A sweet or savory all-star

It’s all the rage and if you have questions about jackfruit, from prep to presentation, we’ve got answers! Plus, if you’re thinking barbecue, jackfruit is a fabulous alternative to pulled pork!

Jackfruit’s tutti-frutti mango-banana-pineapple flavor is deliciously curious, yet somehow familiar, almost like a tropical candy. Weighing 15-30 lbs. on average and covered in spiny, yellow-green knobs, the world’s largest tree fruit looks almost Jurassic! Note that if we only have whole jackfruit in our stores, our Produce Team will be happy to cut a custom-sized portion for you!

Native to Mexico, jackfruit peaks from April to July and is a very popular meat alternative. The fruit’s texture, which lends itself to shredding, makes it optimal for any slow-cooked meat recipe. It is beloved in India, in Southeast Asia and with foodies everywhere and can be enjoyed ripe, unripe on its own, or in both sweet and savory cooking. Plus, one cup contains only 155 calories and 4 fat calories!

Selecting & Storing:

Choose jackfruit that gives to gentle pressure, without bruises or soft spots. Store at room temperature up to seven days. Once cut, refrigerate well sealed up to two days.


Using a sturdy knife, cautiously cut jackfruit in half through equator (if fruit is green, use rubber gloves when cutting because fruit will exude sticky substance). Inside, the fruit is divided into bulblike chambers; only those covered with white tissue are edible. Divide into chambers, cut away tissue and remove seeds. Slice as needed for your recipe. Store remaining sealed tight in plastic wrap or a zip-locking bag.

Jackfruit Barbecue Sliders

Compliments of Melissa’s

Serves: 4

Prep Time: 10 minutes

Cook Time: 15 minutes



4 cups jackfruit, sliced thin

1/2 onion, sliced thin

2 Tbsp. Market District extra virgin olive oil

2 tsp. Hatch Chile powder

6 oz. Market District Signature Barbecue Sauce

1 cup coleslaw

4 slider buns


Add onion and jackfruit to oil in warm skillet. Cook on medium for 5 minutes, stirring.

Reduce heat to low. Cover 5 minutes. Add chile powder and barbecue sauce and cook 5 minutes more.

Serve like a pulled-pork sandwich on slider buns with coleslaw.