Jackfruit is a species of tree of the mulberry family (Moraceae). The place of origin is believed indigenous to the rainforests of the Western Ghats/ S.W-India. It is cultivated at low elevations from India to southern China, and the islands of S.E. Asia. Especially in Thailand the tree is grown for its fruits. In Indonesia it is called Nangka. The fruit is unusual as it is borne on the main branches and the trunks, occasionally even from surface roots of the tree. Twigs would not be strong enough; jackfruit is 350-900mm in length and 250-500mm in diameter and reach a weight up to 36 kg. It is the largest edible tree-grown fruit.
The fruit is covered with numerous hard points, is pale green in colour and changes to a yellowish-brown during ripening. The interior consists of large edible bulbs of yellow, flesh, about 3-5 mm thick that encloses a smooth, oval, light-brown seed.
The jackfruit is something of an acquired taste, but it is very popular in many parts of the world. The sweet yellow sheaths around the seeds are and have a taste similar to that of pineapple, but milder and less juicy, though some have said its taste is somewhat reminiscent of cantaloupe.
The fruit bulbs are commonly used in South and Southeast Asian cuisines. It can be eaten unripe (young), ripe, uncooked or cooked (with coconut milk or otherwise);. be eaten baked like beans; or made into ice cream, chutney, jam, jelly, paste or boiled in milk, when drained off and cooled will congeal and form a pleasant, orange coloured custard, or used in smoothies, milkshakes, and sweets.
It provides food energy and is a source of dietary fibre.