Curry Spiced Jackfruit Seeds Video

Curry spiced jackfruit seeds. Learn how to prepare them for cooking and how they can be substituted for other foods. 

Did you know you can eat jack fruit seeds?

I like foods that are versatile and have more than one use. Take a jack fruit, for example. It can be eaten as a meat substitute when unripe, as fresh fruit when ripe and as jam  or juice when over ripe. And we don’t even end there. The seeds are edible as well! I have been eating jackfruit seeds for as long as I can remember and it was an exciting part of the experience of slaughtering the jackfruit where we roasted the seeds after eating our weight in the ripened fruit. Such great times!  Now I deliberately collect each and every seed so that I can cook them. And in case you are wondering, cooking these seeds is not as had as you think. Labor intensive, yes, but not hard. In fact I made a short video that you can watch to understand what I am talking about. 

What you will need: 

2-3 C. Jackfruit Seeds

2 Tsp. Curry Powder


2-3 springs of rosemary/thyme

A splash of



  1. Make sure you are using ripe jackfruit seeds.
  2. Make sure to use seeds that have not started to sprout. If a seed shows any slight sprouting or looks green, discard it. 
  3. The size and of the seeds depends on the type and species of the jackfruit flesh you are eating. Some fruits have thin flesh while others have plump flesh. 
  4. Jackfruit seeds have 3 layers of protective coverings. Two will be removed. to reveal a third layer which is edible and you do not need to remove it. 
  5. Drying the seeds helps loosen the second protective covering so that it is easier to remove. 
  6. if you don’t fancy curry since, you can use whatever spice blend you have/ prefer. Salt and pepper works well too. 



  1. Slaughter the jackfruit.
  2. Remove and set aside all the seeds. 
  3. Remove the initial gummy-like protective covering form each individual seed. and wash them.
  4. Place seeds in a clean pan, add water and bring them to a boil. Boil seeds for about 30 or until they are soft and tender when pierced with a fork
  5. Drain the seeds and place them on a tray/flat plate to allow cooling and drying. They should dry for about 6 hours. 
  6. After they have dried and the second protective covering has loosened a bit, peel off the covering from each seed. 
  7. After peeling all the seeds, place a frying an on high heat. Add oil, salt, curry powder and the seeds and mix well
  8. Let the seeds cook in the oil for about 20 minutes on medium-high heat. Stir occasionally so that heat is evenly distributed.
  9. You can bake your seeds if you have an oven. 
  10. Add a splash of vinegar/lemon juice to the seeds  and 2-3 springs of rosemary/thyme to add to the flavor. 
  11. Remove the seeds from fire once they turn a vibrant golden brown color and  are crispy on the outside. 
  12. Serve as a snack or a substitute for roast potatoes. 

Have you eaten jackfruit seeds before? 

Use #AkitchenInUg to share your creations.



Jack fruit Jam

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A lot of jack fruit has been happening eaten lately. I am sure to find out if it is the season or if we just got lucky. One great thing though is that we are more than excited that we can finally harvest from our backyard tree after more than five years of waiting. So I got to work because work is involved in eating jack fruit. From cutting to removing the individual pieces and then removing seeds while making sure you are not sucked in by the sap -> Pure joy! I started out with Jack fruit scones (which I will be sharing soon in a project I am working on). Since there was still a lot of jack fruit left, an idea to make jam hit too and here we are. This jam is so good. The perfect pungent sticky sweetness with a slight spicy kick from the ginger and your mornings will never be the same! Did I mention it is as easy to make as 123? Because sometimes we need hustle free cooking in our lives. Make this jam and you are good to go for more than a week.

What you will need:

1 C. Fully ripe jack fruit

½ C. Sugar

1 C. Water

½ Tsp. Ginger powder



  1. Finely dice the jack fruit and set aside.
  2. In a clean pan, combine diced jack fruit with sugar, water and ginger powder. Bring the mixture to a boil.
  3. Once it has boiled, reduce the fire to medium and let the mixture simmer till the jack fruit is almost translucent and the water has reduced to half.
  4. Remove from fire and let the jam cool. Store in a jar and keep refrigerated for three weeks.


Now all we need is bread. Also you can double (or triple) the recipe and give the jam out as gifts to friends!

Have a great week