Fresh To Nu jackfruit’s peel has a fibrous attachment that can be cut with a vertical knife, and then separates from the peel easily, often sticking to the core. Jackfruit is green, yellow or orange, with large seeds inside. The taste of jackfruit is like wet jackfruit mixed with the smell of durian. Jackfruit skin is thick, flexible with flat spines, similar to wet jackfruit skin.

The largest tree fruit in the world, jackfruit sometimes called “jak fruit” or “jak”, can be up to 91 cm long and 50cm wide. Just one fruit can weigh as much as 35-40 kg. While jackfruit first appeared in the rain forests of India, farmers now grow it in many parts of the world, including Thailand, Viet Nam, Africa, Brazil, and the Philippines. Only in recent years has jackfruit started to become well known in the U.S.

The rind of a jackfruit is green or yellow and spikey. Although it gives off a smell of rotting onions when it’s ripe and ready to eat, the pulp inside smells and tastes far better: like a cross between pineapple and bananas. You can eat the seeds, too. And a jackfruit has plenty of them — up to 500. Each can reach an inch and a half in length. There are two main types of jackfruit. One is small and mushy. It tastes sweet, but it’s slimy. The other type of jackfruit has crisp, crunchy flesh that’s not as sweet.

Nutrients per Serving

One cup of sliced raw jackfruit has:Calories: 157Fat: 2 gramsCarbs: 38 gramsProtein: 3 gramsCalcium: 40 milligrams

Vitamins

Jackfruit may be higher in some vitamins and minerals than apples, apricots, bananas, and avocados. For example, it’s rich in vitamin C and one of the few fruits that’s high in B vitamins. Jackfruit also contains folate, niacin, riboflavin, potassium, and magnesium.

Antioxidants

Carotenoids, the pigments that give jackfruit its yellow color, are high in vitamin A. Like all antioxidants, carotenoids protect cells from damage and help your body work right. They may help prevent diseases like cancer and heart disease, as well as eye problems like cataracts and macular degeneration. As a jackfruit ripens, its carotenoid levels may go up.

Jackfruit also contains many other antioxidants that can help delay or prevent cell damage in your body. While the inside flesh is high in these disease-fighting compounds, the seeds may contain even more.

Health Benefits

The nutrients in jackfruit may help lower your risk for some health issues, including:

Constipation: Jackfruit is a good source of fiber, so it could help you feel fuller for longer and help keep your bowel movements regular.

Ulcers: The natural chemicals in jackfruit may help prevent these sores from forming inside your stomach.

Diabetes: Your body digests and absorbs jackfruit more slowly than some other foods. That means your blood sugar won’t rise as quickly as it might when you eat other fruits. One study found that jackfruit extract made it easier for people with diabetes to control their blood sugar.

High blood pressure: The potassium in this tropical fruit could help lower your blood pressure, which can help stave off heart disease, stroke, and bone loss.

Skin problems: The high amounts of vitamin C in jackfruit may help protect your skin from sun damage. You need plenty of that nutrient to keep your skin firm and strong.

Cancer: Phytonutrients, like those found in jackfruit, are natural compounds that might have cancer-fighting benefits, such as preventing cancer cells from forming in your body.

How to Store

Once a jackfruit is ripe, it will turn brown and go bad quickly. To keep yours fresh, store it in the refrigerator. When kept cool and dry, a ripe jackfruit can last up to 5-7 days.