The jackfruit is the largest known tree-borne fruit, native to parts of South and South-East Asia. The fruit is immensely popular in countries such as India, Sri Lanka, Vietnam, Thailand, Indonesia and many more. Up close the fruit has a rough exterior that contrasts the smooth yellow flesh inside. Naturally sweet, the jackfruit has a flavour that resembles a mix of apple, mango and banana. Both the flesh and the seeds are edible and are great sources of dietary fibre, vitamin C, calcium and iron. The seeds have a milky sweet taste and may be boiled, baked or roasted.

In many countries, jackfruit flesh is used in cakes and custard for desserts, but the fruit can be incorporated into a plethora of tasty meals. Jackfruit is perfect for any vegetarians or vegans looking for a new ingredient to incorporate into their cooking. Try adding jackfruit to a fresh salad, curry or even in a vegan ‘pulled-pork’ dish. Attempt making some barbecue pulled jackfruit and kale tacos, slow-cooked chipotle jackfruit carnitas or a jackfruit biryani. If you aren’t yet satisfied, add some jackfruit to your morning smoothie or fill the gaps by boiling or baking some jackfruit seeds for a tasty snack.