Jackfruit
ackfruit, also known as Artocarpus heterophyllus, is the heavyweight champ of the fruit world—literally! It’s the largest tree-borne fruit on Earth, with some whoppers tipping the scales at over 80 pounds (36 kg). Native to South and Southeast Asia, this tropical giant is beloved for both its sweet and savory personality.
When ripe, jackfruit is golden, juicy, and tastes like a mashup of mango, banana, and pineapple. When green and unripe, the texture is meaty and neutral—perfect for soaking up spices in vegan tacos, pulled “pork” sandwiches, and curries. No wonder it’s a plant-based superstar!
Jackfruit trees aren’t just big in fruit—they’re big in generosity. A single mature tree can produce 100–200 fruits a year. The fruits grow right from the trunk and main branches, a cool feature called cauliflory, which helps support their massive size. And yes, the seeds are edible too—boil or roast them for a nutty snack!
Jackfruit is a close cousin of breadfruit and belongs to the Moraceae family, which includes figs and mulberries. It grows best in warm, humid places like India, Thailand, Brazil, and Hawaii.
Fun fact: jackfruit wood is prized for making furniture and musical instruments in South Asia—it’s strong, termite-resistant, and even used for temple carvings.
So whether you’re tossing it in your curry, grilling it for burgers, or snacking on its sweet pods, jackfruit brings bold flavor, giant size, and serious versatility to the table.
