Jackfruit fruit is huge - seldom less than about 25 cm in diameter. The fruits can reach 40 kg in weight. The jackfruit (or jakfruit) is the largest tree borne fruit in the world.
The sweet yellow sheaths around the seeds are about 3-5 mm thick and have a taste similar to banana or pineapple bubblegum.
Jackfruit is commonly used in South and Southeast Asian cuisines. It can be eaten unripe or ripe, and cooked or uncooked. Immature fruit can be cut up, and used as a vegetable, or pickled, or canned in brine. Ripe fruit is eaten fresh or can be made into chutney, jam, jelly, or preserved as candies by drying and mixing with sugar, honey or syrup. The pulp is also used to flavour ice cream and beverages. The edible seeds can also be used in certain recipes.
It is an evergreen tree growing to 10-15 m tall and is not suitable for small yards. The leaves are alternately arranged, elliptical, 5-25 cm long and 3-12 cm broad, often lobed on young trees but entire on mature trees. The flowers are produced in dense inflorescences 3-7 cm long and 1-2.5 cm broad; the male and female flowers produced on separate inflorescences, the female inflorescences commonly borne on thick branches or the trunk of the tree (cauliflory).
The quick growing tree should bear fruit within three years. Main harvest time is around winter but may bear throughout the year. The fruit is mature when there is a change in colour, from pale green to brownish-yellow. Although one plant grown alone will produce fruit, grow a few together to increase yields via cross pollination.
Full sun to part shade in well drained soil. Wind, drought and somewhat frost tolerant once established, but water well to increase growth and fruit yield.