Jackfruit is related to breadfruit and is the largest cultivated fruit. It can weigh up to 40kg/88lb and ranges from 30cm-1m/12in-40in in length and 25cm-50cm/10in-20in in diameter. It has a hard, spiky, green or yellow rind and firm, yellow, banana-flavoured flesh that forms ‘bulbs’ that encase large, edible seeds.
More jackfruit recipes
Ripe breadfruit is ready to eat when it begins to smell slightly unpleasant and its spikes are standing clear of each other. Avoid jackfruit that are very smelly.
Peel and seed green (unripe) or ripe jackfruit. Jackfruit has very sticky juice, so oil your hands and knife before use.
Use green jackfruit in pickles or cook as a vegetable and add to curries. Whole ripe jackfruit smells of rotten onions, but once cut open, its flesh smells similar to pineapple or banana. It can be eaten raw, or cooked, try it steamed in a Thai coconut custard. Boil its chestnut-like seeds in several changes of water to remove their bitterness. Once tender, peel and candy them, or cook as needed.