Every time I walk by the huge Jackfruits at the local Asian market, I can’t help but reminisce about my visit to Vietnam. In the south of Vietnam, the sight of Jackfruits was a common occurrence.
Although I didn’t see any that beat the world’s record of 80 lbs, I am certain that I saw a few that came close. Even the ones here in the market are in the 20-30 lb range. Luckily, many places do pre-cut these so you don’t have to lug around 30 lbs of Jackfruit just to get a taste of it.
On the other hand, Jackfruit does have a strong, but very bearable fruity smell.
Jackfruit can be found throughout Southeast Asia and other temperate regions (even becoming invasive in Brazil). The name originally came from the Malay language that had a similar sounding term.
While the ripe fruits are enjoyed as any fruit, the unripe pods can be cooked and eaten in more savory ways.
The outside of the Jackfruit is knobby/thorny and resinous. To avoid getting the resin on your finger, coat them with olive oil, use a knife, or simply let it – the resin will come off quickly later.
It’s actually the yellow pods pulled out here that are edible. So even in a large piece like this, the actual edible pods are maybe enough for 2-4 people to get a taste. The seeds are edible if boiled and supposed to taste like chestnuts – I did not care for them.
Here is an up-close of the pod.
If you walk by some pre-cut pieces on your next stop at the Asian store – pick some up and bring it home !
A video of the experience is below.