Jackfruit is one of the biggest and most impressive fruits. It originates from India, but is now grown in most tropical countries.

Jackfruit is usually used as a fresh fruit or in fruit salads. Unripe fruits are used as a vegetable.


   Artocarpus heterophyllus
   Artocarpus heterophylla
   Artocarpus integra
   Artocarpus integrifolia
   Árbol de jack



Basic information and facts




All tropical areas.



Evergreen or deciduous:



Male and female flowers are produced on separate inflorescences. The female inflorescences are usually borne on thick branches or on the trunk of the tree.


Glossy, dark green leaves. Elliptical leaves, 5-25 cm long and 3-12 cm broad. On young trees the leaves are often lobed but entire on mature trees.


jackfruit is the largest fruit growing on trees in the world. The very big fruits are at least 25 cm in diameter but can be up to 90 cm long and 50 cm in diameter. Peeling the skin of the fruit will reveal the succulent, yellow to orange colored pulp. The flavor is sweet, a bit like banana or pineapple, but with a strong, fruity aroma and taste.

Climate and weather:

Jackfruit is adapted to humid tropical and near-tropical climates. Sensitive to frost


Wind pollination. Hand pollination will produce better fruits.


10-17 meter

Type of soil:

Prefers rich, deep soil of medium or open texture.


Prefers flood free, well-drained soils. It cannot tolerate "wet feet". the roots should not touch the water. Cannot tolerate drought. If rainfall is deficient, the tree needs irrigation.

Spacing (close range)

9 meter

Spacing (wide range)

12 meter


Propagation is usually by seeds.

Insect pests:

Few pest problems.


Few disease problems.

Fruit development:

Fruits mature 3 to 8 months from flowering.


The peel of the fruit contains sticky latex. Therefore coat your hands with vegetable oil prior to peeling a jackfruit. It will be easier to clean. Fruit are usually eaten fresh, but can also be fried green or pickled.


Eat as fresh fruit or in fruit salad. Unripe fruits are used as a vegetable.

Proverbs and Quotes

  • Whoever eats the jackfruit, will be touched by the sap (You are responsible for your own actions)
  • The world has always been like this: one man feasts on the jackfruit and the other gets stuck in the sap
  • Proverb in the Malayalam language: "Venam engil chakka
    verilum kaykum"

    •  Venam engil = if wanted or if desired
    • Chakka = jack fruit
    • Verilum = even in roots
    • Kaykum=will appear
    • The general meaning is that if hard work is put on, even
      impossible things can take place as a surprise.
  • In Mayalayam language, feeble-minded, coy-type males are called “Koozha”
    (Koozha is a type of jack fruit with elastic, rubber-like fruit)
  • In Bengali: Kathal are muri, hoyna amon juri. (To have Jackfruit with puffed rice is very delicious.)

Did you know that?

  • Jackfruit is the national fruit of Bangladesh.


Jackfruit briyani

1tsp cumin seeds
1tsp ginger-garlic paste
1/4 cup onions, grated
1/2 kg jackfruit, peeled sliced, steamed or deep fried (I prefer it steamed as it is more healthy)
1tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp tumeric powder
salt to taste
1/2 tsp chilli powder or to taste
2 green or red chillies, chopped fine
lemon juice to taste
1/2 cup fresh coriander, chopped
1 cup rice, cooked to almost done
2tbs ghee (clarified butter) 

heat the ghee and saute the cumin seeds, onions and garlic and
ginger paste till brown
add the jackfruit and fry over low heat till done
add the coriander powder, garam masala, tumeric, salt, chilli powder and green chillies and cook, covered for about 5 minutes
remove half the vegetables and layer with half the rice, cover the rest of the vegetable mixture and the rice again
cook over low heat, covered for 10 more minutes or put into a pre heated oven for 10-15 minutes and serve garnished with the coriander.

Jackfruit Curry (Malay recipe)

250gm jackfruit, skin removed, cut into 1/2 inch cubes and soaked in plenty of cold water
4 bay leaves
1cm fresh galangal, crushed
750ml thin coconut milk (i.e. the second strain)
500ml thick coconut milk (first strain)

For the spice paste:
10 small shallots
7 small cloves garlic
10 candlenuts
1tbsp coriander seeds
salt to taste
a few hot chilies (optional)

blend all the spice paste ingredients
boil the jackfruit with the thin coconut milk, bay leaves, spice paste, and galangal until the jackfruit is tender
add thick coconut milk and bring to a boil, stirring occasionally
continue simmering until done- there should be a little gravy remaining
serve  with hot rice.
Enjoy !!!!!

  • These two recipes were contributed by Mohana Gill (mohanagill@gmail.com), author of
    the book Fruitastic.

Jackfruit jam

Ingredients and method:
1) Cut up 3 cups ripe Jackfruit bulbs
2) Put in Saucepan and cover with water
3) Add 1 cup of sugar to taste but less than half the fruit
4) Add juice of 1 Lime plus some flesh.
5) Add 4 cloves and some cinnamon powder
6) Bring to the boil and boil hard for 7 minutes
7) Then simmer for another 23 minutes or thereabouts constantly stirring as otherwise fruit will stick to pan-bottom.
8) Jam will now fall off the wooden spoon in flakes rather than drip off it.
9) Put in glass jar.
10) You notice I did not put any Jackfruit-rags in but it still thickened nicely and quickly.

  • Fruit jam recipe contributed by Bill Tschan.

Crop categories

Food crops
Tropical crops





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