The edible jackfruit (Artocarpus heterophyllus) contains mostly fructose and is a good source of the antioxidant vitamin C, vitamin B6, potassium, magnesium, calcium, and iron. The seeds are edible, rich in protein and can be dried and stored for months before eaten. The wood of the tree is strong and is used for house and furniture construction and for making musical instruments.
It is native to Southeast Asia, and is believed to have originated in the southwestern rain forests of India. Its fruit is the largest tree-borne fruit, reaching as much as 80 pounds. The large fruits grow directly out of the trunk or branches and has a green spiny skin.
The fleshy edible, yellow or orange bulbs within the fruit jackfruit is starchy and fibrous and is a source of dietary fiber. The flavor is comparable to a combination of apple, pineapple, mango, and banana. In addition to being eaten raw, it can also be used to make a variety of dishes, including custards, cakes and jams. The raw fruit can be used for making many curries or baked to eat as a primary starch and fiber source.