Jackfruit
Estimated Inventory, ea : 0
This item was last sold on : 03/11/26
Description/Taste
Jackfruit is variable in size, depending on growing conditions and the specific type, but can grow to be very large, averaging 10 to 25 kilograms, sometimes up to 55 kilograms. The fruits range from 22 to 90 centimeters in length and 13 to 50 centimeters in diameter and have an oblong, cylindrical shape with bluntly curved ends. Jackfruit is a type of multiple fruit, meaning it was formed from the fusion of several flowers. The fruit’s exterior is enveloped in hexagonal, conical spine-like bumps called carpel apices. The bumps are textured, rough, and firm. As the fruit matures, these scaly bumps become flatter and smoother. Jackfruit ripens from bright green to muted shades of yellow-brown with maturity. When the fruits are sliced open, a sticky, glue-like liquid called latex is released. Some individuals may be allergic to latex, and caution should be taken when handling the fruits, as the latex is challenging to remove from hands, clothing, and knives. The fruit’s interior is comprised of a central core filled with surrounding fleshy bulbs. Depending on the variety, these bulbs appear in orange, golden yellow, saffron, pale yellow, and white hues. Each bulb averages 5 to 7 centimeters in length and has a chewy, dense consistency when ripe. Younger Jackfruits have a crisper consistency and must be cooked before consumption. The bulb also envelops a light brown, rounded seed, 2 to 3 centimeters in length. Jackfruit seeds are edible after roasting or boiling, and one fruit can contain 100 to 500 seeds. Jackfruits are edible when cooked in their young, immature stage or raw in their ripe stage. Mature fruits will release a fruity, sweet, and tropical aroma with savory undertones. Young Jackfruit has a neutral, vegetal taste and will absorb accompanying flavors. Ripe Jackfruit is sweet, tropical, perfumed, and pungent with pineapple, banana, and mango nuances.
Seasons/Availability
Jackfruit is available year-round in tropical climates. In Asia, the peak season occurs between July and August. In other regions of the Northern Hemisphere, the fruits are mainly found between May and November. In the Southern Hemisphere, notably Australia, Jackfruit is available between January and September.
Current Facts
Jackfruit, botanically classified as Artocarpus heterophyllus, is a tropical species belonging to the Moraceae family. The fruits grow on trees reaching 25 meters in height and have a distinct appearance as the fruits develop from the trunk and branches. Jackfruit is the largest tree-borne fruit in the world, and each tree can produce 100 to 200 fruits per year, with older trees sometimes bearing around 500 fruits. The species is revered for its easy-to-grow nature, drought and heat tolerance, disease and pest resistance, and ability to be grown from seed. Jackfruit has origins in Asia but has since expanded in cultivation to tropical regions worldwide. The fruits are sold in two stages, unripe and mature, and are revered for their culinary versatility. Jackfruits are known by several regional names worldwide, including but not limited to Chakka and Chakka Pazham in Malayalam, Kathal in Hindi, Bath Gasa and Kos in Sinhala, Nangka in Indonesian and Malay, Khanun in Thai, Mit in Vietnamese, Jaca and Yaca in Portuguese and Spanish, and Fenesi in Swahili. There are two primary types of Jackfruit in commercial markets, categorized as soft and firm, and within these types are many varieties and subtypes. Throughout history, Jackfruit has been more than a food source; the tree is multi-purpose, utilized for religious, cultural, medicinal, and construction purposes.
Nutritional Value
Jackfruit is a source of fiber to promote digestion and vitamins A, B, and C to maintain healthy organs, contribute to energy production, and strengthen the immune system. The fruits also provide minerals like potassium, iron, calcium, magnesium, copper, and phosphorus. These minerals help the body balance fluid levels, produce proteins for oxygen transport through the bloodstream, support bone and teeth health, and build red blood cells. Parts of the Jackfruit tree are occasionally used in Ayurvedic practices to regulate blood sugar levels, soothe skin conditions, improve digestive ailments, and protect overall bodily health.
Applications
Jackfruit is edible in its young and mature stages and has varying culinary purposes. Young Jackfruit is milder, neutral, and starchy, and must be cooked before consumption. This stage is ideal for using the fruit as a meat substitute. Worldwide, young Jackfruit has become a popular meat replacement in pulled pork sandwiches, tacos, and crab cakes. The flesh readily absorbs accompanying flavors, adding texture to soups, curries, chilis, and stews. Young Jackfruit is also shredded into rice and noodle dishes, cooked with aromatics and vegetables as a main dish, or dried and fried into chips. In addition to its immature stage, Jackfruit is edible raw once ripe and is favored for its distinctly floral, fruity, and savory, tropical taste and aroma. The ripe flesh is eaten out of hand as a snack and sometimes sprinkled with salt for enhanced flavoring. Ripe Jackfruit is also sliced for salads, added to sticky rice, or rolled into lumpia. In Southeast and South Asia, Jackfruit is popularly incorporated into desserts and is blended and frozen into popsicles, made into ice cream, cooked with milk to make custards, or added to shaved ice. The flesh is also used in creamy fillings for baked goods like cakes or blended into smoothies, shakes, and other beverages. Jackfruit seeds are edible after roasting or boiling. The seeds are added to curries in Sri Lanka and India or ground into flour for baked goods and desserts. Jackfruit seeds pair well with aromatics like lemongrass, ginger, garlic, and galangal, coconut milk, herbs including coriander, basil, and parsley, Thai lime leaves, dried tamarind, and spices such as cloves, cardamom, and curry powder. Whole, unopened Jackfruit should be ripened at room temperature and will keep for around six days after ripening in the refrigerator. Opened Jackfruit has a short shelf life and should be immediately consumed for the best quality and flavor. It will also keep for a few days in the refrigerator when stored in a sealed container. Jackfruit can be frozen for several months.
Ethnic/Cultural Info
Jackfruit is revered throughout India as a religious offering. The seeds are often used in various Hindu pujas, and the leaves are used to steam food given as gifts to the gods. Jackfruit is closely associated with Nag Panchami, a Hindu festival where the nag devta, or serpent gods, are worshiped. This festival changes dates each year, but is typically held in July or August. During this time, heavy monsoon rains often drive snakes into villages, and communities pray for protection from these animals to the snake gods. Offerings are also made to the gods for health and blessings of prosperity. Jackfruit is a customary ingredient in traditional Nag Panchami meals and offerings throughout the festival. Carvings of deities are also made from the wood. Beyond Nag Panchami, Jackfruit is a part of a famous legend involving the king of Manipur, Raja Bhagya Chandra, and his time as a refugee in Assam in the 18th century. The king of Assam did not trust Raja and eventually tested him by requiring him to fight an elephant. Lord Krishna appeared in a nearby Jackfruit tree when the fight was about to start and persuaded the elephant to bow in respect instead of righting Raja. In gratitude to Lord Krishna’s help and Raja’s survival, the Jackfruit tree was uprooted, and six images of Krishna were carved out of the wood and sent to various locations throughout India as a sacred symbol.
Geography/History
Jackfruit is believed to be native to regions of South and Southeast Asia and has been growing wild since ancient times. Much of the species’ early history is unknown, and origin theories are still heavily debated among scientists. In South Asia, it is hypothesized that the species originated in the Western Ghats of India, while in Southeast Asia, there is a wide diversity of the fruits found in Malaysia. Jackfruit was domesticated independently in both areas, and seeds were taken from wild trees and planted in more accessible areas for cultivation. Over time, the species was introduced to other parts of Asia and was transported on trade and exploration ships to locations worldwide. It is thought that Portuguese explorers and colonists planted Jackfruit in Brazil in the late 17th century, and the species was also planted in areas of Jamaica, Africa, and Australia. Jackfruit has remained an essential food source in its native growing regions and was named the national fruit of Sri Lanka, Bangladesh, and the state fruit of Tamil Nadu and Kerala in India. In the late 19th century, Jackfruit was planted in Hawaii. Today, Jackfruit trees thrive in tropical to subtropical climates worldwide up to 1,500 meters in elevation. The fruits increased in notoriety in the late 20th and early 21st centuries in the Western World and became a popular meat substitute, sold in various forms in commercial markets. Jackfruit is seen in home gardens, along roadsides, in forests, and planted as a windbreak. When the fruits are in season, they are sold whole, or the bulbs are packaged fresh through fresh markets in their growing region. Some whole fruits are also exported internationally. Young Jackfruit is sold in canned forms for retailers worldwide.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Special Order | San Diego CA | 619-876-4070 |
| Cal A Vie | Vista CA | 760-945-2055 |
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