Jackfruit

Tree facts

Scientific name

Artocarpus heterophyllus

Origin

Southwestern India (Western Ghats)

Tree size

30–50 ft if left alone; can be kept at 15–20 ft with yearly pruning

Growth rate

Medium to fast

Sun

Full sun

Soil

Deep, well-drained soil. Roots rot quickly in waterlogged ground.

Soil pH

5.0–7.5

Pollination

Self-fertile; male and female flowers grow on the same tree

Cold hardiness

Young trees are killed near 32°F; mature trees take brief dips to about 28°F

USDA zones

10–11

Years to first fruit

3–4 for a grafted tree

Season

Jun–Sep

Water

About every 10 days once established, without rain; more in heat, in pots and while young

Feeding

About every 90 days, Mar–Sep

Pruning

Oct–Nov

Taste

Sweet and fragrant, often described as a mix of banana, pineapple and bubblegum; texture ranges from firm and crunchy to soft

Nutrition

Good source of fiber, potassium and vitamin C; seeds add protein and starch

Is jackfruit safe to eat? Edible and toxic parts

What you can eat

• Ripe pods (bulbs), raw or cooked
• Young green fruit, cooked as a vegetable
• Seeds, boiled or roasted

Toxic parts and cautions

• Take care: The whole fruit oozes a sticky white latex that's hard to remove. Oil your knife and hands (or wear gloves), and clean up with oil, not water.
• Take care: Fruit can weigh over 40 lb. Harvest before it falls, and don't park or sit under a loaded tree.
• Good to know: People allergic to birch pollen or latex sometimes react to jackfruit, from an itchy mouth to more serious reactions.
• Good to know: Cook the seeds; raw seeds contain compounds that interfere with digestion.

Pets: A little ripe, seedless flesh is fine for dogs. Keep the latex, rind and raw seeds away from pets.

How to eat and enjoy jackfruit

• Fresh ripe pods, chilled
• Young jackfruit curry, or shredded as a pulled-pork substitute
• Ginataang langka with coconut milk (Philippines)
• Jackfruit chips and dried pods
• Boiled or roasted seeds, like chestnuts

Jackfruit varieties (6)

• Black Gold

  A heavy-bearing jackfruit with dark green skin and sweet, aromatic orange flesh.

  Origin: Australia · Taste: Sweet, aromatic · Size: Medium to large

• Cheena

  A hybrid of jackfruit and its close cousin chempedak, with small fruit and soft, very aromatic flesh.

  Origin: Australia · Taste: Rich, sweet, strongly aromatic · Size: Small

• Dang Rasimi

  A Thai jackfruit with firm, sweet, deep orange-red flesh.

  Origin: Thailand · Taste: Sweet, firm

• Golden Nugget

  A small-fruited jackfruit with deep orange, sweet flesh on a fairly compact tree.

  Origin: Australia · Taste: Sweet · Size: Small

• NS1

  A small, early-bearing jackfruit with firm, deep orange flesh, on a compact tree.

  Origin: Malaysia · Taste: Sweet, firm · Size: Small

  A good choice for smaller yards.

• Tabouey

  A large jackfruit with pale yellow, firm flesh and a mild flavor, often liked by people new to jackfruit.

  Origin: Indonesia · Taste: Mild, lightly sweet · Size: Large

Pests and diseases to watch for

• Scale insects

  Small bumps, waxy or shell-like, on stems and leaf veins; sticky honeydew and black sooty mold below.

  What to do: Scrub small colonies off with a soft brush.

• Mealybugs

  White cottony clusters in leaf joints, under leaves and on fruit stems; honeydew and sooty mold.

  What to do: Blast off with a strong spray of water.

• Aphids

  Clusters of tiny soft insects on new shoots; leaves curl and get sticky.

  What to do: Spray off with water.

• Sooty mold

  Black, papery film on leaves and fruit that wipes off; it grows on honeydew.

  What to do: Control the insects making honeydew; the mold then weathers away.

• Spider mites

  Fine pale speckling on leaves, dusty undersides and fine webbing; leaves bronze and drop.

  What to do: Hose the undersides of leaves.