Jack Fruit

Jack Fruit
(Artocarpus heterophyllus)

Jack Fruit


For cooking, select mature fruit that is firm with a greenish-yellow color. For ripening, pick fruits that are yellow and sound hollow when tapped (Malolo et al., 2001; Parkinson, 1989).


Quite large and should be cleaned and cut up to pack in containers.


  • Wash well before use.
  • Oil the hands, knives and chopping boards whencutting green jack fruit, as the glue-like sap sticksto surfaces.
  • Peel the skin and cut into manageable sections.
  • Sprinkle lemon juice over exposed surfaces toprevent browning.
  • Ripe fruit can be eaten fresh as a snack or in fruitsalad.
  • Mature fruit is usually seasoned before eatingwith spices like cumin, mustard seed, chili, garlic,onion, tamarind, tomatoes, capsicum, lemon, lime,salad greens and olive oil.
  • The flesh can be chopped up and used in stews,curries, soups, or in desserts, milk drinks, and icecream.
  • The seeds can also be roasted and eaten or discarded.
  • (Malolo et al., 2001)

Photo Source


Jack Fruit

Jack fruit is a large pale green colored fruit with tough,rough skin. Ripe jack fruit turns yellow-brown in color and softens. The flesh is yellow, juicy, and has a strong aroma. Fruits are available all year round but are more abundant in the hot season (Darley, 1993; Malolo et al., 2001).

Traditional Names
  • Chamorro – langka
  • Hawaiian – ʻananaka
  • Palauan – riaml
  • Yapese – zow ni yima unum