Jackfruit (Artocarpus heterophyllus, family Moraceae)
Description
Tropical fruit native to South and Southeast Asia; the largest edible tree fruit (up to 30–40 kg).
Morphology: spiny rind, sticky latex; inside are sweet arils (flesh) surrounding large seeds.
Use stages: young/green (neutral, fibrous flesh for savory/pulled dishes), ripe (sweet, fruity flesh), and seeds (chestnut-like flavor).
Common name: Jackfruit (giaco)
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Rosales
Family: Moraceae
Genus: Artocarpus
Most common species: Artocarpus heterophyllus Lam. (jackfruit / giaco)
Cultivation and growing conditions
Climate:
Exposure:
Requires full sun, in positions sheltered from strong winds.
Young plants may benefit from slight partial shade.
Soil:
Thrives in deep, well-drained soils rich in organic matter.
Tolerates slightly acidic to neutral pH; avoid saline soils and waterlogged conditions.
Watering:
Needs good water availability, especially in the first years and during flowering–fruit enlargement.
Shows moderate drought tolerance, but prolonged water stress reduces fruit size and quality.
Temperature:
Fertilization:
Crop management:
Light pruning to open the canopy, control height, and ease harvesting.
Thinning of excess fruits on heavily loaded trees can improve final fruit size and quality.
Harvest:
Fruits are harvested when they reach the typical size and color of the variety and emit the characteristic strong aroma.
Due to their large size, careful handling and often tools or ladders are needed for harvesting.
Propagation:
Caloric value (per 100 g)
Ripe fresh flesh (edible portion): ~90–100 kcal, carbohydrates 22–25 g (mainly sugars), fiber 1.5–2.5 g, protein 1–2 g, fat ~0.3–0.6 g.
Young jackfruit in brine (drained): ~20–40 kcal, carbohydrates 4–9 g, fiber 2–4 g, fat ~0.2–0.5 g.
Cooked seeds: ~120–150 kcal, carbohydrates 25–30 g (with resistant starch), protein 4–6 g, fat 0.5–1.5 g, fiber 2–4 g.
Dried/chips: ~280–320 kcal (sugar concentration).
Key constituents
Carbohydrates: in ripe fruit, mostly sucrose, glucose, fructose; in young fruit, more starch (forming RS2/RS3 after cooking/cooling).
Dietary fiber: pectins and hemicelluloses add body/viscosity.
Phytochemicals: carotenoids (β-carotene, lutein), polyphenols (flavonoids), lignans; tannins higher when immature.
Vitamins/minerals: vitamin C, folate, vitamin B6; potassium, magnesium, manganese.
Seeds: starch, proteins (trypsin inhibitors reduced by cooking), minerals.
Production process
Fresh-cut: selection, sanitation, pre-cutting (tools oiled to manage latex), portioning, MAP, cold chain.
Young in brine (shelf-stable): cutting immature fruit, blanching, filling in brine (optional CaCl₂ for firmness), seaming, retort sterilisation.
In syrup/dessert: ripe arils to syrup, then retort or pasteurisation.
Dried/chips/flour: air-drying or freeze-drying; vacuum frying for chips; milling of green jackfruit to flour (lower GI).
Typical controls: °Brix (ripe), pH (~4.8–5.6), texture (TPA), drained weight, NaCl, microbiology, foreign matter.
Sensory and technological properties
Food applications
Young in brine: tacos/pulled-style, curries, stews, veg ragù, bao; excels with marinades, acids, and spices.
Ripe: desserts, smoothies, ice creams, jams, fruit salads.
Seeds: boiled/roasted, mashed into spreads, or milled into flour for gluten-free bakery blends.
Green jackfruit flour: partial wheat-flour replacement for lower-GI pasta, bread, tortillas.
Nutrition and health
Fiber supports satiety and glycaemic moderation; GI is lower for green fruit/flour (via resistant starch, ↑ after cooling).
Vitamin C and potassium aid immune function and electrolyte balance.
Watch sugars in ripe/dried products.
CKD/renal concerns: consider potassium load.
Fat profile
Very low total fat; residual lipids mainly PUFA — polyunsaturated fatty acids (potentially beneficial when balanced, yet more oxidation-prone) and MUFA — monounsaturated fatty acids (often neutral/beneficial), with minimal SFA — saturated fatty acids (keep moderated overall). TFA — trans fatty acids negligible; MCT — medium-chain triglycerides not significant.
Quality and specifications (typical topics)
Raw fruit: consistent maturity, free of decay/wounds; latex managed during cutting.
Canned/retorted: drained weight on spec, declared sodium, uniform bite (avoid overcook), pH and vacuum/closure within limits.
Microbiology: commercial sterility for retorted goods; pathogens absent/25 g.
Residues/contaminants: pesticides/metals within limits; no foreign bodies.
Storage and shelf life
Fresh: 8–12 °C whole; fresh-cut ≤4 °C, 2–4 days.
Shelf-stable: 18–36 months unopened; after opening ≤4 °C, use within 2–3 days.
Frozen: pieces/arils 6–12 months at –18 °C (expect some syneresis on thawing).
Allergens and safety
Naturally gluten-free (verify cross-contact).
Possible latex–fruit syndrome cross-reactivity (people allergic to latex may react to jackfruit/banana/avocado).
Raw seeds contain lectins/trypsin inhibitors → cook thoroughly and remove seed coat.
INCI functions in cosmetics
INCI: Artocarpus Heterophyllus Fruit Extract/Seed Extract.
Roles: antioxidant, skin-conditioning, masking in specific leave-on/rinse-off products (use within safety/claim limits).
Troubleshooting
Bland taste (young): rinse brine, marinate with acids (lime/vinegar) and spices, then sear to drive Maillard.
Watery texture: press/drain, bind with fibers/starches, or reduce into sauce.
Sticky latex while cutting: oil hands/knives and chill fruit before cutting.
High sodium (canned): choose low-salt variants or rinse well.
Sustainability and supply chain
Climate-resilient tree with high yield per hectare; lower GHG per serving than animal proteins.
Reduce waste via local processing; manage effluents toward BOD/COD targets; operate under GMP/HACCP; select recyclable packaging.
Labelling
Distinguish “young jackfruit in brine” vs “ripe in syrup”; declare drained weight, salt/sugars, and any acidulants.
Consider a latex-allergy advisory where appropriate.
Conclusion
Jackfruit is a versatile ingredient: green fruit supplies fibrous structure and low energy density for savory/plant-based dishes, while ripe fruit delivers tropical sweetness and aroma. Selecting the right maturity, using marinades/searing, and managing water/sauces yield high sensory quality and nutritional value across applications.
Mini-glossary
GI — glycaemic index: Measure of blood-glucose response; lowered by fiber, fat, and cooling (↑ RS3).
RS3 — retrograded resistant starch: Less digestible starch formed on cooling; helps blunt glucose spikes.
PUFA — polyunsaturated fatty acids: Can be beneficial when balanced; more oxidation-prone.
MUFA — monounsaturated fatty acids: Often neutral/beneficial and relatively stable.
SFA — saturated fatty acids: Keep moderated overall; low share in jackfruit.
TFA — trans fatty acids: Negligible in non-hydrogenated products.
MCT — medium-chain triglycerides: Not significant in jackfruit.
GMP/HACCP — good manufacturing practice / hazard analysis and critical control points: Preventive hygiene systems with validated CCPs.
BOD/COD — biochemical/chemical oxygen demand: Wastewater indicators tied to environmental impact and treatment performance.
References__________________________________________________________________________
Gupta A, Marquess AR, Pandey AK, Bishayee A. Jackfruit (Artocarpus heterophyllus Lam.) in health and disease: a critical review. Crit Rev Food Sci Nutr. 2023;63(23):6344-6378. doi: 10.1080/10408398.2022.2031094.
Abstract. Artocarpus heterophyllus Lam. (Family Moraceae), is a tropical tree, native to India and common in Asia, Africa, and several regions in South America. The fruit is commonly known as jackfruit which is one of the largest edible fruits in the world. Jackfruits comprises a wide range of nutrients, including minerals, carbohydrates, volatile compounds, proteins, and vitamins. The fruit, bark, leaves, and roots are endowed with therapeutic attributes and are utilized in the many traditional medicinal systems for the management of various ailments. Fruit and seeds are commonly used to prepare various food items, including sauce, ice creams, jams, jellies, and marmalades. Due to unique texture, jackfruit is becoming a popular meat substitute. Based on preclinical studies, jackfruit exhibits antimicrobial, antioxidant, anti-melanin, antidiabetic, anti-inflammatory, immunomodulatory, antiviral, anthelmintic, wound-healing, and antineoplastic activities. Clinical studies reveal that the leaves possess antidiabetic action in healthy and insulin-independent diabetic individuals. Despite numerous health benefits, regrettably, jackfruit has not been properly utilized in a marketable scale in areas where it is produced. This review delivers an updated, comprehensive, and critical evaluation on the nutritional value, phytochemical profiling, pharmacological attributes and underlying mechanisms of action to explore the full potential of jackfruit in health and disease.
Ranasinghe RASN, Maduwanthi SDT, Marapana RAUJ. Nutritional and Health Benefits of Jackfruit (Artocarpus heterophyllus Lam.): A Review. Int J Food Sci. 2019 Jan 6;2019:4327183. doi: 10.1155/2019/4327183.
Abstract. Artocarpus heterophyllus Lam., which is commonly known as jackfruit is a tropical climacteric fruit, belonging to Moraceae family, is native to Western Ghats of India and common in Asia, Africa, and some regions in South America. It is known to be the largest edible fruit in the world. Jackfruit is rich in nutrients including carbohydrates, proteins, vitamins, minerals, and phytochemicals. Both the seeds and the flesh of jackfruit are consumed as curries and boiled forms, while the flesh in fully ripen stage can be eaten directly as a fruit. Several countries have developed different food products such as jam, jellies, marmalades, and ice creams using pureed jackfruit. The several parts of jack tree including fruits, leaves, and barks have been extensively used in traditional medicine due to its anticarcinogenic, antimicrobial, antifungal, anti-inflammatory, wound healing, and hypoglycemic effects. Despite all these benefits, unfortunately, the fruit is underutilized in commercial scale processing in regions where it is grown. The aim of this review is to disseminate the knowledge on nutritional and health benefits of jackfruit, in order to promote utilization of jackfruit for commercial scale food production.
Li Y, Chen Y, Li C, Wu G, He Y, Tan L, Zhu K. Polysaccharide from Artocarpus heterophyllus Lam. (Jackfruit) Pulp Ameliorates Dextran Sodium Sulfate-Induced Enteritis in Rats. Int J Mol Sci. 2024 Jan 29;25(3):1661. doi: 10.3390/ijms25031661.
Abstract. A polysaccharide from Artocarpus heterophyllus Lam. (jackfruit) pulp (JFP-Ps) is known for its excellent bioactivities. However, its impact on small intestinal barrier function is still largely unexplored. The study aimed to examine the protection effect of JFP-Ps against dextran sodium sulfate-induced enteritis and its underlying mechanism. This research revealed that JFP-Ps mitigated small intestinal tissue damage by reducing the expression of pro-inflammatory cytokines and promoting the expression of the anti-inflammatory cytokine interleukin-10 in the small intestine. JFP-Ps diminished oxidative stress by bolstering the activity of antioxidant enzymes and reducing the concentration of malondialdehyde in the small intestine. In addition, JFP-Ps may restore the mechanical barrier and inhibit intestinal structure damage by augmenting the expression of short-chain fatty acids (SCFAs) receptors (GPR41/43) and up-regulating the expression of tight junction proteins (occludin). In conclusion, JFP-Ps may positively influence intestinal health by relieving oxidative stress in the small intestine, improving mechanical barrier function, activating the SCFA-GPR41/GPR43 axis, and inhibiting TLR4/MAPK pathway activation. The results augment our comprehension of the bioactivities of JFP-Ps, corroborating its great potential as a functional food.
Cheng M, He J, Gu Y, Wu G, Tan L, Li C, Xu F, Zhu K. Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion. Antioxidants (Basel). 2023 Dec 23;13(1):37. doi: 10.3390/antiox13010037.
Abstract. An in vitro gastrointestinal digestion model was applied to investigate the effect of digestion on the phenolic compounds and antioxidant capacity of Artocarpus heterophyllus Lam. (jackfruit) pulp. The total phenol content (TPC) was determined using Folin-Ciocalteu method, and the antioxidant activities were evaluated by DPPH and ABTS assays. Phenolic compounds were analyzed using ultra-performance liquid chromatography coupled with electrospray ionization, followed by quadrupole time-of-flight mass spectrometry (UPLC-ESI-Q-TOF-MS/MS). The results showed that TPC was significantly higher after gastric digestion. Thirty phenolic compounds (hydroxybenzoic acids and derivatives, hydroxycinnamic acids and derivatives, and flavonoids) were identified. The antioxidant activities of the digested samples varied with the TPC, and there was a correlation between antioxidant activity and TPC. The present study implies that gastrointestinal digestion may improve TPC and increase the amount of free phenolic compounds, mainly related to changes in pH value and digestive enzymes.
Felli R, Yang TA, Abdullah WNW, Zzaman W. Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread. Trop Life Sci Res. 2018 Mar;29(1):113-126. doi: 10.21315/tlsr2018.29.1.8.
Abstract. Nowadays, there is a rising interest towards consuming health beneficial food products. Bread-as one of the most popular food products-could be improved to 'healthy bread' by addition of ingredients high in protein, dietary fiber and low in calorie. Incorporating Jackfruit rind powder (JRP) as a by-product rich in dietary fiber in bread, could not only provide health beneficial bread products, but also lead to develop an environmental friendly technology by solving the problem of waste disposal of residues. In this study, addition of jackfruit rind powder (JRP) as a high dietary fiber and functional ingredient in bread was examined. The results showed that incorporation of JRP in bread improved functional properties of flour such as Oil Holding Capacity (OHC), Water Holding Capacity (WHC) and pasting properties. Addition of 5%, 10% and 15% of JRP in wheat flour caused significantly (p < 0.05) higher insoluble, soluble and total dietary fiber in flour and bread products. Results from proximate composition indicated that all breads substituted with JRP, contained significantly (p < 0.05) higher fiber, moisture and fat. Obtained results confirmed that the JRP has great potential in development of functional foods especially functional bread products.
Jackfruit 
