Jackfruit (“mít” in Vietnamese) is one of my favorite tropical fruits. The Malayalam word for jackfruit is chakka (ചക്ക) from Kerala, India. Portuguese traders called it jaca and it was later anglicized to “jackfruit” by European writers first appearing in English in the early 16th century.

An AI overview describes jackfruit is as a nutrient-dense tropical fruit packed with dietary fiber, potassium, and vitamins A and C. It contains more protein than other similar fruits and is entirely free of cholesterol. Unripe (green) jackfruit is a popular vegan meat alternative that is lower in sugar, while ripe jackfruit is sweeter. It is a member of the fig, mulberry, and breadfruit family. Jackfruit is the largest tree fruit, reaching as much as 55 kg (120 pounds) in weight, 90 cm (35 inches) in length, and 50 cm (20 inches) in diameter. Its taste has been described as sweet, fruity, and aromatic, a mixture of mango, banana, and pineapple. It also reminds me (and others) of Juicy Fruit chewing gum.

Below are photos of a seed, a serving of ripe jackfruit, and jackfruit before harvest. I have planted many jackfruit seeds of the years and virtually every one has germinated. You can also boil or roast the seeds. They taste like chestnuts, or so I’m told. I just plant them.

I’m fortunate to live in a part of northern Vietnam that produces some of the freshest and most delicious jackfruit in the world.

MAA