Jackfruit is native to Asia but is grown in the West Indies and Florida. This large fruit (typical size is 3 feet long by 1.5 feet wide) can weight from 40 pounds to nearly 100 pounds. The skin is covered with spiky points and can be green to yellow in color; flesh is creamy yellow to pink with a sweet tropical flavor. It is available both fresh and dried. Fresh jackfruit can be cooked when it is still green and can be served as a vegetable. The fruit can also be allowed to ripen, at which time it can be eaten raw or cooked or used in ice cream, jams or jellies. The fully ripe jackfruit has a distinctly unpleasant odor. Jackfruit deteriorates quickly after ripening, but it can be kept for three to six weeks in cold storage. It is available year-round from countries in Asia, Africa, Australia and India.
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