After three years of bothering Ry he finally did it, he brought home a jackfruit. All 20lbs of it. I had wanted to try fresh jackfruit for a while, or at least ever since I heard it was the flavor of juicy fruit gum. Whether this is true on not, I can’t be sure, but it was enough to peak my interest. I’ve gotten it prepackaged and frozen before, from some markets here in Philly, but I had to have the real thing, fresh. And, as you can see, it’s not really a fruit where you can just have a taste, it’s a real commitment.
Down at the produce terminal, where Ry works, are a few vendors that sell more exotic and specialty items and this year when they had some jackfruit, Ry was able to grab one. I’m told they usually come in boxes of two. Not sure what I would have done with another one? He was nice enough to lug it into the house and leave it on the kitchen table as a surprise for me!
it’s not really a fruit where you can just have a taste, it’s a real commitment.
First Things First: Jackfruit Is a Process
In case you haven’t seen a jackfruit before, they’re massive. Spiky on the outside, a little bit intimidating, and filled with sticky white latex that gets everywhere. When this one first arrived, it was still super green and didn’t smell like much. After about a week of ripening—during which it slowly took over the scent of the whole kitchen—it was ready. Yellowed, soft, and fruity-smelling in a tropical way.
Pro tip: When you’re cutting into a ripe jackfruit, you’ll need a large knife (not your favorite one), a generous amount of oil (coconut, canola, whatever you have), and a little patience. The oil helps prevent the latex from sticking to everything.
Once you cut it in half, the work is mostly repetitive: slicing it into manageable chunks, pulling out the orange pods, and removing the seeds. It’s a bit messy and definitely sticky, but honestly? Worth it. After sorting through all that fruit, I had a huge bowlful of sweet, juicy jackfruit—way more than I could eat at once. So naturally, I froze some. And this smoothie bowl was the first thing I made.
Jackfruit Smoothie Bowl with Spinach, Mango & Coconut
A super refreshing jackfruit and spinach smoothie bowl, blended with banana and lime, then topped with tropical fruit, seeds, and fresh herbs. It’s bright, cooling, and the best way to make the most of this giant fruit—especially if you’ve got frozen chunks stashed in the freezer like I did.
Why You’ll Love This Jackfruit Smoothie Bowl
- Tropical & refreshing – The flavor is sweet, citrusy, and summery
- Green but fruity – Spinach blends in without taking over
- No added sugar – All the sweetness comes just from fruit
- Perfect breakfast or snack – Light but satisfying
- Freezer-friendly – Use frozen jackfruit or freeze extra for later
Ingredients You’ll Need
Smoothie Base
- 1 handful jackfruit segments (fresh or frozen)
- 1 handful spinach
- 1 banana
- Juice of 1 lime
Toppings
- 1 banana, sliced
- ½ mango, sliced
- ¼ cup pumpkin seeds
- 1 tbsp black sesame seeds
- ½ pitaya (dragonfruit), diced or balled
- ¼ cup shredded coconut
- Fresh mint
You can get creative with this. Swap in your favorite fruit, nuts, or granola here. Pineapple, kiwi, hemp seeds, and cacao nibs are all great.
How to Make a Jackfruit Smoothie Bowl
- Blend the Smoothie
Add jackfruit, spinach, banana, and lime juice to your blender. Blend until smooth, thick, and creamy. If you want it extra cold, use frozen banana or jackfruit. - Top it up!
Pour the smoothie into a bowl, then go wild with toppings. Arrange banana slices, mango, pitaya, pumpkin seeds, coconut, sesame seeds, and mint on top. - Eat
Smoothie bowls are best served immediately while they’re still cold and super creamy. Grab a spoon and dig in.
Tips & Variations
- No jackfruit? Sub in mango, papaya, or pineapple for a similar tropical vibe
- Add protein: A scoop of yogurt, cottage cheese or protein powder makes this more filling
- Make it prettier: Use a melon baller for the dragonfruit, or fan your fruit slices
- More greens? Swap in kale, romaine, or baby chard if that’s what you’ve got
FAQ: Jackfruit Smoothie Bowl
What does jackfruit taste like?
It’s sweet and fruity—somewhere between banana, mango, and bubblegum. Ripe jackfruit has a chewy, juicy texture and a tropical flavor that’s kind of addicting.
Can I use canned jackfruit?
Not for this recipe. Canned jackfruit is usually young and packed in brine for savory dishes (like pulled jackfruit tacos). Look for ripe jackfruit, either fresh or frozen.
Is this smoothie bowl vegan?
Yes! All ingredients are naturally plant-based and dairy-free.
Can I prep it ahead of time?
This smoothie is best fresh, but you can pre-chop toppings and freeze fruit in single-serve packs to make mornings faster.
More Recipes to Try:
Easy Pitaya Bowl Recipe (Dragonfruit Smoothie Bowl) – A delicious dragonfruit smoothie bowl (pitaya bowl) topped with toasted coconut, coconut cream, and fresh mint.
Dragon Fruit Sorbet (Pitaya Sorbet) – A vibrant fruit sorbet that’s just as refreshing as it looks. This dragon fruit sorbet—aka pitaya sorbet—comes together with just a few ingredients and tastes like summer in a scoop.
Did you try this jackfruit smoothie bowl recipe?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I’d love to see your twist on it.
Jackfruit Smoothie Bowl
Equipment
- Blender
Ingredients
Smoothie
- 1 handful jackfruit segments
- 1 handful spinach
- 1 banana
- 1 lime juiced
Toppings
- 1 banana sliced
- 1/2 mango sliced
- 1/4 C pumpkin seeds
- 1 tbsp black sesame seeds
- 1/2 pitaya (dragonfruit) diced or in balls
- 1/4 C shredded coconut
- fresh mint
Instructions
- First up, make your smoothie part. Combine all the smoothie ingredients in your blender and blend until smooth. Then pour into your bowl.
- Next up, top it! Add whatever fruits, veg, nuts, herbs you like. Make it look pretty if you want. That’s it. eat up!
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
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