Jackfruit

Jackfruit may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Yes, if the seeds are cooked until soft, membranes removed, and mashed. After boiling or roasting the seeds until soft, peel off the white and brown membranes before preparing for baby. Note that, in addition to the choking risk, uncooked jackfruit seeds contain a compound that is not safe for consumption. Cooking the seeds eliminates the compound and makes the seeds safe to eat.

Jackfruit seeds are also pulverized into flour and are dense with fiber, protein, and polyunsaturated fats to support brain function, as well as plenty of antioxidant benefits.

One of the world’s largest fruits, jackfruit originated in South Asia, where it is known as mít, nangka, panasa, and many other names. Today, jackfruit trees grow across the global tropics, though the majority that is harvested, canned, and shipped worldwide comes from Bangladesh, India, Sri Lanka, Thailand, and other countries in South Asia. People throughout the region learned to cultivate jackfruit in ancient times, harvesting the massive bumpy green fruits from the trunks of tropical evergreen trees. After European colonizers arrived in the 15th century, the plant was introduced to other tropical regions, where it became known as “jackfruit”—an anglicized name from chakka, the Malayalam name for the fruit.

Yes. Jackfruit offers an array of B vitamins such as B6 and folate, which support neurological development and growth in babies and children. Jackfruit also offers a decent amount of fiber, which supports digestion and the gut microbiome. Although it is not a fat-dense food, jackfruit does contain essential healthy fats important for brain development. Lastly, jackfruit contains carotenoids like beta-carotene, zeaxanthin, and lutein that act as antioxidants, support healthy vision, and may have anti-inflammatory and anti-cancer properties.

The seeds of jackfruit are edible and offer ample protein and starchy carbohydrates to support baby’s growth, as well as some calcium, iron, and vitamin B1.

Yes, in small amounts. Jackfruit is sometimes preserved in brine (which is often high in sodium) or in syrup (which is high in added sugar). Rinsing the fruit before preparing for baby will reduce some sodium or sugar content.

Yes. Jackfruit offers less protein than beef, chicken, pork, and other meats, but it is a perfectly healthy substitute in foods for babies. Cuisines across South Asia have long featured jackfruit as a means to add flavor, heartiness, and nutrition in lots of different types of dishes. For example, in the Bengla language, young jackfruit is sometimes called gach patha which loosely translates to "tree meat"—an apt description given how the unripened fruit absorbs flavor and mimics the texture of animal flesh in cooking. Just pay attention to the food label when purchasing jackfruit in cans or containers. Choose brands with low sodium (less than 100 milligrams of sodium per serving) and take care to safely introduce any common allergens listed on the label.

Yes. Jackfruit flesh can be challenging for babies to chew. To minimize the risk, remove the seeds, and offer cooked jackfruit or fresh fruit that has been chopped or pulled into shreds. If you would like to serve the seeds, be sure to cook until soft, remove the membrane, and mash. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergies to jackfruit are rare. However, jackfruit has infrequently been reported to trigger severe reactions in some individuals with latex and birch pollen allergies. Individuals with Oral Allergy Syndrome who are allergic to birch pollen may also be sensitive to jackfruit. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Cooking jackfruit can help minimize the reaction.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Recommended Guide: Introducing Allergens

Yes. Jackfruit pulp is about 80% water and also contains a fair amount of fiber, which together can help promote soft stools. Jackfruit seeds are an amazing source of fiber, particularly insoluble fiber which can help bulk up bowel movements and promote bowel regularity. Note that pooping patterns can vary significantly from child to child. Be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping and digestive function.

Fresh jackfruit is eaten at different stages of ripeness. When jackfruit is young and green, the unripe bulbs are cream-colored, firm, and neutral in flavor. This is the type of jackfruit often marketed as a “meat substitute,” as it does a great job of soaking up flavor from your family’s favorite sauces. It can also be shredded to use in salads, slaws, and stir-fries—or stuffed into tacos or roasted vegetables. If you are using canned jackfruit to prepare a sweet or savory dish, consider what it is preserved in. While draining and rinsing canned jackfruit likely removes some of the sodium or sugar, it won’t remove all of it, so jackfruit preserved in brine will add a bit of a salty flavor to a dish, while jackfruit preserved in syrup will retain some sweetness. As jackfruit matures, the interior bulbs deepen in color and sweetness, developing a flavor that resembles mango and pineapple. Once peeled and de-seeded, the sweet bulbs can be eaten fresh out of hand or minced into chutneys and salsas. Ripe jackfruit is also a popular flavor in desserts like halo-halo from the Philippines and chakka pradhaman—a popular coconut rice pudding seasoned with cashews, raisins, and spices in the Kerala state of India.

★Tip: Fresh jackfruit releases an extremely sticky sap once it is cut open. Before you slice, place the fruit on parchment paper, waxed paper, or foil to protect your cutting board and coat your hands and knife with oil (coconut oil works well) to prevent the sap from sticking to your tools.