Jackfruit is an evergreen tree up to 25 m (82 ft) tall with alternate, glossy, somewhat leathery leaves. Blade 15–23 cm (6–9 in) long, oval or lobed on young shoots. All parts of the plant contain a white, sticky latex. Flowers and fruits are produced on the trunk and on older branches (cauliflory). Male inflorescence in oblong clusters 5–10 cm (2–4 in) long with tiny flowers, and female flowers in clusters. Aggregate fruits are green to yellowish-green when ripe, with a thick, rubbery rind with conelike points. Fruits, which are known to be the largest tree-borne fruits in the world, are irregular in shape and can reach an enormous size and weight of more than 50 kg (110 lbs). The pulp, which consists of fully developed perianths called bulbs, has a yellowish color and a soft texture when ripe.
Origin and Distribution. Native to the Sahyadri Mountains of western India. It is commonly cultivated and widely naturalized throughout Southeast Asia, fairly common in tropical Africa, and uncommon to rare in tropical America. The tree, which is sensitive to frost, grows best in a humid tropical climate.
Unripe fruits are cut into small pieces, boiled in saltwater, and served like a starchy vegetable. They are used very much like the breadfruit (A. altilis, p. 25) in Asian curries. Sliced and dried fruits are also commonly marketed. Very young, unripe fruits are sometimes pickled. Ripe fruits, which have a strong odor caused by the presence of capron acid, are eaten raw or cooked. They are made into desserts, chutneys, jams, jellies, and even ice cream. The pulp can be fermented and then distilled to produce a strong liquor. The seeds are used in curries or preserved in syrup, or boiled and roasted for eating as a snack.Jackfruit plants in kerala is now available. .