Jackfruit ( Artocarpus heterophyllus ) is the largest fruit is the world and may weigh up to 40 kg. The fruit has a rough and thick skin and contains many seeds inside. Each seed is surrounded by an edible pulp that is sweet, aromatic and has a texture that is usually crispy but may be soft or melting as well. The skin of the fruit is green, greenish-yellow to brownish-yellow when ripe. The pulp may be yellow to amber. Each fruit may have 30 to 500 seeds.

The jackfruit is an erect and evergreen tree that grows up to 20 m high. All parts of the plant, including the fruit, contain white, sticky latex. The jackfruit tree is usually propagated by bud-grafting. Grafted trees produce fruit after 2 ½ to 3 years. Jackfruit produces fruit all year round with a peak production period.

Jackfruit grows well in tropical lowlands in all soil types. It does not tolerate drought or flooding.

Jackfruit is mainly consumed fresh as a dessert fruit. It can also be made into ice-cream, jam, jelly, chutney or canned with syrup or honey. The ripe fruit may also be dehydrated and made into chips akin to banana chips.

Both green and ripe fruits are also used in cooking in many countries.

Notes on Taxonomy

Jackfruit belongs to the family Moraceae which also include fig and mulberry. The genus Artocarpus contains about 50 species, most of which are native to Asia and many produce edible starchy fruits which can be used as staple food.

Artocarpus heterophyllus , the jackfruit is among the three most important species. The other two species are Artocarpus altilis (bread fruit) and Artocarpus interger (cempedak).

Jackfruit is a tetraploid (2n = 56) and has several synonyms which include Artocarpus philippensi ,  Artocarpus brasiliensis and Artocarpus maxima .