This very large fruit has a hard, spiny, pale green skin which turns yellow on ripening. Large edible seeds are embedded in the cream-coloured flesh, which tastes like a cross between banana and pineapple.

Jackfruit originated in the rainforests of India and Malaysia, though it is now a particularly popular crop in Thailand, Vietnam, Indonesia and the Philippines, where it is considered a delicacy.

JACKFRUIT are classed as a fruit.


Jackfruit can be eaten raw when it is ripe and sweet, but it is more commonly cooked and served with curries and other meat dishes. The seeds are edible and nutritious - boil in water, drain then roast.

Nutritional Information

Typical values per 100g (raw): energy 57 kcal, 238 kJ; protein 0.9g; carbohydrate 14.6g; fat 0.2g.


When preparing Jackfruit, it is important to guard against the fruit's sticky latex. It is advisable to work near a sink and to coat your knife, hands, and chopping board with vegetable oil, as the flesh can be quite sticky. Cut the fruit into sections. Remove the skin from each section and then the core.


Store at room temperature.


Jackfruit soften and give slightly to gentle pressure when ripe. They turn from green to yellow-brown and emit a musty, sweet aroma, which intensifies as the fruit ripens. At the height of ripeness the smell can be quite over-whelming.

Fun Fact

The Jackfruit is the largest edible tree-growing fruit.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.