Hearts of Palm (shredded) Substitute for Jackfruit: Exact Ratio

Jackfruit provides sweetness, moisture, acidity, and flavor in cooking and baking. When you substitute Hearts of Palm (shredded) at a ratio of 1 can (14 oz) hearts of palm per 1 can (14 oz) jackfruit, you preserve the key properties needed for tacos and vegan crab cakes and sandwiches.

There is a noticeable difference in the final result: very mild, slightly tangy. More delicate than jackfruit. Takes on the flavor of whatever sauce or seasoning you use. This trade-off is generally acceptable in tacos where the substitute's other qualities compensate.

As a plant-based option, hearts of palm (shredded) also makes this swap suitable for vegan and dairy-free diets without sacrificing the role that jackfruit plays in the recipe.

Nutritional and safety data referenced from USDA FoodData Central (nutritional composition data) and FoodSafety.gov (food allergen and safety information).

1. Measure the substitute. For every amount of jackfruit your recipe calls for, use 1 can (14 oz) hearts of palm per 1 can (14 oz) jackfruit. Use standard measuring cups or a kitchen scale for accuracy.
2. Prepare if needed. Add hearts of palm (shredded) at the same point in the recipe where you would normally add jackfruit.
3. Mix into your recipe. Add the substitute where the original ingredient is called for. Mix thoroughly to distribute evenly. This method works especially well in tacos, vegan crab cakes, sandwiches.
4. Adjust and taste. After combining, check the consistency of your batter, dough, or mixture. Since this substitute changes the flavor profile slightly, taste and adjust seasoning if needed. Keep in mind: softer and less chewy than jackfruit.

A large tropical fruit used in two stages: young/green jackfruit has a mild, neutral flavor with a stringy, meat-like texture ideal for savory dishes, while ripe jackfruit is sweet and fruity. Young jackfruit is widely used as a vegan meat substitute for pulled pork, tacos, and curries.

People substitute jackfruit for a variety of reasons: dietary restrictions (vegan, dairy-free, or gluten-free cooking), allergies or intolerances, running out mid-recipe, or simply preferring a different flavor profile. Whatever the reason, the key is matching the functional role that jackfruit plays, which is primarily sweetness, moisture, acidity, and flavor.

For savory dishes, always use young/green jackfruit in brine or water, never in syrup. Drain and squeeze out excess moisture before cooking for better sauce absorption. Shred with two forks for a pulled-pork texture. Sautéing until golden before adding sauce gives the best meaty texture and flavor development.

Hearts of Palm (shredded) is one of 5 alternatives you can use instead of jackfruit. For a complete list of jackfruit substitutes with ratios and cooking tips, visit the full jackfruit substitute page.