Cheesy Jack Fruit seed spread

original blog post:



24 jack fruit seeds

3 Cups salted water or chicken broth

1 tablespoon coconut oil

¼ cup chopped onion

3 garlic cloves shredded

3 tablespoon chopped parsley

½ teaspoon chopped hot pepper

¼ teaspoon Salt (more or less to taste)

¼ teaspoon Black pepper

¼ teaspoon Onion powder

¼ teaspoon Paprika

¼ teaspoon allspice

¼ teaspoon Honey

¾ cup water or coconut milk (as needed for consistency)

¼ cup shredded pepper jack cheese




  • Remove all the ripe jack fruit flesh from the seeds
  • Add the seeds to a pot of salted water or broth and cook until fork tender about 20 to 30 minutes
  • Strain the seeds and remove the outer hard husk like shells
  • Place the peeled seeds into a blender and pulse until fine (mine was clumpy and sticky)
  • To a sauce pan add coconut oil, saute chopped onion, garlic and hot peppers until fragrant
  • Add the blended jack fruit seeds and saute to mix the onion mixture with the blended seed mixture
  • Add ¼ cup of water or coconut milk along with salt, black pepper, onion powder, paprika, allspice, and honey
  • Saute continually stirring, add more liquid in ¼ cup increments if needed, I used all  ¾ cups to reach the consistency I liked.
  • Once you reach a desired creamy consistency add the chopped parsley and cheese, stir until the cheese melts
  • Serve with chips or crackers.