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What is jackfruit and how do you cook it?

Heard the buzz about jackfruit? Wondering if it’s something you should check out? We’ve got all the info you need top know about this new superfood!

What is jackfruit?

Jackfruit is a unique tropical fruit that has gone mainstream in recent years. It’s native to South India and is part of the Moraceae plant family, which also includes fig, mulberry and breadfruit. Jackfruit has a spiky outer skin and is green or yellow in colour. It has a subtle sweet flavour that has been compared to a combination of fruits, including apples, pineapples, mangoes and bananas.

Vegans and vegetarians often use this fruit as a meat substitute due to its texture, which is comparable to shredded meat. Since jackfruit is able to withstand tropical climates, it can be a major source of calories and carbs for people in developing countries who are at risk of starvation. Although jackfruit is grown in tropical areas, it is now becoming more widely available in other parts of the world, including the UK. It is in season during the summer.

What can jackfruit do for you?

As well as having a distinctive sweet flavour that can be used in a wide variety of dishes, it also delivers a surprising nutritional punch. Research shows that jackfruit contains nearly every vitamin and mineral that you need, as well as a decent amount of fibre. Benefits may include blood sugar control, disease protection and immune boosting. It may even slow the ageing of your skin!1

Where can you find it?

Fresh jackfruit is hard to come by in the UK, so your simplest option is to go for dried or tinned. Tinned jackfruit can be found in all large UK supermarkets, as well as smaller retailers that are part of the grocery sector. Look down the relevant aisles on your next weekly shop, or check for it online. 2

How do you eat jackfruit?

The most commonly consumed part of jackfruit is the flesh, or fruit pods, which are edible both when ripe and unripe. It can be used in sweet and savoury dishes, including desserts. The seeds are also safe to eat.

Jackfruit is a great option for plant-based curry, as it is a good source of fibre and can easily soak up the flavour of the cooking sauce. 3

So bump yourself out of your supper rut and give jackfruit a try, with our simple korma recipe! Remember, diversity is king when it comes to gut health, so it’s always worth experimenting with new and unfamiliar fibre sources. This recipe is quick go-to option using mostly store-cupboard ingredients; you can buy pre-chopped frozen garlic and ginger to make it easier.

Easy Jackfruit Korma


  • 1 large red onion, thinly sliced
  • 2 cloves garlic, crushed
  • 3-4 tbsp korma paste (I use Minara’s mild korma paste)
  • 1 inch of fresh ginger root, finely chopped
  • 400g tinned Jackfruit, drained
  • ½ tsp ground turmeric
  • 1 tsp oil for cooking: olive/coconut/butter/ghee
  • Brown basmati rice or a mix of brown rice/quinoa


  1. Cook the brown rice as per packet instructions (usually around 25 minutes).
  2. Whilst the rice is cooking, place the onion, garlic and ginger into a food processor and whizz up into small pieces. Alternatively, you can slice the onion and finely chop the garlic and ginger by hand.
  3. Heat the oil in a heavy-bottomed saucepan and gently fry the onion for about 10 minutes, adding small amounts of water as you go, allowing the onions to become translucent and soft.
  4. Add the garlic and ginger and fry for a few more minutes.
  5. Stir in the korma paste and turmeric.
  6. Add the jackfruit chunks and continue to cook until it starts to pull apart – 25 minutes or longer.
  7. Serve with brown rice.


Questions? Talk to a Nutritional Therapist on live chat!

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