Love raw jackfruit? Here’s how to keep it fresh all year long

Love raw jackfruit but wish you could enjoy it beyond its short season? There’s good news! With a little bit of planning, you can preserve raw jackfruit in brine and use it in your favourite dishes all year long.

Raw jackfruit is not just a delicious meat substitute but also a smart choice for those keeping an eye on their blood sugar levels. It has a glycaemic index (GI) of just 17, compared to polished rice (GI 73) and wheat (GI 62). This means even if you eat more jackfruit than rice, it won’t spike your blood sugar the same way. Plus, its high fibre content helps regulate digestion and keeps you feeling full longer.

But here’s the problem – fresh raw jackfruit is available for only a few months, from March to June. After that, it disappears from markets, leaving jackfruit lovers craving its unique taste and texture. While drying, freezing, and retorting are effective ways to store it, these methods require special equipment that may not be accessible to home cooks or small-scale food businesses.

That’s where brining comes in! This age-old preservation technique is the easiest and most cost-effective way to store raw jackfruit. The best part? When prepared correctly, brined jackfruit retains the taste, texture, and aroma of freshly plucked fruit. So, the next time jackfruit season rolls around, why not set aside a batch to last you the whole year?

How to preserve raw jackfruit in brine

Ingredients
Raw jackfruit (varikka or koozha variety, harvested at 3 to 3.5 months)
Rock salt (100g per kg of raw jackfruit)
Potassium metabisulfite (KMS) (3–4g)
Storage jar (Chinese clay jars, food-grade plastic, or glass containers)

Preparation
Wash, dry, and disinfect the jars
Apply a thin layer of oil inside and leave them under the sun for a few hours
Slice the raw jackfruit. Cut into thin slices for easy preservation

In the jar, alternate layers of sliced jackfruit and rock salt
Press down firmly as you fill the jar

As the jackfruit releases its natural juices, take some of this liquid and mix it with potassium metabisulfite
Pour it back into the jar to prevent mould and fungal growth
Cover tightly with a lid or a clean cloth

Store in a cool, dry place.

How to use brined jackfruit
When you're ready to cook, soak the preserved jackfruit in lukewarm water for 2–3 hours to reduce its salty taste. You can then use it to prepare curries, stir-fries, and even traditional snacks, enjoying the taste of fresh jackfruit long after its season has ended.