Jackfruit is a large, tropical fruit native to South and Southeast Asia, known for its spiky green skin and sweet, fibrous yellow flesh. Jackfruit is not only versatile in cooking used in both ...

Whole ripe jackfruit smells of rotten onions, but once cut open, its flesh smells similar to pineapple or banana. It can be eaten raw, or cooked, try it steamed in a Thai coconut custard.

The fruit’s bumpy green rind opens to reveal yellow flesh that’s shaped in bulbs. It’s a good source of potassium, fiber, and antioxidants, which benefit heart health. Jackfruit can be eaten ...

It's grown on a jack tree, which is native to India. It is also the national fruit of Bangladesh and Sri Lanka. The flesh of the fruit can be used as a meat supplement for vegetarian dishes.

This story appears in the December 2016 issue of National Geographic magazine. Spiky, gigantic, and fibrous, jackfruit may not seem particularly inviting. But the tropical fruit in its unripened ...

When you taste how good this pulled jackfruit is in a sandwich or taco filling, combined with your favourite slaws and salads for extra crunch, you'll want to eat it every day. In a frying pan ...

Jackfruit, popularly known as kathal, is a tropical fruit that shines especially bright during the summer season— both in flavor and health benefits. With its sweet taste, soft texture, and ...

Jackfruit is one of the largest fruits in the world, with a spiky green exterior and sweet, fibrous yellow flesh. It is commonly found in tropical areas of India and is a versatile ingredient in ...

It is also packed with nutrients like iron, vitamin A, vitamin C, and fibre. Jackfruit (Kathal) is a popular vegetable often dubbed as vegetarian meat. From curries to pickles and biryani, it is used ...

Jackfruit is the new darling of the food blogs and for good reason — it has a great texture that people describe as “vegan pulled pork” and it takes on other flavours easily. I recently ...