Fresh Jackfruit

Tropical Behemoth
Be greeted by radiating golden chunks of sweet flesh with an unmistakable aroma the moment you open a piece of fresh jackfruit. Do not be intimidated by the size and outer appearance of this tropical delight, for what lies inside are blissfully juicy and sweet flesh with hints of citrus flavor. Jackfruits are an enormous part o Filipino cuisine – often used for preserves, halo-halo toppings, or as a creative meat substitute for savory dishes like curry and ginataan. You’ll be sure to find endless possibilities to enjoy this mighty tropical behemoth.

Storage Conditions
Shelf Life

5-14 days




Fiber Giant
Jackfruits boast an impressive amount of dietary fiber, aiding digestion, promoting gut health, and keeping you feeling fuller for longer. They are also packed with vitamin C, potassium, B vitamins, manganese, zinc, and copper, jackfruit contributes to immune function, heart health, energy levels, and overall well-being. The low glycemic index of jackfruit helps regulate blood sugar levels, making it a suitable choice for those with diabetes or pre-diabetes. Enjoy jackfruit chunks on their own, in smoothies, bowls, salads, curries, desserts, or as a meat substitute.

NutrientAmount (per 100g)%DV
--Saturated Fat0.1g0.50%
--Unsaturated Fat0.5g---
Vitamin C19.7mg21.89%
Vitamin B60.44mg0.60%

Additional information
Shelf Life

5-14 days



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Shipping & Delivery
famous recipe Filipinos

One incredibly famous recipe Filipinos absolutely adore with ripe jackfruit is Ginataang Langka with Sago, a rich and creamy pudding-like dish loved for its contrasting textures and vibrant flavors. Here's the full recipe and method:
1 ripe jackfruit, sliced into thick chunks
1 cup coconut milk
1/2 cup water
1/4 cup brown sugar
1/4 cup white sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground ginger Pinch of salt
1 tablespoon cornstarch
1 tablespoon tapioca pearls (optional)
1.In a medium saucepan, combine the coconut milk, water, brown sugar, white sugar, cinnamon, cardamom, ginger, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
2.Add the jackfruit pieces and tapioca pearls (if using) to the simmering coconut milk mixture. Reduce heat to low and simmer for 15-20 minutes, or until the jackfruit is tender and slightly translucent.
3.In a small bowl, whisk together the cornstarch with a tablespoon of water to form a slurry. Slowly drizzle the cornstarch slurry into the simmering mixture, stirring constantly until thickened to your desired consistency.
4. Remove from heat and let cool slightly. Serve warm or chilled, topped with a sprinkle of coconut milk, toasted coconut flakes, or a scoop of vanilla ice cream for an extra decadent treat.

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