Can you eat jackfruit raw?

By Dr Anny Manrich (PhD) | Reviewed by Dr Anny Manrich (PhD)

Page last updated: 10/07/2023 | Next review date: 10/07/2025

verified

The contents of this article are fact-based except otherwise stated within the article.

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

View More north_east

Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Conference Papers

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

View More north_east

In this article, we will answer the question: can you eat jackfruit raw? Next, we will discuss how jackfruit can be consumed raw, the nutritional profile of jackfruit, the benefits of consuming it and if anyone can consume jackfruit.

Can you eat jackfruit raw?

Yes, you can eat jackfruit raw. The seeds and pulp of the jackfruit can be consumed and the fully ripe pulp can be consumed directly from the fruit (1).

Jackfruit has a characteristic flavor and is a heavy fruit maintained by a central fibrous structure that varies in size (2). Depending on the variety, the color of the bulb can be cream, white, light yellow, yellow, deep yellow, lemon yellow or orange (3).

Jackfruit fruits are large and varied with a length of 30–100 cm (10–40 inches) and a diameter of 15–50 cm (6–20 inches) and can weigh 10–25 kg (22–55 lbs) (2). About 30% of the weight of the fruit is occupied by the pulp (3).

It is worth mentioning that there are two main varieties of jackfruit: hard and soft. In the hard variety, the perianth remains firm even at full maturity, while in the soft variety the perianths become soft and fleshy at ripening.

In general, jackfruit has a characteristic taste and is highly packed with essential vitamins, sugars, minerals, and active phytochemicals and it is commonly consumed in the tropics (1). Numerous health benefits are associated with the consumption of jackfruits which would be discussed in detail in the following texts.

When should jackfruit be consumed?

Jackfruit should be enjoyed as early as possible when it reaches maturity, as it can develop very sharp flavors. Therefore, it is customary to harvest the fruit when it is firm and semi-ripened before ripening on the tree and then store until it is soft and in conditions for processing (4).

The ripe jackfruit presents a yellowish green color, there is a dull and hollow sound produced when the fruit is touched, and a characteristic and intense odor is developed (1).

How can raw jackfruit be consumed?

When ripe, the inside of a jackfruit is bright yellow, and the fruit is mostly made up of huge pods. Once the pods have been separated from the jackfruit’s rind and core, the seeds can be extracted (although the seeds are edible too). So all you have to eat is the luscious, yellow flesh (1).

When fully mature, you can make a juice of jackfruit of good eating quality with appropriate scent, texture, sweetness, and flavor (4).

What are the other ways to consume jackfruit?

Cooking jackfruit

Cooked jackfruit can be used as a vegetable in savory recipes. Raw jackfruit flesh has a neutral flavor and a meaty texture, making it a popular meat alternative in vegetarian or vegan recipes. It can be cooked till tender by boiling, steaming, stir-frying, or pressure cooking. It can be seasoned and used in curries, stews, salads, or even as a filler for sandwiches or tacos once cooked (1,5).

Roasting jackfruit

Raw jackfruit can be roasted in an oven or over an open flame. This approach imparts a smokey flavor and a slightly burnt texture to the jackfruit. The outer skin is peeled off after roasting, and the edible flesh is separated and devoured. It is frequently consumed as a snack or used as an ingredient in recipes (2,5).

Pickling jackfruit

You can pickle raw jackfruit when the fruit is soft as well. The flesh is sliced into small pieces and marinated with spices, vinegar, and salt for a period of time. Pickled jackfruit serves as a tart and tasty condiment (7).

Sweets of jackfruit

Raw jackfruit can be used in sweets as well. Sweetened and baked, the flesh can be used as a filling in pies, cakes, or sweet dumplings. It can also be combined into smoothies or used as an ice cream topper. Ripe jackfruit can have the pulp processed, dehydrated and sold as a powder that is used for juices, sweets, cookies, jelly, caramel, paste, bar and nectar (5,7).

Products, including jelly, jam and pumpkin, can maintain the desirable quality for up to six months and begin to deteriorate after 8 to 9 months, while the quality of pickles remains unchanged even after 12 months of storage (1).

Jackfruit is perishable and cannot be stored for long due to its inherent nature (5). The same happens with the seed, which has about 55% humidity, thus reducing the possibility of being stored for a long time (8). It is important to recognize how to conserve jackfruit.

What is the nutritional profile of jackfruit?

The nutritional profile of jackfruit is summarized in the table below based on 100 g of edible portion (1,2,5,10).

Table 1: Nutritional profile of jackfruit for 100 g of edible portion

Nutrient	Unripe fruit	Ripe fruit
Vitamin A (mg)	30	175-540
Vitamin B1 (mg)	0.05-0.15	0.03-0.09
Vitamin B2 (mg)	0.05-0.2	0.05-0.4
Vitamin C (mg)	12.0-14.0	7.0-10.0
Energy (kilojoule)	50-210	88-410
Protein (g)	2.0 – 2.6	1.2 – 1.9
Calcium (mg)	88-410	20.0 – 37.0
Magnesium (mg)	–	27.0
Potassium (mg)	287-323	38.0 – 41.0
Iron (mg)	0.4-1.9	0.5-1.1
Water (g)	76.2 – 85.2	72.0 – 94.0
Protein (g)	2.0 – 2.6	1.2 – 1.9
Carbohydrate (g)	9.4 – 11.5	16.0 – 25.4
Fiber (g)	2.6 – 3.6	1.0 – 1.5
Total sugars (g)	–	20.6
Total minerals (g)	0.9	0.87 – 0.9

Does the nutritional profile of jackfruit change when it is cooked?

The nutritional profile of jackfruit can undergo some changes when it is cooked. While the calorie content of jackfruit remains relatively stable when cooked, when it comes to macronutrient composition, the cooking method and added ingredients can affect the overall.

For example, if jackfruit is cooked in oil or served with high-fat sauces, the fat content and calorie count can increase. The carbohydrate and protein content of jackfruit generally remain consistent.

Cooking methods such as boiling or steaming can cause some loss of water-soluble vitamins, like vitamin C and certain B vitamins. However, other vitamins and minerals remain relatively stable. The extent of nutrient loss during cooking can vary depending on the specific cooking time, temperature, and method used (11,12).

What are the benefits of consuming jackfruit?

One should eat jackfruit because it is beneficial to health in several ways. Jackfruit has antibacterial, antidiabetic, antioxidant, anti-inflammatory, and anthelmintic properties (10). Fruits are for dietary use and are an important source of carbohydrates, proteins, fats, minerals and vitamins (10).

Jackfruit is rich in calcium, magnesium, phosphorus, potassium, sodium, iron, vitamin A, thiamine, riboflavin and vitamin C (2, 5). Jackfruit is also a good source of vitamin C, which protects the skin from damage from the natural aging process and prolonged exposure to the sun (1).

The magnesium present in jackfruit is important for calcium absorption and helps strengthen bones and prevents diseases such as osteoporosis. Iron helps prevent anemia and aids in blood circulation (1).

The seeds are rich in carbohydrates, minerals, carboxylic acids, fiber, vitamins and minerals (2).

Jackfruit contains functional compounds that can reduce various diseases, such as high blood pressure, heart disease, strokes and bone loss (1).

Jackfruit contains many classes of phytochemicals, such as carotenoids, flavonoids, volatile acids, sterols, and tannins, with varying concentrations depending on the variety (1). Jackfruit also has a high fiber content (3.6 g/100 g) and helps improve the digestive system and produces smooth bowel movements (2, 5).

The pulp of ripe jackfruit contains 1.9 g of protein per 100 g. The protein concentration of jackfruit seeds can range from 5.3 to 6.8% (10). This characteristic makes jackfruit a good option to replace protein in vegan recipes.

Can everyone eat jackfruit?

While jackfruit is generally safe to consume, there are a few risks associated with consuming raw jackfruit, especially if you are not accustomed to it or have certain medical conditions.

Some individuals might show an allergic reaction to phytonutrients in jackfruit. Due to the high level of potassium in jackfruit, people with cardiovascular disorders such as hypertension and also those with renal disorders should avoid jackfruit (1). Some others do not recommend the consumption of jackfruit by pregnant women (13).

Conclusion

In this article, we answered the question: can you eat jackfruit raw? Then, we discussed how jackfruit can be consumed raw, the nutritional profile of jackfruit, the benefits of consuming it and if anyone can consume jackfruit.