The giant fruit (min. 25 cm in diameter and weighing several kilograms) is covered with a thick, rough rind of olive greenish-yellow to brown color with thick angular protrusions. However, the proportion of the edible part is relatively small. We consume the pulp, which is divided into light yellow segments, always hiding one large seed. Its consistency is slightly rubbery and slimy at high ripeness. The shape of the segments is slightly triangular and longitudinally wrinkled on the surface. The aroma of this fruit is very delicate, as is the taste, which is sweet, refreshing, similar to bananas, nectarines and remotely reminiscent of Pedro chewing gum.
Since the shelf life of shelled jackfruit is very limited, it is good to store it in the cold.

In India, it is also used in savory dishes and often replaces meat, which can be successfully applied in vegetarian gastronomy.
It can also be consumed unripe. It is eaten raw or cooked. After cooking in salted water, it is eaten as a vegetable.
The seeds taste like chestnuts and can be eaten raw, but it is also possible to bake or cook them like beans, or eat them raw.

The largest fruit harvested so far weighed almost 80 kg. Jackfruit contains a high proportion of fibre and, in addition to a number of vitamins, a significant amount of calcium and phosphorus. Its fruits are the largest fruit in the world, growing on a tree. It comes from South and Southeast Asia, from where it also spread to Africa. In India, it is considered the food of the poor.