutes.

• 2 tbsp coconut oil, divided
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 (14-oz) can young green jackfruit in brine, drained and shredded
• 3 cups cooked and cooled jasmine rice
• 3 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 green onions, sliced
• 1/4 cup chopped cilantro

1. Heat 1 tbsp coconut oil in a large skillet or wok over medium-high. Add pineapple and cook 3–4 minutes until lightly caramelized. Remove and set aside.
2. Add remaining 1 tbsp oil to the skillet. Sauté jackfruit for 5 minutes, breaking it apart with a spatula until slightly crispy.
3. Push jackfruit to one side, add garlic and red pepper flakes, and stir for 30 seconds until fragrant. Add rice, soy sauce, lime juice, and brown sugar. Toss everything together and cook for 3–4 minutes until rice is heated through.
4. Return pineapple to the skillet along with green onions and cilantro. Toss once more and remove from heat.

The magic here? Jackfruit mimics the texture of pulled pork while soaking up the sweet-tangy sauce—no one will guess it’s plant-based!

Tip: For extra crunch, top with toasted cashews or fried shallots right before serving.

Jackfruit and Chickpea Stew

This hearty, plant-based stew is packed with smoky-sweet jackfruit and creamy chickpeas—perfect for cozy weeknights when you want big flavor with minimal fuss.

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 (20-oz) can young green jackfruit in brine, drained and shredded
• 1 (15-oz) can chickpeas, rinsed
• 1 (14-oz) can diced tomatoes
• 1 cup vegetable broth
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium. Add diced onion and cook for 5 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add shredded jackfruit, 1 tbsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes, stirring to coat.
3. Pour in diced tomatoes (with juices), chickpeas, 1 cup vegetable broth, and 1 tbsp maple syrup. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
4. Uncover and simmer for 5 more minutes to thicken slightly. Taste and adjust salt if needed. Garnish with fresh cilantro.

The jackfruit mimics pulled pork’s texture beautifully, while the maple syrup adds a subtle sweetness that balances the smokiness. Serve over rice or with crusty bread to soak up the sauce!

Tip: For extra depth, add a splash of liquid smoke with the broth.

Jackfruit and Sweet Potato Curry

This hearty, plant-based curry is a flavor explosion—creamy sweet potatoes balance the meaty jackfruit, while warm spices tie it all together.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14-oz) can young green jackfruit, drained and shredded
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 1 (14-oz) can coconut milk
• 1 cup vegetable broth
• 1 tbsp lime juice
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until soft. Stir in 3 garlic cloves, 1 tbsp ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
2. Add the jackfruit and sweet potatoes, stirring to coat in the spices. Pour in 1 can coconut milk and 1 cup vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20–25 minutes until the sweet potatoes are tender.
3. Stir in 1 tbsp lime juice and 1 tsp salt. Taste and adjust seasoning if needed. Garnish with cilantro before serving.

The jackfruit mimics pulled pork beautifully here, making this curry satisfying enough for meat-lovers while keeping it 100% vegan. Serve over rice for a complete meal!

Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it to the pot.

Jackfruit and Coconut Curry Noodles

This fragrant, plant-based curry noodles dish is a cozy hug in a bowl—tender jackfruit, creamy coconut milk, and chewy noodles come together in a golden-spiced sauce that’s as comforting as it is vibrant.

Ingredients

• 8 oz rice noodles
• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 (14-oz) can young green jackfruit, drained and shredded
• 1 tbsp red curry paste
• 1 (13.5-oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Soak rice noodles in hot water for 10 minutes until pliable, then drain and set aside.
2. Heat coconut oil in a large skillet over medium. Add onion and sauté for 3 minutes until soft. Stir in garlic and ginger, cooking for 1 minute until fragrant.
3. Add jackfruit and red curry paste, tossing to coat. Cook for 2 minutes to toast the spices.
4. Pour in coconut milk, vegetable broth, soy sauce, and maple syrup. Simmer for 10 minutes, stirring occasionally, until the jackfruit is tender and the sauce thickens slightly.
5. Fold in drained noodles and lime juice, tossing until heated through (about 2 minutes).
6. Garnish with cilantro and serve warm.

The magic here? Jackfruit’s meaty texture soaks up the curry’s bold flavors, while the coconut milk adds just enough richness without weighing it down. Tip: For extra crunch, top with toasted coconut flakes or crushed peanuts.

Jackfruit and Spinach Stuffed Parathas

These hearty stuffed parathas are packed with tender jackfruit and vibrant spinach—a satisfying twist on a classic flatbread that’s perfect for breakfast or lunch.

Ingredients:

• 2 cups whole wheat flour, plus extra for dusting
• 1/2 tsp salt
• 3/4 cup warm water
• 1 tbsp vegetable oil, plus extra for cooking
• 1 cup canned young jackfruit (drained, rinsed, and shredded)
• 1 cup finely chopped spinach
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• 1/2 tsp red chili flakes
• 1 tbsp lemon juice

Instructions:

1. In a bowl, mix 2 cups whole wheat flour, 1/2 tsp salt, and 1 tbsp vegetable oil. Gradually add 3/4 cup warm water to form a soft dough. Knead for 2 minutes, cover, and rest for 15 minutes.
2. Heat a skillet over medium. Add shredded jackfruit, spinach, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1/4 tsp turmeric, 1/2 tsp red chili flakes, and 1 tbsp lemon juice. Cook for 5 minutes, stirring, until dry. Let cool slightly.
3. Divide dough into 6 balls. Roll one into a 4-inch circle, place 2 tbsp filling in the center, seal edges, and gently roll again into a 7-inch paratha.
4. Heat a griddle over medium-high. Cook each paratha with a drizzle of vegetable oil for 2 minutes per side, pressing lightly, until golden and crisp.

The jackfruit’s meaty texture and earthy spices pair beautifully with the flaky, golden paratha—no dipping sauce needed!

Tip: For extra crispiness, cook on a cast-iron skillet and brush with ghee instead of oil.

Jackfruit and Lentil Dal

This hearty, plant-powered dal combines tender jackfruit with creamy lentils for a dish that’s as comforting as it is flavorful—perfect for weeknights when you crave something wholesome.

Ingredients

• 1 cup dried red lentils, rinsed
• 1 (14-oz) can young green jackfruit in brine, drained and shredded
• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1 (14-oz) can diced tomatoes
• 1 (13.5-oz) can coconut milk
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro, for garnish

Instructions

1. In a medium pot, heat 1 tbsp coconut oil over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in 3 garlic cloves (minced) and 1 tbsp fresh ginger (grated), cooking for 1 minute until fragrant.
2. Add 1 tsp ground cumin, 1 tsp ground turmeric, and 1/2 tsp smoked paprika, stirring to coat the onions. Cook for 30 seconds to toast the spices.
3. Mix in the shredded jackfruit, 1 cup dried red lentils, 1 (14-oz) can diced tomatoes, 1 (13.5-oz) can coconut milk, and 2 cups water. Bring to a simmer, then reduce heat to low and cover. Cook for 20–25 minutes, stirring occasionally, until the lentils are tender and the jackfruit is soft.
4. Season with 1 tsp salt and 1/2 tsp black pepper. Serve warm, garnished with fresh cilantro.

The jackfruit adds a meaty texture that pairs beautifully with the creamy lentils, while the coconut milk gives the dal a luxuriously rich finish.

Tip: For extra depth, toast whole cumin seeds in the oil before adding the onions—just discard them before serving.

Jackfruit and Quinoa Buddha Bowl

This vibrant Buddha bowl is packed with plant-powered goodness—savory jackfruit, fluffy quinoa, and crunchy veggies come together for a meal that’s as nourishing as it is satisfying.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 (14-oz) can young green jackfruit in brine, drained and shredded
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded purple cabbage
• 1 medium avocado, sliced
• 1/4 cup tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro (optional)

Instructions:

1. Cook the quinoa: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Sauté the jackfruit: Heat olive oil in a skillet over medium heat. Add shredded jackfruit, smoked paprika, garlic powder, and salt. Cook for 5–7 minutes, stirring occasionally, until lightly browned.
3. Make the dressing: Whisk together tahini, maple syrup, and lemon juice in a small bowl. Thin with 1–2 tbsp water if needed.
4. Assemble bowls: Divide quinoa among bowls. Top with jackfruit, shredded cabbage, and avocado slices. Drizzle with tahini dressing and sprinkle with cilantro (if using).

The magic here? The jackfruit’s meaty texture paired with the creamy tahini dressing creates a hearty, flavor-packed bite that’ll keep you coming back for more.

Tip: For extra crunch, add a handful of roasted chickpeas or sunflower seeds!

Jackfruit and Cashew Stir-Fry

This vegan stir-fry is a flavor-packed twist on takeout, with tender jackfruit and crunchy cashews smothered in a sweet-savory sauce—ready in under 30 minutes!

Ingredients:

• 2 tbsp vegetable oil
• 1 (14 oz) can young green jackfruit in brine, drained and shredded
• 1 red bell pepper, thinly sliced
• 1/2 cup raw cashews
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional)
• 2 green onions, sliced

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add shredded jackfruit and cook for 5 minutes, stirring occasionally, until edges crisp.
2. Add red bell pepper, 1/2 cup cashews, and 3 cloves minced garlic. Stir-fry for 3 minutes until peppers soften slightly.
3. Pour in 1/4 cup soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, and 1 tsp sriracha (if using). Cook for 2 more minutes, tossing to coat everything evenly.
4. Remove from heat and top with sliced green onions.

The magic here? Jackfruit’s meaty texture soaks up the sauce beautifully, while the cashews add a buttery crunch that’ll make you forget it’s plant-based.

Tip: For extra depth, toast the cashews in a dry pan for 1 minute before adding them to the stir-fry.

Jackfruit and Banana Smoothie Bowl

This tropical-inspired smoothie bowl is like sunshine in a bowl—creamy, naturally sweet, and packed with fiber to keep you energized all morning.

• 1 cup frozen jackfruit chunks
• 1 ripe banana, sliced and frozen
• 1/2 cup unsweetened coconut milk (plus 1-2 tbsp to adjust thickness)
• 1 tbsp chia seeds
• 1 tsp maple syrup (optional)
• Toppings: 2 tbsp toasted coconut flakes, 1 tbsp chopped macadamia nuts, fresh banana slices

1. In a blender, combine frozen jackfruit, frozen banana, 1/2 cup coconut milk, chia seeds, and maple syrup (if using). Blend on high until completely smooth, scraping down sides as needed. Add 1-2 tbsp more coconut milk if too thick.
2. Pour into a bowl and immediately top with toasted coconut flakes, macadamia nuts, and fresh banana slices.

The jackfruit adds a subtle mango-like tang that balances the banana’s sweetness, while the chia seeds thicken the mix into spoonable perfection.

Tip: For extra creaminess, swap half the coconut milk with vanilla Greek yogurt.

Conclusion

With so many tasty ways to enjoy fresh jackfruit—from savory dishes to sweet treats—this roundup is your go-to guide for experimenting with this versatile fruit. We hope you found a recipe (or two!) to love. Don’t forget to share your favorites in the comments and pin this article to Pinterest for later. Happy cooking!