The jackfruit is the largest known tree-borne fruit, native to parts of South and Southeast 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 belies the 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 for 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. Try your hand at making some BBQ 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.